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Authentic Spanakopita Recipe 

This Authentic Spanakopita Recipe is such a delicious classic Greek appetizer! Hearty spinach, feta, onion, and just a touch of nutmeg are stuffed into delicate sheets of phyllo dough and baked until the phyllo is irresistibly crispy and golden brown. 
Course Appetizer
Cuisine Mediterranean
Keyword spinach and feta pie, spinach pastry, spanakopita, cheese pie
Prep Time 25 minutes
Cook Time 20 minutes
0 minutes
Total Time 45 minutes
Servings 7 spanakopita
Author Nicole
Cost $12


  • Mixing bowl
  • baking sheet


  • 8 oz frozen spinach, defrosted
  • 4 oz crumbed feta cheese
  • 1 large egg
  • 1/8 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • 2 tbsp minced onion
  • 1 stick unsalted butter
  • 1 roll phyllo dough, defrosted MAKE SURE PHYLLO IS DEFROSTED BEFORE PREPPING


  • Preheat oven to 375 degrees.
  • Use hands or a dish towel to squeeze out any excess moisture in the frozen spinach. Add to a small bowl. Add in the feta, egg, salt, nutmeg, and onion. Stir to combine. Season to taste with salt and pepper.
  • Melt butter in a small saupan or microwave safe bowl. (You will need a pastry brush, make sure to have that handy.)
  • Take the phyllo dough out of the package. Roll it out. Use a sharp knife to cut all of the sheets in half vertically so you have two sets of 4 1/2" x 17" rectangles of phyllos sheets. Cover with a dish towel. You will only use one set of the phyllo dough.
  • Take the top sheet of phyllo and place on a flat surface. Make sure to keep the unused phyllo dough covered with the dish towel. Brush with butter. Make sure every area of surface is coated. Place another phyllo sheet on top. Again, brush with butter. Place one more phyllo sheet on top. Brush with butter.
  • Spoon two heaping tablespoons of the filling on the bottom corner of the dough. Take the bottom right corner and fold it over into a triangle, over the filling. Press to evenly spread the filling through the triangle. Brush the top with a little bit of butter. Fold the triangle over to make another triangle. Continue to fold the dough over until you have one small triangle package. If there is any excess dough hanging over, just cut it off. Place on a baking sheet and cover with a kitchen towel. Repeat with remaining filling and phyllo sheets.
  • Brush all the tops of the spanakopita with butter. Place in the oven and bake until golden brow and crispy, about 18-20 minutes.


Serving: 1spanakopita