Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie) is one of my favorite traditional Greek dishes, combining layers of golden, crispy phyllo pastry with a rich and savory filling of fresh spinach, creamy feta cheese, aromatic herbs, and eggs. I love how the delicate, flaky pastry contrasts with the soft, flavorful filling, creating a delicious bite every time.

This classic Greek spinach pie is perfect for family dinners, casual lunches, holiday gatherings, or as an appetizer for special occasions. I especially enjoy serving it warm with a fresh Greek salad or a spoonful of creamy tzatziki sauce. With its simple Mediterranean ingredients and irresistible texture, homemade spanakopita is a recipe I always enjoy making.

Ingredients

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

11 ounces phyllo dough, 16 sheets, thawed if frozen

2 pounds fresh spinach

2 tablespoons extra virgin olive oil, plus more for layering and brushing

3 green onions, finely chopped

1 leek, finely chopped

½ cup fresh parsley, finely chopped

¼ cup fresh dill, finely chopped

¼ cup fresh mint, finely chopped

1 pound feta cheese, crumbled

2 large eggs, beaten

½ teaspoon salt

⅛ teaspoon black pepper

Directions

I find that making homemade spanakopita is much easier when I prepare the filling first and keep the phyllo dough covered while assembling the pie.

Prepare the Oven and Baking Pan:

I start by preheating my oven to 340°F (170°C). Then I lightly grease a baking pan with extra virgin olive oil and set it aside.

Sauté the Leek and Green Onions:

I heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, I add the finely chopped leek and green onions.

I sauté them for approximately 5 minutes, stirring occasionally, until they become soft and fragrant. This step helps develop a flavorful base for the spinach filling.

Cook the Spinach:

I add the fresh spinach to the skillet, working in batches if necessary. Then I season it with salt and black pepper.

I cook the spinach for several minutes, stirring occasionally, until the leaves wilt and most of the excess liquid evaporates. I make sure the mixture is not watery because too much moisture can make the bottom phyllo layers soggy.

Cool the Spinach Mixture:

Once the spinach is cooked, I transfer it to a large mixing bowl and let it cool for approximately 10 minutes.

I always allow the mixture to cool before adding the eggs and feta cheese so the eggs do not begin cooking prematurely.

Prepare the Spinach and Feta Filling:

I add the crumbled feta cheese, beaten eggs, chopped parsley, dill, and mint to the cooled spinach mixture.

Using a large spoon, I gently mix everything until the ingredients are evenly distributed. The filling should be moist and well combined without containing excess liquid.

Layer the Bottom Phyllo Sheets:

I place the first sheet of phyllo dough into the prepared baking pan and lightly brush or drizzle it with olive oil.

Then I repeat this process with 7 additional sheets, creating a base of 8 layers.

I allow some of the pastry to extend beyond the edges of the pan and keep the sheets slightly crinkled rather than pressing them completely flat. This helps create a wonderfully flaky texture.

Add the Filling:

I spoon the spinach and feta mixture over the prepared phyllo base.

Using the back of a spoon or a spatula, I spread the filling evenly across the pastry, making sure it reaches the corners.

Add the Remaining Phyllo Layers:

I cover the filling with the remaining 8 sheets of phyllo dough, brushing or drizzling olive oil between each layer.

Once all the sheets are in place, I fold the overhanging pastry inward to form a neat border around the pie.

I finish by generously brushing the top with olive oil to encourage even browning.

Score the Pie:

Before baking, I use a sharp knife to carefully score the upper layers of phyllo into 12 squares.

I avoid cutting completely through the bottom layers because scoring only the top makes the baked pie easier to portion while keeping the filling enclosed.

Bake Until Golden and Crispy:

I place the baking pan in the preheated oven and bake the spanakopita for approximately 1 hour.

I look for a deeply golden surface and crisp, flaky pastry. If necessary, I allow a few additional minutes for the top to become evenly browned.

Rest and Serve:

After removing the spanakopita from the oven, I let it rest for about 10 minutes.

This resting time allows the filling to settle, making the pie easier to cut into clean squares.

I serve it warm and enjoy the combination of crispy pastry, creamy feta, and fragrant spinach filling.

Servings and Timing

I love making this recipe when I need a satisfying dish that can feed several people without requiring complicated preparation.

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 12

Calories per serving: 315 kcal (provided estimate)

Variations

One of the things I enjoy most about spanakopita is how easily I can adapt the filling and presentation while keeping the traditional Greek flavors.

Spinach and Ricotta Spanakopita:

When I want a milder, creamier filling, I replace part of the feta cheese with ricotta. I find that this creates a softer texture while maintaining the delicious spinach and herb flavors.

Spanakopita with Kale:

I sometimes replace part of the spinach with finely chopped kale for a slightly earthier flavor. I cook the kale until tender and remove any excess moisture before combining it with the other ingredients.

