Go Back
Authentic Spanakopita on a white plate, garnished with parsley and lemon, showcasing golden flaky layers.

Authentic Spanakopita

This Authentic Spanakopita is a quick and delicious takes on the traditional Greek spinach pie, making it the best homemade spinach pie for busy home cooks. Enjoy layers of crispy phyllo dough filled with a savory spinach and feta mixture, all prepared in just over an hour!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinsed and chopped
  • ½ cup chopped fresh parsley
  • 1 cup crumbled feta cheese
  • ½ cup ricotta cheese
  • 2 large eggs, lightly beaten
  • 8 sheets phyllo dough
  • ¼ cup olive oil, or as needed

Method
 

  1. Preheat the oven: Set your oven to 350°F (175°C) and lightly oil a 9-inch square baking pan.
  2. Sauté the aromatics: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions, green onions, and garlic, cooking until soft and golden, about 5 minutes.
  3. Cook the spinach: Gradually add the spinach (it will wilt as it cooks) and parsley. Stir frequently until the spinach is limp and no excess moisture remains, about 5 minutes. Set aside to cool.
  4. Prepare the filling: In a large bowl, mix the feta, ricotta, and eggs. Stir in the cooled spinach mixture until well combined.
  5. Layer the phyllo: Lay one sheet of phyllo dough in the prepared pan and brush lightly with olive oil. Repeat with three more sheets, brushing oil between layers.
  6. Add the filling: Spread the spinach and cheese mixture evenly into the pan. Fold over any overlapping dough and brush lightly with oil.
  7. Finish the layers: Add the remaining 4 sheets of phyllo dough on top, brushing each with oil. Tuck the edges into the pan to seal the filling.
  8. Bake: Bake for 30–40 minutes, or until the phyllo is golden brown and crisp.
  9. Serve: Let the spanakopita cool slightly before slicing into squares. Enjoy warm!

Notes

If you're running low on fresh spinach, frozen spinach (thawed and squeezed dry) works just as well. For an added flavor twist, toss in a handful of chopped dill or mint.