Name: Easy Spinach Spanakopita with Homemade Phyllo Recipe
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: Greek
Ingredients: 700 grams fresh spinach, chopped; 1½ teaspoons coarse sea salt; 150 grams red onion, finely chopped (1 medium); 90 grams spring onions, greens and white parts separated and finely chopped (3-4 stalks); 50 grams leek, finely chopped (½ small); 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 black pepper, to taste; Optional: 250 grams ripened feta cheese, crumbled (8.8 ounces); 450 grams all-purpose flour (3¾ cups); ⅔ tablespoon salt; 1 tablespoon extra virgin olive oil; 1½ tablespoons red wine vinegar; 240 ml water; 80 grams all-purpose flour (⅔ cup); 80 grams cornstarch (8 tablespoons); 180 ml extra virgin olive oil (¾ cup)

Jump to Recipe·5 from 18 reviews

If you’ve ever dreamed about making a flaky, golden spinach spanakopita from scratch but felt intimidated by the whole phyllo-making thing, you’re in for a treat. This Easy Spinach Spanakopita with Homemade Phyllo Recipe is my favorite homemade twist on a classic Greek dish — and trust me, once you try making your own phyllo, you’ll never want to go back to store-bought sheets. It’s flaky, fresh, packed with vibrant herbs, and surprisingly straightforward when you follow my tips.

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Why This Recipe Works

Homemade Phyllo Advantage: Making your own phyllo dough adds unbeatable freshness and crispiness that store-bought just can’t match.
Balanced Herb Filling: The smart mix of dill, spearmint, and fresh spinach gives this spanakopita a vibrant and authentic Greek flavor.
Step-by-Step Simplicity: Clear instructions make the homemade phyllo process approachable, even if you’ve never tried it before.
Versatility: Optional feta means you can customize it for a vegetarian or dairy-free twist without losing flavor.

Easy Spinach Spanakopita with Homemade Phyllo, homemade spinach spanakopita, Greek spinach pie, homemade phyllo dough, flaky spinach spanakopita - 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 Easy Spinach Spanakopita with Homemade Phyllo Recipe calls for simple, fresh ingredients that complement each other beautifully. I always recommend getting really fresh spinach and fragrant herbs to lift this pie to the next level.

Fresh Spinach: You want vibrant, fresh leaves—you’ll be massaging these, so fresher means less bitterness and better texture.
Red Onion & Spring Onions: Adds sweetness and subtle crunch; chopping finely keeps the filling cohesive.
Leek: Provides a mild onion flavor with a silky softness.
Dill & Spearmint: Essential Greek herbs that bring bright, fresh notes that make spanakopita so unique.
Extra Virgin Olive Oil: Use good quality—it flavors the filling, the phyllo layers, and keeps everything moist.
Feta Cheese (Optional): Adds salty tang and creamy texture but can be left out if you want it dairy-free.
All-Purpose Flour: For both the phyllo dough and dusting; using some cornstarch in dusting helps keep sheets supple and non-sticky while rolling.
Red Wine Vinegar: A classic addition to phyllo dough that helps make it tender yet elastic enough to roll thin.

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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.

Tweak to Your Taste

The beauty of this Easy Spinach Spanakopita with Homemade Phyllo Recipe is that it’s super versatile. I often play around with the herbs, cheese, or even the thickness of my phyllo layers, so feel free to make it your own.

Dairy-Free Variation: Once, I made the filling without feta and added toasted pine nuts for crunch — still utterly delicious and perfect for those avoiding dairy.
Herb Swap: While dill and spearmint are traditional, I sometimes swap in fresh oregano or parsley, depending on what’s in season or what I have on hand.
Cheese Boost: Crumbled goat cheese or ricotta also work wonderfully if you want to experiment beyond feta.
Phyllo Thickness: If you want a flakier pie, try rolling the phyllo a little thinner or adding an extra sheet brushed with oil between layers for that signature crisp.

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

Step 1: Massaging the Spinach to Perfection

Start by tossing your fresh spinach with coarse sea salt in a large bowl. Here’s a little trick: massage the spinach gently between your hands until you notice it shrinks by about half. This step isn’t just to soften it—it draws out excess moisture, so your filling won’t end up soggy. I usually set it aside while I prep the dough or chop the onions.

Step 2: Making the Phyllo Dough

This is the showstopper of the recipe: homemade phyllo! Combine the flour, salt, red wine vinegar, and olive oil in a big bowl. Slowly add the water while stirring until you form a soft bread-like dough. Knead it on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp tea towel and let it rest at least 30 minutes — this rest is key to getting stretchy, workable dough that won’t tear.

Step 3: Sauteing the Aromatics

While the dough rests, heat a splash of olive oil over medium heat and saute the red onion, leek, and the white parts of the spring onions until soft and translucent—usually about 5-7 minutes. Add in the green parts and cook for another minute or two, just so they soften but keep their fresh flavor. Set aside to cool slightly before mixing into the spinach.

Step 4: Combining the Filling

Squeeze your massaged spinach with your hands or a clean kitchen towel to release any remaining liquid. You want it as dry as possible here! In a big bowl, combine the spinach, sauteed onions and leeks, dill, spearmint, olive oil, and freshly ground pepper. If you’re a cheese lover, fold in the crumbled feta gently at this point. Give everything a good stir to blend those flavors.

