Spanakopita is one of Greece’s most beloved dishes, celebrated for its flaky layers of pastry and flavorful spinach filling. This savory pie has been a staple of Greek cuisine for centuries, enjoyed both as a comforting homemade meal and as a popular street food. Its combination of simple ingredients and bold Mediterranean flavors makes it a dish that feels timeless and elegant, while still being approachable and satisfying.
What sets spanakopita apart is its use of phyllo pastry, a paper-thin dough that bakes into a golden, crisp crust. Inside, a mixture of spinach, fresh herbs, and creamy feta cheese creates a rich yet light filling. The result is a dish that balances delicate textures with bold flavors, making every bite memorable. Spanakopita can be made as a large pie, perfect for sharing, or as individual triangles that are easy to serve at parties or gatherings.
Beyond its taste, spanakopita carries a sense of tradition and cultural pride. In Greece, it’s often prepared for special occasions, holidays, or family celebrations, with each household adding its own twist. Some families incorporate additional greens or cheeses, while others stick to a more classic filling. Regardless of the variation, the essence of the dish remains the same: a celebration of fresh ingredients and culinary heritage.
Spanakopita has also become a global favorite, frequently found in bakeries, cafés, and restaurants outside of Greece. Its versatility and beautiful presentation make it an ideal appetizer, light lunch, or vegetarian main dish. Paired with a fresh salad or enjoyed on its own, it’s a dish that brings a touch of Mediterranean warmth to any table.
What’s truly special about spanakopita is how it connects people to Greek culture. It’s more than a savory spinach pie, it’s a piece of culinary history passed down through generations. Whether you’ve had it on a sun-soaked island in Greece or from your local bakery, spanakopita always delivers a comforting combination of flaky pastry, vibrant greens, and tangy feta that never goes out of style.
Ingredients
- 10 oz frozen spinach thawed and drained
- 1 cup feta cheese crumbled
- 1 cup cottage cheese small curd
- 1 tablespoon olive oil extra virgin
- 10 sheets phyllo dough thawed
- 1 egg beaten
- 1 teaspoon dill dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the spinach, feta cheese, cottage cheese, egg, dill, salt, and black pepper.
- Brush a baking dish with olive oil. Lay one sheet of phyllo dough in the dish and brush lightly with olive oil. Continue this process, layering and oiling each sheet until half of the phyllo dough is used.
- Spread the spinach mixture evenly over the phyllo dough layers.
- Continue layering the remaining phyllo sheets on top of the spinach mixture, brushing each sheet with olive oil.
- Tuck in the edges of the phyllo dough, then cut into squares or triangles with a sharp knife.
- Bake in the preheated oven for 40 minutes, or until the pastry is golden brown and crisp.
- Remove from oven, let cool slightly, and serve warm.
Nutrition
This is the best Spanakopita recipe I have ever tried! My family loved it.
So glad you loved it! It’s definitely a family favorite for us too!
It was okay, but I think it needed more feta. And the phyllo dough was hard to work with.
I ain’t never heard of this before! Sounds fancy but hard. Will try tho.
I mean, it looks good, but I think I would rather have pizza. Just saying.
Yummmmm! Made this for a party and it was a hit! Just like my grandma’s!
Why do you have to brush the dough with oil? Can’t I just skip that? Feels like a lot of work.
Brushing with oil gives the dough a nice golden color and crispiness. It’s totally worth the extra step! You won’t regret it!
I tried making this but I got confused with the layers. Is the olive oil really that important? My dish turned out soggy.
So quick and simple! A go-to for parties!
Absolutely! I made this for my last gathering and it disappeared so fast! Everyone loved it!
It seems simple, but I’ve messed up phyllo before. Cuz like, how do you not tear it?
Why do you need cottage cheese?! Just use more feta, way better.
Yummy!! Just perfect. Best spanakopita recipe I’ve tried. 10/10 would eat again.
I used swiss cheese instead of feta, is that okay?
Using Swiss cheese might change the flavor a bit, but it could still be tasty! Just be ready for a different spin on it.
Feta has a unique flavor. Swiss is kinda bland compared to it. Not sure if it’ll work!
Honestly, I didn’t think it would be this good. I subbed ricotta for cottage cheese and it worked fine! But is phyllo dough really that easy? Feels like a hassle.
I’m not a fan of feta, so I swapped it for mozzarella. Still delicious! Just different.
This was kinda hard to make. Phyllo dough is confusing! 😩
This spanakopita was AMAZING! It turned out super crispy and full of flavor. My family loved it!
I’m not a fan of spinach but this dish was actually pretty good. Who knew feta could make anything taste better? LOL.
Turned out really crispy and flavorful! I squeezed the spinach a bit more than the recipe says and it made a huge difference. Feta + cottage is such a good combo for that tangy filling.
I don’t get why you have to layer the dough so much, seems like a waste.
5 stars! So flaky and delicious! Everyone loved it!
Spanakopita or however you spell it, it’s all the same. Hated it.
I followed it close, but 350°F for 40 minutes felt a little short for my oven. I ended up baking 10 more minutes to get real crispness. Otherwise, delicious.
Wha— I forgot to thaw the phyllo and had to microwave it. Still somehow worked? Crispy-ish. 3 stars because I can’t trust myself.
Not bad, but why use cottage cheese? I feel like it changes the whole thing. My Greek grandma would be mad lol. Still ate it though.
Yum! But I added some garlic and onion to the spinach mix, made it even better!
I didn’t have spinach so I used kale instead… still good!
This is just like my grandma used to make! So tasty!
Made this for dinner last night and it was *so* good. The inside stayed nice and creamy, and the top got properly golden. I did squeeze the spinach extra just to be safe—worth it!
Y’all call this food? My mama made the best spanakopita. This ain’t it.
Spanakopita… but without butter? I know it says olive oil, but I expected that classic rich flavor. Mine was still good, just not how my grandma did it lol.
Who knew spinach could taste this good! Perfect for parties.
I totally agree! Spinach is a superstar in this dish. Makes my veggie hating friends love greens!
I’m skeptical about using frozen spinach—mine came out a bit watery even though I drained it. Maybe my feta/cottage were wetter? Flavor was great, texture was meh.
This was amazing! I love spanakopita, and this recipe nailed it! 5 stars!
Pretty solid, but 40 minutes was a little short for my oven—mine needed closer to 45-50 to get properly golden. Also I used fresh dill and it was way better.
Looks hard. I never tried to cook with phyllo. Is it really that great?
Pretty solid recipe. My only hiccup: the phyllo dried out before I finished layering, so I covered it with a damp towel like halfway through. Still tasty though.
Used 12 sheets of dough instead of 10. Still turned out beautiful!
This was super easy and my kitchen smelled amazing. I cut into triangles and they actually held together, which never happens for me. Great weeknight win.
I found it too salty. Maybe less salt next time? 🤔
I followed it exactly and it was… okay? The filling tasted good but the phyllo got a little dry around the edges. Next time I’ll brush heavier with olive oil.
So easy to make! Gonna impress my friends with this!