Get a taste of Greece with this Spanakopita recipe. This Greek spinach pie has fresh spinach and savory feta wrapped in a flaky crust for a pie that’s simply unforgettable!
If you love Greek cuisine, then try these other Greek recipes: Greek Fava, Classic Greek Salad, and Homemade Lamb Gyro.
This Greek Spanakopita recipe is one of my favorites. I have made it for dinner, parties, and showers, and it is always a hit! This dish is so versatile and you can serve it as a main dish with sides to pair with it.
Table of Contents
What is Spanakopita?
A traditional Greek savory pie, Spanakopita combines layers of flaky phyllo dough with a filling of spinach, feta cheese, onions, and various seasonings. It is popular for its rich, tangy flavor and crispy texture.
You can enjoy this dish as a main course, appetizer, or snack. Serve it warm or at room temperature. Its combination of fresh greens and creamy cheese makes it a beloved dish in Greek cuisine.
Reasons to Love This Spanakopita
- People love this Spanakopita for its perfect balance of spinach and feta flavors.
- The Spanakopita recipe is easy to follow, making it accessible for cooks of all levels.
- Spanakopita is a nutritious option, packed with vitamins from spinach and protein from feta.
Recipe Ingredients
- Spinach: Provides a fresh, earthy flavor and tender texture essential for the filling.
- Feta Cheese: Adds a tangy, salty taste and creamy texture.
- Yellow Onion: Adds a subtle sweetness and depth of flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Alternatives: Substitute or mix feta and ricotta with goat cheese for tanginess. Use cream cheese for creaminess, cottage cheese for a milder taste, or Pecorino Romano for a sharp, salty flavor.
- Garnish Options: Garnish your Spanakopita with a sprinkle of freshly chopped parsley, fresh dill, or fresh mint. A light dusting of lemon zest can add a refreshing citrusy note. For an extra touch of elegance, add a drizzle of extra virgin olive oil just before serving.
How to Make Spanakopita
Step #1: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
Step #2: In a large mixing bowl, add the spinach (well drained), parsley, onion, garlic, olive oil, eggs, crumbled feta, ricotta, dill weed, and black pepper, and stir until everything is combined well.
Step #3: Unroll the thawed phyllo dough and place it between two slightly damp kitchen cloths to keep them moist as they will dry out quickly.
Step #4: Prepare a 9×13 baking dish by brushing the bottom and the sides with olive oil.
Step #5: One by one, place 3 sheets of phyllo dough in the bottom of the dish and brush each with olive oil before adding the next one.
Step #6: Next, place two sheets of phyllo dough on the short ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side.
Step #7: Similarly to the last step, place two sheets of the phyllo dough on the long ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side. The parts of the phyllo dough that are draped outside of the baking dish will be used to wrap over the top in a later step – don’t do that now.
Step #8: Now, brush olive oil on the parts of the phyllo sheets that are in the baking dish.
Step #9: Spread the spinach mixture over the dough evenly.
Step #10: Take one of the long sides of the phyllo dough that is draped outside of the baking dish and fold that over the top of the filling. Continue doing this going around the dish until all the phyllo dough is wrapped over the top of the filling.
Step #11: Brush olive oil on the top of the phyllo dough.
Step #12: Take two sheets of phyllo dough and place the long edge of the dough across the short edge of the dish to cover the top, but leave a little hanging over and then tuck that down into the side of the baking dish. Take two more phyllo dough sheets and do the same over the other half of the baking dish.
Step #13: Brush olive oil on the top of the phyllo dough.
Step #14: For a nice crisp top, lightly fold over and crumple a sheet of phyllo dough and place it on top. Repeat with the remaining sheets of phyllo dough, which should be 7-9 more sheets, so that the entire top of the dish is covered with two rows of puffy crumpled phyllo dough. Brush the top layer with olive oil.
Step #15: Use a sharp knife to cut the pie into 12 equal pieces.
Step #16: Bake in the 325 degrees Fahrenheit (163 degrees Celsius) oven for 1 hour, or until the crust is golden brown.
Step #17: Remove from the oven, use the knife to run through the previous cuts so that the squares are cleanly cut after cooking, and enjoy!
Expert Tips
- Drain Spinach Well: Thoroughly drain and squeeze the spinach to remove excess moisture. This prevents the filling from becoming too watery and ensures a firmer pie.
- Remove Excess Liquid: If the filling is too wet or loose, mix in bulgur, rice, or trahana. This is to absorb the excess liquid as the pie bakes.
Frequently Asked Questions
Use frozen chopped spinach for convenience. Thaw and drain it thoroughly to prevent excess moisture in the filling.
