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.
Not gonna lie, I don’t think 350°F for 40 minutes is enough in my oven. I baked mine closer to 55 and finally got that golden crust.
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!
Not bad! But 40 minutes feels short for my oven—mine needed closer to 48 to get truly crisp. I like it though, very savory.
Thanks! Good call—ovens vary a lot. I usually go by “golden + crisp” more than the timer too, but I’ll consider nudging the bake time up in the notes. Glad it’s still coming out savory for you 🙂
Mine never crisps in 40 min. Maybe it’s the frozen spinach—if it’s not drained dry enough it turns kinda soggy. Also I used 2% cottage cheese once and it tasted more watery. 48 min sounds about right.
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!
Not bad, but mine turned soggy on the bottom. I think my baking dish wasn’t properly oiled or I didn’t brush the phyllo evenly. Still ate it anyway 😅
Yeah, that usually comes down to oiling/heat transfer—if the bottom isn’t properly coated, it can go soggy. Next time try a slightly hotter oven (or bake on the lower rack for a few minutes) and make sure each phyllo sheet is brushed consistently all the way to the edges. Glad you still ate it though 😄
I didn’t have spinach so I used kale instead… still good!
This is just like my grandma used to make! So tasty!
Phyllo is my enemy. I tore a bunch of sheets and mine looked like a crumpled science project, but it still tasted great. 10/10 for flavor, 0/10 for presentation.
I followed the steps, but my phyllo dried out while I was working (I live in a dry climate). Next time I’ll cover it with a damp towel like my grandma says.
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.
Pretty good comfort food. I used fresh spinach instead of frozen and might’ve squeezed it a bit too hard, so the filling was slightly drier, but still tasty.
Glad you liked it! Spinach can be tricky—if it’s even a little over-squeezed it definitely dries things out. Next time maybe drain well but not “paper towel pressed” level. Still sounds like you nailed the flavor though.
This was amazing! I love spanakopita, and this recipe nailed it! 5 stars!
I tried this and it was kinda bland… like, I used low-fat cottage cheese, maybe that’s why? Also I might’ve under-salted. Still ate it all lol.
I followed it exactly and the filling was a bit wet. Next time I’ll squeeze the spinach harder (or add a tiny bit less cottage cheese). Still edible, just not as firm.
I think 1 cup cottage cheese might be too much if the spinach isn’t super dry. Next time try just 3/4 cup or add a little more feta. Also do you thaw it completely? If it’s still icy, the water comes out later and makes it wet.
Good call on squeezing the spinach! Frozen spinach can be sneaky—extra water makes the filling “loose” even if you follow everything else. I’ve had better results draining and then squeezing again in a clean towel. Also, letting it cool a bit before cutting helps it set.
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.
This is solid, but I’d recommend tasting the filling before layering—feta brands vary a lot in saltiness. I added a tiny pinch more dill and it was perfect after that.
Mine didn’t crisp as much as I hoped, more like tender. I think my phyllo was thawed too long or I didn’t brush enough oil between layers.
Totally makes sense—phyllo can go from flaky to tender pretty fast if it sits thawing too long or if the oiling is light. I usually thaw it in the fridge, keep the sheets covered with a barely-damp towel, and brush pretty generously between every layer. Also, if your oven runs cool, you might need closer to 45–50 min until it’s truly golden all over. Next batch should crisp up way better!
Really mid. Like, it tastes okay but the phyllo dried out by the time it cooled. I think I should’ve covered it with foil for the first 20 minutes? Not sure. Won’t be my go-to.
Yeah, that tracks—phyllo gets brittle fast once it cools. I usually cover with foil for most of the bake (or at least after it’s starting to brown) and then uncover near the end to keep the top crisp.
I’m not usually a phyllo person, but the layering wasn’t too bad. I used extra olive oil like the recipe says and it actually helped the layers brown. Would make again for sure.
OMG so good. I served it with tzatziki and everyone asked for the recipe. The texture is legit flaky and cheesy.
Pretty good, but mine felt a bit salty even though I measured the salt. Next time I’ll reduce it or use less feta. Also took closer to 45-50 min for full browning in my oven.
Hmm that’s helpful—maybe frozen spinach/water + feta can make it saltier than expected. I’m gonna try draining it even more and maybe cut the salt or swap to low-sodium feta.
Honestly, I’m not a big dill person. I reduced it to 1/2 tsp and it was perfect for me. Otherwise, delicious and easy.
Maybe I did something wrong but I used the full dill like the recipe says and it tasted SUPER fishy to me (which makes no sense, lol). Yours sounds like a better call.
Totally get it—dill can be a lot. I also usually cut it down. Glad it still tasted great for you!
Looks hard. I never tried to cook with phyllo. Is it really that great?
I made this exactly as written and it came out so golden and crispy. The filling stayed creamy and flavorful—dill really makes it pop. Will definitely repeat.
Flavor is there, but 10 sheets was barely enough for my dish. I ended up using a bit less filling and it still overflowed slightly at the edges when I cut triangles. Anyone else?
Couldn’t find phyllo so I used puff pastry… yeah it’s not the same. The flavor was good but the texture was way different. Will try phyllo next time.
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.
This tastes like something my aunt would make. Comfort food but fancy. I added a pinch of nutmeg and it was even better.
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.
This recipe is legit. I added a pinch of nutmeg because I’m fancy like that, and I swear it boosted everything. Golden, flaky, and the filling was creamy.
Totally agree—this tastes legit. I didn’t even need to change much, just made sure the phyllo stayed thawed but not soggy and it came out golden and flaky.
Nutmeg??? I mean… I guess you can try. I usually do a little more dill + pepper and skip the fancy stuff. Still, if the filling was creamy, that part makes sense.
Made this tonight and it came out *so* crispy. I squeezed the thawed spinach really well (like, no mercy) and the filling stayed creamy without getting watery. Super solid comfort food!
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!
I’m skeptical about cutting it into squares first—mine kinda fell apart when I served it. Still delicious though, just a bit messy.
Totally get the skepticism—mine also gets kinda messy if I cut too early. I let it cool 10–15 minutes first and the squares hold way better. Still tastes great either way!
I think the problem is the phyllo—if it’s thawed “fancy” but not squeezed dry, it makes the whole thing soggy and then it falls apart when you cut. Next time try squeezing the spinach harder and maybe bake a couple minutes longer.
I tried following it exactly but my spinach mixture looked too thick. Maybe my cottage cheese was super dry? I ended up adding like 1-2 tbsp water. Turned out fine—just saying, quantities vary.
Honestly I think the egg amount is too little—my mixture never really ‘set’ and it was a little loose. Still tasty though, just not that classic firmer texture.
Very straightforward instructions. I was nervous about the phyllo, but brushing with olive oil helped a lot. My squares came out a little messy, but taste was fantastic.
Totally agree—phyllo can feel intimidating, but the olive oil brushing really makes a difference. Messy squares still sounds like a win if the flavor is great!
Made this tonight—so crispy and cheesy! I used fresh spinach because that’s what I had, and it still worked great. The dill really pops.