Light spanakopita is a crispy Greek pie with spinach, feta, eggs, and fresh herbs, made with phyllo dough. To lighten it, brush the dough with a mixture of olive oil and water rather than with a lot of butter. It is cooked for 35 to 45 minutes in the oven at 180°C, or about 20 minutes in the air fryer for a faster and very crispy version.

A light, crispy and fragrant spanakopita

Light spanakopita is a Greek pie with spinach, feta, eggs, and fresh herbs, wrapped in crispy, golden phyllo sheets.

This light spanakopita uses all the codes of the Greek recipe we love: a generous spinach stuffing, the salty and creamy taste of feta, lots of dill, a little mint, parsley, lemon and a phyllo dough that cracks under the bite. The difference is in the assembly: instead of brushing each sheet with a lot of butter or oil, a mixture of olive oil and cold or sparkling water is used. The result: a light but still very crispy spanakopita .

Another advantage: we offer two cooking methods for the same recipe. Baked spanakopita is still perfect for a large family dish. The air fryer version of spanakopita cooks faster, which is very convenient when it’s hot outside or when you want a small, crispy portion without having to turn on the oven for a long time.

Why does this light spanakopita recipe work so well?

This spanakopita recipe is based on a simple balance: a very thin dough, a well-drained filling and plenty of fresh herbs. Phyllo dough, also known as filo, is a very thin dough used in many Mediterranean, Balkan and Oriental cuisines. It becomes crispy when cooked when layered and brushed with a fat, usually oil or butter.

Spinach provides melt-in-the-mouth, colorful and a mild vegetal flavor. Feta, a must-have Greek cheese, gives character, salt and a creamy texture. The eggs bind the stuffing and help it hold together to the cut. The spring onions add a fresh and slightly sweet note, while the dill gives the most typical flavor of this spanakopita feta.

Mint and parsley make the stuffing brighter, especially if this light spanakopita is served in summer with a cucumber, tomato, olive, and lemon salad. Lemon zest is not mandatory in all versions, but it gives a real freshness and balances the feta very well.

Spanakopita: Greek History, Culture and Tradition

Spanakopita is part of the large family of Greek “pites”, these pies or filled puff pastries that are found in many forms in Greek cuisine. The name comes from “spanaki,” which means spinach, and “pita,” which means pie or pie. Spanakopita is therefore literally a spinach pie.

In its most famous version, traditional spanakopita is a mixture of spinach, feta, herbs, eggs and phyllo dough. It can be prepared as a large family dish, in individual triangles for the aperitif, or as a rolled puff pastry. It can be eaten hot, warm or at room temperature, making it a very practical recipe for summer meals, picnics, buffets or Greek mezze.

Like many family recipes, there is no single fixed version. Some families add leeks, others more dill, sometimes ricotta or other fresh cheeses in addition to feta. In some versions, some of the spinach is replaced by chard, wild herbs or other green leaves. What remains central is the idea of a well-flavored Greek spinach puff pastry that is simple, generous and crispy at the same time.

Ingredients for a light spinach and feta spanakopita

Serves 4 to 6.

For the spinach stuffing

• 500 to 600 g fresh spinach, or 400 g frozen spinach, thawed and very well drained
• 200 to 250 g feta cheese
• 2 eggs
• 3 to 4 spring onions
• 1 small bunch of dill
• 1/2 bunch flat-leaf parsley
• 8 to 10 mint leaves
• 1 garlic clove, grated or finely chopped, optional
• Zest of 1/2 lemon
• Black pepper
• Very little salt, only if necessary

For the crispy phyllo dough

• 8 to 10 sheets phyllo
• 3 tbsp olive oil
• 2 tbsp soda or cold water
• A little olive oil for the mold

Preparation of light spanakopita

1. Prepare the spinach without soaking the dough

If you’re using fresh spinach, wash it thoroughly, then drop it for a few minutes in a large pan, without adding too much fat. When they are melted, let them cool, then press them strongly between your hands or in a clean cloth to remove as much water as possible.

If you’re using frozen spinach, let it thaw completely and then squeeze it out very carefully. This step is essential: a filling that is too wet will soften the phyllo dough and prevent your light spanakopita from getting nice and crispy.

