Name: Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 700 grams fresh spinach, chopped; 1½ teaspoons coarse sea salt; 150 grams red onion, finely chopped; 90 grams spring onions (greens and white parts separated and finely chopped); 50 grams leek, finely chopped; 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 pepper, to taste; 250 grams ripened feta cheese, crumbled (optional); 450 grams all-purpose flour (about 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· 4.4 from 18 reviews

If you’ve ever dreamed of making spanakopita from scratch but felt a bit intimidated by the idea of homemade phyllo, you’re in luck! This Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe is not just delicious—it’s actually doable in your own kitchen. I promise, with a little patience and care, you’ll wow everyone with flaky, buttery layers filled with a savory, creamy filling that’s bursting with fresh herbs and tangy feta. Stick with me, and I’ll walk you through everything to make this Greek classic your new favorite comfort food.

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Why This Recipe Works

Homemade Phyllo Magic: Rolling your own phyllo may sound daunting, but it brings an unbeatable texture and fresh flavor that store-bought just can’t match.
Balanced Filling: The combination of fresh spinach, fragrant herbs, and creamy feta creates a filling that’s both comforting and bright.
Layering & Oil Brushing: Generous brushing of olive oil between layers guarantees that perfect golden, crisp crust every time.
Resting Time: Letting the spanakopita rest before cutting helps the flavors meld and keeps those flaky layers intact.

Creamy Spinach and Feta Spanakopita with Homemade Phyllo, Greek spanakopita, homemade phyllo pastry, spinach and feta pie, Greek savory pastry - 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

Each ingredient in this Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe plays a key role in crafting a pie that’s rich in both texture and flavor. From the earthy spinach to the sharp feta, and the silky homemade phyllo dough, everything works in harmony to create this classic Greek treat.

Creamy Spinach and Feta Spanakopita with Homemade Phyllo, Greek spanakopita, homemade phyllo pastry, spinach and feta pie, Greek savory pastry - Flat lay of fresh chopped spinach leaves in a simple white ceramic bowl, a small bowl of coarse sea salt crystals, a medium red onion whole and uncut, a few whole spring onions with both green and white parts, half a fresh leek whole and uncut, fresh dill sprigs, fresh spearmint leaves, a small bowl of crumbled ripe feta cheese, a small white bowl with extra virgin olive oil, a small white bowl with red wine vinegar, a small white bowl of all-purpose flour, a small white bowl of cornstarch, a ball of smooth phyllo dough resting, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh spinach: Massaging it with sea salt removes moisture and intensifies the spinach flavor without making the filling watery.
Red onion: Adds sweetness and depth to the filling when sautéed softly.
Spring onions: Using both white and green parts offers a mild onion flavor and a beautiful color contrast.
Leek: Brings a subtle, sweet oniony note that blends wonderfully with the other aromatic veggies.
Dill or fennel greens: Fresh herbs inject brightness and that unmistakable Mediterranean vibe.
Spearmint leaves: A little mint cuts through the richness and refreshes every bite.
Extra virgin olive oil: This is essential for sautéing and brushing the dough, contributing rich flavor and helping create perfect layers.
Feta cheese (optional but recommended): Use ripe, crumbly feta for that salty tang that defines spanakopita.
Flour & cornstarch: The combo used in the rolling surface keeps the delicate phyllo dough from sticking while providing the ideal texture.
Red wine vinegar: Adds a slight acidity to the dough, boosting flavor and helping with elasticity.

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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

I love experimenting with herbs when I make this Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe. Don’t be afraid to personalize it to suit your family’s preferences—it’s all about making it yours while keeping that classic feel.

Herb swaps: If you find fresh dill scarce, try fresh parsley or chives for a slightly different but still delicious flavor. Adding just a touch of fresh oregano can also bring a lovely note.
Dairy alternatives: If feta isn’t your thing, goat cheese or ricotta can be used instead—though the flavor profile will change slightly. I’ve done ricotta for a creamier texture, and it always turns out great.
Additional veggies: Feel like mixing it up? A handful of finely chopped kale or swiss chard can be sneaked in with the spinach for extra nutrients.
Make it vegan: Simply omit the feta, add a pinch more salt, and consider tossing in nutritional yeast for a cheesy twist.

