Recipe

Modern Spanakopita Recipe

Crispy phyllo, a bright spinach and feta filling, and a weeknight-friendly method that still tastes like you tried really hard.

By Matt Campbell

•

4.8

A golden, flaky spanakopita slice on a plate with visible spinach and feta filling, shot in natural window light

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Spanakopita has a reputation. It sounds like a weekend project, it involves phyllo (dramatic), and it somehow always shows up looking effortlessly flaky at parties. This is the version I make when I want all the crisp edges and salty feta pockets without turning my kitchen into a confetti cannon of pastry shards.

Here is the modern move: we build a big, bold spinach filling with plenty of herbs and lemon, then we layer phyllo in a way that is forgiving. Not perfect. Not fussy. Still ridiculously good. You get that shatter-crisp top, a cozy, creamy center, and a sliceable pan that works for dinner, lunch, or your next “I brought something” moment.

A glass bowl of spinach feta filling with lemon zest and herbs, a wooden spoon resting inside

Why It Works

Fast flavor building: Sautéed scallions and garlic wake up frozen spinach, and lemon zest makes everything taste fresher.
No soggy bottom: We squeeze the spinach like it owes us money, then add just enough egg and feta for structure.
Phyllo that behaves: You do not need pristine sheets. Torn corners still bake up flaky, especially with a good butter and oil brush.
Make-ahead friendly: Assemble now, bake later. It is one of those rare dishes that actually loves a little planning.

Pairs Well With

Easy Avgolemono Soup
Greek Cucumber Tomato Salad
Sheet Pan Lemon Potatoes
Quick Tzatziki

Storage Tips

How to Store Leftover Spanakopita

Fridge: Cool completely, then cover and refrigerate for up to 4 days.
Best reheat: Oven or toaster oven at 350°F for 10 to 15 minutes until hot and re-crisped. Air fryer works too, 325°F for 6 to 10 minutes.
Microwave: It will heat the center fast, but the phyllo will soften. If you must, microwave briefly, then crisp in a hot pan or toaster oven.
Freeze baked slices: Wrap individual pieces and freeze up to 2 months. Reheat from frozen at 350°F for 20 to 25 minutes, or until the center is hot and the top is crisp.
Freeze unbaked (my favorite): Assemble in the pan, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F, adding 15 to 25 minutes to the bake time. Tent with foil if the top browns too fast, and keep baking until the center is hot and the top is deep golden.

Common Questions

Can I use fresh spinach instead of frozen?

Yes. You will need a lot. About 1½ to 2 pounds fresh spinach. Cook it down in batches, cool, then squeeze out moisture very well. Aim for about 2 cups of very well-squeezed spinach. Frozen is faster and honestly more consistent for this.

How do I keep spanakopita from getting watery?

Moisture is the villain. Thaw the spinach completely, then squeeze it hard in a clean towel. Also let your sautéed aromatics cool slightly so they do not steam the filling.

What if my phyllo tears?

Totally fine. Layer it anyway. Think of phyllo like patched denim. The butter and heat will fuse everything into crisp layers.

Can I make this ahead for a party?

Yes. Assemble up to 24 hours ahead and refrigerate, covered. Bake right before serving for the crispiest top.

Is there a good feta substitute?

Feta is the classic, but you can mix in goat cheese for extra tang or use part ricotta for a softer, creamier filling. If you skip feta entirely, you will want more salt and acidity.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet
Mixing bowl
Clean kitchen towel or cheesecloth (for squeezing spinach)
Pastry brush
Sharp knife (for scoring and slicing)

The first time I made spanakopita, I treated phyllo like it was a fragile document from a museum. Slow, careful, sweating, and somehow still ripping sheets like I was opening a stubborn package. Eventually I stopped trying to be precious about it and started cooking it like a person who wants dinner.

This version is what stuck. Bright lemon, lots of herbs, and a method that forgives you for being human. It is the kind of dish that makes people think you went full culinary school mode, even if you were just in your kitchen, slightly chaotic, brushing butter and saying, “This is going to be worth it.”

Modern Spanakopita Recipe

(4.8 Reviews)

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr 15 mins

Servings 8

Ingredients

1 (16 oz) package frozen chopped spinach, thawed
4 scallions, thinly sliced
3 cloves garlic, minced
2 tbsp olive oil
8 oz feta cheese, crumbled (about 1½ to 2 cups)
1/2 cup ricotta cheese (optional, for a creamier filling)
1/3 cup chopped fresh dill
1/3 cup chopped fresh parsley
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
Pinch of red pepper flakes (optional)
2 large eggs
1 (16 oz) package phyllo dough, thawed in the fridge overnight
6 tbsp unsalted butter, melted (plus a little extra if needed)
3 tbsp olive oil (for brushing, mixed with the butter)

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish with a little of the butter and oil mixture.
Remove spinach moisture. Squeeze the thawed spinach in a clean towel or cheesecloth until it is very dry. This step is the difference between crisp and soggy.
Sauté aromatics. In a large skillet over medium heat, warm 2 tablespoons olive oil. Add scallions and cook 2 to 3 minutes until softened. Add garlic and cook 30 seconds, just until fragrant. Turn off the heat and let cool about 5 minutes.
Mix the filling (no raw-egg tasting). In a large bowl, combine squeezed spinach, the cooled scallion mixture, feta, ricotta (if using), dill, parsley, lemon zest, lemon juice, oregano, salt, pepper, and red pepper flakes. Mix well, then taste and adjust seasoning. Then whisk in the eggs until evenly combined.
Prep phyllo like a pro. Unroll phyllo and cover with a slightly damp towel (not wet) so it does not dry out. In a small bowl, mix melted butter with 3 tablespoons olive oil for easy brushing and better browning.
Build the base layers. Layer about half the phyllo sheets in the dish, one at a time, brushing lightly with butter and oil between each sheet. Let the edges hang over the sides a bit. Rotate some sheets so the overhang shifts directions, which helps seal the edges later.
Add filling. Spread the spinach mixture evenly over the phyllo base and press gently to level it.
Top it off. Add the remaining phyllo sheets on top, brushing each sheet with butter and oil. Tuck the overhanging edges down around the sides to create a tidy border. Brush the top generously. If you have a few torn sheets, use them near the middle layers. Save your best-looking sheet for the very top.
Score before baking. Using a sharp chef’s knife, score through the top phyllo layers into 8 or 12 pieces. Use light pressure so the phyllo does not shatter. Do not cut all the way to the bottom. This helps it slice cleanly after baking.
Bake. Bake 35 to 45 minutes until deeply golden and crisp. The center should be hot and the top should look dry and crackly, not steamy. If it is browning too fast at the 25-minute mark, loosely tent with foil.
Rest, then slice. Let cool 10 to 15 minutes so the filling sets. Slice along the scored lines and serve warm or at room temperature.

A baked spanakopita in a 9x13-inch pan with a golden flaky top, scored into squares

Nutrition information is estimated.

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