Traditional Spanakopita

There’s something magical about making spanakopita from scratch. The golden, flaky layers of phyllo dough, the fragrant mix of fresh spinach, herbs, and onions, and the creamy tang of feta—it’s the kind of dish that instantly fills a kitchen with warmth and anticipation. Every bite is a crunchy, savory, melt-in-your-mouth experience that feels both comforting and elegant.

Trust me, once you try this recipe, you’ll want to make it again and again. It’s perfect for a cozy family dinner, a brunch spread with friends, or even a special treat just for yourself. And the best part? Making it from scratch isn’t as intimidating as it looks. With a little patience, you can create a truly stunning dish that tastes like it came straight from a Greek kitchen.

Recipe Origin

Spanakopita, a classic Greek savory pie, has been a beloved dish in Greek households for generations. Traditionally, it’s made with layers of delicate phyllo pastry wrapped around a filling of spinach, herbs, onions, and feta cheese. While its roots are deeply Greek, spanakopita has become a worldwide favorite thanks to its irresistible combination of flaky crust and rich, flavorful filling.

Making your own phyllo dough takes this recipe to the next level. Yes, store-bought phyllo is convenient, but the satisfaction of rolling out your own, brushing it with olive oil, and watching it crisp to perfection in the oven is something truly special.

Kitchen Tools You’ll Need

• Large mixing bowls
• Sharp knife and cutting board
• Frying pan for sautéing the filling
• Rolling pin for the phyllo dough
• Pastry brush for oiling the layers
• Baking pan or dish
• Wooden spoon or spatula

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Why You’ll Love Traditional Spanakopita

Versatile

Whether you serve it for breakfast, lunch, dinner, or a snack, spanakopita is flexible enough to fit any occasion. It can be a main course, a side, or cut into small pieces for finger food at parties.

Fresh and Flavorful

The combination of fresh spinach, aromatic herbs, and creamy feta delivers an explosion of flavor in every bite.

From-Scratch Satisfaction

Rolling your own phyllo dough is surprisingly rewarding and adds a personal touch that store-bought versions can’t replicate.

Crowd-Pleasing

Spanakopita is a hit with adults and kids alike. Its balance of flaky, crispy pastry and savory filling makes it universally appealing.

Customizable

You can adjust the filling with extra herbs, different greens, or more/less cheese to suit your taste.

Chef’s Pro Tips for Perfect Results

• Drain spinach thoroughly: Excess water in your filling will make the phyllo soggy.
• Layer phyllo carefully: Brush each sheet lightly with olive oil for maximum flakiness.
• Don’t overwork the dough: Handle gently to keep it tender.
• Use a sharp knife: Clean cuts will maintain the layers’ integrity and give a beautiful presentation.

Ingredients in Traditional Spanakopita

Here’s what makes this pie so irresistible:

Fresh Spinach

The main star—vibrant, earthy, and tender. Fresh spinach makes all the difference in flavor and texture.

Red Onion

Sweet, slightly pungent, and adds depth to the filling.

Spring Onions

Both greens and whites bring a subtle bite and freshness.

Leek

Mild, sweet, and aromatic, enhancing the complexity of flavors.

Extra Virgin Olive Oil

Used for sautéing and brushing the phyllo, it adds richness and helps achieve golden crisp layers.

Dill or Fennel Greens

Fragrant herbs that elevate the filling with a bright, aromatic note.

Spearmint Leaves

A subtle touch that adds freshness and a unique herbal accent.

Freshly Ground Pepper

Enhances all the other flavors and adds a gentle warmth.

Feta Cheese (Optional)

Crumbled and creamy, it complements the greens with a salty, tangy richness.

All-Purpose Flour, Salt, Olive Oil, Red Wine Vinegar, Water

These ingredients form the phyllo dough, creating delicate, flaky layers that encase the filling.

Cornstarch (for rolling phyllo)

Keeps the dough from sticking and ensures smooth, thin sheets.

Extra Olive Oil (for brushing)

Key to achieving that golden, crunchy exterior that makes spanakopita so irresistible.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s make this traditional Greek masterpiece step by step:

Prepare the Filling

1. Sauté the Veggies: Heat olive oil in a pan. Add red onion, spring onions, and leek. Cook until softened and fragrant.
2. Cook the Spinach: Add chopped spinach gradually, stirring until wilted. Sprinkle in sea salt, freshly ground pepper, dill, and spearmint. Cook briefly, then remove from heat.
3. Add Cheese (Optional): Let the filling cool slightly, then mix in crumbled feta. Taste and adjust seasoning.

