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My Spanakopita is So Good!
A few years ago I discovered a quick hack for making homemade Lebanese Baklava which actually was the only reason I ever made baklava at home. I was not going to be buttering 40 layers of phyllo!!
When I shared the hack on Instagram, I got a lot of questions wondering if the same thing could be done with Spanakopita, and I thought, why not?! So I’ve been testing it to try out different types of fats (olive oil, butter, or ghee), different layering methods (heavier on the bottom, more or less phyllo sheets compared to baklava), and different stuffing mixtures.
And I finally perfected my homemade spanakopita in a way that I think tastes authentic, can be made with only about 30 minutes of active time and has a beautiful presentation with crispy flaky phyllo. I’m not Greek and this is not an authentic recipe, but to me, it’s like a combination of Lebanese Spinach Pies with Baklava and a whole lotta feta in the middle. It works great for the home cook who wants a homemade version of Spanakopita.
Ingredients You’ll Need
- Olive Oil: Used for sautéing and brushing the phyllo dough. Can be substituted with melted butter for a richer flavor, or any neutral flavor oil like avocado.
- Red Onion: Yellow onion or shallots can be used instead.
- Fresh Garlic: If needed, substitute with 1 teaspoon garlic powder.
- Fresh Dill: Use 1 tablespoon of dried dill if fresh isn’t available.
- Frozen Spinach: Be sure to thaw and squeeze out excess water to prevent sogginess. Fresh spinach can be used; cook it down first.
- Salt & Black Pepper: Adjust to taste.
- Green Onions: Can be replaced with extra red onion or chives.
- Lemon Zest: Substitute with a small splash of lemon juice.
- Eggs: The eggs are needed to keep the filling from falling apart. I don’t recommend skipping.
- Feta Cheese: Traditional choice. Can swap with ricotta or crumbled goat cheese for a different texture and flavor.
- Phyllo Dough: Keep covered with a damp towel while working to prevent drying out.
Popular Additions
- More Cheese: Add ½ cup ricotta or ¼ cup grated Parmesan for a creamier, richer filling.
- Egg Yolk Wash: Brush the top layer with 1 beaten egg yolk mixed with 1 teaspoon water for a shinier, golden-brown finish.
- Nutmeg: Add ¼ teaspoon ground nutmeg to enhance the spinach flavor.
- Greek Yogurt: Stir in 2 tablespoons Greek yogurt for a tangy, creamier texture.
- Mushrooms: Add ½ cup finely chopped mushrooms to the filling for extra depth and umami. Sauté them with the onions before adding the spinach.
- Red Pepper Flakes: Sprinkle in ½ teaspoon red pepper flakes if you want a little heat.
- Sun-Dried Tomatoes: Mix in ¼ cup finely chopped sun-dried tomatoes for a slightly tangy twist.
How to Make Spanakopita
Step 3: Remove from heat and stir in the green onions and lemon zest until evenly combined.
Step 4: In a medium bowl, whisk the eggs, then add the feta cheese and continue to whisk until well combined.
Step 5: Add the spinach mixture to the cheese mixture.
Step 6: Stir well to combine.
Step 7: Lay half a sleeve of phyllo sheets in a prepared pan.
Step 8: Spread the spinach mixture over the phyllo in one even layer.
Step 9: Lay the other half sleeve of phyllo sheets over the spinach mixture. Drizzle the remaining oil over the top layer of phyllo sheets and use a pastry brush to brush the oil all over. Cut the spanakopita into pieces.
Step 10: Bake until golden brown all the way into the cut lines, rotating the spanakopita halfway through baking.
My Best Spanakopita Tips
- Drain the Spinach Well. Excess moisture will make the filling watery and the phyllo soggy. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Keep the Phyllo Dough Covered. Phyllo dries out quickly, so keep it covered with a damp towel while working to prevent it from becoming brittle and breaking.
- Use a Sharp Knife for Cutting. Cut the spanakopita into pieces before baking to avoid shattering the crispy phyllo afterward.
