Name: Traditional Greek Spanakopita (Spinach and Feta Pie)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 500 g fresh spinach (or 300 g frozen spinach, well-drained); 2 tablespoons olive oil; 1 small onion or 4 scallions, finely chopped; 200 g feta cheese, crumbled; 2 large eggs, beaten; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; Salt to taste; Black pepper to taste; 250 g phyllo dough, thawed if frozen; 100 g melted butter or olive oil for brushing

Traditional Greek spanakopita is one of those savory bakes I always come back to when I want something comforting, crisp, and deeply flavorful. I layer delicate phyllo pastry around a rich filling of spinach, feta, fresh herbs, and eggs, then bake it until golden and flaky. The result is a classic Greek pie that feels rustic, satisfying, and full of Mediterranean character.

Ingredients

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

500 g fresh spinach (or 300 g frozen spinach, well-drained)

2 tablespoons olive oil

1 small onion or 4 scallions, finely chopped

200 g feta cheese, crumbled

2 large eggs, beaten

2 tablespoons fresh dill, chopped

Salt to taste

2 tablespoons fresh parsley, chopped

Black pepper to taste

250 g phyllo dough, thawed if frozen

100 g melted butter or olive oil for brushing

Directions

I start by preparing the spinach. If I am using fresh spinach, I blanch it in boiling water for about 1 minute, then drain it and squeeze out all the extra liquid before chopping it finely. If I use frozen spinach, I thaw it completely, drain it very well, and chop it before mixing it into the filling.

Next, I heat the olive oil in a skillet over medium heat and sauté the onion or scallions for about 5 minutes, just until soft and fragrant. I let them cool slightly before adding them to the rest of the filling ingredients.

In a large bowl, I combine the chopped spinach, crumbled feta, sautéed onion, beaten eggs, dill, parsley, and black pepper. I mix everything thoroughly, then taste the filling before adding any salt because feta already brings plenty of saltiness.

I preheat the oven to 180°C (350°F) and lightly grease a 9×13-inch baking dish. While working, I keep the phyllo dough covered with a damp towel so it does not dry out.

To build the pie, I lay 6 to 8 sheets of phyllo dough into the baking dish, brushing each one lightly with melted butter or olive oil before adding the next. I let the edges hang slightly over the sides so I can fold them over later.

I spread the spinach and feta mixture evenly over the prepared phyllo base. Then I place another 6 to 8 sheets of phyllo on top, again brushing each layer with butter or oil. I fold the overhanging edges inward to seal the pie.

Before baking, I use a sharp knife to gently score the top layers into squares or diamond shapes without cutting all the way through. I bake the spanakopita for 45 to 50 minutes, until the top is deeply golden and crisp.

Once it comes out of the oven, I let it cool for 10 to 15 minutes. Then I cut through the scored lines and serve it warm or at room temperature.

Servings and timing

I get 8 servings from this recipe, which makes it a great option when I want something hearty enough for a family meal or easy to portion for guests.

I need about 30 minutes for prep, 50 minutes for cooking, and 80 minutes total from start to finish. Each serving contains about 320 calories.

Variations

I sometimes change this recipe depending on what I have in the kitchen. A handful of chopped scallions gives the filling a slightly fresher flavor than onion, while a mix of both can make it even more aromatic. I also like adding a little mint for a brighter herbal note.

When I want a richer filling, I mix in a little ricotta with the feta. If I want more texture, I add a few sautéed leeks. For a more rustic version, I bake the filling in a smaller dish so the layers feel thicker and heartier.

Storage/Reheating

I store leftover spanakopita in an airtight container in the refrigerator for up to 4 days. To keep the phyllo from getting too soft, I let the pie cool completely before covering it.

For reheating, I prefer using the oven at 175°C (350°F) for about 10 to 15 minutes, because it helps bring back the crisp texture. When I am in a hurry, I use the microwave, but the pastry stays much softer that way. I can also freeze baked slices for longer storage, then reheat them straight from frozen in the oven until hot all the way through.

FAQs

Can I use frozen spinach instead of fresh spinach?

Yes, I can use frozen spinach very successfully in this recipe. I just make sure it is fully thawed and very well drained so the filling does not become watery.

Why does spanakopita need to be scored before baking?

I score the top layers before baking because it makes the pie easier to cut neatly after it comes out of the oven. It also helps guide the shape of the slices without crushing the flaky pastry.

Can I make spanakopita ahead of time?

Yes, I can assemble the pie ahead of time and keep it covered in the refrigerator before baking. I find this especially useful when I want to prepare dinner earlier in the day.

What can I serve with spanakopita?

I like serving it with a simple Greek salad, a bowl of soup, or some olives and yogurt on the side. It also works nicely as part of a larger Mediterranean-style meal.

How do I keep phyllo dough from drying out?

I keep the phyllo covered with a slightly damp towel while I work. That simple step helps the sheets stay flexible and much easier to layer.

Conclusion

I love how traditional Greek spanakopita turns a few humble ingredients into a beautifully crisp and satisfying dish. The flaky phyllo, savory spinach, creamy feta, and fresh herbs all come together in a way that feels timeless and comforting. Whether I serve it for lunch, dinner, or as part of a gathering, this recipe always brings classic flavor and a homemade touch to the table.

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