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 is easiest, frozen must be thawed overnight in the fridge in its sealed package before use); 2 pounds fresh spinach (substitute frozen); 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

If you have a soft spot for flaky, buttery, and herbaceous dishes that burst with fresh flavors, then this Spanakopita (Greek Spinach Pie) Recipe is about to become your new favorite. This savory pie expertly combines tender spinach, fragrant herbs, and tangy feta cheese all wrapped in layers of crisp phyllo dough. Every bite delivers a mouthwatering contrast of textures and vibrant Mediterranean notes that feel like a warm, comforting hug from the heart of Greece. Whether you’re serving it as an appetizer or a main dish, this Spanakopita (Greek Spinach Pie) Recipe is a brilliant crowd-pleaser that’s surprisingly easy to make at home.

Ingredients You’ll Need

The image shows two white round pans with handles on a white marbled surface. The left pan holds a layer of bright green sliced leeks mixed with small white pieces, spread evenly across the pan with a fresh, slightly shiny texture. The right pan contains a darker green cooked mixture of spinach or similar leafy greens, mashed and flattened to cover the pan entirely with some visible yellowish bits, giving it a soft and dense look. Both pans have a clean white interior with dark rims. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spanakopita (Greek Spinach Pie) Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in delivering authentic flavors, lush textures, and the irresistible golden finish you’ll love.

Phyllo dough (11 ounces or 16 sheets): The thin, flaky layers that create the pie’s iconic crisp and delicate crust, best used fresh or properly thawed frozen dough.
Fresh spinach (2 pounds): The star green that brings a vibrant color and earthy taste; frozen spinach can be used as a convenient substitute.
Olive oil (2 tablespoons, extra virgin): Adds richness and helps crisp the phyllo layers with a fruity Mediterranean touch.
Green onions (3): These mild onions add a subtle sweetness and depth to the spinach filling.
Leek (1): Softens beautifully when sautéed, lending a gentle oniony flavor that complements the herbs.
Fresh parsley (½ cup): A fresh herb that brightens the mixture with a slightly peppery note.
Fresh dill (¼ cup): Infuses the filling with a lovely anise-like aroma and taste.
Fresh mint (¼ cup): Adds a refreshing coolness that balances richness.
Feta cheese (1 pound): The salty, crumbly cheese that enriches the filling with creaminess and tang.
Large eggs (2): Helps bind the filling together for perfect sliceability.
Salt (½ teaspoon): Enhances all the natural flavors.
Black pepper (⅛ teaspoon): Adds a subtle warming spice without overpowering.

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 the olive oil in a large skillet over medium heat. Sauté the finely chopped leek and green onions until they soften, releasing their fragrant aromas, about 5 minutes. Then, add your fresh spinach (or thawed frozen spinach) to the pan, seasoning with salt and black pepper. Cook until most of the liquid evaporates and the greens shrink down – this step is crucial to getting the filling just right without it being watery.

Step 2: Make the Filling

Once the greens have cooked and cooled for about 10 minutes, transfer them to a mixing bowl. Add the crumbled feta cheese, beaten eggs, and the trio of fresh herbs: parsley, dill, and mint. Mix everything thoroughly so you get a uniformly fragrant, flavorful filling that will hold together beautifully inside the pie.

Step 3: Prepare the Phyllo Layers

Generously oil your baking pan, then layer 8 sheets of phyllo dough, drizzling olive oil between each one. Don’t worry if the dough crinkles a bit – those tiny gaps actually help hot air circulate during baking for a crispier base. Leave some overhang to use later in sealing the pie edges.

Step 4: Fill and Top the Pie

Spread your spinach and feta filling evenly over the phyllo base. Cover with 8 more layers of phyllo, again brushing each sheet with olive oil. Tuck in any overhanging phyllo to create a neat rim. Before baking, gently score the top layers into squares without cutting through the bottom – this makes it easier to serve once baked.

Step 5: Bake to Golden Perfection

Place the pie in a preheated oven set to 340°F (170°C). Bake for about 1 hour until the crust is golden, crisp, and irresistible. Let the pie cool for 10 minutes before slicing; this resting time helps the filling settle and makes cutting neat squares a breeze.

How to Serve Spanakopita (Greek Spinach Pie) Recipe

The image shows two scenes side by side on a white marbled background. On the left, there are multiple thin, flat sheets of dough stacked unevenly, with some areas brushed with a shiny, yellowish oil. On the right, these layered sheets are placed in a rectangular white baking pan. The dough is folded at the edges and has been cut into nine square pieces with a green-handled knife held by a woman's hand. The dough is a pale beige color with a slightly wrinkled texture and shiny oily spots on top, ready for baking. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh dill or chopped mint on top just before serving adds a beautiful pop of color and fresh aroma. A light drizzle of extra virgin olive oil or a few lemon wedges on the side can elevate the experience even more.

Side Dishes

Spanakopita shines as a standalone dish but also pairs wonderfully with a simple Greek salad, tzatziki sauce, or roasted vegetables. These sides complement the pie’s rich, savory notes and add variety to your meal.

Creative Ways to Present

For a festive touch, try serving Spanakopita (Greek Spinach Pie) Recipe in individual mini pans or muffin tins to create portable, party-ready bites. Alternatively, use phyllo triangles to make hand-held appetizers that burst with flavor and crunch in every bite.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Spanakopita tightly in plastic wrap or store it in an airtight container. Keep it refrigerated for up to 3 days, making it convenient for next-day lunches or snacks.

Freezing

If you want to save some for later, Spanakopita freezes beautifully. Wrap individual squares or the whole pie securely and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To revive that perfect crunch, reheat Spanakopita slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crisp on the outside. Avoid microwaving if you want to keep the phyllo flaky and delicious.

FAQs

Can I use frozen spinach in this Spanakopita (Greek Spinach Pie) Recipe?

Yes, frozen spinach works fine but make sure it’s fully thawed and squeezed dry to avoid a soggy filling. Fresh spinach is preferred for the best texture and flavor, but frozen can be a convenient alternative.

Is phyllo difficult to work with?

Phyllo can feel delicate at first, but handling it gently and keeping it covered with a damp towel while working prevents drying out. Brushing each layer with olive oil adds flexibility and helps achieve that signature crispness.

Can I prepare the filling in advance?

Absolutely! The spinach and feta filling can be made a few hours, or even a day ahead, and stored in the fridge until you’re ready to assemble and bake the pie.

What if I don’t have a leek?

You can substitute leek with more green onions or a mild white onion. The goal is to add a gentle oniony sweetness, so choose what fits your pantry.

Is this recipe suitable for vegetarians?

Yes, this Spanakopita (Greek Spinach Pie) Recipe is perfect for vegetarians since it contains no meat and relies on fresh vegetables, herbs, and cheese for flavor.

Final Thoughts

There’s something truly special about homemade spanakopita that makes every bite feel like a celebration of Greek tradition and flavor. This Spanakopita (Greek Spinach Pie) Recipe is not only a joy to make but offers a delicious way to bring family and friends together over food that’s golden, flaky, and bursting with fresh herbs and cheese. Give it a try soon and discover why this timeless pie remains a beloved classic in kitchens worldwide.

Spanakopita (Greek Spinach Pie) Recipe

Ingredients You’ll Need