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Homemade Spanakopita Recipe: Crispy, Savory + Cheesy

Take your tastebuds to Greece with a savory, comforting slice of this homemade spanakopita recipe. Spanakopita, meaning “spinach pie” in Greek, is a traditional dish that features layers of flake phyllo pastry filled with a mixture of spinach, feta cheese, onions and herbs. With its origins rooted in ancient Greece, spanakopita has been a popular appetizer, snack or side dish. We think it certainly showcases the Mediterranean’s bounty, with fresh spinach and tangy feta cheese taking center stage alongside aromatic herbs like dill and parsley.

Spinach, the star ingredient of spanakopita, is considered a nutritional powerhouse. To begin, it has many vitamins and minerals, including vitamin K, A, C and folate. These support bone health, vision, cell protection and DNA synthesis, respectively. Additionally, spinach has a ton of iron, which helps support proper oxygen transportation throughout the body. It even has a high fiber content for better digestion and weight management. What do you like your spinach in? Comment down below! Or, try some of these healthy recipes: Green Bean and Spinach Casserole and Zesty Spinach and Tomato Omelet.

See also: How Do You Keep Spinach Fresh Longer?

When preparing this spanakopita recipe, you can keep some of these handy tips in your back pocket. Firstly, working with phyllo dough requires patience and precision. Also, be sure to thaw the dough properly and handle it gently to prevent tearing. Layering the phyllo dough sheets with melted butter or olive oil adds richness and helps achieve a crisp, golden crust. If you want to enhance your filling, sauté the onions until soft and translucent before adding the spinach. Finally, drain the cooked spinach to remove excess moisture that might make your filling too soggy.

Comment below your favorite Greek dish! And try our other favorites:

Labneh Is an *Ultra* Thick and Creamy Version of Greek Yogurt That You’ll Wonder How You Ever Lived Without

Greek Turkey Burgers With Herbed Yogurt Sauce


8 servings

Total Time

Prep Time

Cook Time


  • 2 (4.4 oz.) cups minute brown rice, 8.8-oz. pkg.
  • 2 (12 oz.) pkgs. frozen chopped spinach, thawed, squeezed dry
  • 1 (6 oz.) cont. crumbled garlic-andherb feta cheese
  • 3 eggs, beaten
  • ¼ cup chopped fresh dill
  • 11 (14"x9") sheets phyllo dough, from 16-oz. pkg., thawed if frozen
  • Sesame seeds (optional)


Heat oven to 375°F. Coat 8"x3" springform pan with cooking spray. Cook brown rice according to package directions; let cool. In bowl, combine chopped spinach, feta cheese, eggs, fresh dill, 1⁄2 tsp. salt, 1⁄4 tsp. pepper and rice until blended.

Place 1 sheet of phyllo dough on sheet of waxed paper; coat dough with cooking spray (keep remaining phyllo covered with damp kitchen towel until ready to use).

Layer 7 phyllo sheets on top, coating each sheet with cooking spray and placing corners at different angles to create a solid round sheet of dough.

Remove phyllo round from wax paper. Fit round into pan. Lightly press spinach filling on top. Fold edges of dough over filling; layer remaining phyllo sheets with cooking spray. Cut out 8" round; place on top of filling. Coat with cooking spray. If desired, sprinkle with seeds. Bake on baking sheet until filling is just set and dough is golden, 40–45 min. Let stand 10 min. before slicing.

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