Spanakopita
Spinach and feta baked between crisp layers of phyllo.
Discover smart recipes
Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.
Join HomecookedIngredients
- 600 g Spinach
- 250 g Feta
- 250 g Phyllo pastry
- 1 Onion
- 2 Egg
- 6 tbsp Extra-virgin olive oil
- ½ tsp Salt
- 3 tbsp Dill (optional)
Method
- Heat the oven to 190C (375F) and let it come up to temperature.
- Wilt the spinach in a hot dry pan until collapsed, then tip into a colander.
- Squeeze the cooled spinach completely dry, then mix it with the crumbled feta, chopped onion, dill, egg, and salt.
- Brush each phyllo sheet with olive oil and layer half in the dish, spread the filling, then top with the remaining oiled phyllo.
- Bake until the pastry is deep golden and crisp, about 35 minutes.
- Cool slightly so the filling sets, cut into squares, and serve.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Spanakopita
Spanakopita is one of Greece's most iconic savoury pastries, a spinach and feta pie baked between many crisp, paper-thin layers of phyllo. It belongs to the broad family of Greek pites, pies that have been part of the country's table for centuries, and it appears everywhere from bakery counters to home ovens and holiday spreads. The defining tension is textural: shatteringly crisp, golden pastry giving way to a soft, herby, savoury filling.
Getting it right hinges on a dry filling, which is why the wilted spinach is squeezed completely of moisture before it is mixed with tangy crumbled feta, sweet onion, fresh dill, and egg to bind. Each phyllo sheet is brushed with olive oil so the layers bake up separate and crackling rather than soggy, and the pie is cooled slightly before cutting so the filling sets into neat squares. Salty, green, and rich, spanakopita works as an appetiser, a meze alongside other small plates, a picnic staple, or a light vegetarian main with a salad. It is as good warm from the oven as it is at room temperature, which makes it a generous dish to bake for a crowd.
Spanakopita: frequently asked questions
How many calories are in Spanakopita?
One serving of Spanakopita has about 319 calories, with 11g of protein, 22g of carbs, 21g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Spanakopita gluten-free?
As written, no — it contains Phyllo pastry. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Spanakopita dairy-free?
Not as written — it uses Feta. Swapping it for a plant-based alternative makes it dairy-free.
How long does Spanakopita take to make?
About 70 minutes start to finish, but only around 27 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Spanakopita?
The core ingredients are essential, but you can leave out dill — it's optional and mainly there for extra flavor or finish.
How many servings does Spanakopita make?
This recipe makes 8 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.