Mini Spanakopita Triangles:

For parties and gatherings, I like turning this recipe into individual pastry triangles. I cut the phyllo into strips, add small portions of filling, and fold them into triangles before brushing them with olive oil and baking until golden.

I adjust the baking time because smaller pastries cook faster than a full-sized pie.

Extra Herb Spanakopita:

When fresh herbs are plentiful, I increase the amount of dill, parsley, or mint. I love how this variation creates an especially fragrant filling with a bright Mediterranean flavor.

Spanakopita with Sautéed Mushrooms:

I occasionally add finely chopped mushrooms that have been sautéed until their moisture evaporates. This gives the filling a deeper, savory flavor and makes the pie even more satisfying.

Dairy-Free Spinach Pie:

For a dairy-free variation, I replace the feta with a suitable dairy-free alternative. I make sure the replacement has a tangy flavor and a texture that works well with the cooked spinach.

Storage and Reheating

I find that spanakopita stores surprisingly well, making it an excellent choice for preparing meals ahead of time.

Refrigerating Leftovers:

I allow the baked spanakopita to cool before transferring leftover portions to an airtight container.

I store the pie in the refrigerator for up to 3–4 days. Also I prefer placing parchment paper between stacked slices to prevent them from sticking together.

Freezing Spanakopita:

When I want to prepare extra portions, I freeze the pie either before or after baking.

For unbaked spanakopita, I assemble the pie in a freezer-safe pan, wrap it tightly, and freeze it for up to 2 months for best quality.

For baked spanakopita, I allow the pie to cool completely before wrapping individual portions and freezing them.

I find that freezing individual squares makes reheating much more convenient.

Reheating in the Oven:

I prefer reheating spanakopita in the oven because it restores the crisp texture of the phyllo pastry.

I preheat my oven to 350°F (175°C), place the refrigerated portions on a baking sheet, and warm them for approximately 10–15 minutes, or until heated through.

Reheating in the Air Fryer:

For smaller portions, I sometimes use an air fryer set to 325°F (160°C).

I heat the spanakopita for approximately 4–7 minutes, checking frequently to prevent the delicate pastry from becoming too dark.

Reheating from Frozen:

When reheating frozen portions, I place them directly into the oven at 350°F (175°C) and bake until thoroughly heated.

I allow extra time depending on the thickness and size of the portions.

I avoid using the microwave whenever possible because it tends to soften the phyllo pastry and reduce its crispness.

FAQs

Can I use frozen spinach instead of fresh spinach?

Yes, I can use frozen spinach when fresh spinach is unavailable. I thaw it completely and squeeze out as much liquid as possible before adding it to the filling.

I usually start with approximately 20–24 ounces of frozen chopped spinach as a substitute for the 2 pounds of fresh spinach, adjusting according to the desired filling consistency.

Removing excess moisture is especially important because it helps prevent a soggy crust.

How do I keep spanakopita from becoming soggy?

I make sure the cooked spinach releases most of its moisture before combining it with the feta and eggs.

I also avoid adding the filling while it is hot, brush the phyllo layers lightly with olive oil, and bake the pie until the pastry becomes thoroughly golden and crisp.

These simple steps help me achieve a flaky crust and a filling that holds together nicely.

Can I make spanakopita ahead of time?

Yes, I often assemble spanakopita in advance when preparing for gatherings or family meals.

I can refrigerate the assembled, unbaked pie for up to 24 hours, keeping it tightly covered so the pastry does not dry out.

When ready to bake, I remove the covering and cook the pie until the pastry is golden and the filling is fully heated.

What can I serve with spanakopita?

I love serving spanakopita with a fresh Greek salad made with tomatoes, cucumbers, red onions, olives, and a simple olive oil dressing.

I also enjoy pairing it with tzatziki sauce, roasted vegetables, lemon wedges, or a light Mediterranean-style soup.

For a larger meal, I sometimes serve it alongside grilled vegetables and a simple chickpea salad.

Why does my phyllo dough tear when assembling spanakopita?

I find that phyllo dough tears most often when it becomes too dry or is handled roughly.

To prevent this, I thaw frozen phyllo according to the package instructions and keep the unused sheets covered with a slightly damp kitchen towel while assembling the pie.

I work gently and avoid pulling the sheets too tightly. Small tears are usually not a problem because the multiple layers of pastry help keep the filling enclosed.

Conclusion

Homemade spanakopita is one of those timeless Mediterranean recipes I never get tired of making. I love the contrast between the crispy, golden phyllo pastry and the rich filling of tender spinach, tangy feta cheese, fresh herbs, and eggs.

Whether I prepare it for a family dinner, a weekend lunch, or a special gathering, this traditional Greek spinach pie always brings comforting flavors to the table. I especially appreciate that it can be prepared ahead of time, stored for later, and enjoyed warm or at room temperature.

With its flaky layers, fragrant filling, and simple ingredients, this spanakopita recipe is a delicious way for me to bring a taste of Greek cuisine into my kitchen.

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