Make Authentic Greek Spinach Pie (Spanakopita) at Home!

Looking for a tantalizing dish to bring a slice of Greece into your kitchen? Spanakopita, or Greek spinach pie, is a luscious meal made from layers of crispy phyllo dough filled with a savory spinach and feta mixture. It’s perfect as a snack, an appetizer, or even a main course. With this easy recipe, you’ll be enjoying the bold flavors of Greece in just a few simple steps.

Ingredients List

Before getting started, gather all your ingredients for both the filling and the crust. Here’s what you’ll need:

For the Spinach and Feta Filling

16 oz frozen chopped spinach (ensure it’s thawed and well-drained)
2 bunches flat-leaf parsley, finely chopped (stems trimmed)
1 large yellow onion (finely chopped)
2 garlic cloves (minced)
2 tbsp extra virgin olive oil (I like to use a high-quality one like Private Reserve)
4 eggs
10.5 oz feta cheese (opt for quality feta, preferably Greek)
2 tsp dried dill weed
Freshly ground black pepper to taste

For the Phyllo Dough Crust

1 16 oz package of phyllo (or fillo) dough sheets (#4 pastry sheets are perfect for this)
1 cup extra virgin olive oil (you may need a little more)

Required Kitchen Tools

Baking Dish (9.5″ x 13″ works best for this recipe)
Pastry Brush (for applying olive oil to phyllo dough)
Damp Kitchen Towels (to keep phyllo dough from drying out)
Large Mixing Bowl (for the spinach and feta mixture)

Filling Preparation for Spanakopita

Step 1: Prepping the Spinach

Before mixing everything together, it’s crucial to ensure your spinach is properly prepared so that your filling doesn’t turn out soggy. Frozen spinach tends to retain a lot of moisture, so make sure it’s fully thawed and thoroughly drained. To remove any excess liquid, grab the spinach with your hands and squeeze it as hard as you can. A dry spinach base is key to that flaky crust we’re aiming for!

Step 2: Mixing the Filling

Now that the spinach is ready, it’s time to prepare the savory filling:

In a large mixing bowl , add the drained spinach.
Next, toss in the finely chopped flat-leaf parsley, yellow onion, and minced garlic. The aromatics from the garlic and onion will bring a delightful taste and fragrance to your filling.
Drizzle 2 tablespoons of extra virgin olive oil over the mixture. This adds a subtle richness and helps the ingredients meld together beautifully.
Crack the 4 eggs into the mixture. Eggs serve as a binder, bringing all the flavors together while providing a creamy texture.
Crumble in 10.5 ounces of feta cheese. Feta is iconic in Greek recipes, and its tangy, salty flavor perfectly complements the spinach in this dish.
Season the filling with 2 teaspoons of dried dill weed and a few turns of freshly ground black pepper. The dill adds a lovely herby aroma, while the pepper gives the filling a slight kick.

Step 3: Combine Everything

Once all your ingredients are in the bowl, stir well using a spoon or spatula until everything is well-combined and evenly distributed. The mixture should be creamy but not watery.

Assembling the Spanakopita

Step 1: Prepping the Phyllo Dough

Phyllo dough is delicate and can dry out easily, so it’s essential to handle it properly:

Unroll your phyllo dough sheets. Once you’ve opened the package, lay the sheets flat and cover them with two slightly damp kitchen towels to prevent the dough from drying out while you work. Phyllo dough is very thin, so each sheet must be handled gently.

Step 2: Preparing the Baking Dish

The first step in assembling is preparing your 9.5″ x 13″ baking dish .

Brush the bottom and sides of the baking dish generously with extra virgin olive oil using a pastry brush. The olive oil helps the phyllo dough crisp up beautifully in the oven!

Step 3: Layering the Phyllo Dough

To achieve the signature crispy layers of Spanakopita, you’ll need to create several layers of phyllo dough:

Line the baking dish with two sheets of phyllo dough at a time , letting the excess dough hang over the sides of the dish.
Brush the top of each pair of phyllo sheets with olive oil before adding the next layer. Continue this process, repeating with two sheets at a time and brushing with olive oil, until about two-thirds of the phyllo dough sheets are used up. Layering like this gives the Spanakopita its signature crispy, flaky texture.

Step 4: Adding the Spinach and Feta Filling

Once you’ve layered a substantial base of phyllo dough, it’s time to add that flavorful spinach and feta filling:

Evenly spread the spinach-feta mixture across the phyllo-inlined dish, smoothing it out with a spatula to cover the entire surface. You want an even layer so every bite has the perfect filling-to-crust ratio.

