Authentic Greek Spinach Pie Recipes: Spanakopita

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Authentic Greek Spinach Pie Recipes: Spanakopita

Homemade Greek Spinach Pie (Spanakopita) with Phyllo Dough

Spanakopita, the beloved Greek spinach pie, is a culinary masterpiece that fuses wholesome ingredients with the irresistible allure of flaky phyllo dough. This classic dish features a filling composed of chopped frozen spinach, sautéed onions, aromatic garlic, rich feta cheese, and a binding touch of eggs. The combination of these ingredients yields a savory, melt-in-your-mouth experience that showcases the essence of Mediterranean cuisine.
The filling is carefully seasoned, allowing the earthy notes of spinach to harmonize with the salty tang of feta cheese, while the phyllo dough, layered to perfection, bakes into a golden, crispy crust that's both delicate and indulgent.
Whether served as an appetizer, a side dish, or a satisfying main course, Greek Spinach Pie (Spanakopita) embodies the heartwarming flavors of Greece, bringing a taste of the Mediterranean straight to your table. With its delightful balance of textures and flavors, it is a testament to the culinary artistry of this region, sure to please the palates of both novice and experienced food enthusiasts alike.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Greek
Servings 6 servings


  • 14/400 (oz/g) chopped frozen spinach
  • 7/200 (oz/g) yellow onions
  • 3.5/100 (fl oz/ml) olive oil
  • 3 eggs
  • 7/200 (oz/g) feta cheese or another similar brine cheese type
  • 2 garlic cloves or to taste
  • 14/400 (oz/g) frozen pie pastry sheets (phyllo dough)


  • peel the onions and chop them finely.
  • pour 2 tablespoons of olive oil into the pan and wait to heat up.
  • put the onion in the pan and saute it until it becomes glassy, ​​then wait for it to cool for about 10 minutes.
  • in the meantime, break the eggs in a bowl and beat them up by hand until smooth.
  • grate coarsely or crush the feta cheese with your fingers in the bowl.
  • peel the garlic, then grate it or chop it finely and put it in the bowl.
  • put the spinach (thawed previously) in the bowl and mix the ingredients.
  • put the fried onions in the bowl and mix again the ingredients.
  • put half of the pie sheets (thawed previously) one by one in the baking mold, brush them with a little olive oil.
  • put the Greek spinach pie filling in the baking mold into an even layer, and gently press it to remove the air from inside.
  • put the rest of the pie sheets on top, one by one, after brushing them with olive oil.
  • bend the edges of the sheets inwards or cut off the excess dough.
  • make a few small cuts with the knife in the pie top to get out the steam during baking.
  • bake the spinach pie in the preheated oven at 180C/360F until it turns golden on top (about 25-30 minutes.)
  • remove the Greek spinach and feta pie from the oven and wait to cool for at least 15 minutes before serving.



Cooking Tips for the Best Results:

1: Properly Thaw and Drain Frozen Spinach: Thoroughly thaw the frozen spinach and then squeeze out excess moisture. Excess water can make your filling too wet, potentially making the phyllo dough soggy.
2: Sauté Onions for Flavor: Sauté the onions until they become fragrant and translucent. This step enhances the depth of flavor in your filling and ensures the onions are tender when the pie is baked.
3: Mind the Phyllo Dough: Handle phyllo dough with care, as it is delicate. Keep it covered with a damp kitchen towel to prevent it from drying out while you work. Brush each layer with melted butter or olive oil for a crispy, golden crust.
4: Balance Seasoning Carefully: Be mindful of the salt content, especially when using feta cheese, which is naturally salty. Taste the filling before adding salt and adjust accordingly to avoid over-seasoning.
5: Let It Rest Before Serving: Allow your Greek Spinach Pie to rest for a few minutes after baking. This resting period lets the filling set and makes it easier to slice into beautiful portions without falling apart.

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FAQs about the Greek Spinach Pie Recipe (Spanakopita)

Can I use fresh spinach instead of frozen for Spanakopita?

Yes, you can use fresh spinach, but it requires blanching and thorough draining to remove excess moisture. You’ll need a larger quantity of fresh spinach as it wilts significantly during cooking.

Is there a substitute for phyllo dough if I can’t find it?

While phyllo dough is traditional for Spanakopita, you can substitute puff pastry or even homemade dough. Keep in mind that the texture and flavor may vary slightly with the substitution.

Can Spanakopita be prepared in advance and reheated?

Yes, Spanakopita can be made in advance and reheated in the oven to maintain its crispy texture. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through, typically 15-20 minutes.

Can I freeze Spanakopita for later use?

Yes, Spanakopita freezes well. After baking, let it cool, then wrap it tightly in plastic wrap and foil or store it in an airtight container. When ready to enjoy, reheat it in the oven, directly from the freezer, until heated through.

Can Spanakopita be served cold or at room temperature?

Spanakopita is traditionally served warm, but it can also be enjoyed at room temperature or even slightly chilled. The flavor and texture are still delightful when served this way, making it a versatile dish for picnics and gatherings.

➡️ Enjoy cooking spinach pie from scratch! For additional info, read more on here.

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