Step-by-Step: How I Make Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe

Step 1: Massage the Spinach and Prep the Filling

Start by tossing your chopped fresh spinach with the coarse sea salt in a large bowl. Take some time—rub and massage the spinach with your hands. This extracts excess water which is the secret to a moist but not soggy filling. While that’s resting, finely chop your onions, leek, dill, and mint. Then gently sauté the red onion, leek, and white parts of the spring onion in a splash of olive oil over medium heat until translucent—they should soften but not brown. Add in the green parts of the spring onions last for a minute, then take the pan off heat and let everything cool a little.

Step 2: Make the Homemade Phyllo Dough

In a mixing bowl, combine the flour, salt, red wine vinegar, and olive oil. Slowly add the water while stirring, until you get a dough that’s soft but not sticky—think bread dough consistency. Knead it on a clean surface for about 5 minutes until it’s smooth and elastic. Form the dough into a round ball, cover it with a damp towel, and let it rest for at least 30 minutes. This rest is crucial because it relaxes the gluten, making the dough easier to roll ultra-thin later on.

Step 3: Assemble the Filling

Now, squeeze the salted spinach in handfuls—give it a good press with your fist to remove any remaining moisture; you really don’t want soggy spanakopita! Place the drained spinach in a big bowl, then add the cooled sautéed veggies, dill, spearmint leaves (just a couple if you’re using peppermint to keep it subtle), the extra 2 tablespoons of olive oil, and a good crack of freshly ground pepper. If you’re using feta, crumble it in and gently combine everything together. This filling is creamy, fragrant, and ready to be nestled inside that homemade phyllo.

Step 4: Roll Out the Phyllo Layers

Preheat your oven to 180°C (350°F). Mix together the all-purpose flour and cornstarch in a bowl to dust your work surface—this magic combo ensures your dough won’t stick while rolling. Turn out the rested dough on your dusted surface and shape it into a long cord. Divide it into 10 equal pieces, shaping each into a round ball. Dust each ball well with the flour-cornstarch mixture and roll out to about a 10 cm (4 inch) circle. Place the rolled pieces on a floured tray with room between so they don’t stick, cover with a damp towel, and let rest for 10 more minutes.

To line your baking pan, take one small phyllo round, dust it generously with the flour mix on both sides, and roll it out until it’s large enough to cover the bottom and sides of a 31 cm (12 inch) round pan. Brush the pan with plenty of olive oil, then gently unroll the dough into the pan. Brush this layer with more olive oil, then add two more phyllos the same way, brushing each layer generously. This triple layer forms a sturdy, flaky base that’s simply irresistible.

Step 5: Layer the Filling and Top Phyllo Sheets

Spread about a third of your creamy spinach and feta filling over the phyllo base. Then roll out another piece just big enough to fit inside the pan, brush with olive oil, and place on top of the filling. Add two-thirds of the filling, then repeat with another phyllo sheet and the remaining filling. For the top, layer five more phyllo sheets, brushing each with olive oil as you go and ruffling them slightly for that signature crisp texture. Finally, fold the edges of the bottom layers over the top and trim any excess dough for a neat edge.

Step 6: Bake and Rest

Cut the spanakopita into 16 portions—don’t cut all the way through the bottom layer; this helps it hold together. Place the pan on the middle-lower rack of your oven and bake for about 60 to 70 minutes until the top is a gorgeous honey brown and the phyllo is perfectly crisped. Once the baking is done, let the spanakopita rest for at least 30 minutes before serving—trust me, the flavors develop even more during this time and it cuts much more cleanly.

