Name: Homemade Spinach Spanakopita with Phyllo Recipe
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 700 grams fresh spinach chopped; 1½ teaspoons coarse sea salt; 150 grams red onion finely chopped; 90 grams spring onions greens and white parts separated and finely chopped; 50 grams 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 ripened feta cheese crumbled; 450 grams all-purpose flour; ⅔ tablespoon salt; 1 tablespoon extra virgin olive oil; 1½ tablespoons red wine vinegar; 240 ml water; 80 grams all-purpose flour; 80 grams cornstarch; 180 ml extra virgin olive oil

Jump to Recipe· 4.7 from 5 reviews

If you’ve ever wished you could make authentic Greek spanakopita from scratch right in your own kitchen, you’re going to absolutely love this Homemade Spinach Spanakopita with Phyllo Recipe. It’s got that flaky, buttery phyllo crust and a fresh, flavorful spinach filling that makes it a standout — seriously, it’s fan-freaking-tastic. Stick with me, and I’ll walk you through every step, from whipping up homemade phyllo dough (yes, you can!) to assembling this unforgettable savory pie. Trust me, once you try making this yourself, store-bought versions will never quite compare.

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Why This Recipe Works

Homemade Phyllo: Making the phyllo dough yourself means fresh, tender sheets that create that perfect flaky crust unlike anything store-bought can match.
Balanced Spinach Filling: The blend of spinach with sautéed leeks, onions, fresh herbs, and optional feta ensures deep layers of flavor.
Layered Texture: Brushing each phyllo layer with generous olive oil creates that mouthwatering crispy, golden texture on top and edges.
Rest Time: Letting the pie rest after baking locks in the flavors and ensures cleaner slices every time.

Homemade Spinach Spanakopita with Phyllo, Greek spinach pie recipe, homemade spanakopita, flaky phyllo spinach pie, Greek savory pie - The image shows a round baking pan with a pastry cut into nine square pieces. The top layer is golden brown, flaky, and slightly wrinkled. Inside, there are several visible thin layers with a green leafy filling. A woman's hand is holding one piece above the pan, showing the layered texture clearly. The dark green filling contrasts with the light golden pastry layers. All is placed on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe comes together beautifully because each ingredient has its role: the spinach provides fresh, bright notes, the onions and leeks add sweetness and depth, herbs bring freshness, and that homemade phyllo wraps it all up in a crispy, flaky package. Some key shopping tips — always get fresh spinach (baby spinach is great, but I prefer regular for this), and if you can find good-quality feta, it’ll lift the filling wonderfully.

Homemade Spinach Spanakopita with Phyllo, Greek spinach pie recipe, homemade spanakopita, flaky phyllo spinach pie, Greek savory pie - Flat lay of fresh chopped spinach leaves in a simple white ceramic bowl, a small bowl of coarse sea salt crystals, a medium red onion whole and uncut, a few whole spring onions with both green and white parts, half a fresh leek whole and uncut, fresh dill sprigs, fresh spearmint leaves, a small bowl of crumbled ripe feta cheese, a small white bowl with extra virgin olive oil, a small white bowl with red wine vinegar, a small white bowl of all-purpose flour, a small white bowl of cornstarch, a ball of smooth phyllo dough resting, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh spinach: Choose vibrant, fresh spinach leaves; washing and massaging helps release moisture and concentrate flavor.
Red onion: Adds subtle sweetness and sharpness after sautéing.
Spring onions & leek: These add layers of aromatic flavor; separating whites and greens helps with cooking timing.
Dill or fennel greens: These fresh herbs give that unmistakable herbal note classic to spanakopita.
Spearmint leaves: A small amount adds a refreshing lift; be careful if using peppermint as it’s stronger.
Feta cheese (optional): Adds tang and saltiness, but the pie is fantastic even without it.
All-purpose flour: For the phyllo dough and dusting — key to that delicate thin layering.
Red wine vinegar: A little acidity in the dough improves elasticity and flavor.
Extra virgin olive oil: For sautéing, brushing the phyllo layers, and the pan — vital for texture and flavor.
Cornstarch: Mixed with flour to dust and roll out phyllo, preventing sticking without toughening the dough.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Homemade Spinach Spanakopita with Phyllo Recipe is how easy it is to tweak it based on your preferences or what you have on hand. Whether you want to add more cheese, experiment with different herbs, or even go vegan, there’s a way to make this recipe your own.

