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Homemade Spinach Spanakopita with Flaky Phyllo Recipe

ByCaroline
Jump to Recipe· 4.5 from 6 reviews

If you’ve ever dreamed of mastering a classic Greek delight right in your own kitchen, you’re going to love this one. The Homemade Spinach Spanakopita with Flaky Phyllo Recipe I’m sharing today is seriously fan-freaking-tastic — layers of buttery, crisp phyllo enveloping a bright, herby spinach filling with just a hint of feta. It’s the kind of dish that feels fancy but is totally doable, and once you nail the flaky phyllo, you’ll want to make it again and again.

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Why This Recipe Works

  • Ultimate Flaky Phyllo: Making phyllo from scratch might sound intimidating, but this recipe breaks it down so it’s easier than you think, giving you buttery, crisp layers every time.
  • Bright, Herbaceous Filling: A combination of dill, spearmint, and tender spring onions makes the spinach filling vibrant and full of fresh flavors.
  • Perfect Texture Balance: The contrast between the creamy feta and crisp phyllo makes each bite exciting and satisfying.
  • Hands-On Approach: By massaging the spinach and rolling the dough yourself, you get to connect with the ingredients, resulting in a truly homemade dish you’ll be proud of.
Homemade Spinach Spanakopita with Flaky Phyllo, Greek spinach pie, easy spanakopita recipe, homemade Greek pie, vegetarian spanakopita - The image shows a round baking pan with a pastry cut into nine square pieces. The top layer is golden brown, flaky, and slightly wrinkled. Inside, there are several visible thin layers with a green leafy filling. A woman's hand is holding one piece above the pan, showing the layered texture clearly. The dark green filling contrasts with the light golden pastry layers. All is placed on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Homemade Spinach Spanakopita with Flaky Phyllo Recipe has its part to play. From fresh veggies to herbs and that beautifully crumbly feta, they come together with a dough that’s simple yet wildly effective. Here’s what I look for and why I love them working together.

Homemade Spinach Spanakopita with Flaky Phyllo, Greek spinach pie, easy spanakopita recipe, homemade Greek pie, vegetarian spanakopita - Flat lay of fresh chopped spinach leaves in a simple white ceramic bowl, a small bowl of coarse sea salt crystals, a medium red onion whole and uncut, a few whole spring onions with both green and white parts, half a fresh leek whole and uncut, fresh dill sprigs, fresh spearmint leaves, a small bowl of crumbled ripe feta cheese, a small white bowl with extra virgin olive oil, a small white bowl with red wine vinegar, a small white bowl of all-purpose flour, a small white bowl of cornstarch, a ball of smooth phyllo dough resting, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Fresh spinach: You want vibrant, tender leaves — this is the star, so avoid anything wilted or discolored.
  • Coarse sea salt: Perfect for massaging the spinach to release excess water and intensify flavor.
  • Red onion: Adds a sweet, mild crunch after sautéing; fresh quality really matters here.
  • Spring onions (greens and whites separated): Gives layers of subtle onion flavor and freshness.
  • Leek: A gentle onion cousin that brings sweetness and body.
  • Extra virgin olive oil: For sautéing and brushing – choose a good one for maximum flavor and that classic sheen.
  • Dill or fennel greens: The herbal whisper that brightens the filling beautifully.
  • Spearmint leaves: Just a few bring a unique, cooling note — adjusting amounts depending on your taste works wonders.
  • Freshly ground pepper: Adds warmth and balance.
  • Feta cheese (optional but recommended): Choose a ripened feta, crumbly and tangy — it’s the traditional lift that creates that perfect savory hit.
  • All-purpose flour: Used for both the dough and dusting during rolling — helps create that unmistakable flaky texture.
  • Red wine vinegar: Just a touch in the dough for elasticity and slight tang, helping the phyllo be tender yet crisp.
  • Cornstarch: Mixed with flour for dusting, this prevents sticking and helps the layers separate beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile homemade spanakopita can be. While I stick close to tradition most of the time, I encourage you to play around with herbs or cheeses depending on what you have. It’s your kitchen; make this dish yours.

