Greek Spinach and Feta Pie (Spanakopita)

Who doesn’t love a slice of warm, flaky spanakopita fresh out of the oven? This classic Greek spinach and feta pie is one of those comforting dishes that brings everyone to the table. With layers of crisp, golden phyllo and a rich filling of spinach, herbs, and feta, spanakopita makes a perfect vegetarian main or an elegant side dish.

I often make this when I have guests over, or batch-prep and freeze slices to reheat later. It’s simple, healthy (if we don’t go overboard with oil!) , and satisfying in every bite.

Ingredients

For the Filling

• 450 g frozen chopped spinach, thawed and very well drained
• 2 bunches flat-leaf parsley, stems removed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 4 eggs
• 300 g feta cheese, crumbled
• 2 teaspoons dried dill
• Black pepper, to taste

For the Crust

• 1 pack (450 g) phyllo dough, thawed according to instructions
• 240 ml olive oil (or more if needed)

Instructions

1. Preheat your oven to 165°C (325°F).
2. Drain the spinach thoroughly—this is crucial. Use your hands to squeeze out as much moisture as possible.
3. Prepare the filling. In a large mixing bowl, combine the drained spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper. Stir until fully combined.
4. Handle the phyllo. Lay out the sheets and cover them with two slightly damp kitchen towels to prevent them from drying out.
5. Prepare your dish. Lightly brush a 24 x 33 cm baking dish with olive oil.
6. Layer the phyllo. Place two sheets in the dish, allowing excess to hang over the sides. Brush with olive oil. Repeat with two sheets at a time, brushing between each layer, until you’ve used about two-thirds of the dough.
7. Add the filling. Spread the spinach and feta mixture evenly over the phyllo base.
8. Top it off. Continue layering the remaining phyllo, two sheets at a time, brushing with olive oil as you go. Fold any overhanging edges over the top and brush well with more olive oil. Add a few drops of water to the top layer.
9. Score the pie. Using a sharp knife, gently cut the top layers of the phyllo (just part-way) into squares or diamonds—this will make it easier to portion after baking.
10. Bake for 60 minutes, or until golden and crisp on top. Let it cool slightly before cutting all the way through and serving.

Tips

• Phyllo dough dries quickly. Keep it under damp towels while you work, and be generous with the olive oil—it’s what makes the layers beautifully crisp.
• Make it ahead. Assemble the pie the evening before, cover, and refrigerate. Bake the next day.
• Freezes well. Cooked spanakopita can be refrigerated for 2–3 days or frozen in portions. Reheat in the oven straight from the freezer.

What to Serve It With

Spanakopita can hold its own as a main dish, especially with a big salad—think classic Greek salad or a Mediterranean chickpea bowl. Another option is to cut it in smaller pieces ans serve as apetizer. A greek spinach and feta pie is always a good choice

Find other mediterranean recipes here

Enjoy!

Spanakopita (Greek Spinach and Feta Pie)

A classic Greek savory pie made with layers of crispy phyllo dough and a rich filling of spinach, herbs, and feta cheese. Perfect as a main dish or side.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Appetizer, Main Course

Cuisine Greek, Mediterranean, vegetarian

Servings 8 People

Calories 540 kcal

Ingredients

  

Spinach and Feta Filling:

• 450 g frozen chopped spinach thawed and very well drained
• 2 bunches flat-leaf parsley stems removed, finely chopped
• 1 large yellow onion finely chopped
• 2 garlic cloves minced
• 2 tbsp olive oil
• 4 eggs
• 300 g feta cheese crumbled
• 2 tsp dried dill
• Black pepper to taste

Phyllo Crust:

• 450 g phyllo dough thawed as per package instructions
• 240 ml olive oil or more if needed

Instructions

 

Instructions

• Preheat your oven to 165°C (325°F).
• Drain the spinach thoroughly by squeezing out excess moisture using your hands.
• In a large bowl, combine the spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper. Mix well.
• Lay the phyllo sheets between two slightly damp kitchen towels to prevent them from drying out.
• Brush a 24 x 33 cm baking dish with olive oil.
• Layer two sheets of phyllo in the dish, letting the edges hang over. Brush with olive oil. Repeat with two sheets at a time, brushing each layer, until two-thirds of the phyllo is used.
• Evenly spread the spinach and feta filling over the phyllo base.
• Continue layering the remaining phyllo sheets, two at a time, brushing each with olive oil. Fold over the edges and brush well.
• Score the top layers gently with a knife into squares or diamonds, but do not cut all the way through.
• Bake for 60 minutes or until the top is golden and crispy. Let cool slightly before cutting fully and serving.

Notes

Notes

• Phyllo dries quickly—keep it under damp towels and don’t skip the olive oil between layers.
• It could work with puff pastry as an approximation, it is not the same but does the job
• Cooked spanakopita keeps in the fridge for 2–3 days or can be frozen in portions. Reheat in the oven straight from frozen.
• It can be assembled in advance and then baked before eating, but its equallly good cold in my opinion

Keyword greek pie, phillo, spanakopita, spinach pie, vegetarian pie