Herb variations: I’ve tried swapping dill for fresh parsley or even adding a bit of oregano for a slightly different flavor profile — both work wonderfully.
No feta version: If you’re watching dairy or simply prefer it without, skip the feta and add a touch more salt and olive oil for richness; you won’t miss it.
Gluten-free adjustment: Making gluten-free phyllo is tricky, but you can replace the dough with filo sheets from gluten-free brands or serve the filling as a crisped salad topping.
Mini spanakopita: Turn this recipe into adorable hand pies by shaping small portions into triangles or rectangles before baking — perfect for parties!

Step-by-Step: How I Make Homemade Spinach Spanakopita with Phyllo Recipe

Step 1: Massage the Spinach like a Pro

Start by tossing your chopped fresh spinach with coarse sea salt in a big bowl. This is where a little patience pays off — rub and massage the leaves gently until they shrink by about half. This step squeezes out excess moisture, so your filling doesn’t end up soggy. When I first made this, I rushed this part, and the pie was too wet, so trust me, take your time!

Step 2: Make the Magic Phyllo Dough

In a bowl, mix the flour, salt, red wine vinegar, and olive oil together. Slowly pour in the water and stir until you have a soft, bread-like dough. Knead for about 5 minutes on a clean surface — it should become smooth and elastic. Cover it with a damp cloth and set it to rest for at least 30 minutes. This resting time relaxes the gluten, which will make rolling out those delicate, paper-thin sheets much easier.

Step 3: Prepare the Flavor-Packed Filling

Heat a splash of olive oil in your frying pan over medium heat. Add the red onion, leek, and the white parts of spring onions, sautéing them gently until soft and translucent — about 5-7 minutes. Then toss in the green parts of the spring onions and cook for another minute or two. Remove from heat to cool slightly. Meanwhile, squeeze as much water as possible from your massaged spinach by pressing it tightly in your fists — moisture control is key here. Combine the spinach with the sautéed veggies, fresh dill or fennel, spearmint leaves, olive oil, and plenty of freshly ground pepper. If you’re a feta fan, this is when you crumble it in.

Step 4: Roll Out Your Phyllo Sheets with Care

Preheat your oven to 180°C (350°F). Mix together flour and cornstarch to create a dusting blend — this helps keep your phyllo from sticking as you roll. On a floured surface, knead your dough into a thin “cord” and divide it into 10 equal balls. Lightly dust each ball and roll it out into a 10 cm round disk, flipping and dusting as you go for even thinness. Place the rolled phyllos on a floured tray, cover them, and rest for 10 minutes — it’s important to prevent shrinkage and tearing. Remember, rolling phyllo is a bit of an art — take your time, dust generously, and don’t rush or the dough will stick and tear.

Step 5: Assemble Like a Champ

Brush your baking pan thoroughly with olive oil. Start by rolling one small phyllo sheet large enough to cover the base and walls of your pan. Lay it in, then brush it with olive oil. Repeat with two more sheets, brushing each with oil. Spread a third of your filling evenly over the layers. Roll out another phyllo just big enough to fit inside the pan, brush it, and add two-thirds of the filling in two stages with phyllo sheets in between, as per the recipe. For the top, ruffle the last five phyllos for extra crispness, brushing generously with oil as you layer them. Fold the edges over to form a pretty crust. Don’t forget to score the pie into 16 pieces before baking — slicing after is trickier and can ruin the flaky top.

Step 6: Bake and Rest for Perfect Results

Bake your spanakopita on a mid-low rack for about 60 to 70 minutes, until it turns golden honey-brown and the phyllo is super crispy. When it’s out of the oven, resist the temptation to dig in immediately — let it rest for at least 30 minutes. This rest allows it to set up beautifully, making cutting easy and keeping the layers intact. From experience, skipping this rest often leads to a messy pie that’s hard to serve.

