If you love spanakopita, you’ll adore our Spinach Feta Crinkle Phyllo. This version keeps the classic flavors but presents them in an easy, playful format that’s quick to assemble.
Layers of flaky phyllo are filled with a savory blend of spinach, feta and mozzarella, baked until golden and crisp. The result is buttery, tangy and comforting — perfect for breakfast, brunch, an appetizer, or a crowd-pleasing main.
Why You’ll Love This Easy Spanakopita Recipe
This simplified spanakopita delivers all the flavor of the traditional Greek pie with far less fuss. It’s:
- Full of nourishing ingredients and leafy greens
- Deliciously flaky with a buttery finish
- Versatile enough for breakfast, lunch, or dinner
- Ideal for feeding a crowd or meal prepping
Ingredients You’ll Need
- Olive oil – for sautéing the vegetables
- Phyllo sheets – the flaky base; usually found refrigerated
- Veggies – frozen spinach (thawed and drained), onion and garlic
- Cheese – tangy feta plus mozzarella for melt and creaminess
- Salt & pepper – to taste
- Butter – melted, to enrich and brown the phyllo
- Eggs – bind the filling
- Milk – whole milk preferred, but any will work
- Yogurt – full-fat plain yogurt adds creaminess and a touch of tang
- Baking powder – helps the filling set with a light texture
How to Make This Easy Spanakopita Recipe
This crinkle phyllo method is fun and approachable — great for involving kids or less experienced cooks. Follow these steps:
- Sauté: Preheat the oven to 350°F and butter a 13×9-inch baking dish. Heat olive oil in a skillet over medium-high heat. Cook chopped onion until translucent, then add thawed, drained spinach, minced garlic, salt and pepper. Sauté briefly until fragrant, about 1 minute.
- Combine: Remove the skillet from heat and let the mixture cool. Stir in crumbled feta and one cup of shredded mozzarella until evenly distributed.
- Layer: Place two phyllo sheets together, spoon some of the spinach mixture on top and spread it evenly. Crinkle the layered phyllo accordion-style and place it, folded, in the buttered dish starting at the short side.
- Repeat: Continue layering, stuffing and crinkling the phyllo until the package is used and the dish is filled.
- Mix the pour-over: Whisk eggs, milk, plain yogurt, baking powder, a pinch of salt and pepper, and melted butter until smooth. Pour this mixture over the crinkled phyllo and sprinkle additional mozzarella on top.
- Bake: Bake for 30–35 minutes until the top is melted, golden and set. Let cool slightly before slicing and serving warm.
How to Store
Serve warm for best texture. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through to revive the crispness, or microwave in 30-second intervals if short on time.
Common Questions about Crinkle Phyllo Spanakopita
Instead of flat layers, the phyllo is crinkled accordion-style, which produces extra crispy ridges and a fun, textured presentation while preserving the same filling flavors.
Yes. Use vegan phyllo (check the label) and swap feta and mozzarella for plant-based alternatives. Replace eggs and dairy with suitable vegan binders and plant milk or yogurt.
Both fresh and frozen work. If using frozen, thaw and squeeze out excess water to avoid a soggy filling. Fresh spinach should be briefly sautéed to reduce its volume and moisture.
Keep unused phyllo covered with a slightly damp towel and work relatively quickly to maintain flexibility and prevent tearing.
Serving Suggestions
The dish is satisfying on its own but pairs well with light sides such as a crisp Greek salad, roasted or smashed potatoes, fresh fruit or a simple protein if you want a heartier meal.
More Ways to Use Phyllo
Phyllo is very versatile — use it for sweet or savory pies, hand pies, layered casseroles, or crisps. Try sweet nut-and-chocolate fillings, vegetable pies, or simple cheese-and-herb combinations.
Easy Spanakopita Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 2 (10 oz) packages frozen spinach, thawed and drained
- 4 garlic cloves, minced
- Salt, to taste
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese crumbles
- 1 cup Mozzarella cheese, plus more for topping
- 1 package phyllo sheets, thawed
- 2 large eggs
- 3/4 cup milk
- 1/2 cup plain yogurt
- 1 teaspoon baking powder
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Butter a 13×9-inch baking dish and set aside.
- Heat the oil in a skillet over medium-high heat. Sauté the chopped onion until translucent. Add the thawed, drained spinach, minced garlic, salt and pepper and sauté for about 1 minute.
- Remove from heat and allow the mixture to cool slightly.
- Stir in the feta and 1 cup mozzarella until well combined.
- Layer two phyllo sheets together, spread some of the spinach mixture on top, then crinkle the sheets accordion-style. Place the folded phyllo in the prepared baking dish, starting at the short end. Repeat with remaining phyllo and filling.
- In a bowl, whisk eggs, milk, yogurt, baking powder, a pinch of salt and pepper, and melted butter until smooth. Pour this mixture over the arranged phyllo and sprinkle remaining mozzarella on top.
- Bake 30–35 minutes, until the top is golden and the cheese is melted. Allow to cool slightly before serving.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Calories: 249 kcal |
Carbohydrates: 25 g |
Protein: 10 g |
Fat: 12 g
Nutrition information is an estimate and should be used as a guideline.