Step 5: Topping with More Phyllo

It’s time to finish the assembly by creating the top layer of the Spanakopita:

Continue layering the remaining phyllo sheets , two at a time, brushing each pair generously with olive oil, until all the sheets have been used. Brush the very top layer with one final coat of olive oil for that irresistible golden brown finish.
Sprinkle a few drops of water over the top. This old trick prevents the phyllo from curling too much while baking.

Step 6: Folding the Edges

Don’t forget to use that excess phyllo hanging over the edges of the dish:

Gently fold the flaps of excess phyllo dough inward , toward the center. You can scrunch them up slightly to add texture. Just make sure you brush these edges with olive oil so they crisp up nicely!

Baking the Spanakopita

Step 1: Preheat the Oven

Before placing the Spanakopita into the oven, it should be properly preheated.

Preheat your oven to 325°F (165°C). This slower temperature cooks the phyllo to crispy perfection without burning the top too quickly.

Step 2: Scoring the Spanakopita (Optional Step)

If you want your Spanakopita to be easier to serve when it comes out of the oven, you can score the top:

Score the Spanakopita only about halfway through the layered phyllo using a sharp knife. This means making shallow cuts into the top layers, creating squares or diamond shapes. Cutting it before baking will make slicing the hot pie later much easier.
If you’d rather leave the cutting for after baking, no problem! Just be sure to use a very sharp knife to avoid tearing the delicate phyllo crust.

Step 3: Time to Bake

Now, it’s time to turn that uncooked pie into golden, flaky perfection!

Place the Spanakopita in the preheated oven and bake for about 1 hour , or until the top layers of phyllo dough are beautifully crisp and a deep golden brown.
Check for doneness by gently lifting the sides; the bottom layers should also be lightly golden and crispy.

Step 4: Cool Slightly Before Serving

Once your Spanakopita is done baking:

Remove the tray from the oven and allow it to cool for 10-15 minutes . This resting time helps the filling to set slightly and makes slicing neat and easy.
If you haven’t already scored it before baking, now is the time to use a sharp knife to slice the Spanakopita into portions .

Serving and Enjoying Your Spanakopita

Spanakopita is incredibly versatile and can be served warm or at room temperature, making it ideal for any occasion—from a casual lunch to a gourmet appetizer at a dinner party. Here’s how to make the most of your delicious spinach pie:

Step 1: Serving Tips

Serve warm : For the best taste experience, serve your Spanakopita while it’s still warm and fresh from the oven. The contrast between the crispy, golden phyllo and the savory, creamy filling is simply irresistible.
Pairings : Spanakopita pairs beautifully with a fresh, Mediterranean-style salad (think cucumbers, tomatoes, olives, and a sprinkle of feta). You could also serve it alongside a little tzatziki for a truly Greek feast!
As an Appetizer : If you’re making Spanakopita as an appetizer, consider cutting it into smaller, bite-sized squares or triangles for easy serving. It’s a wonderful finger food that pleases any crowd.
Main Course Option : If Spanakopita is your star dish, you can pair it with a simple protein like grilled chicken, lamb, or a nice piece of baked fish for a complete meal.

Step 2: Storing Leftovers

Spanakopita remains delicious even when stored properly, so don’t worry if you have some leftover!

Refrigeration : Once fully cooled, cover the leftover Spanakopita with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days . Reheat individual pieces in the oven at 350°F until warmed through and crispy again.
Freezing Instructions : If you’d like to freeze your Spanakopita for future enjoyment, you definitely can! Wrap individual portions (or the whole tray, if you haven’t baked it yet) tightly with plastic wrap and foil, then place them in a freezer-safe bag or container. It can freeze for up to 3 months .
- To reheat, simply thaw in the fridge overnight and bake it again at 325°F until warmed through and crispy, about 15-20 minutes.

Conclusion

And there you have it—your homemade Spanakopita, filled with a savory spinach and feta mixture and wrapped in buttery, flaky layers of phyllo dough. It’s the perfect dish for just about any occasion, whether you’re serving it at a Mediterranean-themed dinner or just treating yourself to a flavorful, crispy snack.

This Greek classic is not only filling and delicious but also a recipe you’ll come back to time and time again. By mastering the steps of working with phyllo dough, prepping the perfect filling, and baking it to golden perfection, you’ll have this traditional dish down in no time. So go ahead, invite some friends over, and savor the taste of Greece right from the comfort of your kitchen! Καλή όρεξη! (Kali orexi)—that’s “Enjoy your meal!” in Greek.