Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe

There is something truly magical about a golden, crispy crust enveloping a luscious, herb-filled spinach center, and this Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe captures that magic to perfection. With every bite, you get that delicate crunch of freshly rolled phyllo dough layered with a vibrant filling of wilted spinach, fragrant herbs, and optional creamy feta, making it an irresistible Greek classic. Whether you’re a seasoned home cook or a curious foodie, this recipe will bring the warm, savory flavors of the Mediterranean straight to your kitchen, promising a feast that delights all senses.

Ingredients You’ll Need

Simple, fresh ingredients come together brilliantly to create the perfect balance of flavors and textures in this recipe. Each component, from the flaky phyllo dough to the aromatic fresh herbs, plays an essential role in making your spanakopita sing with authenticity and heart.

• Fresh spinach (700 grams): The leafy green star of the filling, providing color, nutrients, and that classic earthy flavor.
• Coarse sea salt (1½ teaspoons): Used to draw out moisture from the spinach and season the filling.
• Red onion (150 grams): Adds a subtle sweetness and depth when sautéed until tender.
• Spring onions (90 grams): Both green and white parts give a mild onion flavor and freshness.
• Leek (50 grams): Brings a gentle, sweet oniony note enhancing the mixture.
• Extra virgin olive oil (several tablespoons): Key for sautéing, brushing layers, and adding rich Mediterranean flavor.
• Dill or fennel greens (3 tablespoons): These herbs add a bright, slightly anise-like lift that complements the spinach.
• Spearmint leaves (5–6 leaves): Just a hint creates a refreshing coolness that balances the richness.
• Freshly ground pepper: For seasoning with gentle heat and flavor depth.
• Feta cheese (optional, 250 grams): Crumbled in for a salty, creamy contrast that’s traditional but optional.
• All-purpose flour (450 grams for dough, plus 80 grams for dusting): The backbone of your phyllo dough, creating that irresistible flaky structure.
• Salt (⅔ tablespoon): For the dough to enhance the flavor.
• Red wine vinegar (1½ tablespoons): Adds a subtle tang making the dough tender yet workable.
• Water (240 ml): Hydrates the dough for softness and elasticity.
• Cornstarch (80 grams): Mixed with flour to dust and prevent sticking while rolling phyllo.
• Additional olive oil (180 ml): For brushing the phyllo layers and pan to achieve that signature crispiness and golden color.

How to Make Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe

Step 1: Prepare The Spinach

This step is all about coaxing out the excess water from fresh spinach to ensure your filling isn’t soggy. Toss your chopped spinach with coarse sea salt in a large bowl and massage it vigorously—this takes a few minutes, but the way the salt softens the leaves and releases moisture is so satisfying. Set aside while you prepare other components.

Step 2: Make The Phyllo Dough

Creating your own phyllo dough might sound intimidating, but it’s surprisingly rewarding. Combine flour, salt, olive oil, and red wine vinegar in a mixing bowl, then slowly add water until the dough resembles soft bread dough. Knead for about 5 minutes until smooth and elastic. Form it into a ball, cover with a damp towel, and let it rest for at least 30 minutes. This rest period is key to making the dough easier to roll out thinly.

Step 3: Prepare The Filling

Heat a splash of olive oil in a pan and gently sauté red onion, leek, and the white parts of the spring onions until translucent and sweetly fragrant. Then add the green parts and cook for an extra minute or two. Squeeze as much liquid as possible from the salted spinach and combine it with the sautéed veggies, minced dill or fennel, chopped spearmint leaves, a couple tablespoons of olive oil, and freshly ground black pepper. If you’re using feta, fold it in now, lending a creamy, salty punch to the mixture.

Step 4: Roll The Phyllo

Preheat your oven to 180°C (350°F) and prepare your flour and cornstarch dusting mixture. Divide the rested dough into ten equal pieces, roll each ball into a small disc, dusting generously to prevent sticking, and rest them briefly. Each piece is then carefully rolled out to just the right size to line your 12-inch round pan and to make layers inside. Use a rolling pin, dust flour on both sides, roll gently in every direction, and flip occasionally to get that perfect thinness without tears.

