How to Make Spanakopita: A Step-by-Step Guide

Name: California-Style Spanakopita with Feta and Spinach
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 pound frozen chopped spinach, thawed and squeezed dry; 2 bunches flat-leaf parsley, stems trimmed and finely chopped; 1 large yellow onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons California extra virgin olive oil; 4 large eggs; 10.5 ounces feta cheese, crumbled (preferably from sheep's milk); 2 teaspoons dried dill weed; Freshly ground black pepper (to taste); 1 pound frozen phyllo dough, thawed (about 20 sheets); 1 cup California extra virgin olive oil (plus more if needed)

Crispy, golden, and packed with spinach and feta—this easy spanakopita recipe is perfect for any occasion. Learn how to handle phyllo like a pro!

California-Style Spanakopita with Feta and Spinach

A crispy, golden phyllo pie filled with spinach, feta, and fresh herbs, perfect as a main or side dish.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 1

Course: Appetizers, Dinner, Side Dishes

Cuisine: Greek

Calories: 285

Ingredients Method Nutrition Notes

Ingredients

For the Filling

1 pound frozen chopped spinach, thawed and squeezed dry
2 bunches flat-leaf parsley, stems trimmed and finely chopped
1 large yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons California extra virgin olive oil
4 large eggs
10.5 ounces feta cheese, crumbled preferably from sheep's milk
2 teaspoons dried dill weed
Freshly ground black pepper to taste

For Assembly

1 pound frozen phyllo dough, thawed about 20 sheets
1 cup California extra virgin olive oil plus more if needed

Method

Preheat and Prep

Preheat your oven to 325°F.
Make sure the thawed spinach is very well drained; squeeze out any excess liquid by handfuls.
In a large bowl, combine the spinach, parsley, onion, garlic, 2 tablespoons olive oil, eggs, feta, dill, and black pepper. Stir until everything is evenly mixed.

Layer the Phyllo

Unroll the phyllo sheets and place them between two slightly damp kitchen towels to keep them from drying out.
Brush a 9.5 x 13-inch baking dish with olive oil.
Line the dish with two sheets of phyllo, letting the excess hang over the edges. Brush the top sheet with olive oil. Repeat this layering (two sheets at a time, brushing with oil) until you have used about two-thirds of the phyllo.

Fill and Top

Spread the spinach-feta filling evenly over the phyllo crust.
Top with two more sheets of phyllo and brush with olive oil. Continue layering two sheets at a time, brushing each top sheet with oil, until all the phyllo is used.
Brush the very top layer with olive oil and sprinkle with a few drops of water to help browning.
Fold the overhanging phyllo flaps over the top; you can crumble them a bit for texture. Brush the folded edges well with olive oil.
Using a sharp knife, cut the spanakopita only partway through into squares (or leave whole to cut after baking).

Bake

Bake in the preheated oven for about 1 hour, until the phyllo is crisp and deep golden brown.
Remove from the oven, finish cutting through the squares, and serve warm or at room temperature.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 10gFat: 20gSaturated Fat: 6gCholesterol: 85mgSodium: 480mgFiber: 2gSugar: 2g

Notes

Make sure the spinach is very dry to avoid a soggy filling.

If you can't find frozen chopped spinach, thaw a 1-pound bag of whole leaf spinach and chop it yourself.

For a richer flavor, use a mix of feta and ricotta or cottage cheese.

You can assemble the spanakopita a day ahead; refrigerate unbaked and add 10 minutes to the baking time.

Leftovers keep well in the fridge for up to 3 days; reheat in a 350°F oven to restore crispness.

Serve as a main dish with a Greek salad, or cut into smaller pieces for appetizers.

If the phyllo tears, don't worry—just patch it with another sheet; the layers will hide imperfections.

Tried this recipe?

Let us know how it was!