Roughly chop the drained spinach and set aside.

2. Prepare the fresh herbs and spring onions

Finely slice the spring onions, with part of their green stem. Chop the dill, parsley and mint. Dill should remain the dominant herb, as it gives the most typical flavor of spinach spanakopita.

3. Prepare the spinach feta stuffing

In a large bowl, combine the chopped spinach, spring onions, fresh herbs, grated garlic if using, and lemon zest.

Crumble the feta on top. Add the beaten eggs, then pepper generously. Mix until you get a homogeneous filling. Taste before adding salt: feta cheese is often already salty enough.

4. Prepare the light mixture for the phyllo dough

In a small bowl, combine the olive oil and soda or cold water. This mixture makes it possible to brush the phyllo sheets more lightly than with butter alone, while also helping the dough to become crispy when baked.

This is the main trick of this light recipe : we keep the pleasure of a crispy phyllo dough, but we reduce the amount of fat.

5. Make homemade spanakopita

Lightly oil a rectangular or round pan. Place a first sheet of phyllo dough in the bottom of the pan, leaving the edges protruding. Brush it very lightly with the olive oil-water mixture.

Add a second, slightly offset sheet and brush again. Continue with 4 to 5 sheets to form the base.

Spread the spinach and feta stuffing over the dough. Pack lightly, without crushing.

Cover with 4 to 5 phyllo leaves, brushing lightly between each layer. Fold the edges inward to enclose the stuffing.

Brush the top with the remaining mixture. With a sharp knife, carefully pre-cut the top into slices, without necessarily going all the way to the bottom. This allows steam to escape during cooking and makes it easier to cut after cooking.

Baking or air fryer cooking

Baked spanakopita version

Preheat the oven to 180°C. Bake the spanakopita in the oven for 35 to 45 minutes, until the dough is golden brown, crispy and dry to the touch.

Let it sit for 10 to 15 minutes before cutting. The filling will hold together better and the dough will stay crispier.

Air fryer spanakopita

For an air fryer spanakopita, choose a mold that fits the size of the basket or prepare small, individual portions. Bake for 20 minutes at 180°C, until the top is golden brown and crispy.

Cooking air fryer is faster and gives a very crispy result, especially on top. If the dough colours too quickly, cover lightly with aluminium foil at the end of cooking, without completely enclosing the pie so as not to retain the steam.

Tips for a successful light and crispy spanakopita

The number one secret to a successful light spanakopita is spinach spinning. Even a great phyllo dough will become soft if the filling is too wet.

Keep the phyllo covered under a slightly damp kitchen towel while assembling. The leaves dry very quickly in the open air and can break.

Do not overload with salt. Feta already brings a lot of saltiness, especially if you use a well-cured feta.

For an even more fragrant version, add a pinch of nutmeg, a little oregano or a few more lemon zests.

For an appetizer version, turn this Greek savory pie into phyllo triangles. It’s perfect for a Greek appetizer, buffet, or appetizer to share.

To accompany this Greek starter, serve it with lemony Greek yogurt, cucumber salad, tomatoes, olives, a drizzle of olive oil and a little dill.

What to serve a light spanakopita with?

Light spanakopita serves best served warm or at room temperature, with fresh sides that balance the crispness of the phyllo dough and the saltiness of the feta. To stay in the spirit of Greek cuisine, serve it with a salad of cucumber, tomatoes, olives and red onion, a little tzatziki or Greek yogurt seasoned with lemon, olive oil and dill. It also works great with a crunchy green salad, raw vegetables, grilled peppers or some roasted vegetables.

As an appetizer or for a summer buffet, cut spanakopita into small squares and accompany it with mezze such as hummus, eggplant caviar or a lemon chickpea salad.

Macros and nutritional values for a serving

Estimate for 1 serving, based on 6 servings with 500 g spinach, 250 g feta, 2 eggs, 10 phyllo sheets and 3 tbsp olive oil. Values may vary depending on the brand of phyllo and feta dough used.

• Calories: about 330 to 360 kcal
• Protein: about 13 to 15 g
• Carbohydrates: about 28 to 32 g
• Fat: about 18 to 21 g
• Fibre: about 3 to 4 g
• Sodium: variable, especially depending on feta

This light spanakopita is still more reasonable than a very buttery version, while keeping the crispiness and gourmet side of Greek cuisine.

