A golden, flaky Greek-inspired dish featuring buttery phyllo pastry filled with spinach, feta, and herbs. This crowd-pleasing savory pie is perfect for dinner or a holiday spread. With layers of crisp pastry and a flavorful, cheesy filling, this Spanakopita bake offers an elegant yet comforting meal that’s easy to prepare.

Why You’ll Love This Recipe

This Spinach and Feta Spanakopita Bake brings all the traditional flavors of the classic Greek dish in a simplified casserole-style format. Whether you’re serving a family dinner, potluck, or festive occasion, this dish stands out with its rich, savory filling and perfectly crisp pastry topping. It’s vegetarian-friendly, makes excellent leftovers, and is a convenient way to enjoy a Mediterranean classic without the complexity of individual pastries.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb fresh spinach, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 12 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted

directions

1. Preheat oven to 375°F (190°C). Lightly grease a rectangular baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant, about 3–4 minutes.
3. Add chopped spinach and cook until wilted, about 5 minutes. Drain excess moisture and let it cool slightly.
4. In a large bowl, combine the cooked spinach mixture with crumbled feta, ricotta, beaten eggs, dill, salt, and pepper. Mix well.
5. Layer 6 phyllo sheets in the prepared baking dish, brushing each layer with melted butter before adding the next.
6. Spread the spinach and cheese mixture evenly over the phyllo base.
7. Top with the remaining 6 phyllo sheets, again brushing each with butter.
8. Score the top layer into squares using a sharp knife.
9. Bake for 35–40 minutes or until the pastry is golden brown and crisp.
10. Let cool slightly before serving.

Servings and timing

This recipe yields approximately 6 to 8 servings.
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: 1 hour

Variations

• Cheese Swap: Try substituting ricotta with cream cheese or cottage cheese for a different texture.
• Add Protein: Incorporate cooked ground chicken, turkey, or lamb for a heartier version.
• Herbs and Greens: Mix in chopped parsley, mint, or arugula for additional flavor complexity.
• Mini Spanakopita: Instead of a bake, form individual triangle-shaped spanakopita for appetizers.
• Gluten-Free Option: Use gluten-free phyllo dough or a gluten-free pie crust if available.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crispness. Avoid microwaving if possible, as it may soften the pastry.
You can also freeze the fully baked and cooled spanakopita for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until heated through and crisp.

FAQs

How do I keep phyllo dough from drying out?

Phyllo dough dries out quickly when exposed to air. Keep it covered with a slightly damp towel while assembling your dish to maintain pliability.

Can I use frozen spinach instead of fresh?

Yes, thaw and thoroughly drain the frozen spinach before using. Squeeze out as much moisture as possible to avoid a soggy filling.

Is it necessary to score the phyllo before baking?

Yes, scoring the top layer before baking allows steam to escape and helps the pastry cut more easily after baking.

What can I use instead of fresh dill?

You can use dried dill (use about one-third the amount), or substitute with parsley, mint, or green onions depending on your preference.

Can I make this recipe ahead of time?

Yes, assemble the dish up to one day ahead, cover, and refrigerate. Bake just before serving for best results.

Why is my spanakopita soggy?

Too much moisture in the spinach mixture can cause sogginess. Be sure to drain spinach well and avoid overusing cheese or eggs.

Can I make this vegan?

Yes, use vegan butter, plant-based ricotta and feta alternatives, and replace the eggs with a flaxseed or chia seed substitute.

Can I use puff pastry instead of phyllo?

While puff pastry creates a different texture, it can work in a pinch. Keep in mind it will result in a richer, more bread-like crust.

What kind of baking dish works best?

A standard 9×13-inch baking dish works well. Glass or ceramic dishes help achieve even cooking and browning.

Is spanakopita served hot or cold?

Spanakopita is traditionally served warm, but it can also be enjoyed at room temperature or even cold from the fridge.

Conclusion

Spinach and Feta Spanakopita Bake is a delightful and versatile dish that combines flaky phyllo with a rich, savory filling. Whether you’re preparing it for a weeknight dinner or a special event, its balance of texture and flavor is sure to impress. With simple ingredients and a bit of preparation, you can bring a taste of Greece to your table in under an hour.

Print