Name: Spanakopita (Greek Spinach Pie) Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 11 ounces phyllo dough (16 sheets, fresh preferred, frozen thawed overnight); 2 pounds fresh spinach (or frozen as substitute); 2 tablespoons extra virgin olive oil; 3 green onions, finely chopped; 1 leek, finely chopped; ½ cup fresh parsley, finely chopped; ¼ cup fresh dill, finely chopped; ¼ cup fresh mint, finely chopped; 1 pound feta cheese, crumbled; 2 large eggs, beaten; ½ teaspoon salt; ⅛ teaspoon black pepper

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If you’ve ever dreamed of tasting a dish that bursts with fresh herbs, creamy cheese, and the crisp, flaky crunch of golden phyllo, then you absolutely must try this Spanakopita (Greek Spinach Pie) Recipe. It’s a beautiful celebration of simple ingredients combined in a way that feels both comforting and vibrant. Whether you’re serving it as a main, a snack, or a party appetizer, this Greek classic delivers layers of flavor, texture, and tradition in every bite. The interplay between tender spinach, aromatic herbs, salty feta, and indulgent phyllo is simply irresistible and sure to become one of your absolute favorites.

Ingredients You’ll Need

The image shows two white pots with handles, both placed on a white marbled surface. The pot on the left contains a single layer of cooked leeks, chopped into thin light green and white strips, with a soft texture and slight shine. The pot on the right contains a single even layer of cooked chopped spinach mixed with small pieces of cooked onion, creating a dark green and pale yellow layer with a moist, slightly chunky texture. Both pots have a clean rim and the food fills the bottom surface evenly. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward making this Spanakopita (Greek Spinach Pie) Recipe unforgettable. Each item on the list plays a vital role, from the fresh herbs that add brightness to the creamy feta that balances salt and richness, while the phyllo dough brings that signature crispness and flaky texture that makes every bite a delight.

Phyllo dough (11 ounces, 16 sheets): Using fresh phyllo is easiest, but frozen works if thawed properly in the fridge overnight for perfect layering.
Fresh spinach (2 pounds): The main green star that gives this dish its vibrant color and tender heartiness; frozen spinach can be used, just ensure it’s well drained.
Olive oil (2 tablespoons, extra virgin): Adds luscious richness while sautéing and brushing between phyllo layers for that perfect golden finish.
Green onions (3): Provide a mild, sweet onion flavor that’s subtle but essential in the filling mix.
Leek (1): Adds a gentle, aromatic depth to complement the other greens beautifully.
Fresh parsley (½ cup): Brings a fresh, herby brightness that lifts the entire filling.
Fresh dill (¼ cup): A classic Greek herb that contributes a slightly tangy and floral note.
Fresh mint (¼ cup): Introduces a cool, fragrant twist that surprises and delights the palate.
Feta cheese (1 pound): The salty, crumbly cheese that makes the filling creamy, rich, and unmistakably Greek.
Eggs (2 large): Bind everything together and help set the spinach filling inside the crisp phyllo shell.
Salt (½ teaspoon): Enhances all the flavors without overpowering the herbs or cheese.
Black pepper (⅛ teaspoon): Adds a hint of warmth and depth, balancing the bright herbs and feta.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Spanakopita (Greek Spinach Pie) Recipe

Step 1: Cook the Greens

Start by heating olive oil in a large skillet, then add finely chopped leek and green onions. Sauté these for about five minutes until they’re soft and fragrant, which will build a subtle savory base for your filling. Next, toss in the fresh spinach, seasoning with salt and black pepper. Cook until most of the moisture has evaporated; this step is crucial so your pie won’t be soggy and the flavors become wonderfully concentrated.

Step 2: Prepare the Filling

Once the greens have cooked, transfer them to a bowl and give them a good 10 minutes to cool down. This cooldown helps the eggs hold the filling together later on. To the cooled spinach mixture, add crumbled feta cheese, beaten eggs, and your fresh parsley, dill, and mint—all finely chopped. Mix thoroughly so each forkful will be bursting with every one of those fresh and tangy flavors waiting inside your Spanakopita (Greek Spinach Pie) Recipe.

Step 3: Assemble the Pie

Lightly oil your baking pan, then begin layering your phyllo dough. Use 8 sheets as your base, brushing each one generously with olive oil. The slight crinkling of the dough layers allows hot air to circulate, which will bake the bottom to crisp perfection. Spread the spinach filling evenly over the phyllo base. This is where the magic comes to life – the luscious spinach-herb mix layered between tender, yet crispy golden dough!