Make the Phyllo Dough

1. Combine Dry Ingredients: Mix flour and salt in a large bowl.
2. Add Wet Ingredients: Mix olive oil, red wine vinegar, and water. Gradually incorporate into the flour until a dough forms.
3. Knead Gently: Work dough until smooth, then let it rest for at least 30 minutes.

Roll Out the Phyllo

1. Dust and Roll: Lightly flour a surface using the cornstarch-flour mixture. Roll dough into thin sheets.
2. Layer with Olive Oil: Place the first sheet in your baking pan, brush with olive oil, and repeat until half the sheets are layered.

Assemble the Spanakopita

1. Add Filling: Spread the spinach mixture evenly over the layered phyllo.
2. Top Layers: Cover with the remaining phyllo sheets, brushing each with olive oil. Tuck in edges to seal.
3. Score the Top: Lightly cut the top layer into squares or diamonds for easier serving later.

Bake to Golden Perfection

1. Preheat your oven to 180°C (350°F).
2. Bake for 40–50 minutes until the top is golden brown and crisp.
3. Let cool slightly before serving.

Serve and Enjoy

Cut into squares or triangles and enjoy warm. Perfect on its own or paired with a simple Greek salad.

Nutrition Facts

Servings: 8
Calories per serving: ~320
Prep Time: 45 minutes (plus dough resting)
Cook Time: 45–50 minutes
Total Time: ~1 hour 30 minutes

How to Serve Traditional Spanakopita

• With Greek Salad: Crisp cucumbers, tomatoes, olives, and a light vinaigrette complement the richness.
• As an Appetizer: Cut into small squares for parties or brunch.
• With Yogurt: A dollop of Greek yogurt on the side enhances creaminess.
• For Breakfast: Serve alongside eggs for a savory start to the day.

Make-Ahead and Storage Tips

• Prep Ahead: Make the filling and phyllo dough a day in advance. Store separately in the fridge.
• Freeze Unbaked Spanakopita: Wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra time.
• Leftovers: Store in the fridge for up to 3 days. Reheat in the oven to keep the phyllo crisp.

Variations to Try

• Cheese Variations: Mix feta with ricotta for a creamier filling.
• Herb Twist: Add parsley, oregano, or thyme for extra aromatic layers.
• Vegan Option: Omit feta and replace with tofu or cashew cream.
• Mini Spanakopita: Make small triangles for snack-sized servings.

Additional Tips

• Avoid Soggy Layers: Ensure the spinach filling is well-drained.
• Brush Generously: Olive oil between each phyllo layer ensures crispness.
• Roll Thinly: Thin sheets make the pastry delicate and light.
• Use a Sharp Knife: Clean cuts prevent tearing the flaky layers.

FAQ Section

Q1: Can I use frozen spinach?
A1: Yes, but thaw and drain thoroughly to avoid soggy phyllo.

Q2: Can I use store-bought phyllo?
A2: Absolutely—just adjust olive oil between layers as it’s already thin.

Q3: Can I make this gluten-free?
A3: Substitute all-purpose flour with a gluten-free blend and use xanthan gum to improve dough elasticity.

Q4: How do I store leftovers?
A4: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.

Q5: Can I freeze the baked spanakopita?
A5: Yes, wrap cooled pieces tightly and freeze for up to 2 months. Reheat in the oven before serving.

Q6: Can I add more herbs?
A6: Definitely—parsley, oregano, or mint work beautifully.

Q7: Can I omit feta?
A7: Yes, but the pie will lose some of its traditional tangy flavor.

Q8: How thin should I roll the phyllo?
A8: As thin as possible without tearing—think delicate sheets that almost melt in your mouth.

Q9: Can I make mini pies?
A9: Yes, cut phyllo into smaller rectangles and fold or roll for bite-sized portions.

Q10: How do I prevent the top from burning?
A10: Cover loosely with foil for the last 10–15 minutes of baking if it’s browning too quickly.

Conclusion

Traditional Spanakopita is more than just a dish—it’s an experience. The contrast of flaky, golden phyllo with the fragrant, creamy spinach and herb filling makes it a standout at any table. From the process of rolling the dough to the joy of that first bite, this recipe is deeply satisfying and utterly comforting.

Next time you want a recipe that’s both impressive and approachable, give this homemade spanakopita a try. You’ll fall in love with the flavors, textures, and the satisfaction of crafting something truly timeless.

Traditional Spanakopita Recipe

Follow along with this traditional Greek spinach pie recipe: