This Traditional Spanakopita (Greek Spinach Pie) features a savory spinach, fresh herb and feta cheese filling that gets baked in a buttery phyllo crust.
I’m sharing our easy-to-follow family recipe that requires only a few ingredients and always pleases the crowd.
We like to serve spanakopita as a vegetable side dish with grilled meat or create individual phyllo triangles for a delicious handheld appetizer served with Tzatziki. Step-by-step instructions for both methods are included below.
Looking for more traditional Greek recipes? Try my Authentic Pastitsio or Tyrosalata (Whipped Feta).
Spanakopita, pronounced Spah-nah-KO-pee-tah, is a very popular vegetarian Greek dish.
Traditional Spanakopita is made with fresh spinach, green onion, herbs, feta cheese, and phyllo dough.
It’s commonly made in a large baking dish and cut into squares or shaped into individual triangles.
Fresh spinach – select baby spinach if available but regular spinach will do, just make sure to chop up in small pieces.
Green onions – also called scallions or spring onions.
Fresh parsley – roughly chopped is fine.
Fresh dill – can be left out for those who don’t like dill flavor.
Feta cheese – buy as a chunk in brine and crumble when adding to the bowl. Select a high-quality sheep’s milk feta.
Eggs – beat in a separate bowl before adding to the filling mixture.
Pepper – the dish gets enough salt from the feta so adding a bit of black pepper helps balance that out.
Butter – melted butter is used to coat the phyllo resulting in buttery layers and a golden crust.
Olive oil – we like to use a 50/50 mixture of melted butter and olive oil.
Phyllo dough – frozen phyllo dough can be found in the freezer section by the puff pastry.
Step 1 – Preheat oven to 350 F. Thaw phyllo dough according to package instructions, likely in the fridge overnight or at room temp for 3 hours.
Step 2 – Roughly chop spinach and place in a large bowl. Add 1 tbsp salt and rub together using your hands. Set aside.
Note: this method draws the water out of the spinach and wilts the fresh spinach down without having to cook it. Make sure to squeeze out as much water as possible.
Step 3 – Slice green onions, chop fresh parsley, fresh dill, and set aside. In a separate small bowl, lightly beat two eggs.
Step 4 – Using your hands, squeeze the water out of the spinach and carefully transfer to a separate large mixing bowl.
Step 5 – Add 1/4 cup olive oil to the bowl with the drained spinach. Add the sliced green onions, chopped parsley, chopped dill, crumbled feta, beaten eggs, and black pepper. Combine all ingredients using your hands.
Step 6 – In a microwave safe bowl, melt butter for 30 seconds and mix in olive oil. Brush the bottom of your baking dish with the butter/oil mixture.
Tip: Keep the thawed phyllo sheets completely covered with a damp kitchen towel and work with one sheet at a time.
Step 7 – Carefully remove one sheet of thawed phyllo dough and place on the bottom of the baking dish. Brush with the butter/oil mixture.
Repeat with 5 more sheets of phyllo, arranging so the dish is covered and pastry overlaps the edges.
Tip: Be generous with the olive oil/butter mixture, making sure each phyllo sheet gets completely coated.
Step 8 – Spread the spinach and feta filling into the baking dish in an even layer. Fold the overhanging phyllo dough back over the filling, brush with butter/oil mixture.
Step 9 – Layer 2 flat sheets of phyllo dough on top, brushing each with the butter/oil mixture.
Option: with 6 more sheets, keep a flat top by laying each sheet down in flat layers and sealing in the sides OR make a fluffy top by lightly crinkling the phyllo sheets before placing on top.
Note: it’s normal for phyllo to tear in some places. If you choose a flat top just make sure to save the better (less ripped) phyllo sheets for the top.
Step 10 – Cut the spanakopita into even squares prior to baking, this will make cutting and serving it easier.
Step 11 – Place baking dish in the 350 F oven for 45 minutes. Slice into even pieces again and serve warm.
Spanakopita triangles are small handheld pies that are great for parties but require a little more time and effort for assembly.
How to make spanakopita triangles:
Traditional spanakopita is a complete meal that can be enjoyed all on its own. But my family usually serves it as a side dish along with grilled meat.
Here are some of the many ways to enjoy spinach pie:
How to store spanakopita – store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven (350 F) until warmed through.
Make ahead – assemble your spanakopita but do not bake, wrap it in plastic wrap and place in the fridge overnight. Remove it and bake it according to recipe instructions when you’re ready.
Tip: If you want to make it more than one day in advance then it is best to follow the freezing instructions below.
Freezing uncooked spanakopita – assemble the spinach pie as normal but don’t bake it. Wrap it in plastic wrap and freeze for up to 2 months. Remove from the freezer, remove plastic wrap, and bake at 350 F. No need to thaw.
Freezing cooked spanakopita – bake it, let it cool completely, and wrap pieces individually to freeze. Remove a piece from the freezer and heat in a 350 F oven for about 20 minutes whenever, no need to thaw.
Spanakopita has a spinach and feta mixture and Tiropita has a feta cheese béchamel mixture.
Yes, either prior to baking as a whole pie or once cooked and wrapped in individual pieces to freeze. Lasts up to 2 months in the freezer, reheat in a 350 F oven. No need to thaw.
Did you make this? Please RATE THE RECIPE below!
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