Step 4: Add Top Layers and Prepare for Baking

Cover the filling with 8 more layers of phyllo dough, applying olive oil between each layer as before. Be sure to tuck any overhanging edges of dough neatly inside the pan, creating a beautiful rim around your pie. Brush the entire top surface, including the rim, with olive oil to achieve that stunning golden color once baked. Before placing it in the oven, score the top layers into bite-sized squares—this will make serving much easier later while keeping the bottom layers intact.

Step 5: Bake and Enjoy

Pop your pie into a preheated oven at 340°F (170°C) and bake for around 1 hour. Be patient; the wait will reward you with a Spanakopita (Greek Spinach Pie) Recipe that’s perfectly crisp on the outside, golden brown, and bubbling with that creamy, herb-loaded filling inside. Once out, let it cool for at least 10 minutes before cutting along the scored lines. This short rest helps everything set perfectly so your slices hold together beautifully.

How to Serve Spanakopita (Greek Spinach Pie) Recipe

Two side-by-side images show a clear glass bowl sitting on a white marbled surface. The left image has a bowl with three main layers: dark green leafy spinach at the bottom, creamy white pieces of cheese scattered on top mainly to the left, and finely chopped bright green herbs covering the right side. The right image shows the same bowl with all those ingredients mixed into a blended, creamy green mixture with small bits of white cheese visible throughout. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or a few sprigs of dill on top adds a fresh pop of color and enhances the herbaceous notes already inside this Spanakopita (Greek Spinach Pie) Recipe. A light drizzle of good quality olive oil just before serving also adds a glossy finish and extra richness.

Side Dishes

This pie pairs wonderfully with simple Greek sides like a crisp cucumber and tomato salad tossed in lemon vinaigrette or a classic tzatziki dip for cooling contrast. For a heartier meal, serve alongside roasted lemon potatoes or grilled chicken to keep the Mediterranean theme going strong.

Creative Ways to Present

Want to wow guests? Cut the Spanakopita into small triangles or squares and serve as finger food on a beautiful platter garnished with fresh herbs and lemon wedges for squeezing. Alternatively, turn leftovers into handheld pies or serve warm slices atop a bed of mixed greens drizzled with balsamic glaze for a fresh, unique lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Spanakopita (Greek Spinach Pie) Recipe keeps wonderfully in the fridge for up to 3 days, tightly wrapped with foil or stored in an airtight container to preserve its flaky texture and fresh flavors.

Freezing

You can freeze the whole pie or individual portions before baking—just wrap tightly with cling film and foil. When ready to enjoy, bake directly from frozen, adding extra time to ensure the phyllo crisps up beautifully.

Reheating

For the crispiest results, reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving if possible, as it will make the phyllo soggy rather than flaky and delicious.

FAQs

Can I use frozen spinach for this recipe?

Absolutely! Just make sure the frozen spinach is fully thawed and squeezed dry of excess moisture before cooking, so your filling doesn’t become watery.

What if I don’t have all the fresh herbs?

While fresh herbs bring the best flavor, dried versions can work in a pinch. Use smaller amounts as dried herbs have a more concentrated flavor, and consider adding a pinch of lemon zest to brighten the filling.

Is Spanakopita suitable for vegetarians?

Yes! This classic Greek dish contains no meat and relies on vegetables, cheese, and eggs, making it wonderful for vegetarian diets.

Can I make this recipe gluten-free?

Traditional phyllo dough contains gluten, but gluten-free phyllo alternatives do exist in some specialty stores. Using these would make this dish gluten-free while still keeping the essential flaky texture.

How do I get the phyllo really crispy?

Brushing each layer generously with olive oil and making slight crinkles in the dough allows hot air to circulate and bake the phyllo to a crisp finish. Baking at a moderate temperature for about an hour ensures perfect golden crunch.

Final Thoughts

This Spanakopita (Greek Spinach Pie) Recipe is truly a joy to make and even more delightful to eat. Its beautiful layers of creamy spinach, fresh herbs, and salty feta wrapped in buttery phyllo are so comforting and vibrant. I encourage you to give this recipe a try soon—you’ll find it brings a little taste of Greece right into your kitchen, perfect for sharing with family and friends or enjoying as a special treat just for yourself.

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Spanakopita (Greek Spinach Pie) Recipe

Ingredients You’ll Need