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Greek Spanakopita (Spinach Pie)

Embark on a culinary journey to Greece with the exquisite flavors of Spanakopita, a traditional Greek spinach pie. Layers of flaky phyllo pastry embrace a filling of sautéed spinach, feta cheese, and aromatic herbs, creating a savory and satisfying dish. Dive into the richness of Greek cuisine with every golden, crispy bite.
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The Story

Spanakopita, or spinach pie, is a beloved dish that showcases the vibrant and wholesome ingredients of Greek cooking. The combination of fresh spinach, crumbled feta, onions, and herbs encased in delicate phyllo dough results in a masterpiece of textures and flavors. Whether enjoyed as a main course or a savory snack, Spanakopita captures the essence of Mediterranean comfort food.


1 pound fresh spinach, washed and chopped
1/2 cup olive oil
1 large onion, finely chopped
3 green onions, finely chopped
2 cloves garlic, minced
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 cup feta cheese, crumbled
4 large eggs, lightly beaten
Salt and pepper to taste
1/2 cup unsalted butter, melted
1 package (16 ounces) phyllo dough, thawed if frozen
8 Servings

Prep Time:

0 Hrs 30 Mins

Cook Time:

01 Hrs 0 Mins

Total TIme:

0 Hrs 0 Mins



Preheat your oven to 350°F (175°C).


In a large skillet, heat olive oil over medium heat. Sauté chopped onions and garlic until softened.


Add chopped spinach to the skillet and cook until wilted. Allow the mixture to cool and then drain excess liquid.


In a large bowl, combine the sautéed spinach and onion mixture with chopped green onions, dill, parsley, crumbled feta, beaten eggs, salt, and pepper. Mix well.


Brush a baking dish with melted butter. Layer several sheets of phyllo dough in the dish, brushing each sheet with melted butter.


Spread the spinach and feta mixture evenly over the phyllo layers.


Continue layering phyllo sheets on top of the spinach mixture, brushing each sheet with melted butter.


Tuck any excess phyllo around the edges to create a neat border.


Score the top layers of phyllo into squares or diamonds using a sharp knife.


Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crispy.


Allow the Spanakopita to cool slightly before slicing along the scored lines.


Serve warm and savor the authentic taste of Greek Spanakopita.

Tips for this recipe

For a crispy crust, make sure to brush each layer of phyllo with melted butter. Cover the pie with a damp kitchen towel between assembling and baking to prevent the phyllo from drying out.

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