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Tips from My Kitchen

Moisture Control: Always squeeze the spinach thoroughly to avoid a soggy pie — I use my hands and sometimes wrap in a clean towel for extra drying power.
Phyllo Rolling: Keep your surface and dough dusted with the flour-cornstarch mix and roll gently in every direction; patience pays off here to get ultra-thin sheets.
Olive Oil is Key: Don’t skimp on olive oil when brushing the phyllo layers — it’s what gives you that buttery, crisp texture without butter.
Rest Before Cutting: Letting the pie rest after baking helps the layers settle and makes slicing so much easier and less messy.

How to Serve Homemade Spinach Spanakopita with Phyllo Recipe

Homemade Spinach Spanakopita with Phyllo, Greek spinach pie recipe, homemade spanakopita, flaky phyllo spinach pie, Greek savory pie - A close-up of a slice of pie held by a woman's hand, showing multiple thin layers of golden, flaky crust on the top and bottom. Between the crust layers is a filling that has a mix of light green, dark green, and creamy yellow colors with a slightly coarse texture. The background shows more pie slices placed on a white plate with a white marbled surface beneath. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep garnishes simple so the pie shines on its own. A sprinkle of extra fresh dill or a few mint leaves on top adds a lovely, fresh aroma right before serving. Sometimes, I serve it with a wedge of lemon on the side — a quick squeeze adds the perfect balancing brightness to every bite.

Side Dishes

Spanakopita pairs beautifully with a crisp Greek salad, some tzatziki for dipping, or even a bowl of rich tomato soup. When I serve this to friends, I often add roasted lemon potatoes or a simple bean salad for a complete, satisfying meal.

Creative Ways to Present

For special occasions, I’ve ruffled the top phyllo layers to create a textured, rustic look, then sprinkled sesame or nigella seeds on top for added crunch and visual appeal. You can also make individual mini pies in muffin tins for a charming appetizer twist—everyone loves these bite-sized treats!

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita keeps well refrigerated for up to three days. I wrap individual slices tightly in plastic wrap or use airtight containers to preserve crispness. Just note, the phyllo does soften a bit overnight but still tastes fantastic.

Freezing

Freezing spanakopita works really well. I usually cut it into portions, wrap in foil and plastic, and freeze for up to 2 months. It’s a lifesaver for busy days — just pop it straight into a preheated oven (no thawing needed) and bake until warmed through and crispy again.

Reheating

To revive leftover spanakopita, I reheat it in the oven at 180°C (350°F) for around 15-20 minutes. This method keeps the phyllo crispy while gently warming the filling. Avoid microwaving if possible, as it tends to turn the crust soggy.

FAQs

Can I use frozen spinach instead of fresh for the Homemade Spinach Spanakopita with Phyllo Recipe?

Yes, you can! Just make sure to thaw the spinach completely and squeeze out as much water as possible before mixing it into the filling. Fresh spinach tends to have a better texture and brightness, but frozen works in a pinch.
Is it difficult to make phyllo dough from scratch?

Making phyllo at home takes some practice and patience, especially rolling it paper-thin. But with the tips I shared about resting the dough and dusting well with the flour and cornstarch mixture, you’ll find it manageable — plus, totally worth the effort for that homemade touch.
Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and kept covered in the fridge. Just drain any excess liquid before assembling the pie to keep everything perfect.
What can I substitute for spearmint if I don’t have any?

Dill is a great alternative and is already in the recipe, so you can simply add a bit more. Fresh basil or parsley can also work if you’re out of mint, but the flavor will be slightly different.
How do I know when the spanakopita is done?

The spanakopita is ready when the top phyllo layers turn a deep golden brown and crispy, and it has baked for about 60-70 minutes. You’ll hear a satisfyingly crisp crackle when you slice in after resting.

Final Thoughts

This Homemade Spinach Spanakopita with Phyllo Recipe is truly a labor of love that pays off with every flaky, flavorful bite. I cherish making it because it brings memories of shared meals and the magic of creating something special from scratch. I can’t wait for you to try it in your kitchen — it’s the kind of recipe you’ll want to keep coming back to, sharing with friends and family. So, roll up your sleeves and enjoy the delicious journey of homemade Greek cooking!