Why This California-Style Spanakopita Works

I used to dread phyllo dough. Honestly, I’d walk past it in the freezer section at Ralphs and feel a little pang of anxiety. All those paper-thin layers, the fear of tearing, the pressure to get it right. My first attempt at spanakopita was a disaster. I ended up with this sad, soggy, greasy mess that looked nothing like the golden triangles at my favorite Greek spot in Santa Monica.

But then I learned this one trick that changed everything: don’t fight the phyllo, work with it. Tears are fine. They hide in the layers. And that’s when this California-style spanakopita was born. It’s a little more relaxed, a little more forgiving, and uses our amazing local olive oil instead of butter. The result? A crispy, golden, deeply satisfying Greek spinach pie that travels perfectly to summer picnics and potlucks.

This isn’t just another spanakopita recipe. It’s the one that finally gave me confidence with phyllo. And I promise, it’ll do the same for you.

Ingredients for Spanakopita

Let’s talk about what goes into this thing. The ingredient list is short, but each one pulls its weight. The star of the show is obviously the spinach and feta combo, but the supporting cast matters just as much.

Here’s what you’ll need:

Frozen chopped spinach – 1 pound, thawed and squeezed dry. This is non-negotiable. Fresh spinach has too much water and will make your filling soggy.
Flat-leaf parsley – 2 bunches, finely chopped. It adds a fresh, bright note that cuts through the richness.
Yellow onion and garlic – The aromatic base. Sautéing them in California olive oil brings out their sweetness.
California extra virgin olive oil – We’re using it in the filling AND for layering the phyllo. It’s fruity, peppery, and way better than butter for keeping the layers crisp.
Large eggs – They bind the filling together so it holds its shape when you cut into it.
Feta cheese – 10.5 ounces, crumbled. Get the good stuff from a block, not pre-crumbled. Sheep’s milk feta has a creamier, tangier flavor.
Dried dill weed and black pepper – Simple seasonings that let the spinach and feta shine.
Frozen phyllo dough – 1 pound, thawed. About 20 sheets. You’ll find it in the freezer section at any major grocery store.

Substitutions & Variations

This recipe is pretty flexible, but there are a few swaps that work better than others. Here’s what I’ve learned from making this a dozen times.

Cheese swaps: If your kid isn’t into feta (I get it, it’s an acquired taste), you can use goat cheese or a mix of ricotta and cottage cheese. The texture will be a little softer, but the flavor will still be great. For a vegan version, skip the cheese entirely and use crumbled tofu – it’s actually a traditional Greek fasting option.

Herb variations: Got some fresh mint or chives in the garden? Throw them in. The recipe calls for dried dill, but fresh herbs add a lovely pop of color and flavor. Just chop them up and add them with the parsley.

Phyllo alternatives: You can use puff pastry or your favorite pie crust instead of phyllo. Just skip the olive oil layering – you won’t need it. The texture will be different, more like a pie than a flaky pie, but still delicious.

Pro Tip: Don’t Overthink It

The first time I made this, I was so nervous about the phyllo that I almost gave up halfway through. But here’s the thing: even if a sheet tears, you just patch it with another one. The layers hide everything. Seriously, I end up with butter – well, olive oil – on my elbows by the time I’m done. It’s fine.

Step-by-Step Instructions

Okay, let’s get into the actual process. I’m going to break this down into four major stages so you can see the big picture. The full detailed instructions are in the recipe card above, but here’s the why behind each step.

Stage 1: Prep the Spinach and Filling

This is the most important step, and the one most people mess up. You need to get that spinach really dry. I mean, squeeze it by the handful over the sink until no more green water comes out. If you skip this, your spanakopita will have a soggy bottom, and nobody wants that.

Once the spinach is dry, toss it in a big bowl with the chopped parsley, onion, garlic, olive oil, eggs, crumbled feta, dill, and a good crack of black pepper. Stir until everything is evenly mixed. The filling should look vibrant and smell amazing – that garlic and dill combo is pure Mediterranean magic.

