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A classic of traditional Greek cuisine, Spanakopita is a delicious crispy puff pastry with spinach and feta cheese. Tasty and easy, this generous recipe is perfect for sharing around a merry table or at a country picnic.
Table des matières
💙 Why you'll love it
- It's very easy to make.
- It requires onlya handful of ingredients, which are easy to find and use.
- It is vegetarian and can be kept for several days (ideal for batch cooking).
- One bite and you're transported to Greece.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Spinach: I always recommend fresh produce when I can, but it's true that in this recipe, it's quicker and more convenient to use frozen, since fresh spinach shrinks enormously so you'd need a large quantity.
- Dill, to flavour this Spanakopita.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Yellow or white onion.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Feta cheese, the star product of Greek cuisine.
- Fillo pastry sheets, also called phyllo dough - available in many supermarkets.
- Olive oil: another classic of Greek (and Mediterranean) cuisine, try to use quality olive oil, as it's an important ingredient in this recipe.
✅ Dairy-free version
To make this recipe dairy-free, use dairy-free feta cheese (yes, there is such a thing!).
🥰 Chef's tips
You can serve this Spanakopita with a small green salad and a classic vinaigrette.
❄️Storage / freezing
Once cold, cut the Spanakopita into wedges and place in an airtight Tupperware-style container in the fridge. This means you can keep it for 2 to 3 days. To reheat, place in the oven at 320°F/160°C for a few minutes.
You can also freeze it: cut it into slices and place them in a freezer bag, with the recipe and date written on it. Remove as much air as possible, seal the bag and place in the freezer.
🇬🇷 Other Greek gems
- The real Greek salad (with an original and delicious vinaigrette)
- Authentic pita breads
- The famous tzatziki, perfect as an appetizer
If you make this Spanakopita, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Authentic easy Spanakopita
- 35 oz frozen spinach
- 3 tablespoons dill
- 2 eggs
- 1 onion
- 2 garlic cloves
- 7 oz feta cheese
- 6 fillo pastry sheets also called phyllo dough
- Olive oil amount may vary depending on how you use it in the recipe, typically a few tablespoons
- In a saucepan, melt the frozen spinach and cook until all the water has evaporated (this is a crucial step).
- Finely chop the garlic and onion, then sauté in a hot pan with a drizzle of olive oil, until translucent.
- In a bowl, beat the eggs, then crumble the feta using your hands. Add the dill and mix well.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode, top and bottom. Brush the bottom of a baking dish with olive oil. Place a fillo pastry sheet in the dish, brush with olive oil, then add a second sheet, also brushed, and repeat the process a third time. Place half the spinach, two oiled fillo pastry sheets, the rest of the spinach and finish with three oiled fillo pastry sheets.
- Score lightly with a knife and bake for 30-35 minutes, until golden brown.