Greek Spinach Pie, known as spanakopita, is a classic Mediterranean comfort food that’s as soul-soothing as it is satisfying. With its buttery, golden phyllo layers wrapped around a savory filling of spinach, feta, and herbs, this dish delivers bold flavor and flaky texture in every bite. Whether you’re looking to relive a memory from your grandmother’s kitchen or craving a flavorful vegetarian dish, this spanakopita recipe hits all the right notes.
In our house, it’s the go-to recipe for both family gatherings and cozy weeknight dinners. There’s something deeply comforting about pulling a bubbling pan of this golden pie from the oven and slicing it into steamy squares. If you’ve never made Greek Spinach Pie at home before, don’t worry—I’ll guide you through every flaky, cheesy layer.
Ready to dive into this delicious tradition? Be sure to follow me on Pinterest for more Mediterranean-inspired meals you can count on for comfort and flavor.
A Family Classic, Straight from the Heart
When I think of spanakopita, I think of Sunday mornings at my yiayia’s house—her apron dusted with flour, the kitchen smelling of olive oil and fresh dill. Her Greek Spinach Pie recipe was simple, but bursting with bold flavors. The moment I opened the oven as a kid and saw those crinkly golden layers puffing up like pastry clouds, I knew something special was happening.
The keyword here is tradition. This Greek Spinach Pie isn’t just a dish—it’s a symbol of togetherness, warmth, and patience. Over the years, I’ve adapted the recipe to suit busy weeknights without sacrificing that rustic charm. It still features flaky phyllo dough, creamy feta cheese, and plenty of fresh spinach, all tied together with fresh herbs and a hint of garlic. It’s a vegetarian recipe that satisfies even the most carnivorous appetites.
You might even say it’s a form of edible nostalgia—each bite brings me back to those quiet, love-filled moments at her kitchen table.
Why This Recipe Works Every Time
Greek Spinach Pie is surprisingly forgiving, making it ideal for beginner cooks and seasoned bakers alike. The balance between the crispy exterior and soft, cheesy filling makes it texturally exciting, while the flavor combo of garlic, parsley, feta, and ricotta keeps every bite savory and rich.
I’ve tried many variations, but this version—paired with this spinach-artichoke chicken casserole over at Recipes by Sylvia—is always a hit. The ricotta adds an extra creamy layer, while the sautéed onion and garlic make the spinach filling deeply aromatic.
Another bonus? You can assemble this dish ahead of time and simply pop it in the oven when ready to serve. For another savory option packed with Mediterranean flavor, you’ll love these spinach-feta stuffed chicken breasts—a perfect companion dish.
Ingredients & Preparation
A Closer Look at the Essentials
The beauty of this recipe lies in its balance. You’ve got earthy greens, creamy cheeses, and paper-thin layers of buttery phyllo dough. Below is a breakdown of what you’ll need:
Ingredient Table:
| Ingredient | Amount |
|---|---|
| Olive oil | 3 tbsp + ¼ cup (for brushing) |
| Onion (yellow) | 1 large, chopped |
| Green onions | 1 bunch, chopped |
| Garlic | 2 cloves, minced |
| Fresh spinach | 2 lbs, rinsed & chopped |
| Fresh parsley | ½ cup, chopped |
| Feta cheese | 1 cup, crumbled |
| Ricotta cheese | ½ cup |
| Large eggs | 2, lightly beaten |
| Phyllo dough sheets | 8 |
Tip: If you prefer a lighter taste, try using cottage cheese instead of ricotta. For more flavor, a pinch of nutmeg or a squeeze of lemon can brighten the filling.
Kitchen Tools & Smart Swaps
Make sure you have a 9-inch square baking pan, a pastry brush, a large skillet, and mixing bowls ready. Phyllo dough can be delicate, so work quickly and keep unused sheets covered with a damp towel to prevent drying.
Want to cut prep time? Pre-washed baby spinach is a great shortcut. Just remember, sautéing is essential to remove excess water.
I love pairing this prep with multitasking dishes like these creamy lemon artichoke chicken thighs or keeping it simple with a super simple Caprese salad for a light meal.
Cooking Instructions & Tips
Step-by-Step: How to Make Greek Spinach Pie
Making spanakopita is simpler than it looks—promise. Here’s how to do it without fuss:
Step 1 – Prep the oven and dish
Preheat your oven to 350°F (175°C). Lightly oil a 9-inch square baking pan and set it aside.
Step 2 – Sauté aromatics
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add your chopped yellow onion, green onions, and minced garlic. Sauté for about 5 minutes until soft and slightly golden.
Step 3 – Wilt the spinach
Stir in the chopped spinach and parsley. You might need to add the spinach in batches—it will cook down. Sauté until wilted and all liquid evaporates, about 5 minutes. Remove from heat and let cool.
Step 4 – Mix the filling
In a large bowl, combine feta cheese, ricotta cheese, and lightly beaten eggs. Stir in the cooled spinach mixture until evenly incorporated.
Step 5 – Layer the phyllo
Place one sheet of phyllo in the pan and brush with olive oil. Repeat with three more sheets, brushing each one. Allow the sheets to overhang slightly.