Stage 2: Layer the Phyllo

Now for the part that used to scare me. Unroll your thawed phyllo sheets and place them between two slightly damp kitchen towels. This keeps them from drying out and cracking while you work. Trust me, dry phyllo is brittle phyllo.

Brush a 9.5 x 13-inch baking dish with olive oil. Then line it with two sheets of phyllo, letting the excess hang over the edges. Brush the top sheet with olive oil. Repeat this layering – two sheets at a time, brushing with oil – until you’ve used about two-thirds of the phyllo. You’ll have a nice thick crust on the bottom.

Spread the spinach-feta filling evenly over the phyllo crust. It should be about an inch thick.

Stage 3: Top and Seal

Top the filling with two more sheets of phyllo and brush with olive oil. Keep layering two sheets at a time, brushing each top sheet with oil, until all the phyllo is used. Brush the very top layer with olive oil and sprinkle with a few drops of water – this helps with browning.

Now, fold those overhanging phyllo flaps over the top. You can crumble them a bit for extra texture. Brush the folded edges well with olive oil. Using a sharp knife, cut the spanakopita only partway through into squares. This makes it easier to slice after baking.

Stage 4: Bake to Golden Perfection

Bake in a preheated 325°F oven for about 1 hour. You’re looking for a deep golden brown color and a crispy, crackling sound when you tap the top. The kitchen will smell like a Greek taverna – warm, savory, and absolutely irresistible.

Remove from the oven, finish cutting through the squares, and let it cool for at least 10 minutes before serving. It’s fantastic warm or at room temperature, which makes it perfect for summer picnics.

Tips for Perfect Phyllo

Let’s address the elephant in the room: phyllo dough is intimidating. But it doesn’t have to be. Here are the tips that turned me from a phyllo-phobe into a confident layerer.

Thaw it in the fridge overnight. Never at room temperature. Slow thawing prevents the sheets from sticking together.
Keep it covered. Always work with phyllo between two slightly damp kitchen towels. If it starts to dry out, it cracks.
Don’t stress about tears. Seriously. I’ve made this a dozen times and I still get the occasional tear. Just patch it with another sheet. The layers hide everything.
Use olive oil, not butter. Butter can make the phyllo soggy. California olive oil keeps it crisp and adds a lovely fruity flavor.
Sprinkle water on top. A few drops of water on the top layer before baking helps it brown evenly.

Common Mistakes to Avoid

❌ Not drying the spinach enough → ✅ Squeeze it by the handful until no more liquid comes out.

❌ Not covering phyllo with a damp towel → ✅ Always keep it between damp towels while you work.

❌ Using the fan setting on your oven → ✅ Bake at 325°F without fan. Fan drying dries out the outer layers and leaves the middle unbaked.

❌ Not baking on the lower rack → ✅ Place the dish on the lower rack to ensure the bottom gets crispy.

Storage & Reheating

This spanakopita is a meal prep dream. Here’s how to keep it crispy and delicious.

Refrigerating: Leftovers keep well in the fridge for up to 3 days. Store in an airtight container. The key to reheating is to use the oven, not the microwave. Microwaves turn phyllo into a sad, soggy mess.

Reheating: Preheat your oven to 350°F. Place the spanakopita squares on a baking sheet and heat for 10-15 minutes, until the phyllo crisps back up. An air fryer works great too – just 5 minutes at 350°F.

Freezing (unbaked): You can assemble the spanakopita a day ahead and refrigerate it unbaked. Add 10 minutes to the baking time. For longer storage, freeze the unbaked assembled dish for up to 6 months. Bake from frozen, adding 15-20 minutes.

Freezing (baked): Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat directly from frozen at 350°F for 20 minutes.

Frequently Asked Questions

What to Serve with Spanakopita

This spanakopita is a total showstopper on its own, but here’s how to turn it into a full meal. I love serving it with a simple Greek salad – cucumbers, tomatoes, red onion, Kalamata olives, and a lemony vinaigrette. The acidity cuts through the richness of the phyllo and feta perfectly.