Step 5: Assemble The Spanakopita

Brush the pan with olive oil, and carefully lay down three sheets of your rolled phyllo, brushing each generously with olive oil to build a rich, crisp base. Add one-third of your spinach filling, then one phyllo layer brushed with oil, followed by two-thirds of the filling, another phyllo sheet, and finally the remaining filling. Top with five more phyllos, ruffling the top layers as you go to create extra crunch and a beautiful rustic texture. Fold and trim edges to create a neat pie edge. Score the pie into 16 pieces but don’t cut all the way through the bottom layer.

Step 6: Bake and Rest

Place the pie on a mid-low oven rack and bake for 60 to 70 minutes until the top is a glorious golden honey brown and irresistibly crisp. Remove it from the oven and let it rest for at least half an hour—this rest lets the filling settle and makes slicing so much easier. Then slice fully and serve!

How to Serve Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe

Garnishes

A sprinkle of fresh dill or chopped parsley on top brightens each piece perfectly, while a gentle drizzle of extra virgin olive oil right before serving adds an indulgent touch that keeps your pie gleaming with freshness. Lemon wedges on the side invite a citrusy lift that complements the spinach filling beautifully.

Side Dishes

This versatile dish pairs wonderfully with a crisp Greek salad, some cool tzatziki, or roasted vegetables for a full Mediterranean feast. A light bowl of lemony lentil or chickpea soup can also transform your meal into a hearty yet balanced experience.

Creative Ways to Present

For a casual feast, serve your Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe family-style on a large platter with rustic linen napkins. If you’re hosting a dinner party, cut it into petite squares and serve as elegant finger food with colorful toothpicks. Adding edible flowers or microgreens to the platter can turn the rustic Greek classic into a refined centerpiece that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita keeps beautifully in the refrigerator for 3 to 4 days. Store it in an airtight container to maintain that crispy phyllo texture and fresh spinach flavor. To avoid sogginess, you can place a piece of parchment paper on top before sealing.

Freezing

If you want to save some for later, freeze the baked and cooled pie, cut into individual pieces. Wrap each piece tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to 2 months and make for a delicious, quick meal anytime you’re craving that homemade spanakopita magic.

Reheating

To reheat, avoid the microwave if you want to keep your phyllo crispy. Instead, place the pieces on a baking sheet and warm in a preheated 180°C (350°F) oven for 10 to 15 minutes until heated through and crisp. This way you get that freshly baked crunch back with every bite.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can, but make sure to thaw it completely and squeeze out as much water as possible to keep the filling from becoming soggy. Fresh spinach tends to give a brighter flavor and better texture, but frozen is a convenient alternative.

Is it necessary to make phyllo dough from scratch?

While homemade phyllo adds an unmatched delicate crunch and freshness, you can absolutely use store-bought phyllo sheets for a quicker version. Just be sure to handle them gently as they are delicate and dry quickly.

What if I don’t want to use feta cheese?

This recipe works beautifully without feta. The herbs and sautéed onions create all the flavor you need. If you desire some creaminess, consider adding a bit of ricotta or cottage cheese as a milder alternative.

Can I make spanakopita vegan?

Definitely! Simply omit the feta cheese or use a vegan cheese substitute. Make sure to use olive oil generously for that rich mouthfeel, and your vegan spanakopita will be just as delicious and comforting.

How thin should I roll the phyllo dough?

You want the dough very thin but not so thin it tears easily—think almost translucent but still strong enough to lift. Consistent dusting with flour and cornstarch helps prevent sticking and tearing while rolling.

Final Thoughts

Making this Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe is not just about preparing a meal, it’s about creating something with love that brings people around your table, sharing joy and tradition. I hope you enjoy rolling, layering, and baking this Greek treasure as much as I do, and that it becomes one of your go-to recipes whenever you want a comforting, flavorful bite of the Mediterranean in your own home.

Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe

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Experience the authentic flavors of Greece with this irresistible Spanakopita recipe featuring crispy homemade phyllo dough and a fresh, herby spinach filling enriched with feta cheese and aromatic herbs. Perfectly layered and baked to golden perfection, this dish is ideal as an appetizer or side, delivering a delightful combination of textures and tastes using traditional techniques and wholesome ingredients.

