Spanakopita Greek Spinach Pie Recipe

Why I’ll Love This Recipe

I love how crispy the golden phyllo pastry becomes after baking while the filling stays soft and creamy. I can prepare it ahead of time, making it ideal for busy days or entertaining guests. The fresh spinach, salty feta, and fragrant herbs create a classic Mediterranean flavor that never gets old. I also appreciate that it tastes just as delicious warm, at room temperature, or even cold.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• fresh spinach or frozen spinach, thawed and squeezed dry
• feta cheese, crumbled
• ricotta cheese (optional for extra creaminess)
• eggs
• onion, finely chopped
• garlic, minced
• fresh dill
• fresh parsley
• green onions
• olive oil
• phyllo (filo) pastry sheets
• melted butter or additional olive oil for brushing
• salt
• black pepper
• ground nutmeg (optional)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. I sauté the onion and garlic in olive oil until softened.
3. I add the spinach and cook until wilted, then allow it to cool slightly before removing any excess moisture.
4. I combine the spinach mixture with feta, ricotta if using, eggs, dill, parsley, green onions, nutmeg, salt, and pepper.
5. I brush a sheet of phyllo pastry with melted butter or olive oil and layer several sheets into the baking dish.
6. I spread the spinach filling evenly over the pastry.
7. I cover the filling with the remaining phyllo sheets, brushing each layer with butter or olive oil.
8. I tuck in the edges and lightly score the top before baking.
9. I bake until the pastry is crisp and beautifully golden.
10. I let the pie rest for about 10 minutes before slicing and serving.

Servings and Timing

• Servings: 6–8
• Prep Time: 20–30 minutes
• Cook Time: 40–45 minutes
• Total Time: About 1 hour 5 minutes to 1 hour 15 minutes

These timings are consistent with traditional Spanakopita recipes from established recipe sources. (Bon Appétit)

Variations

I sometimes replace part of the spinach with Swiss chard or kale for a slightly different flavor. I like adding fresh mint for extra freshness, while grated Parmesan can provide a richer cheese flavor. When I want a heartier pie, I include sautéed leeks or mushrooms. For individual servings, I fold the filling into phyllo triangles instead of baking one large pie.

Storage/Reheating

I store leftover Spanakopita in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap individual portions tightly and freeze them for up to 3 months. I reheat refrigerated slices in a 350°F (175°C) oven for about 15–20 minutes until crispy. If reheating from frozen, I bake them a little longer without thawing to keep the pastry crisp.

FAQs

Can I use frozen spinach?

I can absolutely use frozen spinach, but I always thaw it completely and squeeze out as much liquid as possible to prevent a soggy filling.

Can I make Spanakopita ahead of time?

I often assemble the pie a day in advance, keep it covered in the refrigerator, and bake it just before serving.

Why is my phyllo pastry breaking?

I find that phyllo dries out very quickly, so I keep the unused sheets covered with a lightly damp towel while I work.

Can I freeze Spanakopita before baking?

Yes. I assemble the pie, wrap it tightly, and freeze it unbaked. I bake it directly from frozen, adding extra baking time as needed.

What should I serve with Spanakopita?

I enjoy serving it with a Greek salad, roasted vegetables, tzatziki, or a bowl of lemon soup for a complete Mediterranean-inspired meal.

Conclusion

I love making Spanakopita because it combines crisp, flaky pastry with a rich spinach and feta filling that always feels comforting and satisfying. Whether I prepare it for a family dinner, a holiday gathering, or meal prep for the week, this classic Greek spinach pie never disappoints. Its simple ingredients, timeless flavors, and versatile serving options make it a recipe I return to again and again.

Spanakopita Greek Spinach Pie Recipe

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A classic Greek spinach pie with flaky phyllo pastry wrapped around a savory filling of spinach, feta, herbs, and eggs. Perfect for lunch, dinner, brunch, or as an appetizer, it is delicious served warm, at room temperature, or cold.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6-8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

• Fresh spinach or frozen spinach, thawed and squeezed dry
• Feta cheese, crumbled
• Ricotta cheese (optional, for extra creaminess)
• Eggs
• Onion, finely chopped
• Garlic, minced
• Fresh dill
• Fresh parsley
• Green onions
• Olive oil
• Phyllo (filo) pastry sheets
• Melted butter or additional olive oil, for brushing
• Salt
• Black pepper
• Ground nutmeg (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. Sauté the onion and garlic in olive oil until softened.
3. Add the spinach and cook until wilted. Let it cool slightly and remove any excess moisture.
4. Mix the spinach with feta, ricotta if using, eggs, dill, parsley, green onions, nutmeg, salt, and pepper.
5. Brush a sheet of phyllo pastry with melted butter or olive oil and layer several sheets into the prepared baking dish.
6. Spread the spinach filling evenly over the pastry.
7. Top with the remaining phyllo sheets, brushing each layer with melted butter or olive oil.
8. Tuck in the edges and lightly score the top.
9. Bake for 40–45 minutes, or until the pastry is crisp and golden brown.
10. Let the pie rest for about 10 minutes before slicing and serving.

Notes

• Frozen spinach works well if fully thawed and thoroughly squeezed dry.
• Substitute part of the spinach with Swiss chard or kale for a different flavor.
• Add fresh mint for extra freshness or grated Parmesan for a richer cheese flavor.
• Sautéed leeks or mushrooms make the filling heartier.
• For individual servings, fold the filling into phyllo triangles instead of making one large pie.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze baked or unbaked portions for up to 3 months.
• Reheat in a 350°F (175°C) oven until hot and crispy.

Nutrition

• Serving Size: 1 slice
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 85 mg