If you are serving Spanakopita as the main course, consider these side dishes: Authentic Greek Tzatziki, 5-Minute Greek Feta and Red Pepper Dip, or Classic Greek Salad (Horiatiki Salad).
Storage Info
To store Greek Spinach Pie, cover it tightly and refrigerate for up to 3 days. To freeze, wrap portions in foil and place them in an airtight container. You can freeze it for up to 2 months.
To reheat, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 10-15 minutes until warm and crispy. Avoid microwaving to maintain the phyllo’s crispiness.
Main Dishes to Pair with Spanakopita
Spanakopita Recipe – Greek Spinach Pie
RECOMMENDED PRODUCTS
Ingredients
For the Filling
- 2 cups frozen chopped spinach - thawed and drained
- 1 ½ cups parsley - stems trimmed, finely chopped
- 2 cups yellow onion - diced
- 2 garlic cloves - minced
- 2 tablespoons extra virgin olive oil
- 4 eggs
- 12 oz. feta cheese - crumbled
- 6 oz. ricotta cheese
- 2 teaspoons dried dill weed
- 1/4 teaspoon ground black pepper
For the Crust
- 1 16 oz. package phyllo dough - thawed
- 1 cup extra virgin olive oil
Instructions
- Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
- In a large mixing bowl, add the spinach (well drained), parsley, onion, garlic, olive oil, eggs, crumbled feta, ricotta, dill weed, and black pepper, and stir until everything is combined well.
- Unroll the thawed phyllo dough and place it between two slightly damp kitchen cloths to keep them moist as they will dry out quickly.
- Prepare a 9×13 baking dish by brushing the bottom and the sides with olive oil.
- One by one, place 3 sheets of phyllo dough in the bottom of the dish and brush each with olive oil before adding the next one.
- Next, place two sheets of phyllo dough on the short ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side.
- Similarly to the last step, place two sheets of the phyllo dough on the long ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side. The parts of the phyllo dough that are draped outside of the baking dish will be used to wrap over the top in a later step – don’t do that now.
- Now, brush olive oil on the parts of the phyllo sheets that are in the baking dish.
- Spread the spinach mixture over the dough evenly.
- Take one of the long sides of the phyllo dough that is draped outside of the baking dish and fold that over the top of the filling. Continue doing this going around the dish until all the phyllo dough is wrapped over the top of the filling.
- Brush olive oil on the top of the phyllo dough.
- Take two sheets of phyllo dough and place the long edge of the dough across the short edge of the dish to cover the top, but leave a little hanging over and then tuck that down into the side of the baking dish. Take two more phyllo dough sheets and do the same over the other half of the baking dish.
- Brush olive oil on the top of the phyllo dough.
- For a nice crisp top, lightly fold over and crumple a sheet of phyllo dough and place it on top. Repeat with the remaining sheets of phyllo dough, which should be 7-9 more sheets, so that the entire top of the dish is covered with two rows of puffy crumpled phyllo dough. Brush the top layer with olive oil.
- Use a sharp knife to cut the pie into 12 equal pieces.
- Bake in the 325 degrees Fahrenheit (163 degrees Celsius) oven for 1 hour, or until the crust is golden brown.
- Remove from the oven, use the knife to run through the previous cuts so that the squares are cleanly cut after cooking, and enjoy!
VIDEO
NOTES
Nutrition
Absolutely loved this Spanakopita! The flaky layers and spinach-feta filling were perfection!!!
If I make the filling the night before, can I put it together the following day? I need it for a n 11:00 am luncheon so I was hoping that I could bake it the following morning and transport it to where the lunch is taking place?
Yes, that would work great.
Well the “video” does not respond. Tried to click on directly and thought maybe the “Jump to video” at beginning would work. Neither responded..guess I’ll have to wing it
Hi Stephanie, that is weird as the video works for me just fine. Both the one in the post and the one in the recipe card work for me. However, you can also view it here on our YouTube channel: https://www.youtube.com/watch?v=pZkGegKUTik&list=PLw7xvrcOPSTWEYmeh30wDJ58tquy0XTaW&index=29
Lovely presentation. I’m making it tonight for friends. Here is the video link: https://www.youtube.com/watch?v=pZkGegKUTik
This turned out extremely well by following the steps in the recipe. My one mistake was not using quite enough olive oil to coat the top layers of phyllo. Next time I will know to coat the phyllo sheets thoroughly.
Looks delicious! 🙂 Where’s the video (for the phyllo assembling demonstration)? Thanks!
Hi Dove,
The video is in the recipe card at the end of the post under the Notes section. The phyllo assembling starts about 35 seconds into the video after the spinach mixture is made.
– Linda