An easy, crispy, summery Greek recipe

This light spanakopita is a recipe that can be served in all seasons, but it is especially enjoyable in spring and summer. It is crispy, fragrant, vegetarian, easy to prepare and can be eaten warm or at room temperature.

Baking in the oven is perfect for a large family dish, while air fryer cooking will save you time and get an even crispier dough. With a well-drained stuffing, good fresh herbs and tasty feta, this homemade spanakopita becomes a simple but original recipe, perfect for traveling around Greece without leaving your kitchen.

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Light Spanakopita oven and air fryer version

A crispy, fragrant spanakopita, made with phyllo dough, spinach, feta, eggs, and lots of fresh herbs. This version is lighter than the traditional recipe thanks to a mixture of olive oil and water to brush the dough. Two possible cooking: in the oven or in the air fryer.

Prep time25 minutes mins

Cooking time40 minutes mins

Cooking with air fryer20 minutes mins

Total time45 minutes mins

Type of dish: Aperitif, Savoury pie, Starter, Vegetarian dish

Cuisine: Greek, Mediterranean

For: 6 Personnes

Ingredients

For the stuffing

• 500 to 600 g fresh spinach or 400 g frozen spinach, thawed and very well drained
• 200 to 250 g feta cheese
• 2 eggs
• 3 to 4 spring onions
• 1 small bunch of dill
• 1/2 bunch of flat-leaf parsley
• 8 with 10 mint leaves
• 1 garlic clove, grated or finely chopped optional
• Zest of 1/2 lemon
• Black pepper
• Very little salt only if necessary

For the dough

• 8 to 10 sheets phyllo
• 3 c. tablespoon olive oil
• 2 c. tablespoon sparkling water or cold water
• A little olive oil for the mold

Preparation

• Wash the fresh spinach, then drop it for a few minutes in a large pan. Let cool, then squeeze them very hard to remove as much water as possible. If you are using frozen spinach, thaw it completely and squeeze it out thoroughly.
• Roughly chop the drained spinach.
• Slice the spring onions. Chop the dill, parsley and mint.
• In a bowl, mix the spinach, spring onions, fresh herbs, grated garlic if using, and lemon zest.
• Crumble the feta, add the beaten eggs, pepper generously and mix. Taste before adding salt.
• In a bowl, mix the olive oil with the soda or cold water.
• Lightly oil a mold. Place 4 to 5 sheets of phyllo pastry, brushing them lightly between each layer.
• Add the spinach and feta stuffing.
• Cover with 4 to 5 phyllo leaves, still lightly brushed. Fold the edges inward.
• Brush the top, then carefully pre-cut the slices with a sharp knife.
• To bake in the oven, bake for 35 to 45 minutes at 180°C.
• To cook in the air fryer, bake for about 20 minutes at 180°C in a suitable pan.
• Let stand for 10 to 15 minutes before cutting and serving.

Notes

The most important point is the spinach. Stuffing that is too wet will soften the phyllo dough. For an even more fragrant spanakopita, add a pinch of nutmeg or a little oregano.

Serve warm or at room temperature with a Greek salad or lemon yogurt with dill.

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FAQs — Frequently Asked Questions About Light Spanakopita

Can you make light spanakopita ahead of time?

Yes. You can prepare the stuffing a few hours in advance and keep it cool. To keep the dough crispy, it is best to whip the light spanakopita just before cooking.

Can you freeze spanakopita?

Yes, spanakopita freezes well, preferably before cooking. Place it in the freezer already assembled, then cook it directly without defrosting, slightly extending the cooking time.

Can you substitute feta?

Yes, but feta cheese gives the most typical taste. You can use a feta-ricotta mixture for a milder filling, or a fresh sheep’s cheese. Be careful to adjust the salt.

How do you keep phyllo dough from softening?

The spinach should be squeezed out very strongly, pre-cut the top slightly to let the steam escape and let the spanakopita rest for 10 to 15 minutes before serving.

Can you make this recipe only with air fryer?

Yes. The spanakopita air fryer works great if your mold fits in the basket. For a more convenient result, prepare small individual portions or triangles of phyllo dough.