This Greek Spinach Pie (Spanakopita) is a classic Mediterranean dish made with layers of flaky phyllo pastry filled with a savory spinach and feta cheese mixture. Crispy on the outside and rich, creamy, and flavorful on the inside, this traditional spanakopita recipe is perfect as an appetizer, side dish, or light main course.
What to serve with Spanakopita? I love this with tzatziki and a big classic Greek Salad, or for a change up, try our Greek Orzo Pasta Salad.
Spanakopita is a traditional Greek savory pie made with layers of delicate phyllo (filo) pastry filled with a mixture of spinach, feta cheese, herbs, and eggs. It’s baked until golden and crispy on the outside while staying soft and flavorful on the inside.
Why I Love This Recipe
- I adore spanakopita
- Love phyllo
- Perfect vegetarian meal
- Great for company or the family
- Spinach and feta are a great combination
Helpful Items For This Recipe
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9 Inch Springform Pan Tin with 50pcs Parchment Paper Leakproof Nonstick Removable Bottom
Heat Resistant Basting Brushes, BPA Free Silicone Pastry Brush, Set of 2
Greek Spinach Pie Ingredients
This spanakopita recipe is made with very simple ingredients that you can find in any grocery store.
Ingredients
Frozen spinach – This works great in a spanakopita, and fresh costs more, and you need a lot!
Frozen phyllo dough – I love working with phyllo sheets, as they are forgiving in my mind. If they tear, they are still very usable.
Olive oil – Use a good extra virgin olive oil, but it doesn’t need to be a very expensive one.
Medium onion – Chopped, this gives so much flavor to the spinach mix.
Green onions – Use both the white and green parts, chopped.
Kosher salt & fresh ground pepper – Just use this to taste.
Garlic cloves – Finely minced works best, and you don’t want a ton of garlic, but a couple cloves work great.
Parsley – This adds a nice, fresh, bright note; use it finely chopped.
Nutmeg – Freshly grated or freshly purchased is best. Don’t use the nutmeg that has been in the cupboard for years on end.
Lemon – This adds lots of brightness to the dish. Use it both zested and juiced.
Feta – Crumble this yourself as opposed to buying already crumbled from the grocery store.
Egg – Helps bind it all together.
Butter – This needs to be melted, and I like it over olive oil for making the phyllo crisp, slightly salty, and golden.
How To Make Greek Spinach Pie
Defrost the spinach and the phyllo dough as per the package directions.
For the Filling
Heat the olive oil in a medium skillet over medium heat. Add the chopped onions and green onions to the pan, season with Kosher salt and fresh ground pepper. Cook until the onions are softened and lightly golden brown, about 5 minutes.
Add the minced garlic and cook for 1 minute, being careful not to burn the garlic. Remove the pan from the heat and stir in the chopped parsley, nutmeg, and lemon zest. Set aside to cool to room temperature.
Preheat your oven to 350 degrees F.
Drain the spinach through a fine-mesh strainer and squeeze out as much water as possible, and transfer the spinach to a medium bowl.
Add the lemon juice, feta, and the cooled onion mixture to the bowl. Stir in the egg and mix to combine.
Building the Pie
Place a 9-inch springform pan on a rimmed baking sheet and brush the pan with melted butter. Unroll the phyllo and cover it with a damp tea towel to prevent it from drying out.
Brush the top sheet of phyllo with butter and transfer it to the prepared springform pan. There is no need to be super careful here; if the phyllo tears or cracks, it’s ok. Lay 2 more buttered phyllo sheets across the bottom of the pan.
Continue to butter the phyllo, but now start to lay the sheets off-centre around the pan, allowing the edges to overlap and hang over the edge of the springform pan. Gently press the phyllo along the bottom and up the side of the pan, creating a crust in the pan. Continue layering the butter phyllo sheets until they are all layered in the pan. Use 12 sheets in total here.
Transfer the spinach filling into the phyllo crust and spread it out evenly in the pan.
Gently gather the overhanging phyllo and fold it into the center of the pan, covering the spinach filling. Take an additional 4 sheets and gather them up individually, and fold them into the top of the pan, creating a ruffled texture. Brush the top of the pie with the remaining butter and bake for 50 – 60 minutes or until golden brown and crisp.
