If you already love spanakopita, you’ll adore our updated take: Spinach Feta Crinkle Phyllo. It keeps the classic flavors but presents them in an easy, modern format that’s quick to assemble and irresistible to eat.
Flaky phyllo layers are filled with a savory mix of spinach and creamy feta, balanced with melted mozzarella and aromatics. The crinkled accordion-style phyllo creates extra crispy ridges and a satisfying texture in every bite.
This version comes together fast, making it an ideal choice for breakfast, brunch, a light lunch, or a crowd-pleasing appetizer. Serve warm for best flavor and texture.
Why You’ll Love This Easy Spanakopita Recipe
This simplified spanakopita delivers the same delicious flavors as the traditional pie but with less fuss. Highlights include:
- Nutritious ingredients like spinach and cheese
- Delightfully flaky texture and buttery flavor
- Versatile enough for breakfast, lunch, or dinner
- Feeds a crowd easily and travels well for potlucks
Ingredients You’ll Need
- Olive oil – for sautéing the onion and spinach.
- Phyllo sheets – the flaky base; usually found in the refrigerated section.
- Veggies – frozen spinach (thawed and drained), onion, and garlic for flavor and nutrients.
- Cheese – feta for tang and mozzarella for melt and creaminess.
- Salt and pepper – to taste.
- Butter – melted and brushed for richness and browning.
- Eggs – bind the filling and help set the custard poured on top.
- Milk – whole milk recommended, but any will work.
- Yogurt – full-fat for tang and a silky texture.
- Baking powder – helps the filling set and puff slightly.
How to Make This Easy Spanakopita Recipe
This crinkle phyllo method is fun and straightforward—great for involving kids or for a relaxed weekend bake. Steps at a glance:
- Sauté: Heat olive oil over medium-high heat and cook the chopped onion until translucent. Add thawed, well-drained spinach, minced garlic, salt, and pepper, and cook briefly to combine and remove excess moisture.
- Mix: Remove from heat and let cool slightly. Stir in feta and mozzarella until evenly distributed.
- Assemble: Lay two phyllo sheets together, spoon some of the spinach-cheese mixture along the short edge, then crinkle and fold the sheets accordion-style. Place the crinkled strip into a buttered 13×9-inch baking dish, starting at the short side.
- Repeat: Continue layering, stuffing, and crinkling until the dish is filled or the filling is used up.
- Custard: Whisk eggs, milk, yogurt, baking powder, a pinch of salt and pepper, and melted butter until smooth. Pour evenly over the assembled phyllo and sprinkle remaining mozzarella on top.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and the cheese is melted. Serve warm.
How to Store
Serve spanakopita warm for the best texture. Leftovers can be covered or stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through for crisp edges, or microwave in 30-second intervals until heated to your liking.
Common Questions about Crinkle Phyllo Easy Spanakopita Recipe
Crinkle phyllo rearranges the sheets by folding them accordion-style rather than layering them flat. This creates crispy ridges and a more textured bite while keeping the classic spinach-and-cheese flavors.
Yes. Use vegan phyllo (check the label) and substitute plant-based cheeses and yogurt. A tofu or cashew-based filling can mimic the creamy texture of the original.
Both fresh and frozen spinach work. If using frozen, thaw thoroughly and squeeze out excess moisture to avoid a soggy filling. If using fresh, sauté briefly until wilted and reduced.
Phyllo dries quickly when exposed. Keep unused sheets covered with a slightly damp towel and work efficiently to maintain their pliability.
Serving Suggestions
Enjoy this spanakopita on its own or pair it with simple sides for a fuller meal. Great companions include Greek-style salads, roasted or crispy potatoes, fresh fruit or frozen yogurt cups, or grilled kebabs for a heartier spread.
More Ways to Use Phyllo
Phyllo is versatile—use it for sweet and savory dishes alike. Try alternative phyllo recipes that layer flavors and textures in different ways, from simple pies to stuffed pastries and desserts.
- Crinkle phyllo dough variations
- Skillet veggie phyllo pie
- Chocolate or nut-filled phyllo treats
- Regional phyllo pies and savory tarts
Easy Spanakopita Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 2 (10 ounce) 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 baking dish and set aside.
- Heat oil in a skillet over medium-high heat. Sauté the onion until translucent. Add spinach, garlic, salt, and pepper, and cook briefly to combine.
- Remove from heat and let cool slightly, then stir in feta and 1 cup mozzarella.
- Layer two phyllo sheets, spoon filling along the short edge, and crinkle the sheets accordion-style. Place the crinkled strip into the buttered dish. Repeat until all phyllo and filling are used.
- Whisk together eggs, milk, yogurt, baking powder, salt, pepper, and melted butter. Pour over the assembled phyllo and sprinkle remaining cheese on top.
- Bake 30–35 minutes or until the top is golden and the cheese is melted. Cool slightly before serving. Store covered in the refrigerator for up to 3 days.
Nutrition
| Calories: 249kcal
| Carbohydrates: 25g
| Protein: 10g
Nutrition information is automatically calculated and should be used as an approximation.
