I’ve always loved Spanakopita – and what’s not to love? Crispy little spinach pies baked to perfection and topped with a dollop of tzatziki. Yes. Please. I make a rustic version here that is less fussy but absolutely packed with flavour.
Spinach lost it’s spot in the limelight when kale became en vogue, but it’s one of the veggies we eat the most of in our home (we try not to play favourites, they’re all awesome). Spinach is sooo versatile. Throw it fresh into a smoothie, stir it into a curry or sup, toss it into scrambled eggs or tofu for breakfast or turn it into a mean salad … the possibilities are endless.
While we do lean on fresh spinach in our house, I always have a package or two of frozen chopped spinach in the freezer. Frozen veggies are a great way to sneak in nutrition and are so convenient…. and some frozen veggies are even more nutrient dense than their fresh counterparts, depending on the time of year and how long they have been sitting in the store.
I was delighted to see how much our kids LOVED these homemade spanakopitas! I made them into a cute little package and folded them up without a lot of fuss (because who has time for that?), and froze a bunch of them on a baking sheet lined with parchment for those days when I don’t feel like cooking (just bake for a couple minutes longer if cooking from frozen). The best part is that Charlie gobbles them up in his lunch – one more healthy idea for those school lunches!
The yield will really depend on how much spinach mixture you put inside each of these – you can really make them as big or small as you wish! I serve them with a generous dollop of tzatziki and a big Greek salad for a healthy dinner.
Here is the step-by-step guide to making your own!
Spanakopita
Spanakopita
Ingredients
- 1 package FILO pastry, thawed
- 1/3-1/2 cup melted butter or olive oil
Filling
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 cloves garlic crushed
- 1 300g-pkg frozen chopped spinach thawed and very well drained *
- 1/2 cup chopped fresh dill, lightly packed
- 1/2 cup chopped fresh parsley, lightly packed
- 1 cup feta cheese crumbled
- 2 eggs well beaten
- salt and pepper to taste
- tzatziki for serving (optional)
Instructions
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Thaw filo according to package directions.
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Meanwhile prepare the filling. Heat a medium pan on medium heat and add the oil. Add the onions and sauté until soft add transparent, 3 to 5 minutes. Add the crushed garlic and sauté for another minute. Transfer to a large bowl.
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Add the spinach, dill, parsley, feta cheese, and eggs and season with salt and pepper. Mix together until well combined.
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Preheat the oven to 350F and line a large baking sheet with parchment (skip preheating the oven if you are freezing the spanikopita for future use).
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Taking 1 sheet of FILO at a time (cover the filo that isn't being used with a clean slightly damp towel to prevent it from drying out), lay it out flat on a clean surface and brush lightly with the melted butter or olive oil using a pastry brush. Fold the sheet in half length ways. Place 2-3 tablespoons of filling in the middle of the lower 1/4 of the pastry and roll up by folding it forward until it is folded half way up the sheet. Fold in the sides (like a burrito) and continue to fold the parcel forward until no more FILO is left. Place seam side down on the prepared baking sheet, and repeat until all of the filling is used up. You can freeze the spanikopitas at this stage if desired (freeze on baking sheet and transfer to an air tight container).
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Bake for around 20 minutes, until golden brown and serve with tzaziki if desired.
Recipe Notes
*squeeze out as much water as possible by pressing in a clean cloth or fine sieve
If you like this recipe check out these Lettuce Wraps or these Spring Garden Mini Quiches that also use Filo pastry.
Could you use fresh spinach?
Hi Kathleen, I haven’t tried it before but I think if you cooked it down and squeezed out the excess water it should work! I’d love to hear how it turns out if you give it a go!
Making these for my adult children for the workday lunches. I used fresh spinach, cooked it down.
I can’t wait to hear how they like them Lori!
Looks delicious! Glad you posted the recipe. How large is the FILO sheet for each spanakopita?
Hi Colleen,
We just used a standard FILO sheet that you can get at any grocery store!
Just made these , delicious!
Amazing so glad to hear Robin! Thank you for taking the time to leave a review!
I want to try this! do you have a Tzaziki recipe?
Made these tonight. Used fresh spinach as frozen was all sold out! Steamed it down, squeezed out water. They were absolutely fantastic and kids loved them!
So glad you liked them Heather!
Made these yesterday and they were delicious! I was wondering though about the oil step, do you brush both sides, or just the side that gets the filling before wrapping? Also I found my pastry was slightly chewy and not as flaky, but the color was golden, any suggestions on what I could do differently? Thanks!
Hi Barb,
Both sides need a generous brush!
Hi Tori! You didn’t specify how many sheets per spanakopita so I used just one. So they are kind of transparent but no biggie. Just wondering, how many did you use?
Thanks!! So excited for them to come out of the oven.
I used one sheet for mine but you could use two sheets if you prefer more pastry!
Absolutely delicious!! I had to steam fresh spinach since frozen spinach was sold out everywhere. I didn’t quite steam enough so it made less, 6 large ones with 2-3 heaping tablespoons. Can’t wait to make this again!!
So glad you enjoyed them Megan!
how much fresh spinach did you use? I also can’t find frozen spinach anywhere so I’m just wondering how much of the fresh baby spinach(how many 312 gram boxes) I need to wilt down to get the same amount of frozen when I double the recipe for 600 grams…I can’t wait to make these!
Thanks Tori for another great recipe!
Hi Barbara it’s a good question – I have never made it with the fresh before but I know you need a LOT more fresh to get the same amount of the frozen spinach. One blog suggests a pound… but I would have to try it myself!
Thanks Tori!
I will have to get busy and wilt some spinach and figure it out…I can’t wait to try these tomorrow for dinner!💜
I can’t wait to hear how you like them!
Delicious! Me and my daughters formed an assembly line and made these together. I don’t know if we had more fun making them or eating them!
Hi I made these last week for a potluck lunch at work. Everyone loved them. I had never worked with filo before, found it a little frustrating. I will definitely make them again. Great recipe. Thanks Tori❤
My former Greek mother in laws secret ingredient was mint. Dried mint, instead of the parsley perhaps. Dill always, but a hint of dried mint. Thought I’d share the substitution and let you try it for yourself.
I’ll have to give that a try!
Is there an herb you would recommend in place of the dill…my family is not a big fan.
Hi there,
Always loving your recipes! I was wondering, how would you suggest making this vegan?
Thx!
I followed the recipe exactly and it was so good !!!! Felt like I had ordered at a Greek restaurant!!! I have never worked with phyllo before so the pictures helped with the folding. I have to say that all the recipes that I have made from this site and the cookbook have been 10/10! Thanks tori!!! Keep them coming!
As a Greek girl I totally approve of these! They are delicious and love the individual portions. My kids are not fans of spinach so I filled the phyllo pocketswith pizza toppings. It’s all about compromising these days.
Hey Nicki! I’m so happy you enjoyed! Yes, when it comes to kids it is seriously all about compromise. I can relate! xx Tori
Hi, I’m wondering at what stage do I freeze them, before they are cooked or after?what would you recommend? Thank you!