When I was growing up, weekends often meant a tray of warm, flaky spanakopita fresh out of the oven. The smell of golden phyllo pastry filled the kitchen, and everyone gathered around, waiting for the first crispy bite. Traditionally, spanakopita is made with spinach and feta, but over time I’ve discovered that adding seasonal vegetables can make this Greek classic even more special.
One of my favorite variations is spanakopita with butternut squash. The sweetness of the squash pairs beautifully with the savory spinach and tangy feta, creating a dish that feels both familiar and new. It’s a recipe that bridges generations: honoring tradition while embracing creativity.
What is Spanakopita?
Spanakopita (commonly known as spanakopita) is a traditional Greek savory pie made with spinach, herbs, feta cheese, and crispy layers of phyllo pastry. It’s one of Greece’s most loved dishes, enjoyed as a snack, light lunch, or part of a festive spread.
In this version, the addition of butternut squash adds a gentle sweetness and creamy texture, making it perfect for autumn and winter gatherings.
Why You’ll Love This Spanakopita Recipe
- Unique Flavor: A blend of sweet squash, savory spinach, and tangy feta.
- Comforting: Crispy, golden phyllo with a warm, hearty filling.
- Nutritious: Packed with vitamins, fiber, and plant-based goodness.
- Perfect for Sharing: Ideal for family dinners, parties, or picnics.
A Slice of Tradition with a Modern Touch
This spanakopita with butternut squash reminds me of sitting around my grandmother’s table, where recipes were never written down but passed along through stories and gatherings. She would always say, “Food tastes better when it brings people together.”
If you want to try another one of her recipes, why don’t you try this ttavas recipe!
By adding butternut squash, I’ve created a modern version of her classic spanakopita — one that feels just as comforting, yet offers something new for today’s table.
Tips for the Perfect Spanakopita
- Keep the phyllo sheets covered with a damp towel while working so they don’t dry out.
- Roast the squash until caramelized for extra flavor.
- This recipe works well as a tray bake or in smaller triangle-shaped hand pies.
- Spanalopita can be made ahead and reheated in the oven for easy entertaining.
Final Thoughts
If you’re looking for a dish that blends tradition and creativity, this spanalopita with butternut squash is the perfect choice. It’s a celebration of Greek flavors, wrapped in golden pastry, with just the right touch of sweetness from the squash.
Whether you’re serving it at a holiday feast or enjoying it on a quiet weekend, one thing’s for sure — there won’t be leftovers for long!
Step 1 Cut the butternut in small squares, drizzle with a bit olive oil and roast until soft.Let it cool Step 2 In a pan, cook the spinach until all the water has evaporated. Let it cool Step 3 Once the butternut squash and spinach has cooled down, add the feta cheese and some salt and pepper. Step 4 Lightly brush a 22cm springform cake tin with oil. Step 5 Lay one sheet of filo pasty on a clean work surface, brush with sunflower oil and put a second sheet on top, smoothing with the palm of your hand. Positioning a long side nearest to you, spread just under 1/3 of the filling in a thin line 3cm from the bottom of the filo. Brush that 3cm strip of uncovered pastry with a little more oil, fold this over the squash mix, tucking in the filling, then roll the pastry to create a thin sausage. Coil into a tight spiral and lift into the centre of the cake tin. Step 6 Repeat with the rest of the filo sheets and filling. Step 7 Brush the pie with the beaten egg, sprinkle with some sesame seeds and bake for 30 minutes or until crunchy and golden brown at 180ºC, preheated oven. For this pie as you can see I used sunflower oil. I find the end result to be much lighter and crunchy tasting pie. If you wish though you can use melted butter instead.
Ingredients
Instructions
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