Spanakopita

Name: Spanakopita
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Cuisine: Greece
Ingredients: 2 lb fresh spinach, washed and chopped; 1 bunch scallions, sliced; 1 small onion, diced; 2 tbsp olive oil, plus more for brushing; 1 cup crumbled feta cheese; 1/4 cup chopped fresh dill; 2 eggs, beaten; Salt and black pepper; 1 lb phyllo dough, thawed; 6 tbsp melted butter

8 servings40 min prep45 min cookMedium Greece

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The Story Behind It

The Tale of Spanakopita

Story updated September 17, 2026

Spanakopita, a spinach and feta pie wrapped in crisp phyllo, descends from Byzantine-era pastry-making traditions, when thin, layered dough techniques spread across the Eastern Mediterranean. It remains one of Greece's most iconic savory pastries, sold everywhere from bakeries to street carts.

Ingredients

Scale:· 8 servings

2 lb fresh spinach, washed and chopped
1 bunch scallions, sliced
1 small onion, diced
2 tbsp olive oil, plus more for brushing
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 eggs, beaten
Salt and black pepper
1 lb phyllo dough, thawed
6 tbsp melted butter

Instructions

1Sauté onion and scallions in olive oil until soft, then add spinach in batches and cook until wilted; drain and cool.
2Squeeze excess liquid from the spinach mixture, then stir in feta, dill, eggs, salt, and pepper.
3Brush a baking dish with butter and layer half the phyllo sheets, brushing each with butter.
4Spread the spinach filling evenly over the phyllo base.
5Layer the remaining phyllo sheets on top, brushing each with butter, and tuck in the edges.
6Score the top layers into squares with a sharp knife.
7Bake at 375°F for 40-45 minutes until deep golden and crisp.
8Cool 10 minutes before cutting along the scored lines and serving.

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