  • Variation: I once swapped dill for fennel greens when dill wasn’t available, and it gave an unexpected but lovely anise-like twist that my guests adored.
  • Vegetarian to Vegan: Simply skip the feta or use a plant-based cheese to keep things dairy-free without losing much flavor.
  • Fresh vs Frozen Spinach: Fresh is best, but if you only have frozen, thaw and thoroughly squeeze the water out — this is key to avoiding soggy spanakopita.

Step-by-Step: How I Make Homemade Spinach Spanakopita with Flaky Phyllo Recipe

Step 1: Massage the Spinach Like You Mean It

Start by tossing your freshly chopped spinach in a large bowl with coarse sea salt. Then, rub and massage the spinach thoroughly. This trick softens the leaves and pulls out excess moisture so your filling isn’t soggy later. I sometimes even give it a few squeezes in my hands to make sure it’s as dry as possible. Trust me — it makes a difference!

Step 2: Whip Up That Dough

Combine all-purpose flour, salt, red wine vinegar, and olive oil in a bowl. Slowly add the water as you mix until it comes together into a soft, bread-like dough. Knead it well for about 5 minutes to develop some elasticity. I always cover mine with a damp towel and let it rest for at least 30 minutes — this resting period is the secret behind champ phyllo stretching!

Step 3: Craft the Flavorful Filling

Sauté your chopped red onion, leek, and the white parts of the spring onions in olive oil until soft and translucent. Then toss in the green parts and cook them just a couple minutes more. After it cools slightly, mix this into your well-squeezed spinach along with minced dill or fennel, spearmint leaves, extra olive oil, fresh pepper, and crumbled feta if you’re using it. The layers of aromas here are what make this filling unforgettable.

Step 4: Roll Out the Phyllo Like a Pro

Here’s where the fun begins. Dust your workspace heavily with a mix of flour and cornstarch to prevent sticking. Divide your dough into ten equal balls, rolling each to a small round disk first, then let them rest covered under a damp towel. To roll the phyllo sheets thin enough, always dust the surface and dough top with the same flour-cornstarch mix. Roll towards all directions and flip here and there to keep it even. Use the rolling pin to lift and flip gently — patience pays off!

Step 5: Layer, Brush, and Assemble

Brush your baking pan generously with olive oil, then carefully place one phyllo sheet and brush it with oil. Repeat this for two more sheets, brushing each. Spread a third of your filling next. Then layer a smaller phyllo sheet, brush with oil, add two-thirds filling, and repeat. Finish with the remaining filling and top with five ruffled phyllo sheets brushed with oil for crispness. Fold those edges over the top and trim any excess. Cutting the spanakopita into 16 pieces before it bakes helps it cook evenly.

Step 6: Bake Until Golden and Crispy

Bake the spanakopita at 180°C (350°F) on a middle-lower rack for about an hour to an hour and ten minutes. You’re aiming for a gorgeous honey-brown color and maximum flakiness. Once out, let it rest for at least 30 minutes—this sets the filling and keeps slices intact.

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Tips from My Kitchen

  • Perfect Phyllo Rolls: Dusting with flour-cornstarch instead of just flour helped me prevent tearing and sticking every time.
  • Drain Spinach Like a Pro: After massaging, squeezing spinach in handfuls made the filling far less watery than just draining in a colander.
  • Layering Oil: Don’t skimp on brushing the phyllo with olive oil—it’s what gives that unbeatable crisp and golden color.
  • Rest Before Cutting: Letting the pie rest out of the oven prevents crumbling and helps it slice like a dream.