• Author: Paula
• Prep Time: 2 hours
• Cook Time: 1 hour 10 minutes
• Total Time: 3 hours 10 minutes
• Yield: 16 pieces
• Category: Appetizer, Side Dish
• Method: Baking
• Cuisine: Greek

Ingredients

For The Spanakopita Filling:

• 700 grams (1.5 pounds) fresh spinach, chopped
• 1½ teaspoons coarse sea salt
• 150 grams (1 medium) red onion, finely chopped
• 90 grams (3-4) spring onions, greens and white parts separated and finely chopped
• 50 grams (½ small) leek, finely chopped
• 2 tablespoons extra virgin olive oil + 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
• Optional: 250 grams (8.8 ounces) ripened feta cheese, crumbled

For The Phyllo Dough:

• 450 grams (3¾ cups) 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 (⅔ cup) all-purpose flour
• 80 grams (8 tablespoons) cornstarch

To Brush The Phyllo + The Pan:

• 180 ml (¾ cup) 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 thoroughly until it reduces to about half its original volume. Set aside to allow any moisture to release.
2. Make The Phyllo Dough: In a mixing bowl, combine the flour, salt, red wine vinegar, and olive oil. Gradually add the water while stirring to form a soft, bread-like dough. Knead the dough for 5 minutes until smooth and elastic. Shape it into a round ball, cover the bowl 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 medium heat. Sauté the red onion, leek, and white parts of the spring onions until soft and translucent. Add the green parts of the spring onions and cook for another 1-2 minutes. Remove from heat and allow to cool slightly. Thoroughly squeeze the rested spinach to remove excess water, then combine it in a large bowl with the sautéed vegetables, minced dill or fennel greens, spearmint leaves, 2 tablespoons of extra virgin olive oil, and freshly ground pepper. If using, fold in the crumbled feta cheese.
4. Roll The Phyllo: Preheat the oven to 180°C (350°F). Mix 80 grams of all-purpose flour with 80 grams of cornstarch in a bowl and use this mixture for dusting. Place the dough on a floured working surface, knead briefly, and form it into a thick cord. Cut the dough into 10 equal pieces and roll each into a small round ball. Dust both the working surface and dough balls liberally with the flour-cornstarch mix. Using a rolling pin, roll each ball into roughly 10 cm disks. Arrange the disks on a floured pan with dusting in between to prevent sticking, cover with a damp towel, and rest for 10 minutes.
5. Assemble The Pie: Brush a 31 cm (12-inch) round baking pan generously with olive oil. Take one rolled phyllo dough and carefully roll it out large enough to cover the bottom and sides of the pan. Using a rolling pin, roll and flip the dough, dusting with flour to prevent sticking. Lay the dough over the pan and brush it with olive oil. Repeat this process two more times to layer three phyllos on the bottom, oiling each layer. Spread one-third of the spinach filling over the layers.
6. Continue Layering: Roll a phyllo dough just large enough to fit inside the pan, brush with olive oil, and place over the filling. Add two-thirds of the remaining filling. Repeat with another phyllo layer. Finally, add the remaining filling.
7. Top Layers and Finishing: Use the last five phyllo sheets for the top layers. Ruffle each as you place it to create a crispier texture. Brush each layer generously with olive oil. Fold the edges of the bottom layers over the top to form a neat pie edge. If there is excess dough, trim it with a knife.
8. Score and Bake: Without cutting through the bottom layers, score the pie into 16 pieces to make slicing easier after baking. Bake on a mid-low oven rack for about 1 hour to 1 hour and 10 minutes, until the top is golden honey brown and very crispy.
9. Rest and Serve: Remove the pie from the oven and let it rest for at least 30 minutes before cutting through and serving. This resting helps the filling set and prevents sogginess.

Notes

• When rolling phyllo dough, always generously dust with flour and cornstarch mixture on both sides to prevent sticking and tearing.
• Use spearmint leaves for a traditional flavor; if using peppermint, reduce the quantity to avoid overpowering the filling.
• Resting the pie after baking ensures crispness and cleaner slices.
• The dough can be rested for longer than 30 minutes if prepared ahead, just keep it covered to prevent drying.
• For a vegetarian version, omit the feta cheese or substitute with a plant-based cheese alternative.
• Be gentle when rolling out the phyllo sheets to avoid tears, as homemade phyllo is delicate but yields the best texture.