Spanakopita Recipe | Vegetarian Times Skip to main content


Layers of phyllo make a crisp double crust for this classic Greek spinach pie.



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3 lb. frozen spinach, thawed
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2 Tbs. plus ⅓ cup olive oil or melted butter, divided
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2 medium onions, diced
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8 green onions, sliced
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½ tsp. ground nutmeg
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1 cup chopped fresh parsley
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3 large eggs
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8 oz. low-fat feta cheese, crumbled
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12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)


1. Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)

2. Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.

3. Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.

4. Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.

5. Spread spinach mixture in phyllo crust.

6. Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.

Nutrition Information: 

14 g
Total Fat: 
16 g
Saturated Fat: 
4 g
23 g
71 mg
695 mg
3 g
5 g
Serves 9

Comments on this Recipe

This looks so good ! and I love spinach !

Made it this weekend really delicious. Used fresh spinach. It is an easy dish that would wow guests. Will make it again. Linda

I've made this several times subbing the spinach for whatever green is in the garden- chard, kale, lamb's quarter. I also have a much simpler way of doing the phylo. I take it out of the freezer exactly at the moment I need it and crumble it on the bottom and then the other half on the top and just sprinkle with olive oil. Everyone loves it in my house.

Really tasty! I only used a 1 lb bag of chopped spinach + 1 10oz box, and it was definitely enough spinach (3 lb would be WAY too much for this, and i like spinach:) . Incorporated about 1/2 can chick peas for some protein, and a little less feta than called for, and the balance was great. Fit well in a 11x7 pan.

how the hell do i get these into my recipe box?there's trouble every single time

I've always liked this, but was afraid to try it. I think I'll give it a go next week after we go shopping.

Trevor, top right next to pic of dish, click on add to my recipes it is in red lettering so you can't miss it. Good luck!!!

I made this tonight and it was good. I agree with Jackie's comment - 3 lb. of spinach is too much (could that be a typo?) I found that one 1-lb bag of frozen spinach provided the 4 cups. It was my first experience cooking with phyllo dough. Messy but I love the texture.

Beautiful recipe! I love spinach and feta. I made my own version of it here :пирог-из-слоеного-теста-с-шпин/ Hope you like it .:)

Oh, that we call banitsa sas spanak :DD We eat it in Bulgaria too, one of my favorite breakfasts :)