Greek Spinach Pie Recipe: There’s something soul-satisfying about biting into a flaky, golden-crusted spinach pie fresh out of the oven. Greek Spinach Pie, or as it’s famously known—Spanakopita, is not just a meal; it’s an experience. Whether you’re enjoying it for breakfast, lunch, or dinner, this savory Greek delight bursts with flavors from fresh herbs, tangy feta cheese, and vibrant spinach wrapped in buttery, crisp phyllo dough. If you’ve ever had it in a Greek taverna, you already know it’s love at first bite.
The great thing? You don’t need to be in Greece to make it. With the right ingredients and a bit of guidance, you can whip up a Spanakopita that’ll impress even a Greek yiayia (grandma). This guide will walk you through every single step—no rushing, no skipping. We’ll break it down in a way that’s easy, fun, and totally doable in your home kitchen.
Why You’ll Love This Recipe
- Super flaky and crispy: The golden layers of phyllo give it an irresistible crunch.
- Packed with flavor: A mix of spinach, dill, scallions, and feta brings a fresh yet comforting taste.
- Perfect for any time of day: Serve it as a main dish, appetizer, or even brunch!
- Make-ahead friendly: It stores well and tastes just as good the next day (sometimes better).
- Vegetarian-friendly: A great meat-free dish that doesn’t compromise on flavor.
Whether you’re new to cooking or a seasoned home chef, this spinach pie will win your heart—and your guests’.
What Is Spanakopita?
Spanakopita is a traditional Greek pie made primarily from spinach, herbs, and cheese layered between buttery sheets of phyllo dough. Its name comes from the Greek words “spanaki” (spinach) and “pita” (pie). While the filling ingredients can vary slightly by region and family tradition, the classic combo includes spinach, feta, eggs, and a generous amount of fresh dill.
Spanakopita can be made in a large casserole-style dish and cut into squares, or as individual hand pies (triangles or rolls). Both versions are popular, but today we’ll focus on the classic tray-baked method, perfect for serving a crowd or slicing for meal prep.
Traditional vs. Modern Spanakopita
There’s a sweet spot between honoring tradition and making things simpler for the home cook. Traditionally, Spanakopita was made with homemade dough—rolled thin by hand. Nowadays, phyllo dough (also called filo) is more common and available in grocery stores, saving hours of work.
Some modern recipes also incorporate cottage cheese or ricotta for creaminess. We’ll stick close to the traditional recipe, but give you the flexibility to adapt depending on what you’ve got in the fridge.
List of Ingredients You’ll Need
Let’s break down everything you’ll need to make a delicious spinach pie.
For the Filling
- 2 pounds fresh spinach (or 1 ½ pounds frozen spinach, thawed and drained)
- 1 large onion, finely chopped
- 4–5 green onions, finely sliced
- 3 tablespoons olive oil
- 2 tablespoons fresh dill, chopped (or 1 tbsp dried)
- 1 tablespoon parsley (optional)
- Salt and pepper to taste
- 2 cups feta cheese, crumbled
- ½ cup ricotta or cottage cheese (optional, for creaminess)
- 3 large eggs, lightly beaten
- Zest of 1 lemon (optional but recommended)
For the Pastry
- 1 package of phyllo dough (thawed if frozen)
- ½ cup unsalted butter (melted) or olive oil for brushing
- A pastry brush
Make sure your phyllo is fully thawed and comes to room temperature before you start working with it—it’ll crack if it’s too cold.
Ingredient Substitutions & Tips
- No fresh spinach? Frozen spinach works just fine. Just make sure to squeeze out all excess water.
- No dill? Try mint or parsley for a different herbaceous flavor.
- Can’t find feta? Goat cheese or a mix of ricotta and parmesan makes a tasty alternative.
- Egg allergy? Skip the eggs and use a tablespoon of cornstarch or flour to help bind the mixture.
This dish is super adaptable—don’t be afraid to play with the flavors once you’ve nailed the basic structure.
Essential Kitchen Tools
Here’s what you’ll need to get started:
- Large sauté pan
- Mixing bowls
- Baking dish (9×13 works well)
- Sharp knife
- Wooden spoon
- Pastry brush
- Clean kitchen towel or paper towels (for drying spinach)
- Cutting board
Prepping Your Ingredients
Before you start layering, prep is key. Here’s how to set yourself up for success:
- Wash and dry your spinach thoroughly.
- Chop all herbs and aromatics.
- Crumble your feta cheese.
- Beat your eggs in a small bowl.
- Keep your melted butter or olive oil handy with a pastry brush.
- Place your phyllo dough between two slightly damp towels to prevent it from drying out.
Taking the time to prep everything makes the process smooth and enjoyable.
Step-by-Step Guide to Making Greek Spinach Pie
Let’s dive into the cooking process. Ready? Grab your apron—here we go.
Step 1: Wash and Prepare the Spinach
Start by thoroughly washing the spinach to remove dirt or grit. Pat it dry and chop it into manageable pieces. If using frozen spinach, thaw completely and squeeze out all excess moisture to prevent a soggy filling.
Step 2: Sauté the Aromatics
In a skillet, heat a little olive oil and sauté chopped onions, scallions, and garlic until soft and fragrant. This aromatic base adds depth and traditional Greek flavor to the filling.
Step 3: Mix the Cheese and Herbs
In a large bowl, combine crumbled feta cheese with fresh dill, parsley, and a hint of mint if desired. These herbs brighten the filling and give spanakopita its signature taste.