Step 5: Rolling Out the Phyllo Sheets

Preheat your oven to 180°C (350°F). Mix the flour and cornstarch together for dusting to keep your phyllo manageable and prevent sticking. Roll your rested dough into a long rope and cut it into 10 equal balls. Dust your counter heavily with the flour-cornstarch mix and roll each ball into a small disk, about 10cm wide. Let them rest, dusted and covered, for another 10 minutes to relax the gluten.

To roll the phyllo thin and large enough for your pan (about 31cm / 12 inches), dust both the dough and rolling pin with flour-cornstarch mixture frequently, rolling in every direction and flipping carefully. If the dough springs back, just let it rest a few extra minutes. Patience here goes a long way!

Step 6: Layering the Spanakopita

Brush your pie pan generously with olive oil before laying the first phyllo sheet. Brush each layer generously as you add 3 phyllo sheets for the base, then spread ⅓ of the filling. Follow with a thinner phyllo sheet, brush with oil, add ⅔ of the filling, cover with another phyllo sheet, then add the remaining filling.

Top with the remaining 5 phyllo sheets, ruffling each to create those delicious crispy edges. Fold the bottom layers’ edges over the top and trim any excess for a neat finish. Slice into 16 wedges without cutting all the way through the bottom — this helps it hold together after baking.

Step 7: Bake and Enjoy

Pop the pie in the oven on the middle-lower rack and bake for about 60 to 70 minutes, until the top is a gorgeous honey-golden and crisp. After baking, let it rest at room temperature for at least 30 minutes before slicing. This resting time helps the filling set and makes serving a breeze.

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Pro Tips for Making Easy Spinach Spanakopita with Homemade Phyllo Recipe

Rest Your Dough Well: Letting the dough rest is key to elasticity; don’t rush this step or you risk tearing.
Dust Generously: Using a mix of flour and cornstarch while rolling keeps your phyllo supple and prevents sticking.
Use a Good Olive Oil: The oil not only keeps layers from sticking but also adds flavor and moisture—go for quality extra virgin stuff.
Don’t Skip the Spinach Squeeze: Removing excess water prevents the pie from getting soggy and helps it bake up beautifully crisp.

How to Serve Easy Spinach Spanakopita with Homemade Phyllo Recipe

Garnishes

I love sprinkling a little crumbled feta and fresh lemon zest on top right before serving—it brightens up those earthy flavors wonderfully. A few fresh dill sprigs or even a sprinkle of toasted sesame seeds also work beautifully for a bit of texture and color.

Side Dishes

Spanakopita pairs beautifully with simple Greek sides like a crisp cucumber and tomato salad dressed with olive oil and oregano, or a bowl of tzatziki. For a heartier meal, serve alongside grilled chicken or lamb for that full Mediterranean vibe.

Creative Ways to Present

For special gatherings, I sometimes assemble this spanakopita in individual mini pie pans or as hand-held triangles—perfect for finger food. Another fun idea is to create a spanakopita “roll” by rolling the filled phyllo into a log shape before baking for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita can be stored in an airtight container in the fridge for up to 3 days. I always find it tastes even better the next day as the flavors get to mingle, just make sure to cover it well to keep the crust from drying out.

Freezing

I’ve frozen unbaked assembled spanakopita wrapped tightly in plastic wrap and foil with great results—just bake it directly from frozen, adding a bit of extra bake time. You can also freeze baked, fully cooled pieces, though the texture is best when baked fresh.

Reheating

To reheat, pop your slice on a baking tray at 180°C (350°F) for about 10-15 minutes until warmed through and crisp again. Avoid microwaving, as that tends to make phyllo soggy.

FAQs

Can I use frozen spinach instead of fresh for this recipe?

It’s best to use fresh spinach for this Easy Spinach Spanakopita with Homemade Phyllo Recipe because fresh leaves provide better texture and flavor. However, if you must use frozen spinach, make sure to thaw it fully, squeeze out as much liquid as possible, and press it very dry to avoid sogginess.
Is making homemade phyllo difficult for beginners?

While homemade phyllo sounds intimidating, the step-by-step method here breaks it down into manageable parts. Resting the dough and careful rolling with plenty of dusting flour/cornstarch help prevent tearing, making this recipe surprisingly beginner-friendly.
Can I make this spanakopita vegan?

Absolutely! Simply omit the feta cheese, and be sure to brush the phyllo and pan with olive oil instead of butter. The herbs and spinach will still give you a flavorful and satisfying pie.
How thin should I roll my phyllo sheets?

Roll the dough balls into disks about 10cm wide initially, then extend and stretch gently so the sheets cover the pan and are thin enough to bake crisp but not so thin that they tear easily. Using flour-cornstarch dusting is key for this step.

Final Thoughts

This Easy Spinach Spanakopita with Homemade Phyllo Recipe is one of those dishes that truly brings a little piece of Greece into your kitchen. I’ve found that making your own phyllo dough not only improves the taste and texture but also gives you a special sense of accomplishment. Whether you’re making it for everyday dinner or a festive occasion, it’s always a crowd-pleaser that tastes way better than anything store-bought. So, roll up your sleeves and enjoy the magic of flaky layers, fresh herbs, and that amazing olive oil aroma—your taste buds will thank you!