For a summer picnic, pack it with some tzatziki sauce, fresh pita bread, and a bowl of olives. It’s also fantastic alongside grilled lamb chops or roasted chicken. And don’t forget a glass of cold sparkling water with lemon – it’s the perfect palate cleanser.

You’ve got this. And your kitchen will smell amazing.

Source: Nutritional Information

What is in Greek spanakopita?

Authentic Greek spanakopita is a spinach pie made with phyllo dough, spinach, feta cheese, eggs, onions, and herbs like dill and parsley. Some versions use scallions or mint. The filling is layered between sheets of buttered or oiled phyllo and baked until golden and crispy.

What is the secret ingredient in spanakopita?

The real secret is drying the spinach thoroughly. Squeeze out every drop of moisture to prevent a soggy filling. Also, using high-quality olive oil instead of butter for layering the phyllo keeps the crust extra crispy and adds a fruity depth of flavor.

Is spanakopita the same thing as spinach pie?

Not exactly. Spanakopita is a specific type of Greek spinach pie made with phyllo dough. Regular spinach pie can be made with a variety of crusts, like puff pastry, pie crust, or even a biscuit topping. Spanakopita is defined by its flaky, layered phyllo crust.

Can spanakopita be made with puff pastry?

Yes, you can substitute puff pastry for phyllo dough. The texture will be more like a flaky pie than traditional spanakopita. Skip the olive oil layering since puff pastry already has butter. Bake at 375°F for about 30-35 minutes, until golden and puffed.

Can I use the dough for bougatsa?

Bougatsa uses a different, thicker phyllo dough called ‘fyllo for bougatsa’ which is more like a pastry crust. Standard phyllo sheets for spanakopita are too thin for bougatsa. You’d need to use multiple layers, but the texture won’t be the same.

Can I make it without feta? Or can I put another cheese instead because my child doesn’t eat feta?

Absolutely. Goat cheese is a great substitute with a similar tangy flavor. For a milder option, use ricotta or cottage cheese. The texture will be softer, so you might want to drain the ricotta first. Start with an equal amount and adjust to taste.

Can I do something different with the dough to make it a little softer?

If you want a softer, less crispy crust, you can reduce the baking time by about 10 minutes, or use fewer phyllo layers. Another option is to brush the top layers with a mixture of olive oil and water, which will soften the phyllo slightly.

Apart from spinach and onion, I don’t have the other herbs. I do have rocket, mint, and coriander… do they work?

Mint and coriander (cilantro) can work, but they’ll change the flavor profile significantly. Mint is actually used in some Greek spinach pie variations. Rocket (arugula) has a peppery bite that might overpower the spinach. I’d suggest using mint as your primary herb.

Can I make it 1 day before and leave it in the fridge to bake the next day?

Yes, you can assemble the spanakopita a day ahead and refrigerate it unbaked. Just cover it tightly with plastic wrap. When you’re ready to bake, add about 10 minutes to the baking time to account for the cold filling.

Instead of semolina for opening the dough, can I use flour?

This recipe doesn’t use semolina for opening the dough. We use pre-rolled frozen phyllo sheets. If you’re making homemade phyllo, flour can be used, but semolina is preferred because it prevents sticking and adds a subtle crunch.

Can it be done in a food processor? Do I need to double the dough?

You can use a food processor to chop the spinach and mix the filling, but be careful not to over-process. Pulse just until combined. For the dough, this recipe uses pre-rolled frozen phyllo, so no need to double anything.

How many grams is 1/2 teaspoon of mint and 1 teaspoon of cumin? Because here I buy mint in a 30g container. And what can I substitute for cumin?

This recipe doesn’t use mint or cumin. It uses dried dill weed. If you want to experiment, 1/2 teaspoon of dried mint is about 0.5 grams. For cumin, you can substitute ground coriander or caraway seeds, though it will change the flavor.

