Classic Greek Spanakopita


This savory Greek "pie" has a creamy spinach and feta cheese filling layered between sheets of crispy phyllo dough. While phyllo dough seems intimidating, it's very easy to work with when you get the hang of it! This recipe would make a welcome addition to any party or potluck.

Prep Time:
40 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
24 servings


  • 1 ¼ cups unsalted butter (2 1/2 sticks)

  • 3 (10 ounce) packages frozen chopped spinach, thawed

  • 6 large eggs

  • 2 cups cottage cheese (16 ounces)

  • 1 (16 ounce) package block feta cheese, grated

  • ¼ teaspoon salt

  • ½ teaspoon pepper

  • 1 (16 ounce) package phyllo dough, thawed

  • Ice water for sprinkling


  1. Preheat oven to 350 degrees F.

  2. Melt butter in a small saucepan; keep warm. Place thawed spinach in a colander; press to squeeze out as much water as possible. Roll the spinach in paper towels and press to get out any additional water. (The spinach should be quite dry.)

  3. Beat eggs in a large bowl. Add cottage cheese and feta; stir until well combined. Crumble the spinach into the egg mixture and add 3 tablespoons of the melted butter. Mix until well combined. Season with salt and pepper.

  4. Carefully unroll phyllo and lay the stack flat on a work surface. Cover with a dish towel, and then cover that dish towel with a second slightly dampened dish towel. (This keeps the phyllo from drying out while you work.)

  5. Brush the bottom of a 9-by-13-inch baking dish with a little bit of the melted butter. Lay a single sheet of phyllo in the pan. Lightly drizzle some butter onto the phyllo. Lay on another sheet, drizzling again with butter. Repeat until you have used half of the phyllo. Gently spread the spinach mixture on top of the phyllo. Layer the remaining phyllo sheets on top of the filling, drizzling each layer with butter. Drizzle the top layer with butter. (You should have used up most of the melted butter, but may have some left over.)

  6. Trim any overhanging dough to the edge of the pan with scissors. Using a paring knife, gently turn the edges of the dough under. With the knife, gently score the top of the spanakopita into 24 squares, cutting through the top few layers of dough. Use your fingers to sprinkle the top of the spanakopita with a bit of ice water (this makes the top extra crispy).

  7. Bake until the top layer is browned and crispy, about 1 hour and 15 minutes. Let cool slightly before cutting into squares. Serve warm or at room temperature.

Nutrition Facts (per serving)

233 Calories
16g Fat
13g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 24
Serving Size 1 square
Calories 233
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 9g 19%
Total Fat 16g 21%
Saturated Fat 10g 48%
Cholesterol 89mg 30%
Vitamin A 4605IU 92%
Vitamin C 2mg 2%
Folate 92mcg 23%
Sodium 337mg 15%
Calcium 163mg 13%
Iron 2mg 9%
Magnesium 36mg 9%
Potassium 185mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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