This spinach feta crinkle phyllo is our take on an Easy Spanakopita recipe that you can prepare in minutes and serve any time of the day. Buttery, savory, and full of flavor, it will have all your guests begging for more!
Why You’ll Love This Easy Spanakopita Recipe
This easy spanakopita recipe is every bit as delicious as traditional versions but is so much easier to make! Plus, it’s also:
- Loaded with nutrients
- Full of flaky texture and a buttery, irresistible flavor
- Perfect for breakfast, lunch, or dinner
- Great for feeding a crowd
Ingredients You’ll Need
- Olive Oil – Used to sauté the veggies.
- Phyllo Sheets – These form the base of the recipe, creating a sort of crust and can easily be found in the refrigerated section of most grocery stores.
- Veggies – Frozen spinach, onions, and garlic are included for nutrients and flavor.
- Cheese – Feta and Mozzarella combine to create a tangy, savory flavor.
- Salt and Pepper – Adjust according to your flavor preferences.
- Butter – Used to create a rich taste and help brown the top of the dish.
- Eggs – These act as a binder, holding the ingredients together.
- Milk – We recommend using whole milk, but any kind you have on hand will work.
- Yogurt – Full-fat yogurt adds a tangy flavor and smooth, creamy texture.
- Baking Powder – This helps the filling fluff up and hold together.
How to Make This Easy Spanakopita Recipe
This crinkle phyllo recipe is super fun to make and a great way to get the kids involved in the kitchen! Here’s what to do:
- Sauté. In a pan over medium-high heat, sauté the onions in olive oil until they’re translucent. Add the spinach, garlic, salt, and pepper, and continue to sauté.
- Combine. Remove the pan from the heat, and set it aside to cool. Then, add the Feta and Mozzarella, and stir until it is well combined.
- Layer. Layer two pieces of phyllo dough on top of each other, and dot the spinach mixture on top. Crinkle the sheets, folding them accordion-style. Place the dough in a buttered baking sheet, starting from the short side.
- Repeat. Repeat the process, stuffing and crinkling the phyllo until all of the sheets have been used and the baking sheet is full.
- Cover. In a bowl, combine the eggs, milk, yogurt, baking powder, salt, pepper, and melted butter until smooth. Pour the mixture over the crinkled dough. Sprinkle the cheese on top.
- Bake. Place the baking dish in the oven until the cheese is melted and golden brown on top, and serve warm!
How to Store
This easy spanakopita recipe is best served right away while it’s still warm. However, if you have leftovers, they can be covered or transferred to an airtight container and stored in the refrigerator for up to 3 days.
Then, when you’re ready to eat, pop it back in the oven at 350° Fahrenheit. Or, warm it in the microwave in intervals of 30 seconds until your desired temperature is reached.
This easy spanakopita recipe is super filling when served on its own. However, it also makes for a savory breakfast, brunch, or brinner when paired with sides like:
More Ways to Use Phyllo
Looking for more tasty phyllo recipes? Try out some of our favorites below!
- Crinkle Phyllo Dough
- Skillet Veggie Phyllo Pie
- Chocolate Hazelnut Stuffed Phyllo
- Phyllo Spinach Pie (Egyptian Goulash)
Easy Spanakopita Recipe
- 1 Tablespoon olive oil
- 1 medium onion (chopped)
- 2 packages frozen spinach (thawed and drained)
- 4 garlic cloves (minced)
- Salt to taste
- 1/2 teaspoon black pepper or to taste
- 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)
- Preheat the oven to 350° Fahrenheit. Butter a 13×9 baking dish, and set aside.
- Heat the oil in a skillet over medium-high heat. Add the onions, and sauté until translucent. Add the spinach, garlic, a pinch of salt, and a pinch of black pepper to taste. Sauté for 1 minute.
- Remove the skillet from the heat, and set aside to cool.
- Once cool, add the feta and 1 cup Mozzarella cheese. Stir to combine.
- Layer two pieces of phyllo dough on top of each other, dot the spinach mixture on top, spreading it out evenly. Begin to crinkle the sheets, folding them over each other accordion-style.
- Lay the folded dough in the buttered baking dish, starting at the short end.
- Repeat until all the phyllo has been used.
- In a bowl, combine the eggs, milk, yogurt, baking powder, salt, pepper, and melted butter. Stir until smooth.
- Pour the mixture on top of the phyllo dough. Sprinkle the remaining cheese on top.
- Bake 30-35 minutes or until the cheese is melted and golden brown.
- Store covered in the fridge for up to 3 days.
Very confusing, but it looks delicious.
Your directions are wrong. You say to add 1/2 cup of spinach mixture on top of the first two layers of phyllo dough, but you never mention adding more spinach mixture at any time.
We apologize for the confusion, and we have made some modifications to the recipe. Let us know if you have any questions!
I usually love all of your recipes. This was NOT easy. There was no video to show how to fold accordion-style. I had so much phyllo dough leftover so I feel like I didn’t do it correctly. I think there needs to be more of an explanation.
Thank you for sharing your feedback with us. We apologize for any confusion our instructions may have caused you and will modify them right away. xo, Alia & Radwa