Spanakopita
Fresh spinach, scallions and fresh parsley come together in this vegetarian — 75 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Wash the spinach well, then wilt it in batches in a dry pan or pot of boiling water for 1 to 2 minutes until just collapsed; drain, cool, and squeeze out as much liquid as possible before roughly chopping.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat and gently soften the chopped onion for 6 to 8 minutes, then stir in the sliced scallions for another minute and let the mixture cool.
- In a large bowl combine the squeezed spinach, cooked onions and scallions, chopped parsley and dill, crumbled feta, beaten eggs, grated nutmeg, and lemon juice, then season with salt and pepper, keeping in mind the feta is already salty.
- Preheat the oven to 180 C (350 F) and brush a baking dish with melted butter; lay a sheet of phyllo in the dish and brush it lightly with butter, repeating with about five sheets to build the base, letting any overhang drape over the sides.
- Spread the spinach filling evenly over the pastry base, then fold the overhanging edges back over the filling and top with the remaining phyllo sheets, brushing each with butter and tucking the edges down neatly.
- Brush the top with the last of the butter and lightly score the upper layers into portions with a sharp knife so they are easy to cut after baking.
- Bake for 40 to 45 minutes until the pastry is deep golden and crisp, then let the spanakopita rest for 10 minutes before slicing and serving warm or at room temperature.
You'll use: Oven · Frying pan / skillet · Pan · Large pot · Saucepan
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Spanakopita take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Spanakopita vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Spanakopita is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spanakopita.jpg by Alpha, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.