Spanakopita is a popular, vibrant, and delicious Greek dish that combines layers of flaky phyllo dough with spinach and feta cheese.  It’s a versatile and delightful dish, especially when fresh spinach and eggs are in abundance at farmers markets and community supported agriculture (CSAs) in the spring and early summer.   You can serve spanakopita as an appetizer, for brunch, or as an accompanying dinner side.  Whenever you choose to eat it, we promise it will be delicious!  


  • 10 ounces of freshly washed chopped spinach, or one 10-ounce box of frozen chopped spinach, thawed*
  • 5 or 6 green onions, sliced
  • 1/2 to 1 pound feta cheese, crumbled
  • 3 eggs, lightly beaten
  • 1 tbsp fresh dill or 1 tsp dried dill
  • 1/2 tsp salt 
  • 1/4 tsp cracked black pepper
  • 1/2 – 1 stick of unsalted butter, melted
  • Phyllo pastry sheets*
  1. Preheat your oven to 350 degrees Fahrenheit (or 325 if you are using a glass pan).
  2. If you’re using frozen spinach, cook it according to the package instructions. For fresh spinach, steam it for 3 to 4 minutes in the microwave. Whether preparing fresh or frozen, make sure you thoroughly squeeze out all the excess water from the spinach after cooking. Add in all the remaining ingredients except the butter and phyllo dough, and mix to combine.
  3. Butter the bottom of an 8”x8” or 7 ½”x13” baking pan. Fold one sheet of phyllo in half to fit in the pan, and butter the sheet thoroughly. Do this five more times for a total of six buttered sheets. The step-by-step process ensures that you can follow along with ease and confidence.
  4. Pour in the spinach mixture and cover with 5 -6 more sheets using the same process for the bottom of the pan. Tuck in excess sheets on all sides and butter well.
  5. Bake for approximately 1 hour, or until phyllo is nicely browned. Enjoy!


  • The choice between fresh and frozen spinach depends on your preference and availability. Fresh spinach may have a slightly different texture, but both options work well in this recipe.
  • Don’t let phyllo dough intimidate you with these simple tricks: 
    • Phyllo dough dries out quickly, so cover it with a dampened cloth while you’re working to keep it moist. 
    • It is not necessary to cut the phyllo dough.  When you see the size of the sheets, you’ll understand the folding process better. You will have to fold the sheets in half and then a little again to make the square. Alternate so that the second fold is sometimes on different sides.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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