Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Spanakopita is a traditional Greek savory pie made with layers of flaky phyllo pastry and a delicious filling of spinach, herbs, and creamy feta cheese. Golden, crisp, and bursting with Mediterranean flavor, this dish works beautifully as an appetizer, side dish, or even a vegetarian main. It’s perfect for holidays, potlucks, or any day you’re craving something hearty and comforting with a touch of elegance.

Time & Servings:

Prep Time: 25 minutes

Cook Time: 45–50 minutes

Total Time: 1 hour 10 minutes

Servings: 8 slices

Ingredients

For the Spinach Filling:

2 tbsp olive oil

1 medium yellow onion, finely chopped

3–4 green onions, chopped

3 cloves garlic, minced

1 lb (450g) fresh spinach, chopped (or 10 oz frozen, thawed & squeezed dry)

¼ cup fresh dill, chopped (or 1 tbsp dried dill)

¼ cup fresh parsley, chopped

¼ tsp nutmeg (optional)

Salt & pepper to taste

2 large eggs, lightly beaten

1½ cups crumbled feta cheese

½ cup ricotta or cottage cheese (optional for creaminess)

For the Phyllo Crust:

12–14 sheets phyllo dough, thawed

½ cup olive oil or melted butter (for brushing between layers)

Instructions

Preheat & Prepare:

Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish (or a round 10-inch dish for a traditional look).

Cook the Filling:

In a large skillet, heat olive oil over medium heat.

Sauté onion and green onions for 3–4 minutes until soft.

Add garlic and cook 1 minute more.

Add spinach in batches, cooking until wilted (or fully heat thawed frozen spinach).

Stir in dill, parsley, nutmeg, salt, and pepper. Remove from heat.

Let cool slightly, then mix in eggs, feta, and ricotta (if using).

Assemble the Pie:

Lay one sheet of phyllo in the dish, brush lightly with olive oil or butter.

Repeat, layering and brushing each sheet, until 6–7 layers cover the base.

Spread spinach filling evenly over the phyllo.

Top with 6–7 more sheets, brushing between each one. Tuck in edges.

Brush the top generously with oil or butter.

Score & Bake:

Use a sharp knife to gently score the top layer into 8–10 squares (do not cut through bottom).

Bake for 45–50 minutes, until golden brown and crisp.

Let cool for 10 minutes before slicing and serving.

Tips for the Best Spanakopita

Thaw and Handle Phyllo with Care:
Let phyllo dough thaw overnight in the fridge or for a few hours at room temperature. Keep it covered with a damp towel while working to prevent it from drying out or tearing.

Squeeze Out Spinach Moisture:
Whether using fresh or frozen spinach, make sure to squeeze out excess liquid. A soggy filling will make the phyllo layers mushy.

Cool the Filling Before Assembling:
Hot filling can steam and soften the phyllo dough, so let it cool slightly before layering.

Use a Sharp Knife to Score:
Gently score the top before baking to make cutting easier later without tearing flaky layers.

Use Butter or Olive Oil for Flavor:
Butter gives a rich flavor and golden color, while olive oil makes it lighter and heart-healthy. You can also do a mix of both.

Let It Rest Before Cutting:
Allow it to rest at least 10–15 minutes after baking. This helps it set and makes it easier to slice.

Variations to Try

Mini Spanakopita Triangles:
Instead of one large pie, make triangles or rolls by wrapping filling in phyllo sheets like samosas or spring rolls. Perfect for parties!

Vegan Spanakopita:
Skip the cheese and eggs. Use mashed tofu with lemon juice or vegan feta, and brush phyllo with olive oil only.

Add Extra Cheese:
Mix in shredded mozzarella or kefalotyri cheese for a cheesier bite.

Spice It Up:
Add a pinch of red chili flakes or a dash of black pepper to the spinach mix for gentle heat.

Use Leeks or Kale:
Substitute some or all of the spinach with leeks, kale, or Swiss chard for a seasonal twist.

Add Pine Nuts or Raisins:
Add toasted pine nuts for crunch or a few golden raisins for a sweet-savory flavor — common in some Greek regional versions.

Q&A – Frequently Asked Questions

Q: Can I make Spanakopita ahead of time?
A: Yes! You can assemble it up to a day in advance and refrigerate. Bake just before serving for the best crispness. It also freezes well—bake from frozen, adding 10–15 minutes to the cook time.

Q: Can I use frozen spinach instead of fresh?
A: Absolutely. Use one 10-ounce package of frozen chopped spinach. Just thaw and squeeze it dry to remove excess water before mixing into the filling.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispness.

Q: Can I use puff pastry instead of phyllo?
A: Puff pastry will give a different texture—more buttery and puffy rather than crisp and flaky. Still tasty, but it won’t be a traditional spanakopita.

Q: Is spanakopita served warm or cold?
A: Traditionally, spanakopita is enjoyed warm or at room temperature. It’s delicious even when cold and makes great leftovers or picnic food.

Nutrition Information (Per Slice – Approx. 8 servings)

Note: Nutrition values are estimates and will vary based on brands and optional ingredients used.

Conclusion

Spanakopita is a beloved Greek classic that brings together comfort, elegance, and Mediterranean freshness in every bite. The crispy phyllo layers paired with the creamy, herbed spinach and feta filling make it a showstopping dish for any occasion — from family dinners to festive gatherings.

Whether served warm as a main, cold as a snack, or sliced into triangles for an appetizer tray, this pie is sure to impress. Plus, it’s adaptable — make it vegan, gluten-free, or extra cheesy to fit your taste.

Once you try homemade spanakopita, it’s bound to become a favorite in your kitchen!