Spanakopita

This authentic spanakopita recipe features irresistibly buttery, flaky layered phyllo dough, filled with a bright, tangy filling that’s made with fresh spinach, feta cheese, and pine nuts, and shaped into triangles for a savory two-bite appetizer that everyone loves.

In my book, a great party should always have strong drinks, a solid playlist, and at least one of these four appetizers: a shrimp cocktail, a hot and cheesy dip, a crostini, or spanakopita. But full disclosure, if there’s spanakopita, I’m going in for seconds. These savory Greek spinach and cheese pies are little handheld triangles of pure bliss. These spanakopita triangles are light and decadent, with the crunch of flaky phyllo dough pastry, stuffed with fresh spinach filling, chunks of feta, and earthy pine nuts brightened up with lemon zest and shallot. They’re easy to make too, especially thanks to storebought phyllo, and always the first thing to disappear from the appetizer table.

Why You’ll Love It

• This authentic spanakopita recipe is teeming with bright, fresh, and savory flavor
• Thanks to the addition of breadcrumbs in the filling (and using fresh spinach instead of frozen), this spanakopita is always toasty and flaky, and never soggy
• You can easily prep this recipe ahead of time and it also freezes wonderfully

Spanakopita Ingredients

• Phyllo dough—I use frozen
• Fresh spinach—some recipes call for frozen spinach, but I prefer fresh
• Butter—for sautéing the shallot and spinach, but also for brushing the phyllo dough (you could also use olive oil, but I love the flavor that butter imparts)
• Lemon—to brighten up the cheese and spinach filling
• Shallot—to add some savory flavor to the filling
• Eggs—help bind the filling together
• Panko breadcrumbs—breadcrumbs in the spanakopita filling help soak up any excess moisture from the spinach and help prevent the spanakopita from getting soggy.
• Feta cheese—choose feta sold in chunks instead of the pre-crumbled variety
• Pine nuts—I recommend toasting them before for a deeper flavor (just keep a close watch and toast over low heat, so they don’t burn!)
• Kosher salt or flaky sea salt—for seasoning (I recommend just seasoning to taste)

Find the complete recipe with measurements below.

How to Make Spanakopita

Spanakopita may seem intimidating if you’ve never made it before, but I swear this is an easy spanakopita recipe. Here’s how to make it:

• Wilt the spinach. In a non-stick skillet, melt 2 tablespoons of butter and cook the shallot for 1-2 minutes. Add the spinach in 3 batches, wilting it and adding more as it will fit in the pan. Season with salt as you go. Cook until all of the spinach has wilted, about 8 minutes.
• Squeeze those leaves. Spinach is a moisture-rich veg, and you don’t want your spanakopita to be soggy, so transfer the spinach to a colander and gently squeeze the excess liquid from the leaves. Place in a large bowl and set aside.
• Make the spanakopita filling. Add the lemon zest, eggs, panko bread crumbs, feta, and toasted pine nuts. Stir to combine.

Assemble the Spanakopita

• Butter the phyllo. In the microwave or in a small pan, melt the rest of the butter. Lay a sheet of phyllo dough flat on the counter and brush lightly with butter. Repeat the process 2 more times, brushing the next layer with melted butter but leaving the top layer plain. Be sure to carefully position each phyllo sheet on top of the other.
• Cut and fill. After layering, cut the phyllo into 3-inch wide strips. Place ¼ cup of filling in the bottom corner of the dough strip and fold from corner to corner, diagonally, like a flag. Fold again over the flat end, then on the diagonal again, continuing folding to the top of the sheet.
• Brush and bake. Brush the edge of the corner with butter to seal and place on a baking sheet then cover with a kitchen towel. Continue folding the phyllo triangles in the same manner until the filling is gone. Brush the tops of the spanikopita with butter and bake in the oven for 30 minutes or until golden brown.

How to Make Spanikopita Ahead of Time

• Prep the triangles to the point before baking, place them on a cutting board or baking sheet, and freeze them individually. Place them in a freezer bag and freeze for up to 3 months.
• To cook the spanikopita from frozen, do not thaw. Brush with butter and bake at 375°F for 40-50 minutes.
• Or, bake the spanikopita ahead of time and reheat them before serving. Reheat at 400°F for 5 minutes. Do not microwave or the phyllo crust will become soggy.

Recipe Variations

• Add some freshly ground black pepper and/or red pepper flakes for a little heat
• Try kale instead of spinach
• Sauté some garlic in with your greens
• Try other fresh herbs, like parsley and dill
• Feta cheese is traditionally used for spanakopita, but if you don’t care for it, swap it out for some ricotta cheese

FAQ and Recipe Tips

• How do you pronounce spanakopita? Spanakopita is Greek and it’s pronounced “spae-nuh-kow-puh-tuh”
• Why is my spanakopita soggy on the bottom? Your spanakopita should not be soggy on the bottom if you follow this recipe. However, reasons why it could be soggy are if the filling has too much moisture, which can often be attributed to using frozen spinach that was not properly drained/squeezed of excess water.
• What is the difference between spanakopita and tiropita? Spanakopita and tiropita are similar in that they are both savory pies made with phyllo dough and a creamy cheese filling. However, tiropita (which translates to “cheese pie”) typically just has a cheese filling made with cottage cheese and parmesan cheese. 
• Toast your nuts. I strongly recommend toasting your pine nuts to bring out the most flavor. Simply heat a small sauté pan over medium-low or low heat and use a spatula to stir the pine nuts every so often, taking care to watch them so they don’t get too dark (these can burn quickly). Once they are evenly golden brown (but not brown), they are ready!
• Fresh spinach is best. I prefer using fresh spinach versus frozen because there’s less of a chance of it having too much moisture and making a soggy spanakopita.

Storage Tips

Leftover spanakopita will keep in an airtight container stored in the refrigerator for about 3-4 days. You can gently reheat it in the oven on a sheet pan or in a casserole dish.

What Do You Eat with Spanakopita

Whether enjoying spanakopita as an appetizer or a side dish, here are some ideas for what to serve it with:

• Greek Salad with Avocado
• Berry Delicious Fruit Salad
• Horiatiki (Traditional Greek Salad)
• Baba Ganoush
• Mediterranean Kale Salad
• Greek Chickpea Salad

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Classic Party Appetizers You’ll Love

• Baked Brie Recipe
• Cheesy Spinach Artichoke Dip
• Pigs in a Puff Pastry Blanket
• Easy Shrimp Cocktail
• The Best Clam Dip Recipe EVER!
• Sausage Stuffed Mushrooms with Hollandaise

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