Spanakopita Recipe: How to Make a Traditional Greek Spinach Pie!
Spanakopita is one of Greece’s most iconic dishes. This delicious Greek pie is filled with a savory blend of spinach, feta cheese, and aromatic herbs, all wrapped in crispy layers of buttery phyllo dough.
Join the My Cretan Recipe Facebook group.
Spanakopita works perfectly at breakfast, and it can also be served as a snack, appetizer, or main dish. This pie is a favorite for its flavor and satisfying texture.
It’s also a versatile dish, often enjoyed warm or cold, making it perfect for any occasion.
Here’s a step-by-step guide to making a traditional Spanakopita!
Ingredients for Spanakopita
For the spanakopita filling
You will need fresh spinach, which you will wash and chop. You can also use frozen spinach (thawed and well-drained), red onion, garlic, olive oil, fresh dill and parsley, salt, black pepper, and nutmeg.
You will also need crumbled feta cheese (or a mix of ricotta or myzithra and feta), and two large eggs.
For the phyllo dough
You will also need a package of phyllo dough (about 16-20 sheets), thawed, and half a cup of unsalted butter, melted (or olive oil for a lighter version)
Instructions: How to make Spanakopita
Prepare the filling
- In a large skillet or pan, heat 3 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped fresh spinach in batches, stirring to wilt it down.
- If using fresh spinach, it will reduce significantly in size, so you may need to add it in stages. Continue cooking until the spinach is fully wilted and any excess moisture has evaporated.
- Season the spinach mixture with salt, pepper, and nutmeg (if using).
- Stir in the fresh dill and parsley for extra flavor.
- Remove the pan from the heat and let the filling cool slightly.
- Once the spinach mixture has cooled, add the crumbled feta cheese and the beaten eggs.
- Mix everything until well combined.
Assemble the Spanakopita
- Preheat your oven to 190°C (~375°F).
- Brush the bottom of a baking dish (9×13-inch or similar) with melted butter or olive oil.
- Lay the first sheet of phyllo dough into the dish, making sure the edges hang over the sides.
- Brush the sheet lightly with more melted butter or oil.
- Continue layering phyllo sheets, brushing each sheet with butter, until you’ve used about 8 sheets. The dough should overlap, creating a sturdy base for the filling.
- Spread the spinach and feta filling evenly over the phyllo dough, making sure it’s well-distributed.
- Once the filling is in place, continue layering the remaining phyllo sheets on top of the filling.
- Again, brush each sheet with melted butter or oil as you go.
- You’ll want to use about 8 more sheets for the top.
- Fold in the overhanging edges of the phyllo dough to seal the pie.
- If necessary, trim any excess dough.
Bake the Spanakopita
- Before baking, lightly score the top layer of phyllo dough with a sharp knife in a crisscross or diamond pattern.
- This will help the pie bake evenly and make it easier to cut once cooked.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
- Keep an eye on it during the last few minutes to ensure the phyllo doesn’t burn.
- Once baked, remove the Spanakopita from the oven and let it cool for 10-15 minutes before slicing. This allows the filling to set and makes it easier to cut clean slices.
Serve and Enjoy: Spanakopita can be served warm or at room temperature. It can be a savory snack or appetizer, but it can also be a main dish when paired with a side soup in winter or a side salad and some yogurt in summer.
You can also garnish with a sprinkle of fresh herbs or a squeeze of lemon juice for an extra burst of flavor.
Serving suggestions
Spanakopita pairs beautifully with a light Greek salad, made with tomatoes, cucumbers, red onions, olives, and feta cheese. A side of tzatziki (Greek yogurt with cucumber, garlic, and herbs) also complements the dish perfectly.
If you’re serving Spanakopita as part of a Mediterranean feast, it can be part of a larger spread, alongside dishes like hummus, grilled vegetables, and olives.
Tips and variations:
- Frozen spinach
If using frozen spinach, make sure to thaw and drain it thoroughly to remove any excess moisture. This ensures your filling isn’t too watery.
- Cheese variations
While feta is the traditional choice for Spanakopita, you can experiment with other cheeses like ricotta, cottage cheese, or even goat cheese, as we do in Crete, for different textures and flavors.
- Vegan spanakopita
For a vegan version, replace the eggs with a plant-based binder, such as tofu or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Use a dairy-free feta or omit the cheese entirely and replace it with nutritional yeast for a cheesy flavor.
- Make ahead
Spanakopita can be assembled in advance and stored in the refrigerator for up to 24 hours before baking.
Alternatively, you can freeze the unbaked pie for later use. Just be sure to cover it tightly with plastic wrap or foil before freezing, and bake directly from the freezer, adding a few extra minutes to the baking time.
Always made with fresh ingredients, Spanakopita is a delicious representation of Greek cuisine. It’s a versatile dish perfect for a family dinner, a holiday celebration, or a casual gathering.
The phyllo layers, the feta, and the herbs come together to create a perfect balance of texture and taste. Make your spanakopita today, bring the flavors of Greece into your kitchen, and share a piece of Greek culinary tradition!
Spanakopita
Ingredients
For the filling
- 900 grams (2 lbs) fresh spinach, washed & chopped (or frozen, thawed & well-drained)
- 1 large red onion finely chopped
- Olive oil extra virgin
- 2 garlic cloves minced
- ¼ cup fresh dill chopped (or 2 tbsp dried dill)
- ¼ cup fresh parsley chopped
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp nutmeg (optional)
- 450 grams (1 lb) feta cheese crumbles (You can mix it with myzithra or ricotta for a cremier filling)
- 2 large eggs
For the phylo
- 1 package phyllo dough (16–20 sheets, thawed)
- ½ cup melted butter or olive oil
Instructions
Make the filling
- Heat olive oil in a skillet, sauté the onion for 5–7 minutes until it's soft. Add the garlic and cook for one or two more minutes.
- Stir in the spinach (in batches if fresh) until it's wilted and any liquid evaporates.
- Season with salt, pepper, and nutmeg. Stir in the chopped dill and parsley. Remove from the heat, and cool slightly.
- Add the feta (use myzithra for a Cretan-style spanakopita) and the beaten eggs. Mix well.
Assemble the pie
- Preheat the oven to 190°C (~375°F).
- Brush a baking dish with butter/olive oil.
- Layer 8 sheets of phylo, brushing each with butter/oil.
- Spread the spinach-cheese filling evenly on top.
- Cover with the remaining 8 sheets of phylo, brushing each.
- Fold in the overhanging edges, trimming any excess.
Bake
- Score the top phyllo with a sharp knife into squares or diamo
- Bake for 45–50 minutes.
- Cool for 10–15 minutes before cutting to help the filling set.
Nutrition
Pin for Later!
Spanakopita Recipe: How to Make A Traditional Greek Pie
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
