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greek spinach and feta pie, spanakopita

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
Cook Time 1 hour
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