Greek Spanakopita Spinach and Feta Pie

Introduction

Spanakopita, the beloved Greek spinach and feta pie, is a flaky, savory pastry filled with spinach, fresh herbs, feta cheese, and sometimes eggs, all encased in layers of crisp, golden phyllo dough. It’s a dish that embodies the warmth and richness of traditional Greek cooking.

This recipe delivers that authentic flavor while being easy enough to recreate at home. The contrast between the buttery crunch of phyllo and the creamy, herbaceous filling makes it a dish that’s both comforting and sophisticated — perfect for family dinners, potlucks, or festive gatherings.

Why I Love This Recipe

I love this recipe because it’s a true crowd-pleaser. The filling is rich yet refreshing, thanks to spinach and fresh herbs, and the salty, tangy feta balances it perfectly. I adore how versatile Spanakopita is — it can be enjoyed hot, warm, or even at room temperature, making it ideal for entertaining.

It’s also a recipe that feels special. Every time I bake Spanakopita, the golden layers puff beautifully, filling the kitchen with an irresistible buttery aroma. The first crunchy bite into that flaky pastry with creamy spinach and feta inside always reminds me why I come back to this dish over and over again.

Why This is a Must-Try Dish

• Authentic Greek flavor with simple, fresh ingredients.
• Perfect balance of textures: crispy pastry and creamy filling.
• Versatile serving options — appetizer, main course, or party snack.
• Make-ahead friendly for busy days or entertaining.
• Vegetarian-friendly while still hearty and satisfying.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8
• Calories per Serving: ~320 kcal

Cuisine & Course

• Cuisine: Greek / Mediterranean
• Course: Main Dish, Appetizer, or Side Dish

Ingredients

For the Filling

• 1 lb (450 g) fresh spinach (or 12 oz / 340 g frozen spinach, thawed & drained)
• 1 medium onion, finely chopped
• 2–3 green onions, sliced
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 2 tbsp fresh parsley, chopped
• 8 oz (225 g) feta cheese, crumbled
• 2 large eggs, lightly beaten
• Salt and black pepper, to taste

For the Pastry

• 1 package phyllo dough (16 oz, thawed if frozen)
• ½ cup (1 stick / 115 g) unsalted butter, melted (or olive oil)

Simple Directions

1. Sauté onions and spinach until softened.
2. Mix spinach with herbs, feta, eggs, salt, and pepper.
3. Layer phyllo sheets with melted butter in a baking dish.
4. Spread filling, cover with more phyllo layers.
5. Bake until golden and crisp.

Step-by-Step Preparation Method

Step 1: Prepare the Spinach Filling

• Heat olive oil in a skillet.
• Add onion and green onions; sauté until soft.
• Add spinach (fresh or thawed frozen), cook until wilted or moisture evaporates.
• Remove from heat, cool slightly.
• Stir in dill, parsley, feta, eggs, salt, and pepper. Mix well.

Step 2: Prepare the Phyllo Layers

• Preheat oven to 375°F (190°C).
• Brush a 9×13-inch baking dish with melted butter.
• Place one phyllo sheet in the dish, brush with butter, and repeat for 6–8 layers.

Step 3: Add Filling

• Spread the spinach-feta filling evenly over the layered phyllo.

Step 4: Top Layers

• Cover filling with another 6–8 phyllo sheets, brushing each with butter.
• Tuck edges in neatly.
• Score the top layer into squares or diamonds with a sharp knife (makes cutting easier later).

Step 5: Bake

• Bake for 35–40 minutes until phyllo is golden and crisp.
• Let cool for 10 minutes before cutting and serving.

How to Serve

• Serve warm as a main dish with a side salad or roasted vegetables.
• Cut into small squares for an appetizer or party snack.
• Enjoy at room temperature for a picnic or packed lunch.

Additional Recipe Tips

• Cover unused phyllo sheets with a damp towel to prevent drying out.
• If using frozen spinach, squeeze out excess water thoroughly.
• Don’t oversalt the filling — feta is naturally salty.
• Let pie cool slightly before cutting to avoid crumbling.

Variations

• Mini Spanakopita Triangles: Fold filling into small phyllo triangles for finger food.
• Add Ricotta or Cream Cheese: For a creamier filling.
• Vegan Version: Use vegan feta and olive oil instead of butter/eggs.
• Spinach & Leek Pie: Add sautéed leeks for extra sweetness.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for 3 days. Reheat in the oven for crispiness.
• Freezing: Assemble pie but don’t bake. Wrap tightly in foil and freeze for up to 2 months. Bake from frozen at 350°F (175°C) for ~50 minutes.

Special Equipment Needed

• 9×13-inch baking dish (or similar)
• Pastry brush for butter/oil
• Sharp knife for scoring

Conclusion

Greek Spanakopita Spinach and Feta Pie is a timeless dish that combines rich Mediterranean flavors with crispy, buttery texture. It’s wholesome, comforting, and endlessly versatile — equally perfect for family dinners, holiday tables, or casual gatherings. Once you make this golden, flaky pie, you’ll understand why it’s a beloved classic across the globe.

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Greek Spanakopita Spinach and Feta Pie

Author: admin Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 8 Calories: 320 kcal

Description

Spanakopita, the beloved Greek spinach and feta pie, is a flaky, savory pastry filled with spinach, fresh herbs, feta cheese, and sometimes eggs, all encased in layers of crisp, golden phyllo dough. It’s a dish that embodies the warmth and richness of traditional Greek cooking.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling

• 1 lb (450 g)
• 1 medium onion, finely chopped
• 2 green 2–3 onions, sliced
• 2 tbsp olive oil
• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 2 tbsp fresh parsley, chopped
• 8 oz (225 g)
• 2 large eggs, lightly beaten
• Salt and black pepper, to taste

For the Pastry

• 1 package phyllo dough (16 oz, thawed if frozen)
• ½ cup (1 stick / 115 g)

Instructions

1. Step 1: Prepare the Spinach Filling : Heat olive oil in a skillet. Add onion and green onions; sauté until soft. Add spinach (fresh or thawed frozen), cook until wilted or moisture evaporates. Remove from heat, cool slightly. Stir in dill, parsley, feta, eggs, salt, and pepper. Mix well.
2. Step 2: Prepare the Phyllo Layers : Preheat oven to 375°F (190°C). Brush a 9x13-inch baking dish with melted butter. Place one phyllo sheet in the dish, brush with butter, and repeat for 6–8 layers.
3. Step 3: Add Filling : Spread the spinach-feta filling evenly over the layered phyllo.
4. Step 4: Top Layers : Cover filling with another 6–8 phyllo sheets, brushing each with butter. Tuck edges in neatly. Score the top layer into squares or diamonds with a sharp knife (makes cutting easier later).
5. Step 5: Bake : Bake for 35–40 minutes until phyllo is golden and crisp. Let cool for 10 minutes before cutting and serving.

Keywords: Greek Spanakopita Spinach and Feta Pie