Step 4: Assemble the Filling
Add the sautéed aromatics and chopped spinach to the cheese mixture. Stir in eggs, salt, and pepper. Mix until everything is evenly combined. The eggs help bind the filling as it cooks.
Step 5: Layer the Phyllo Pastry
Brush a baking dish with olive oil or melted butter. Lay the first sheet of phyllo pastry into the dish and brush it lightly with butter. Repeat with 6–8 layers, overlapping edges and keeping the sheets covered with a towel to prevent drying.
Step 6: Add the Spinach Mixture
Spread the spinach and cheese filling evenly over the layered phyllo base.
Step 7: Top with More Phyllo
Add another 6–8 layers of phyllo on top, brushing each layer with butter. Tuck the edges down gently for a neat finish.
Step 8: Score and Bake
Score the top layers into squares or diamonds before baking. Bake at 350°F (175°C) for 40–50 minutes or until golden brown and crisp.
Step 9: Cool Before Serving
Let the spinach pie cool for 10–15 minutes to set the filling. Slice and serve warm. Enjoy your delicious homemade spanakopita!
Tips for Perfect Spanakopita Every Time
Want to make sure your spinach pie turns out just right? Keep these tips in mind:
- Don’t skip squeezing the spinach. Excess water is the #1 enemy of flaky crust.
- Cover your phyllo dough with a damp towel while working. It dries out FAST.
- Use good feta. A quality block of feta (not the pre-crumbled kind) makes a huge flavor difference.
- Brush lightly, but evenly. Too much butter can make it soggy; too little will dry it out.
- Let it rest after baking. It’s tempting to dig in, but give it time to cool and firm up.
With a little patience and love, you’ll get a pie that’s crispy on the outside, soft and cheesy inside, and absolutely unforgettable.
What to Serve with Greek Spinach Pie
Spanakopita is incredibly versatile. It can be the star of the meal or a supporting player on a Mediterranean spread.
Here are some tasty pairing ideas:
- Greek salad with cucumber, tomato, red onion, olives, and a lemon-oregano vinaigrette
- Tzatziki sauce – for dipping!
- Olives and hummus
- Lentil soup or lemon orzo soup
- Grilled lamb or chicken for a heartier meal
And don’t forget a glass of crisp white wine or sparkling water with lemon!
How to Store and Reheat
Have leftovers? Lucky you. Spanakopita keeps very well!
- Refrigerate: Store in an airtight container for up to 5 days.
- Reheat: Pop slices into the oven or air fryer at 350°F (175°C) for 10–15 minutes to crisp them back up. Avoid microwaving—it softens the pastry.
Tip: Let it come to room temp for 10 minutes before reheating to reduce sogginess.
Can You Freeze Spanakopita?
Absolutely, and it freezes like a champ.
To freeze before baking:
- Assemble the entire pie but don’t bake.
- Cover tightly with plastic wrap and foil.
- Freeze for up to 3 months.
- When ready to eat, bake directly from frozen—just add 10–15 minutes to the cook time.
To freeze after baking:
- Let it cool completely.
- Wrap individual pieces or the whole tray tightly.
- Reheat in the oven straight from the freezer.
Freezing is perfect for meal prep or making in advance for holidays and parties.
Common Mistakes to Avoid
Even seasoned cooks can make these errors:
- Skipping the spinach squeeze: We can’t say it enough. Water = soggy pie.
- Overbaking or underbaking: You want a deep golden top. Watch it closely after 40 minutes.
- Letting phyllo dry out: Cover it while you work to keep it pliable.
- Using low-quality cheese: Good feta = better pie. It’s worth the extra buck.
- Not scoring before baking: This step helps release steam and gives you clean slices.
Learn from these and you’ll master this dish in no time.
Nutrition Information
Here’s a rough breakdown per serving (assuming 10 servings from a tray):
| Nutrient | Amount |
|---|---|
| Calories | 280–320 |
| Protein | 9–11g |
| Carbohydrates | 20–25g |
| Fat | 18–22g |
| Fiber | 2–3g |
| Sodium | 400–600mg |
Keep in mind, nutritional values vary based on your exact ingredients and portion size.
FAQs about Greek Spinach Pie Recipe
1. Can I use puff pastry instead of phyllo dough?
While puff pastry will work, it won’t be the same. Phyllo gives the signature flaky layers. Puff pastry is heavier and richer.
2. Can I make this recipe vegan?
Yes! Use vegan butter, plant-based phyllo dough, and replace feta with tofu feta or vegan cheese. Skip the eggs or use flaxseed “eggs.”
3. Is Spanakopita eaten hot or cold?
Both! It’s traditionally served warm or at room temperature, but it’s also delicious cold from the fridge the next day.
4. How long does Spanakopita stay fresh?
It stays fresh for up to 5 days in the fridge. Just reheat in the oven or air fryer to get the crisp back.
5. Can I make Spanakopita ahead of time for a party?
Absolutely. Assemble the pie the day before and refrigerate. Bake just before your guests arrive for the freshest taste.
Final Thoughts
Greek Spinach Pie (Spanakopita) is one of those timeless dishes that captures the essence of home-cooked comfort with a Mediterranean twist. From its buttery, crispy phyllo to the savory, cheesy spinach filling, every bite is packed with flavor and tradition.
And the best part? It’s totally doable in your own kitchen. Whether you’re hosting a dinner party, preparing a family meal, or just craving something hearty and homemade, this pie has you covered.
So next time you want something that’s healthy-ish, delicious, and a little bit fancy—give this Spanakopita a go. You won’t regret it.
