Why You’ll Love Spanakopita Recipe
Spanakopita is one of those recipes that feels impressive but is surprisingly simple once you get the hang of folding the phyllo. The contrast between the crispy, buttery layers and the savory spinach filling makes every bite incredibly satisfying.
You’ll also love how versatile these little pastries are. They work beautifully as a make-ahead appetizer, a lunchbox addition, or a crowd-pleasing party snack. The combination of spinach, feta, fresh herbs, garlic, and lemon zest gives them a fresh, bright flavor that keeps them from feeling too heavy.
Another reason this recipe stands out is that it makes a generous batch. With 40 servings, it is ideal for entertaining, holiday gatherings, potlucks, or stocking the freezer for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 ounces frozen spinach, defrosted and drained
1 tablespoon olive oil
1 medium red onion, diced
5 garlic cloves, minced
2 teaspoons dried dill
½ cup parsley leaves, finely chopped and loosely packed
¼ cup green onions, finely chopped, about 5, using the white and light green portions
2 teaspoons lemon zest
½ teaspoon black pepper
1 ½ cups crumbled feta cheese, about 6 ounces
6 tablespoons unsalted butter, melted
About 20 sheets phyllo pastry, defrosted
Directions
Start by making the filling. Heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook, stirring regularly, until it begins to soften, about 5 minutes.
Add the minced garlic and dried dill to the skillet. Continue cooking with the onions, stirring frequently, until the mixture is soft and lightly caramelized, about 5 more minutes. Set it aside and let it cool.
Squeeze the defrosted spinach thoroughly to remove as much water as possible. You should have about 1 cup of spinach after draining. Add the spinach to the skillet with the onion mixture.
Stir in the parsley, green onions, lemon zest, black pepper, and crumbled feta cheese. Mix everything well so the filling is evenly combined.
To assemble the triangles, preheat the oven to 375°F and line a baking sheet with parchment paper.
Unroll the phyllo pastry on a clean surface and cut it lengthwise into strips about 2½ to 3 inches wide using a pizza cutter. Keep the pastry covered with a barely damp towel while working so it does not dry out.
Lay one strip of phyllo on your work surface and gently brush it with a little melted butter. Place a second strip directly on top and brush that layer with butter as well.
Add 1 heaping tablespoon of filling to one corner of the layered pastry. Shape it into a rough triangle that nearly reaches the edges.
Fold the filled corner over to the nearest opposite edge to form a triangle. Continue folding the triangle back and forth along the strip until you reach the end, similar to folding a flag.
Place the finished triangle on the prepared baking sheet and cover it with a damp towel while you continue assembling the rest. Repeat until all the filling and pastry are used. The triangles can be placed fairly close together on the baking sheet, about ½ inch apart.
Bake for 20 to 25 minutes, or until the spanakopita triangles are golden brown and crisp.
Remove them from the oven and let them cool for 10 minutes before serving.
Servings and timing
This recipe makes 40 spanakopita triangles, making it a great option for serving a crowd or preparing ahead for future meals.
The total time is 55 minutes. That includes about 30 to 35 minutes of prep and assembly time, plus 20 to 25 minutes of baking time. After baking, let the triangles cool for 10 minutes before serving for the best texture and flavor.
Variations
You can easily customize spanakopita to suit your taste or what you have on hand. Swap the red onion for yellow onion or shallots for a slightly different flavor. Fresh dill can be used in place of dried dill if you prefer a brighter herb note.
For extra richness, try mixing a little ricotta into the filling along with the feta. You can also add a small amount of nutmeg for a warm, classic touch that pairs beautifully with spinach.
If you want a larger version, this same filling can be layered into a baking dish with sheets of phyllo instead of folding individual triangles. It creates a sliceable pie-style spanakopita that is great for brunch or dinner.
You can also make these with additional herbs such as mint or chives for a more complex flavor profile.
Storage/Reheating
Store leftover spanakopita in an airtight container in the refrigerator for up to 4 days. To help preserve the crisp texture, avoid stacking them while they are still warm.
For longer storage, freeze the baked triangles in a single layer until solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months.
To reheat, place refrigerated or frozen spanakopita on a baking sheet and warm them in a 350°F oven until heated through and crisp again. Refrigerated triangles usually take about 8 to 10 minutes, while frozen ones may need 15 to 20 minutes. Avoid microwaving if possible, since it can make the phyllo soft rather than crisp.
FAQs
Can I use fresh spinach instead of frozen spinach?
Yes, fresh spinach can be used, but it should be cooked down first and squeezed very well to remove excess moisture before mixing it into the filling.
Why is it important to drain the spinach thoroughly?
Excess moisture can make the filling watery and cause the phyllo pastry to become soggy instead of crisp.
How do I keep phyllo dough from drying out?
Cover the phyllo sheets with a barely damp towel while you work. This helps keep them pliable and easier to fold.
Can I make spanakopita ahead of time?
Yes, you can assemble the triangles ahead and refrigerate them for a short time before baking, or freeze them for later.
Can I freeze spanakopita before baking?
Yes, unbaked spanakopita triangles freeze well. Arrange them on a tray until firm, then transfer to a freezer-safe container and bake from frozen when needed.
What does feta cheese add to the recipe?
Feta gives the filling its signature salty, tangy flavor and creamy texture, which balances the spinach and herbs beautifully.
Can I use a different cheese?
Yes, although feta is traditional, you can blend it with ricotta or use another crumbly cheese for a slightly different taste and texture.
Why are my spanakopita triangles breaking or tearing?
Phyllo is delicate and can tear if it becomes too dry or if it is handled too roughly. Brushing gently with butter and keeping it covered helps prevent this.
What can I serve with spanakopita?
Spanakopita pairs well with a Greek salad, soup, roasted vegetables, or a simple yogurt-based dip for a complete meal or appetizer spread.
How do I know when spanakopita is done baking?
The triangles are ready when the pastry is golden brown and crisp on the outside.
Conclusion
Spanakopita is a wonderfully flaky, savory pastry that delivers big flavor with simple ingredients. The combination of spinach, feta, herbs, and crisp phyllo creates a timeless dish that works for everything from casual snacks to special gatherings. Whether you serve them fresh from the oven or make a batch ahead for later, these golden triangles are sure to become a favorite.