Can I add bacon next time?

This recipe is designed to be vegetarian and doesn’t include bacon. If you want to add a smoky flavor, you could try a sprinkle of smoked paprika or a dash of liquid smoke. But honestly, the spinach and feta combo is so good on its own, you won’t miss it.

You mean hard durum wheat flour, like Robin Hood, not the commercial one that says ‘hard’ but is made from soft wheat, right?

This recipe uses pre-rolled frozen phyllo dough, not homemade. So the type of flour isn’t relevant here. But if you’re making your own phyllo, yes, you’d want a high-gluten flour like durum or bread flour for the best texture.

Surely the addition of semolina to the opening makes opening easier, and also makes the bottom sheets crispier, which is the problem. Of course in the village where I have a different oven from Athens where I live, I have a better result. Akis, does the oven make a difference in the final result of the baking?

Yes, oven type makes a huge difference. Convection ovens dry out phyllo faster, while standard ovens give a more even bake. For this recipe, I recommend baking at 325°F without fan on the lower rack to ensure the bottom gets crispy without burning the top.

Akis, why did you change the photo of the recipe?

I’m not Akis, but recipe photos often get updated to better represent the final dish or to improve visual appeal. The important thing is that the recipe itself remains the same. The new photo likely shows a more accurate representation of what the spanakopita should look like.

If instead of 3 sheets top and bottom I do with the same amount of dough 1 top and 1 bottom, will the recipe work?

Using fewer sheets will result in a thinner, less flaky crust. The filling might also leak through. If you want to use fewer sheets, I’d recommend at least 2 sheets on the bottom and 2 on top to prevent the filling from soaking through and to maintain structure.

Can we substitute white flour with whole wheat flour or any other unrefined flour?

This recipe uses pre-rolled frozen phyllo dough, which is made from white flour. If you’re making phyllo from scratch, whole wheat flour can be used, but it will make the dough less pliable and more prone to tearing. A mix of half whole wheat and half white flour works best.

At what temperature and mode do I bake?

Bake this spanakopita at 325°F in a standard (non-convection) oven. Place the dish on the lower rack to ensure the bottom gets crispy. If you must use convection, reduce the temperature to 300°F and check it 10 minutes early to prevent over-browning.

If I add frozen spinach, does it need to be sautéed?

No, you don’t need to sauté frozen spinach for this recipe. Just thaw it completely and squeeze it dry. Sautéing would add extra moisture and fat, which could make the filling soggy. The raw onion and garlic will cook perfectly in the oven.

Can I use whole wheat flour?

Why is my spanakopita soggy on the bottom?

The most common cause is not drying the spinach enough. Squeeze it by the handful until no more liquid comes out. Also, make sure you’re baking on the lower rack of the oven. If the bottom is still soggy, try brushing the bottom phyllo layers with a little extra olive oil.

Can you make spanakopita ahead?

Can you freeze spanakopita?

Yes, you can freeze both baked and unbaked spanakopita. For unbaked, assemble the dish, wrap tightly, and freeze for up to 6 months. Bake from frozen, adding 15-20 minutes. For baked, let it cool completely, wrap well, and freeze for up to 3 months.

How do you bake frozen spanakopita?

To bake frozen unbaked spanakopita, preheat your oven to 325°F. Place the frozen dish directly in the oven (no need to thaw) and bake for about 1 hour and 15 minutes, or until golden and crispy. If the top is browning too quickly, tent with foil for the last 15 minutes.

Ingrid Halvorsen

Welcome to Gourmetjourneyrecipes! I'm Ingrid, the Breads & Morning Bakes Editor, and for eighteen years I've been perfecting yeasted breads and Scandinavian coffee cakes. I bake in Northeast Minneapolis with my grandmother's lefse stick and a sourdough starter named Gunnar. Subscribe to my newsletter for warm bakes and tender loaves!