Easy Spanakopita Recipe That Will Burst In Your Mouth.

Spanakopita is a flakey, buttery pastry with a rich and flavorful filling. With lots of spinach and feta, these triangle-shaped pastries will simply burst in your mouth. 

A great snack for those dinner parties.

This easy recipe is one of my favorites to make when entertaining guests. They are beautiful, delicate, and taste amazing! The ingredients are also relatively simple and meatless, making them a dish even the pickiest eaters will enjoy! You and your entire family can enjoy this easy authentic Greek pastry as an appetizer or snack. Once you try one, you won’t be able to stop!

Spanakopita is one of the most famous Greek dishes, and they are most popular in the northwestern region of Epirus. This dish is a triangle-shaped mini pie with phyllo dough and a creamy spinach filling. They can be found all over Greece in bakeries, delis, and restaurants.   

Tips for The Best Spanakopita 

  • Keep a wet paper towel over your phyllo pastry to make sure the pastry dough does not dry out. This will make it easier to make the spanakopita triangles. 
  • Use frozen spinach instead of fresh spinach to make the process easier. 
  • Do not overfill the pastry, or the pastry will not close. The spinach may also burst in the oven if there is too much of filling.


Adjust Servings
16 oz frozen chopped spinach thaw, drain, and pat dry
2 medium-size shallots (chopped)
5 garlic cloves (minced)
½ cup fresh parsley chopped
½ cup chopped green onions white and green parts
1 ½ cup feta cheese
2 teaspoons dry dill
Zest of 1 lemon and its juice
12 sheets phyllo dough
7 tbsp melted unsalted butter
1 egg whisked
1 tsp salt
1 tsp black pepper
1 tbsp sumac
1 tsp nutmeg
1 tsp chili flakes


How to Make the Filling:
In a medium skillet over medium-high heat, add olive oil and add chopped shallots and garlic into the frying pan. Fry them for 2 minutes and then remove them from the pan and bring them to room temperature. Add spinach, the cooked shallots and garlic, dry dill, chopped green onion, parsley, lemon zest, juice, feta cheese, and all the spices to a big bowl and mix everything together.
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Work with two sheets at a time. I like to make smaller spanakopitas, so they are more appetizer or snack-sized. Use a ruler and cut the phyllo dough to have a width of 3 inches. The phyllo dough comes in 12 inches, so I cut it into 4 sections. Every two sheets should make four spanakopita. This recipe should give you 24 small spanakopita.
Cover the rest of the dough with a cloth, so it does not get dry.
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Use a brush and dip into the melted butter. Brush the butter onto the first dough, and then lay the second sheet on top and brush butter over it.
Add the spinach mixture to one corner of the pastry dough and fold the corner over to make a triangle.
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Continue folding the dough over until it reaches the end. Fold the end piece of the dough underneath and brush both sides with the egg mixture.
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Place parchment paper on a sheet pan and place the triangle spanakopita triangles evenly on the pan.
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Preheat the oven to 305F and bake the pastries for about 35 minutes until they are completely golden brown.
Serve them up, and enjoy!
You can serve these pies fresh out of the oven or after they have slightly cooled down.
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Can You Freeze Spanakopita?
Yes, you can freeze spanakopita! The best way to freeze spanakopita is to freeze them once they have been assembled but before they are baked. You can keep spanakopita frozen in the freezer for up to 2 months. Just make sure they are wrapped in plastic wrap and then aluminum foil before freezing. To make frozen spanakopita, bake them at 350F for about an hour until they become golden brown all around.
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Let Us Know What You Think!
Leave a comment below telling us what you liked about this classic Greek snack. How did the cooking process go? Do your family members like it? We are interested in hearing it all!

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