How to Serve Homemade Spinach Spanakopita with Flaky Phyllo Recipe

Homemade Spinach Spanakopita with Flaky Phyllo, Greek spinach pie, easy spanakopita recipe, homemade Greek pie, vegetarian spanakopita - A close-up of a slice of pie held by a woman's hand, showing multiple thin layers of golden, flaky crust on the top and bottom. Between the crust layers is a filling that has a mix of light green, dark green, and creamy yellow colors with a slightly coarse texture. The background shows more pie slices placed on a white plate with a white marbled surface beneath. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping each serving with a sprinkle of extra fresh dill or a few torn spearmint leaves for a pop of green and aroma. A quick lemon wedge on the side brightens the rich flavors and makes every bite feel fresh and balanced.

Side Dishes

This spanakopita pairs perfectly with a simple Greek salad dripping with ripe tomatoes, cucumbers, olives, and a light vinaigrette. Sometimes I also serve it alongside tzatziki or a cool yogurt dip, which complements the flaky pastry beautifully.

Creative Ways to Present

For special occasions, I like to bake smaller individual spanakopita triangles using the same filling and dough, perfect for cocktail parties or to pack as pretty lunchbox treats. Another fun idea is to swirl the top layers of phyllo like petals for a flower effect — it impresses guests and adds an artisanal touch.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover spanakopita tightly with foil or plastic wrap and store it in the fridge. It keeps well for up to three days. Just remember, it tastes best reheated crisp and warm!

Freezing

Freezing is a great option when you’ve made a big batch. I slice into portions, wrap each piece in plastic wrap, then store them in an airtight container or freezer bag. They freeze beautifully for up to two months.

Reheating

To bring back that crispiness, I reheat leftovers in a preheated oven at 180°C (350°F) for 10-15 minutes rather than using the microwave. Avoid sogginess by skipping the microwave; the oven method seals that flaky phyllo magic right back in.

FAQs

  1. Can I use frozen spinach in this spanakopita recipe?

    Yes, you can! Just make sure to thaw it completely and squeeze out as much water as possible — this helps avoid a soggy filling. I recommend pressing it in a clean kitchen towel or using your hands to squeeze tightly before combining with the rest of the ingredients.

  2. How thin do I need to roll the phyllo sheets?

    Roll your dough balls into rounds thin enough that you can almost see your hand through the dough, but not so thin that it tears easily. Dust generously with flour and cornstarch to prevent sticking and roll gently in all directions. This thinness is what gives the spanakopita its signature flakiness.

  3. Is feta necessary in the filling?

    Feta is traditional and adds that salty, tangy punch to the filling, but it’s optional. The filling with just herbs and spinach is delicious on its own, especially if you want a milder flavor or have dietary restrictions.

  4. Can I prepare the filling ahead of time?

    Absolutely! You can make the filling a day ahead and refrigerate it. Just give it a good stir before assembling. I find this makes the assembly smoother and flavors meld beautifully overnight.

Final Thoughts

This Homemade Spinach Spanakopita with Flaky Phyllo Recipe holds a special place in my heart because it brings together simple ingredients into something truly festive and comforting. Every time I roll out that dough and layer on the vibrant filling, I feel connected to generations of cooks who’ve cherished this dish. I can’t wait for you to try it yourself — you’ll impress your family and friends, and maybe even earn a few compliments from yourself!

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Homemade Spinach Spanakopita with Flaky Phyllo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Caroline
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 16 pieces
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian
Print Recipe

Description

This traditional Spanakopita recipe features a savory spinach and herb filling wrapped in delicate homemade phyllo dough for a crisp, golden-brown pie. With a rich mixture of spinach, onions, dill, spearmint, and optional feta cheese, this classic Greek dish is perfect as a flavorful appetizer or main course. The homemade phyllo dough adds an authentic touch, brushed generously with olive oil for a flaky, buttery texture.