- Let It Rest After Baking. Allow the spanakopita to cool for at least 10 minutes before serving to help the filling set and make slicing easier.
- Rotate the Pan for Even Browning. If your oven has hot spots, rotate the pan halfway through baking to ensure the phyllo bakes evenly.
- Freeze for Later. Assemble and freeze before baking for an easy make-ahead meal. Bake straight from frozen, adding a few extra minutes to the cook time.
What to Serve
Recipe Help & FAQs
Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. To keep it crispy, reheat in a 350°F oven for 10–15 minutes or in an air fryer at 350°F for 5–7 minutes. Avoid microwaving, as it will make the phyllo soft and soggy.
This usually happens if there’s too much moisture in the filling. Make sure to drain and squeeze the spinach well before adding it to the mixture. Also, avoid overloading the filling, and bake until the phyllo is deep golden brown to get it crispy.
Yes, but you’ll need about 1 pound of fresh spinach, and it must be cooked down and drained well before mixing with the other ingredients. Otherwise, it will release too much moisture into the filling.
More Mediterranean Appetizer Recipes:
- Spanakopita Triangles
- Homemade Labneh
- Feta Dip
- Kibbeh Nayyeh
- Crispy Cheese Rolls (Rakakat)
- Lebanese Meat Pies
- Air Fryer Falafel
- Meat Stuffed Pitas
- Spinach Pies
- Grilled Halloumi Cheese
If you try this Spanakopita recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Spanakopita
Ingredients
- 6 tablespoons olive oil divided
- 1 large red onion diced
- 6 garlic cloves minced
- ¼ cup chopped fresh dill
- 2 (10-ounce) bags frozen spinach defrosted and drained
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 green onions chopped
- 1 teaspoon lemon zest
- 2 large eggs
- 2 cups crumbled feta cheese
- ½ pound phyllo dough defrosted
Instructions
- In a large skillet over medium heat, heat 2 tablespoons of oil. Add the onions and cook, stirring frequently, until they start to soften, about 5 minutes.
- Add the garlic and dill and cook with the onions, stirring frequently, until fragrant, about 2 minutes.
- Add the spinach, salt and pepper to the skillet in two batches and cook with the onion mixture until well combined, 5-7 minutes total.
- Remove from heat and stir in the green onions and lemon zest until evenly combined.
- In a medium bowl, whisk the eggs, then add the feta cheese and continue to whisk until well combined. Stir into the spinach mixture.
- Preheat the oven to 350°F and lightly oil a 9×13-inch baking dish with 1 tablespoon of oil.
- Unroll one sleeve of phyllo sheets and cut off an inch at the end to make them fit into the 9 x 13 pan.
- Lay half a sleeve (10 phyllo sheets) in the prepared pan. Spread the spinach mixture over the phyllo in one even layer. Lay the other half sleeve of 10 phyllo sheets over the spinach mixture.
- Drizzle the remaining 3 tablespoons of oil over the top layer of phyllo sheets and use a pastry brush to brush the oil all over. Cut the spanakopita into 12 pieces.
- Bake until golden brown all the way into the cut lines, 45-50 minutes, rotating the spanakopita halfway through baking.
Notes
- Drain the Spinach Well. Excess moisture will make the filling watery and the phyllo soggy. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Keep the Phyllo Dough Covered. Phyllo dries out quickly, so keep it covered with a damp towel while working to prevent it from becoming brittle and breaking.
- Use a Sharp Knife for Cutting. Cut the spanakopita into pieces before baking to avoid shattering the crispy phyllo afterward.
- Let It Rest After Baking. Allow the spanakopita to cool for at least 10 minutes before serving to help the filling set and make slicing easier.
- Rotate the Pan for Even Browning. If your oven has hot spots, rotate the pan halfway through baking to ensure the phyllo bakes evenly.
- Freeze for Later. Assemble and freeze before baking for an easy make-ahead meal. Bake straight from frozen, adding a few extra minutes to the cook time.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