Allow to cool slightly in the springform pan before removing from the form and slicing.
Serve with a simple Greek salad and Tzatziki on the side.
Enjoy!
Recipe Pro Tips
1. Remove Excess Moisture
Spinach holds a LOT of water. After cooking, squeeze it thoroughly in a clean towel. Too much moisture = soggy phyllo.
2. Use Good Quality Feta
Authentic Greek feta (preferably sheep’s milk) gives the best tangy flavor and creamy texture. Crumble it yourself.
3. Don’t Skip Brushing the Phyllo
Lightly brush each layer of phyllo with melted butter or olive oil. This is what creates those crisp, flaky layers.
4. Work Quickly with Phyllo
Phyllo dries out fast. Keep unused sheets covered with a slightly damp towel while assembling.
5. Season Carefully
Feta is salty — taste your filling before adding extra salt.
6. Bake Until Deep Golden
Don’t pull it out too early. A deep golden brown top ensures fully crisp layers.
7. Make It Ahead
Spanakopita freezes beautifully. Assemble, freeze unbaked, and bake straight from frozen (add a few extra minutes).
8. Add Fresh Herbs
Besides parsley, you can also add dill for extra flavor.
10. Let It Rest
Allow the pie to cool for 10–15 minutes before slicing. This helps the pie set.
WANT MORE GREEK DISHES?
We love Greek and Mediterranean food. Here are some of our other favorites.
Greek Spinach Pie (Spanakopita) Recipe
Video
Ingredients
- 1 lb frozen spinach
- 16 sheets frozen phyllo dough
- 1 1/2 tbsp olive oil
- 1 medium onion chopped
- 2 green onions white and green parts chopped
- Kosher salt & fresh ground pepper to taste
- 2 garlic cloves minced
- 2 tbsp parsley finely chopped
- 1/4 tsp grated nutmeg
- 1 lemon zested and juiced
- 2 cups feta crumbled
- 1 egg
- ¾ cup butter melted
Instructions
- Defrost the spinach and the phyllo dough as per the package directions.
For the Filling
- Heat the olive oil in a medium skillet over medium heat. Add the chopped onions and green onions to the pan, season with Kosher salt and fresh ground pepper. Cook until the onions are softened and lightly golden brown, about 5 minutes.
- Add the minced garlic and cook for 1 minute, being careful not to burn the garlic. Remove the pan from the heat and stir in the chopped parsley, nutmeg, and lemon zest. Set aside to cool to room temperature.
- Preheat your oven to 350 degrees F.
- Drain the spinach through a fine-mesh strainer and squeeze out as much water as possible, and transfer the spinach to a medium bowl.
- Add the lemon juice, feta, and the cooled onion mixture to the bowl. Stir in the egg and mix to combine.
Building the Pie
- Place a 9-inch springform pan on a rimmed baking sheet and brush the pan with melted butter. Unroll the phyllo and cover it with a damp tea towel to prevent it from drying out.
- Brush the top sheet of phyllo with butter and transfer it to the prepared springform pan. There is no need to be super careful here; if the phyllo tears or cracks, it’s ok. Lay 2 more buttered phyllo sheets across the bottom of the pan.
- Continue to butter the phyllo, but now start to lay the sheets off-centre around the pan, allowing the edges to overlap and hang over the edge of the springform pan. Gently press the phyllo along the bottom and up the side of the pan, creating a crust in the pan. Continue layering the butter phyllo sheets until they are all layered in the pan. Use 12 sheets in total here.
- Transfer the spinach filling into the phyllo crust and spread it out evenly in the pan.
- Gently gather the overhanging phyllo and fold it into the center of the pan, covering the spinach filling. Take an additional 4 sheets and gather them up individually, and fold them into the top of the pan, creating a ruffled texture. Brush the top of the pie with the remaining butter and bake for 50 – 60 minutes or until golden brown and crisp.
- Allow to cool slightly in the springform pan before removing from the form and slicing.
- Serve with a simple Greek salad and Tzatziki on the side.
- Enjoy!
Comments & Reviews
Trish Koebel says
Loved the flaky lightness of the pastry to balance out the richness of the delicious filling. The crispy Greek
salad was a perfect side for this pie.
Tara Noland says
We have made this many times now and just love the results. Thanks!!