Spanakopita is one of the most beloved dishes in Greek cuisine - a stunning savoury pie made with layer upon layer of crisp, golden filo pastry encasing a rich filling of wilted spinach, creamy feta cheese, eggs, and fresh herbs. Served warm or at room temperature, it's the kind of dish that looks impressive on the table but is far more straightforward to make than it appears.
The filling is fragrant with dill and spring onion, and the combination of salty feta and earthy spinach is a classic pairing that has stood the test of time for very good reason. Whether you make it as a large tray bake cut into squares or as individual triangular parcels, spanakopita is endlessly versatile - equally at home as a midweek dinner, a dinner party showpiece, or packed into a lunchbox the next day.
Filo pastry is readily available in the chilled or frozen aisle at most major UK supermarkets, and the remaining ingredients are everyday staples. This recipe produces a generous tray bake that serves 2 as a main course or 4 as a starter, making it an ideal batch cook that keeps well in the fridge for several days.
Ingredients
For the filling
- 500 g Fresh Spinach , Reduce be half if using frozen spinach, fully defrosted and squeezed dry
- 100 g Feta Cheese , crumbled
- 2 Medium Eggs , lightly beaten
- 4 Spring Onions , finely sliced
- 2 tbsp Fresh Dill , finely chopped. Use half if using dried dill
- 2 tbsp Fresh Flat-leaf Parsley , finely chopped
- 0.25 tsp Ground Nutmeg
- 0.5 tsp Black Pepper
- Salt, to taste , go carefully - feta is already salty
For the pastry
- 8 Filo Pastry , thawed if frozen
- 80 g Unsalted Butter , melted
Method
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If using fresh spinach, wilt it in a large dry frying pan over a high heat in batches for 2–3 mins until completely collapsed. Transfer to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible. Once cool enough to handle, wrap in a clean tea towel and wring out any remaining moisture. Roughly chop and set aside. If using frozen spinach, ensure it is fully defrosted and squeezed as dry as possible - excess moisture is the enemy of crisp pastry.
Tip: Properly drained spinach is critical. If the filling is too wet, it will make the base soggy. Don't rush this step. -
In a large bowl, combine the drained spinach, crumbled feta, beaten eggs, spring onions, dill, parsley, nutmeg, and black pepper. Mix well and taste - add a small pinch of salt only if needed, as the feta provides plenty.
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Preheat your oven to 180°C fan / 200°C conventional / Gas Mark 6. Lightly butter or oil a 20x30cm baking tin (or similar).
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Lay one sheet of filo in the tin, letting any excess drape over the sides, and brush all over with melted butter or olive oil. Repeat with 3–4 more sheets, buttering each one, to build up the base.
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Spoon the spinach and feta filling evenly over the pastry base and smooth to the edges with the back of a spoon.
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Layer the remaining filo sheets on top, buttering each one as before. Fold in any overhanging pastry edges and brush the top generously with butter. Using a sharp knife, score the top layers of filo into portions - squares or rectangles - being careful not to cut all the way through to the filling.
Tip: Scoring the top before baking makes it much easier to cut cleanly once it comes out of the oven without shattering the crisp pastry. -
Bake for 40–45 mins until the pastry is deeply golden and crisp all over. If the top is browning too quickly, loosely cover with foil for the last 10 mins.
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Leave to rest for at least 10 mins before cutting and serving - this helps the filling set and makes for cleaner slices. Serve warm or at room temperature.
Air Fryer Method
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Preheat the air fryer to 170°C for 3–5 mins.
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This method works best for individual portions rather than a full tray bake. Cut the assembled spanakopita into portions first, or make individual triangular parcels (see FAQ). Place in the basket in a single layer, brushed with butter or olive oil.
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Cook for 18–20 mins until the pastry is deeply golden and crisp. No turning needed.
Tip: A full tray bake won't fit most air fryer baskets - either use a small cake tin that fits your model, or make individual triangular parcels instead, which are ideal for air frying.
Alternatives & Variations
Swap melted butter for olive oil - reduces saturated fat while keeping the filo crisp and golden; olive oil is the more traditional choice in many Greek households
Use reduced-fat feta if available - some supermarkets stock lighter versions that still give good flavour
Use 4 sheets of filo instead of 6–8 for a lighter pastry ratio - you'll still get good crunch with less butter required
Spanakopita relies on filo pastry, which contains wheat, so it is not naturally gluten free. Gluten free filo pastry is not widely stocked in UK supermarkets at the time of writing. The filling itself - spinach, feta, eggs, and herbs - is completely gluten free, so an alternative approach is to bake the filling in a greased dish without pastry as a crustless spinach and feta bake, which is delicious in its own right.
FAQs
Around 1 hr 20 mins total - 35 mins of prep and 45 mins in the oven. The most time-consuming part is draining the spinach thoroughly, but it's an essential step for a crisp result.
Rated Intermediate. The filling is straightforward to put together, and layering filo is easy once you get going. The main things to get right are draining the spinach properly and keeping the filo covered while you work so it doesn't dry out.
Yes - it freezes very well either baked or unbaked. To freeze unbaked, assemble fully, cover tightly with cling film and foil, and freeze for up to 3 months. Bake from frozen at 180°C fan, adding 15–20 mins to the cooking time. To freeze baked, cool completely, cut into portions, wrap individually, and freeze for up to 3 months. Reheat in the oven at 170°C fan for 15–20 mins until heated through and the pastry has crisped back up.
It works beautifully as a main course alongside a simple Greek salad of tomatoes, cucumber, olives, and red onion. A dollop of tzatziki on the side is a classic pairing. It also makes an excellent starter or light lunch served in smaller portions with a dressed rocket salad.
Yes - individual triangular parcels are another traditional format and great for parties or packed lunches. Cut each filo sheet into strips about 8cm wide, brush with butter, place a spoonful of filling at one end, and fold repeatedly in a triangle shape to the end of the strip. Brush the outside with butter and bake at 180°C fan for 20-25 mins until golden.
Yes, with a small adjustment. A full tray bake is unlikely to fit a standard air fryer basket, so either use a small tin that fits your model or make individual triangular parcels. Cook at 170°C for 18–20 mins until golden and crisp throughout.
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