Appetizer · Side Dish · Lunch · Dinner · Mediterranean ·

Greek Spanakopita with Feta and Spinach

Name: Greek Spanakopita with Feta and Spinach
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: Fresh Spinach, 1 lb, washed, dried, and roughly chopped; Feta Cheese, 8 oz, crumbled; Onion, 1 medium, finely diced; Garlic, 2 cloves, minced; Fresh Dill, 1/4 cup, chopped; Eggs, 3 large, lightly beaten; Nutmeg, 1/4 teaspoon; Salt & Black Pepper, To taste; Phyllo Pastry, 1 package (16 oz), thawed if frozen; Unsalted Butter, 1/2 cup, melted; Olive Oil, 1/4 cup

Spanakopita wraps flaky phyllo pastry around a delicious blend of spinach and feta cheese for a satisfying vegetarian meal. Chef’s Tip: Use fresh dill for best flavor—frozen dill tends to lose its pot

4.6(853 reviews)

·By Ethan Brooks·June 22, 2025

Greek Spanakopita with Feta and Spinach — Appetizer served and photographed from above

Prep

25 min

Cook

1 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Filling

For the Phyllo Layers

Nutrition

Per serving

Calories: 600 kcal
Protein: 15.9 g
Carbs: 37.8 g
Fat: 43 g
Fiber: 3.1 g

Whole recipe

Total

Calories: 3601 kcal
Protein: 95.5 g
Carbs: 226.5 g
Fat: 258.2 g
Fiber: 18.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Fresh Spinach 1 lb, washed, dried, and roughly chopped	105	13.5	15.4	1.6	7.7
Feta Cheese 8 oz, crumbled	600	32	6	48	0
Onion 1 medium, finely diced	44	1.2	10.3	0.1	1.9
Garlic 2 cloves, minced	8	0.4	1.9	0.1	0.1
Fresh Dill 1/4 cup, chopped	4	0.3	0.6	0.1	0.4
Eggs 3 large, lightly beaten	210	18	1.2	15	0
Nutmeg 1/4 teaspoon	6	0.1	1	0.4	0.5
Salt & Black Pepper To taste	0	0	0	0	0
Phyllo Pastry 1 package (16 oz), thawed if frozen	1330	29	190	46	8
Unsalted Butter 1/2 cup, melted	814	1	0.1	92	0
Olive Oil 1/4 cup	480	0	0	54	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Filling

1
Sauté Onions and Garlic
In a large skillet over medium heat, sauté the onions and garlic in a small amount of olive oil until translucent.
2
Cook Spinach
Add the spinach to the skillet in batches, cooking until just wilted.
3
Combine Filling Ingredients
Transfer the spinach mixture to a bowl and let cool slightly. Stir in the feta, dill, eggs, nutmeg, and season with salt and pepper.
Tip: Allow the filling to cool before adding eggs to prevent them from cooking prematurely. Drain excess moisture from the spinach to maintain a crisp phyllo layer.

How to Make Greek Spanakopita with Feta and Spinach

Total time: 1 h 40 min · Yields 6 servings

1
Layering Process
Brush a 9x13 inch baking dish with melted butter.
2
Phyllo Assembly
Layer 6 phyllo sheets at the bottom of the dish, brushing each with butter and oil.
3
Filling Addition
Spread the spinach and feta mixture over the phyllo stack.
4
Preheat Oven
Preheat the oven to 375°F (190°C).
5
Bake
Bake in the preheated oven for 40 minutes, or until golden brown and crispy.