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Spanakopita

This authentic Spanakopita recipe brings the traditional flavours of Greece into your home kitchen. These golden, flaky filo pastry parcels are filled with a savoury blend of fresh baby spinach, salty feta cheese, and a hint of aromatic nutmeg. Each bite offers a satisfying crunch followed by a rich and tangy centre, making them a popular choice for those seeking a sophisticated vegetarian snack or a light lunch option.

Ideal for hosting, these versatile spinach and feta triangles can be prepared in advance and baked until beautifully crisp. They serve as an excellent addition to a Mediterranean-style mezze platter or as an elegent starter for a multi-course dinner. Because they are individual portions, they are also perfect for lunchboxes or picnic hampers, providing a healthy, homemade alternative to shop-bought pastries.

Continue reading below

Ingredients for Spanakopita

  • 1 stick (110g ) plus 1 tablespoon unsalted butter

  • 450g baby spinach

  • 230g feta, crumbled (scant 475ml )

  • 1/2 teaspoons freshly grated nutmeg

  • 10 (17- by 12-inch) phyllo sheets, thawed if frozen

How to make Spanakopita

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoons salt, and 1/2 teaspoons pepper.

Preheat oven to 191°C.

Melt remaining 110g butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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