This Greek Spinach Pie, commonly known as Spanakopita, delivers crisp layers of phyllo wrapped around a savory spinach and cheese filling. It bakes in under 40 minutes and is perfect for breakfast, brunch, a snack, or a light lunch or dinner.
Serve this pie on a mezze platter, at a Greek-themed dinner, or alongside Mediterranean salads and appetizers for a complete meal.
Table of Contents
- Ingredients
- How to Make this Greek Spinach Pie Recipe
- Expert Tips
- Recipe FAQs
- Other Baking Recipes
- Greek Spinach Pie (Spanakopita) Recipe
This dish goes by several names — Spanakopita, Greek Spinach Pie, or Greek Spinach and Feta Pie. Variations include cheese pie (tiropita), tomato pie, or phyllo triangles for appetizers.
Ingredients
This recipe relies on two specialty items: phyllo (filo) sheets and feta. Both are commonly available in grocery stores.
- Phyllo Pastry: Buy ready-made phyllo from the frozen section. Making phyllo at home is time-consuming and difficult for most home bakers.
- Butter: Melted butter brushed between layers of phyllo gives the best texture. Salted butter is recommended but unsalted is acceptable.
- Spinach: Frozen chopped spinach is convenient—defrost, drain, squeeze, and chop if needed. Fresh spinach (a few bunches or bagged baby spinach) also works.
- Cheese: Use crumbly Greek-style feta and optional ricotta for creaminess. Cottage cheese can substitute for ricotta if desired, but use a creamy feta rather than a very firm variety.
- Fresh herbs: Fresh dill and parsley are used here; a little mint would be a nice addition.
See the recipe card below for exact quantities and the full ingredient list.
How to Make this Greek Spinach Pie Recipe
The recipe is straightforward but involves several steps. Read through before you start so the process flows smoothly.
Step 1 — Sauté the spinach: Heat olive oil in a large skillet over medium-high heat. Cook the finely chopped onion and garlic until translucent, about 2 minutes. Add defrosted, drained, and chopped spinach and sauté until the excess moisture has evaporated. Transfer to a bowl to cool.
Step 2 — Make the filling: In the cooled spinach bowl, add crumbled feta, optional ricotta, chopped parsley, chopped dill, and dried oregano. Mix to combine.
Step 3 — Season and bind: Taste and adjust seasoning with salt and pepper (feta can be salty, so taste first). When you’re satisfied with the flavor, add one egg and mix well. Preheat the oven to 400°F (205°C).
Step 4 — Line the pan with phyllo: Brush melted butter on the bottom of an 11–12 inch round pan. Lay one phyllo sheet into the pan with some overhang. Brush the sheet with butter, then add another sheet and repeat until you have 7–8 buttered layers with overhang all around.
Step 5 — Fill and cover: Spread the spinach and cheese mixture evenly in the phyllo-lined pan. Fold the overhanging phyllo over the filling, buttering between layers as you cover the pie. Pierce the top with a sharp knife so steam can escape while baking.
Bake: Place the pie on the middle rack. Bake at 400°F (205°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake for another 15–20 minutes until golden brown at the edges. Allow the pie to cool for at least 30 minutes before slicing.
Expert Tips
- Remove excess moisture: Thawed spinach holds a lot of water. Squeeze it firmly by hand or in a sieve before mixing to avoid a soggy filling.
- Handle phyllo gently: Phyllo is fragile and dries quickly. Work fast, keep unused sheets covered with a damp towel, and store leftovers wrapped in the refrigerator.
- Dish shape: A round baking dish works best but a rectangular rimmed tray is fine. Ensure enough overhang to cover the filling.
- Mind the salt: Feta varies in saltiness—taste the filling before adding extra salt.
- Cutting: Use a serrated or very sharp knife to slice through phyllo cleanly.
- Make small versions: You can form individual spanakopita triangles if preferred; reduce baking time accordingly.
Recipe FAQs
It’s best the same day you plan to serve it. Baking within 1–2 hours of serving keeps the phyllo crisp.
Once cooled, refrigerate in an airtight container for up to 3 days. Slice before storing. Reheat in a toaster oven or air fryer for best texture, or enjoy at room temperature or cold.
Other Baking Recipes
Dessert
Strawberry Rhubarb Crisp with Tahini Sesame Topping
Dessert
Strawberry Rhubarb Galette with Almonds
Dessert
Rhubarb Custard Bars Recipe
Baking
Lemon Poppy Seed Muffins (Bakery Style)
If you make this Greek Spinach Pie, please consider rating and leaving a comment — it helps others find and try the recipe.
Greek Spinach Pie (Spanakopita)
Luay Ghafari
8 Servings
15 mins
35 mins
50 mins
Equipment
- 11–12 inch round pan
Ingredients
Spinach Feta Filling
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 3 Garlic cloves, finely chopped
- 10 oz frozen chopped spinach, defrosted, drained and squeezed
- 1 cup Greek feta, crumbled
- 1/2 cup Ricotta (optional)
- 2 tbsp Fresh parsley, finely chopped
- 2 tbsp Fresh dill, finely chopped
- 2 tsp Dried oregano
- Kosher salt and pepper to taste
- 1 Egg (add after adjusting seasoning)
Pie
- 7–8 sheets phyllo dough
- 1/2 cup Salted butter, melted
Instructions
- Sauté spinach. Heat oil in a large frying pan over medium-high heat. Cook onion and garlic until translucent. Add defrosted, squeezed, chopped spinach and sauté until liquid has evaporated. Transfer to a bowl to cool for 10 minutes.
- Make the filling. Add crumbled feta, optional ricotta, parsley, dill, and oregano to the cooled spinach. Mix to combine.
- Taste and add the egg. Season with salt and pepper as needed, then add one egg and mix. Preheat oven to 400°F (205°C).
- Line the baking dish. Brush melted butter in the pan and lay one phyllo sheet with overhang. Brush with butter.
- Layer phyllo. Repeat, buttering between sheets, until 7–8 layers with overhang surround the pan.
- Add filling. Spread the spinach mixture evenly in the phyllo-lined dish.
- Cover and seal. Fold over the phyllo overhang to cover the filling, buttering between layers. Pierce the top to allow steam to escape.
- Bake. Bake at 400°F (205°C) for 20 minutes, then reduce to 375°F (190°C) and bake 15–20 more minutes until golden. Let cool 30 minutes before serving.
Notes
I recommend reviewing the step-by-step photos above for guidance.
Ingredient notes:
- Phyllo: Buy ready-made phyllo from the frozen section—making it at home is impractical for most cooks.
- Butter: Melted butter between layers creates the classic crisp texture; salted butter is suggested.
- Spinach: Frozen spinach is convenient—defrost, drain, and squeeze well. Fresh spinach works too.
- Cheese: A mix of feta and ricotta gives creaminess; cottage cheese can be substituted if needed.
- Herbs: Dried oregano, fresh dill, and parsley are recommended; mint is optional.
Other additions: Try lemon juice or zest, green onions, chili flakes, or a small amount of cream cheese for variation.
Handling phyllo: Phyllo dries quickly—keep sheets covered with a damp towel while working and store unused sheets in the refrigerator.
Nutrition
Carbohydrates: 23 g,
Protein: 9 g,
Fat: 22 g,
Saturated Fat: 12 g,
Sodium: 524 mg
Nutrition information is an approximation.
Like this recipe? Rate & comment below!