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A round white baking dish filled with golden-brown, cut pieces of spanakopita, a Greek dish made with layers of flaky phyllo pastry and a spinach and feta cheese filling. The dish is placed on a wooden surface.
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Greek Spinach Pie Recipe (Spanakopita)

Spanakopita is a traditional Greek spinach pie made with crispy phyllo dough layers, and a delicious spinach, cheese, and herbs filling.
Prep Time1 hour 15 minutes
WORK TIME25 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Greek
Keyword: greek spinach pie, spanakopita
Servings: 8 yields

Ingredients

  • 7-10 Phyllo/fillo sheets room temperature
  • 1/3-1/2 cup Olive oil
  • 2 pounds Spinach
  • 1 Large onion chopped
  • 2-3 Spring onions chopped
  • ¼ bunch Parsley chopped
  • ¼ bunch Dill chopped
  • 12 oz Feta cheese
  • 12 oz Ricotta cheese
  • Salt to taste
  • Pepper to taste
  • ¼ teaspoon Nutmeg
  • 1 teaspoon Dried oregano
  • Lemon zest from one lemon
US Customary - Metric

Instructions

  • Preheat oven to 350F (180C).

Make the filling

  • In a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.

Assembly

  • Brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
  • Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil. Using a very sharp knife cut the pie into rectangles or any other shape. Bake for 40-45 minutes or until golden brown. Allow to cool for 15 minutes before serving.

Video

Notes

  • Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the shaping, cooking, and layering of the pie to help you achieve the best results.
  • Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.
  • How to make Spanakopita ahead? You can prepare spanakopita a day ahead, following the directions for the assembly and keep in the fridge until the moment you ready to bake.
  • How to store spanakopita after baking? After the spanakopita is already baked, you can store it in the fridge, covered for up to 4-5 days.
  • Can we use frozen spinach? Yes, you can use frozen spinach for this recipe. Make sure your spinach is very well drained, and squeeze out any excess liquid by hand.
  • TIPS:
    • Handle the phyllo layers with care as they're very fragile and will break easily. Even if they break, you can still patch them together and use them.
    • You can either brush the layers of pastry with olive oil or melted butter. Though butter is more common, olive oil is much easier to spread without breaking the pastry.
    • Drain well the excess water from the spinach and from the cheese to avoid a runny filling. If your filling is still too runny, you can also add an egg and a bit of cornstarch to the mixture to make it more dense.
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