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Spanakopita (Greek Spinach Pie) Recipe

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4.2 from 12 reviews

Spanakopita, a classic Greek spinach pie, features layers of crispy phyllo dough filled with a flavorful mixture of sautéed spinach, fresh herbs, crumbled feta cheese, and eggs. This savory pastry is golden and crisp on the outside with a rich, cheesy, and herbaceous filling inside, perfect as a main dish or appetizer.

Ingredients

Phyllo Dough

  • 11 ounces phyllo dough (16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use)

Spinach Filling

  • 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

Instructions

  1. Cook Greens: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the finely chopped leek and green onions for about 5 minutes until they become soft and fragrant. Add the fresh spinach along with salt and black pepper, cooking for a few additional minutes until most of the spinach’s moisture has evaporated and the mixture is tender.
  2. Make Filling: Transfer the cooked greens to a bowl and allow them to cool for 10 minutes. Add the crumbled feta cheese, beaten eggs, chopped parsley, dill, and mint. Mix all ingredients thoroughly to create a uniform spinach and cheese filling. Set aside.
  3. Fill Pie: Lightly oil a baking pan. Layer 8 sheets of phyllo dough in the pan, leaving some dough hanging over the sides. Drizzle olive oil between each sheet and let the dough crinkle naturally to allow hot air circulation for better baking. Spread the spinach filling evenly over the dough layers.
  4. Top and Tuck In: Cover the spinach filling with 8 more phyllo sheets, applying olive oil between each layer as before. Fold the overhanging dough inward to create a rim around the edge of the pan. Brush the top and rim generously with olive oil. Using a sharp knife, score the top layers into squares without cutting through the bottom layers.
  5. Bake and Serve: Preheat the oven to 340°F (170°C). Bake the spanakopita for 1 hour until the top is golden brown and crisp. Remove from the oven and let it cool for about 10 minutes before cutting along the scored lines. Serve warm and enjoy.

Notes

  • Fresh phyllo dough is preferred for ease of use, but frozen phyllo must be fully thawed in the refrigerator before use to prevent tearing.
  • Using fresh spinach gives the best flavor and texture, but frozen spinach can be used if well drained.
  • The herbs—parsley, dill, and mint—add authentic Greek flavor but can be adjusted or substituted to taste.
  • Be careful not to cut through the bottom layer of phyllo before baking to keep the pie intact during baking.
  • Allowing the pie to cool slightly before cutting helps the layers set and prevents filling from spilling out.

Find it online: https://bitezly.com/spanakopita-greek-spinach-pie-recipe/