Ingredients

For The Spanakopita Filling:

  • 700 grams fresh spinach, chopped
  • 1½ teaspoons coarse sea salt
  • 150 grams red onion, finely chopped
  • 90 grams spring onions, greens and white parts separated and finely chopped
  • 50 grams leek, finely chopped
  • 2 tablespoons extra virgin olive oil plus extra splash for sautéing
  • 3 tablespoons dill or fennel greens, minced
  • 5-6 spearmint leaves (use only 2-3 if using peppermint)
  • Freshly ground pepper, to taste
  • 250 grams ripened feta cheese, crumbled (optional)

For The Phyllo Dough:

  • 450 grams all-purpose flour
  • ⅔ tablespoon salt
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoons red wine vinegar
  • 240 ml water

To Roll The Phyllo:

  • 80 grams all-purpose flour
  • 80 grams cornstarch

To Brush The Phyllo + The Pan:

  • 180 ml extra virgin olive oil

Instructions

  1. Prepare The Spinach: Add the chopped spinach and coarse sea salt to a large bowl. Rub and massage the spinach until it decreases by half in volume. Set aside to allow the salt to draw out moisture.
  2. Make The Phyllo Dough: In a large bowl, combine the flour, salt, red wine vinegar, and olive oil. Gradually add the water to form a soft, bread-like dough. Knead the dough for 5 minutes until smooth. Shape it into a round ball, cover with a dampened tea towel, and let it rest for at least 30 minutes to relax the gluten.
  3. Prepare The Filling: Heat a splash of olive oil in a frying pan over moderate heat. Sauté the red onion, leek, and the white parts of the spring onions until soft and translucent. Add the green parts of the spring onions and cook for an additional 1-2 minutes. Remove from heat and allow to cool slightly. Meanwhile, squeeze handfuls of the spinach to remove excess water and add to a large mixing bowl. Add the sautéed vegetables, dill, spearmint leaves, 2 tablespoons of olive oil, freshly ground pepper, and crumbled feta if using. Mix well to combine.
  4. Roll The Phyllo: Preheat the oven to 180°C (350°F). In a small bowl, combine the flour and cornstarch for dusting. On a clean, floured surface, knead and shape the dough into a cord. Cut into 10 equal pieces and shape each into a small round ball. Dust the working surface generously with the flour and cornstarch mixture. Roll each dough ball into a 10 cm round disk, dusting the surface and top of the dough with the flour mixture continually to prevent sticking. Place the rolled phyllos on a floured pan with flour in between to avoid sticking, cover with a damp towel, and rest for 10 minutes.
  5. Assemble The Spanakopita: Brush a 31 cm (12-inch) round pan generously with extra virgin olive oil. Take one rolled phyllo sheet, roll it around the rolling pin, and unroll it over the pan to cover the bottom and sides. Brush this layer with olive oil. Repeat with two more phyllo sheets, brushing each with oil. Spread one-third of the filling over the layers. Roll the next phyllo just large enough to fit inside the pan, brush with oil, and cover the filling. Add two-thirds of the filling, then cover with another phyllo sheet brushed with oil. Add the remaining filling. Finally, layer 5 more phyllos on top, ruffling them as you add to create a crispier texture. Overlap the edges of the bottom phyllos over the top layers to create a neat pie edge, trimming any excess dough.
  6. Cut And Bake: Using a sharp knife, cut the spanakopita into 16 pieces, cutting through the top layers but not through the bottom phyllo. Bake on the middle-lower rack of the oven for 1 hour and 10 minutes, or until the pie is golden honey brown and very crispy on top.
  7. Rest And Serve: Remove the spanakopita from the oven and let it rest for at least 30 minutes before serving. This resting helps the filling set and makes slicing easier. Serve warm or at room temperature.

Notes

  • Massaging the spinach with salt helps release excess moisture, preventing a soggy filling.
  • If not using feta cheese, the filling will be milder; adjust seasoning to taste.
  • Red wine vinegar in the dough adds flavor and improves elasticity.
  • Dusting both surfaces of the phyllo dough with the flour-cornstarch mixture prevents sticking and makes rolling easier.
  • Using extra virgin olive oil for brushing creates a rich flavor and enhances flakiness.
  • Allowing the baked pie to rest ensures the layers set and slicing is cleaner.
  • You can substitute dill with fennel greens if preferred for a slightly different flavor profile.

Nutrition

  • Serving Size: 1 piece
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 15 mg

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