Name: Homemade Spanakopita: Spinach and Phyllo Tart
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Greece
Ingredients: 500 g fresh spinach; 250 g crumbled feta cheese; 2 large eggs; 100 g melted butter; 12 phyllo dough sheets; 1 cup extra virgin olive oil; 1 tablespoon fresh dill, chopped; Salt and black pepper to taste

Homemade Spanakopita: Spinach and Phyllo Tart

Spanakopita is a Greek culinary classic that combines the crisp texture of phyllo dough with an aromatic filling of spinach and feta cheese. This homemade version lets you control ingredient quality and achieve that perfect golden crust that wins everyone over.

Ingredients

How many are you cooking for?

Original recipe for 6 servings

500 g fresh spinach
250 g crumbled feta cheese
2 large eggs
100 g melted butter
12 phyllo dough sheets
1 cup extra virgin olive oil
1 tablespoon fresh dill, chopped
Salt and black pepper to taste

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cook 2 min

Wash fresh spinach and blanch in boiling water for 2 minutes; drain immediately and squeeze firmly with your hands until no water remains, as excess moisture will ruin the phyllo dough during baking.
Step 2 Mix 5 min

In a large bowl, combine the drained spinach with 250 g crumbled feta cheese, two beaten eggs, half a cup of extra virgin olive oil, one tablespoon of chopped fresh dill, and freshly ground black pepper; mix gently with a spatula to keep the filling airy.
Step 3 Prep 5 min

Grease a 24 cm springform pan with melted butter, place the first phyllo sheet, and immediately brush it with more butter to prevent drying and tearing while handling.
Step 4 Assemble 10 min

Alternate placing phyllo sheets one by one with a generous layer of spinach filling, always finishing with a top phyllo layer that completely covers the filling to protect it during baking.
Step 5 Prep 2 min

Brush the top with a mix of one beaten egg and two tablespoons of olive oil; this trick guarantees an intense golden color and a crunchy texture that won't soften from filling steam.
Step 6 Oven 40 min 180 °C

Bake in a preheated oven at 180 °C for 40 minutes; halfway through, cover edges with foil if browning too fast, and remove when the phyllo is firm and golden.
Step 7 Rest 10 min

Remove from oven and let the spanakopita rest in the pan for 10 minutes before unmolding and slicing; this time allows the feta and eggs to set, ensuring clean and well-defined portions.

Storage

Store in an airtight container in the fridge for up to 3 days; freeze individual wrapped portions for up to 2 months. Reheat in a 320 °F oven for 10 min to restore crispness.

Chef tips

Squeeze spinach thoroughly: leftover water will make the phyllo soggy instead of crisp
Handle phyllo quickly and keep unused sheets under a damp cloth to prevent drying and cracking
Brush every phyllo layer with butter or oil: this step is essential for the classic Greek layered, golden result

Allergens

Gluten
Dairy
Egg

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: 250 g crumbled feta cheese

Use: same amount of grated vegan cheese or mix 2 parts nutritional yeast + 1 part ground almonds

Why: Cheese adds fat, salt and umami; nutritional yeast mimics fermented flavour in sauces and gratins.

Tip: Add off heat to melt. For gratin, use vegan cheese that melts well. Taste for salt before serving.
Instead of: 2 large eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: 100 g melted butter

Use: same amount of extra virgin olive oil or plant-based margarine

Why: Butter provides fat and dairy flavour; oil or vegan margarine cover the fat without animal products.

Tip: In baking use cold margarine cubes. In pans, olive oil over medium heat—do not burn.

Other variations

Substitute spinach with baby chard for a milder flavor and less watery filling
Add 150 g ricotta cheese to the spinach mixture for a moister, more delicate texture

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Blanch fresh spinach, drain thoroughly, and squeeze out all excess water to prevent soggy phyllo.
2 Mix spinach with crumbled feta, beaten eggs, fresh dill, and olive oil until evenly combined.
3 Butter a round pan and lay the first phyllo sheet, brushing immediately to keep it pliable.
4 Alternate phyllo layers with spinach filling, pressing edges tightly to seal the tart properly.
5 Brush top with egg wash and olive oil for a glossy, deeply golden, and crunchy finish.
6 Bake at 350 °F (180 °C) for 40 minutes until the pastry is crisp and golden brown.
7 Rest for 10 minutes before slicing to let the filling set and ensure clean, neat portions.