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Pro Tips for Making Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe

Take Your Time Rolling: Don’t rush the phyllo dough rest or rolling phases; it’s the secret to those ultralight, delicate layers.
Keep Dough Covered: Phyllo dough dries very quickly, so keep the balls and rolled sheets covered with a damp towel to prevent cracking.
Generous Olive Oil Brushing: This is what gives spanakopita its signature golden, crisp layers—don’t skimp or you’ll lose that magic crunch.
Use a Sharp Knife for Cutting: After resting, use a sharp serrated knife to score the pie—it’ll cut cleanly without tearing fragile layers.

How to Serve Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe

Creamy Spinach and Feta Spanakopita with Homemade Phyllo, Greek spanakopita, homemade phyllo pastry, spinach and feta pie, Greek savory pastry - A close-up of a slice of pie held by a woman's hand, showing multiple thin layers of golden, flaky crust on the top and bottom. Between the crust layers is a filling that has a mix of light green, dark green, and creamy yellow colors with a slightly coarse texture. The background shows more pie slices placed on a white plate with a white marbled surface beneath. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle a little flaky sea salt or a few freshly chopped herbs like dill or parsley on top just before serving. A wedge of lemon on the side is a personal favorite—I love squeezing some bright citrus over the warm spanakopita to enhance the herbs and balance the richness.

Side Dishes

Spanakopita is lovely on its own or paired with a crisp Greek salad loaded with cucumber, tomato, olives, and a drizzle of olive oil. I also enjoy it alongside tzatziki or a light yogurt dip to add a cool creaminess contrast.

Creative Ways to Present

For special occasions, try making mini spanakopita triangles using the same filling but smaller phyllo sheets; they make perfect finger foods. Another idea is layering the filling in a deep rectangular pan to slice into bars, perfect for potlucks or picnics. The ruffled top layers always get compliments and look super elegant.

Make Ahead and Storage

Storing Leftovers

I store leftover spanakopita covered with foil in the fridge, and it keeps nicely for up to 3 days. The phyllo softens a bit but reheats well if you follow the next tip.

Freezing

This recipe freezes beautifully! I usually cut the spanakopita into individual portions, wrap them tightly in plastic wrap and foil, then freeze. When you’re ready, thaw in the refrigerator overnight.

Reheating

To reheat, I pop slices into a preheated oven at 180°C (350°F) for about 10–15 minutes until warm and the phyllo crisp again. Avoid microwaving because it makes the layers soggy, and you’ll miss that wonderful crunch.

FAQs

Can I use store-bought phyllo instead of making homemade phyllo?

Absolutely! If you’re short on time or want to simplify, quality store-bought phyllo sheets are a great option. Just be sure to thaw them properly and keep them covered as they dry out quickly. Brushing them generously with olive oil will still give you a tasty, flaky spanakopita.
How do I prevent my spanakopita filling from being watery?

Massaging the spinach with salt and squeezing out as much moisture as possible is key to a non-watery filling. Also, sautéing the onions and leeks until soft removes excess moisture from the veggies before adding to the filling.
Can I make this recipe vegan?

Yes! Simply leave out the feta cheese and add a pinch more salt for flavor. For added creaminess, a vegan cheese or nutritional yeast can be mixed in. The herbs and spinach remain the stars!
How thin should I roll the phyllo dough?

Roll the dough until it’s thin enough to see your hand through it, roughly the thickness of paper. Dusting generously with the flour-cornstarch mixture while rolling helps you get it thin without tearing.

Final Thoughts

This Creamy Spinach and Feta Spanakopita with Homemade Phyllo Recipe holds a special place in my kitchen because it rewards patience and care with ridiculously delicious results. The homemade phyllo may seem intimidating at first, but each step is so satisfying, and the flaky, golden pastry layered with that herbaceous, creamy filling makes the effort worth every minute. I’m confident that once you try making this, you’ll want to make it a tradition in your home too. So roll up your sleeves, grab your rolling pin, and let’s create some magic together!