Step 6 – Fill and fold
Spread the spinach-cheese filling evenly. Fold the overhanging dough on top and brush with oil.
Step 7 – Top with phyllo
Add the remaining four phyllo sheets on top, brushing each with oil. Tuck in the edges to seal everything snugly.
Step 8 – Bake until golden
Bake in the preheated oven for 30–40 minutes or until golden brown and crisp. Cool slightly, then cut into squares and serve hot.
Bonus Cooking Tips
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Don’t skip cooling the filling before adding it to the eggs—you don’t want scrambled eggs.
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Keep phyllo dough covered with a damp towel while working to prevent tearing.
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Use a sharp serrated knife for cutting without breaking the top layers.
If you loved this, you’ll enjoy this creamy garlic chicken with spinach for more flavor-packed comfort. And if you’re craving greens, these spinach and artichoke bagel melts are perfect for lunch.
Serving, Storing & Pairing
What to Serve with Greek Spinach Pie
Spanakopita is wonderfully versatile. Serve it as a main dish with a side salad or cut into smaller squares for an appetizer. I often pair it with:
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A bowl of Mediterranean Chickpea Salad for a light, plant-forward combo
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Tzatziki Chicken Veggie Naan Pizza for a hearty, flavorful side-by-side meal
You can also add a dollop of tzatziki or a few kalamata olives on the side. For drinks, a crisp white wine like Assyrtiko or a sparkling lemonade rounds it out beautifully.
How to Store and Reheat Spanakopita
This pie stores like a dream:
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Refrigerate: Wrap leftovers tightly and refrigerate for up to 4 days.
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Freeze: Spanakopita freezes well for up to 2 months. Wrap in foil and store in a freezer-safe bag.
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Reheat: Bake at 350°F for 10–15 minutes to re-crisp, or microwave in 30-second bursts (but the crust may soften).
Want something equally freezer-friendly? These baked zucchini and cheese bites reheat perfectly and pair with any Greek dish. Or serve alongside crispy Parmesan artichoke hearts for a crunchy bite.
FAQ (Frequently Asked Questions)
1. Can I use frozen spinach?
Yes! Thaw and squeeze it dry to avoid excess moisture in the filling.
2. Can I make spanakopita ahead of time?
Definitely. Assemble it and refrigerate overnight. Bake just before serving.
3. What’s the best substitute for phyllo dough?
There’s no perfect replacement, but very thin pie crust or puff pastry can work in a pinch—though the texture will be different.
4. Can I add meat?
Sure! A bit of cooked, crumbled sausage or ground lamb blends well with the filling for a protein-packed version.
5. Is spanakopita served hot or cold?
It’s traditionally served warm but also tastes great at room temperature.
Conclusion
Greek Spinach Pie is more than a meal—it’s a memory, a tradition, and a celebration of honest, wholesome ingredients. Whether you’re cooking for family or looking to impress at a potluck, this dish brings that flaky, cheesy magic to the table every time.
If you’re a fan of warm, golden casseroles, you’ll love this spinach-artichoke stuffed spaghetti squash. And for a quick weeknight pairing, check out these Mediterranean chicken and orzo bowls.
Have you made this spanakopita? Share your rating, comment below, and pin it to your board over at Pinterest.com/recipesbysylvia! Let’s keep sharing delicious, feel-good food.
Print
Greek Spinach Pie (Spanakopita)
- Total Time: 70
- Yield: 6 servings
- Diet: Vegetarian
Description
Greek Spinach Pie, or spanakopita, is a traditional Mediterranean dish with golden phyllo layers wrapped around a savory filling of spinach, feta, herbs, and creamy ricotta. It’s crispy, cheesy, and bursting with fresh, comforting flavor.
Ingredients
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs, lightly beaten
• 8 sheets phyllo dough
• 1/4 cup olive oil (for brushing)
Instructions
1. Preheat oven to 350°F (175°C) and lightly oil a 9-inch square baking pan.
2. Heat 3 tablespoons olive oil in a skillet over medium heat. Sauté yellow onion, green onions, and garlic until soft and slightly browned.
3. Add chopped spinach and parsley. Cook until spinach is wilted and any liquid evaporates. Remove from heat and cool.
4. In a large bowl, mix crumbled feta, ricotta, and beaten eggs. Stir in cooled spinach mixture.
5. Layer 4 phyllo sheets in the pan, brushing each with olive oil. Let edges overhang slightly.
6. Spread spinach-cheese mixture evenly. Fold overhanging dough over the top and brush with oil.
7. Layer remaining 4 phyllo sheets, brushing each with oil. Tuck edges into the pan.
8. Bake for 30–40 minutes until golden and crisp. Let cool slightly before cutting into squares.
Notes
– Phyllo dough dries quickly—keep unused sheets covered with a damp towel.
– Make ahead and refrigerate unbaked spanakopita overnight.
– Thawed frozen spinach works too—squeeze dry before adding.
– Serve warm or at room temperature with tzatziki or lemon wedges.
– Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.
- Prep Time: 30
- Cook Time: 40
- Method: Baked
- Cuisine: Greek