Tips for the Best Spanakopita
Thaw and Handle Phyllo with Care:
Let phyllo dough thaw overnight in the fridge or for a few hours at room temperature. Keep it covered with a damp towel while working to prevent it from drying out or tearing.
Squeeze Out Spinach Moisture:
Whether using fresh or frozen spinach, make sure to squeeze out excess liquid. A soggy filling will make the phyllo layers mushy.
Cool the Filling Before Assembling:
Hot filling can steam and soften the phyllo dough, so let it cool slightly before layering.
Use a Sharp Knife to Score:
Gently score the top before baking to make cutting easier later without tearing flaky layers.
Use Butter or Olive Oil for Flavor:
Butter gives a rich flavor and golden color, while olive oil makes it lighter and heart-healthy. You can also do a mix of both.
Let It Rest Before Cutting:
Allow it to rest at least 10–15 minutes after baking. This helps it set and makes it easier to slice.
Variations to Try
Mini Spanakopita Triangles:
Instead of one large pie, make triangles or rolls by wrapping filling in phyllo sheets like samosas or spring rolls. Perfect for parties!
Vegan Spanakopita:
Skip the cheese and eggs. Use mashed tofu with lemon juice or vegan feta, and brush phyllo with olive oil only.
Add Extra Cheese:
Mix in shredded mozzarella or kefalotyri cheese for a cheesier bite.
Spice It Up:
Add a pinch of red chili flakes or a dash of black pepper to the spinach mix for gentle heat.
Use Leeks or Kale:
Substitute some or all of the spinach with leeks, kale, or Swiss chard for a seasonal twist.
Add Pine Nuts or Raisins:
Add toasted pine nuts for crunch or a few golden raisins for a sweet-savory flavor — common in some Greek regional versions.
Q&A – Frequently Asked Questions
Q: Can I make Spanakopita ahead of time?
A: Yes! You can assemble it up to a day in advance and refrigerate. Bake just before serving for the best crispness. It also freezes well—bake from frozen, adding 10–15 minutes to the cook time.
Q: Can I use frozen spinach instead of fresh?
A: Absolutely. Use one 10-ounce package of frozen chopped spinach. Just thaw and squeeze it dry to remove excess water before mixing into the filling.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispness.
Q: Can I use puff pastry instead of phyllo?
A: Puff pastry will give a different texture—more buttery and puffy rather than crisp and flaky. Still tasty, but it won’t be a traditional spanakopita.
Q: Is spanakopita served warm or cold?
A: Traditionally, spanakopita is enjoyed warm or at room temperature. It’s delicious even when cold and makes great leftovers or picnic food.
Nutrition Information (Per Slice – Approx. 8 servings)
Nutrient Amount
Calories ~280 kcal
Protein ~8g
Carbohydrates ~18g
Fat ~18g
Saturated Fat ~7g
Fiber ~2g
Sugar ~2g
Sodium ~420mg
Note: Nutrition values are estimates and will vary based on brands and optional ingredients used.
Conclusion
Spanakopita is a beloved Greek classic that brings together comfort, elegance, and Mediterranean freshness in every bite. The crispy phyllo layers paired with the creamy, herbed spinach and feta filling make it a showstopping dish for any occasion — from family dinners to festive gatherings.
Whether served warm as a main, cold as a snack, or sliced into triangles for an appetizer tray, this pie is sure to impress. Plus, it’s adaptable — make it vegan, gluten-free, or extra cheesy to fit your taste.
Once you try homemade spanakopita, it’s bound to become a favorite in your kitchen!
