Authentic Greek Spanakopita with Phyllo
A perfectly layered spinach and feta pie made with delicate phyllo sheets, traditional herbs, and a golden, flaky crust that captures the essence of Greek home cooking. This mediterranean-inspired vegetarian ready in about 75 minutes pairs sheets phyllo dough sheets, spinach, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 sheets phyllo dough sheets
- 10 oz spinach
- 6 oz feta cheese
- 1/2 medium onion
- 3 tbsp olive oil
- 1 tbsp dill
- 1 tbsp fresh mint
- 4 tbsp butter
- 1 tbsp all-purpose flour
- 1/4 tsp salt
Instructions
- Step 1: Thaw phyllo sheets according to package directions. Place 1 sheet on a clean surface, brush lightly with melted butter, and layer with 2 more sheets, brushing each with butter.
- Step 2: Finely chop spinach and onion. Heat 2 tbsp olive oil in a skillet over medium heat, add onion, and cook for 5 minutes until translucent. Add spinach and cook for 7 minutes until wilted and moisture evaporates.
- Step 3: In a bowl, crumble feta cheese and mix with 1 tbsp dill, 1 tbsp mint, 1/4 tsp salt, and 1 tbsp flour. Fold in the spinach mixture until evenly combined.
- Step 4: Transfer the filling to the center of the layered phyllo. Fold the sides inward, then roll tightly like a cigar, sealing the edges with butter.
- Step 5: Place seam-side down in a greased 9x13-inch baking dish. Brush the top with remaining butter, then cut into 1-inch slices.
- Step 6: Bake at 375°F for 35 minutes until golden brown and crispy, checking after 25 minutes to prevent over-browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Greek Spanakopita with Phyllo take to make?
Total time is about 75 minutes (40 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Greek Spanakopita with Phyllo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets phyllo dough sheets from drying out.
Can I substitute ingredients in Authentic Greek Spanakopita with Phyllo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Greek Spanakopita with Phyllo for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Greek Spanakopita with Phyllo?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
