Name: Spanakopita (Greek Spinach Pie) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 16 oz frozen chopped spinach (thawed and drained); 1 cup crumbled feta cheese; 1 cup ricotta cheese; 1 small onion (finely chopped); 2 cloves garlic (minced); 1/4 cup fresh dill (chopped) or 2 tablespoons dried dill; 1 large egg (lightly beaten); Salt, to taste; Pepper, to taste; 16 oz phyllo dough (thawed); 1/2 cup unsalted butter (melted); Olive oil (for drizzling during sautéing)

Jump to Recipe

If you are craving a dish that bursts with vibrant flavors and has a perfect balance of crispiness and creamy richness, look no further than Spanakopita (Greek Spinach Pie). This beloved Greek classic combines tender spinach, tangy feta, and aromatic herbs all wrapped in layers of delicate, flaky phyllo dough. Every bite delivers a delightful harmony of textures and tastes that make Spanakopita (Greek Spinach Pie) an unforgettable treat whether you serve it as a snack, appetizer, or main course. It’s a recipe that feels like a warm hug from the Mediterranean and one you’ll want to keep close in your culinary repertoire.

Spanakopita (Greek Spinach Pie) Recipe - Recipe Image

Ingredients You’ll Need

These essential ingredients come together simply to create the magic of Spanakopita (Greek Spinach Pie). Each element plays a crucial role in delivering the iconic flavor and texture that make this pie so irresistible.

16 oz frozen chopped spinach: Be sure to thaw and drain well to avoid watery filling.
1 cup crumbled feta cheese: Adds a tangy, salty punch that’s quintessential to Greek cuisine.
1 cup ricotta cheese: Brings creaminess to balance the feta’s sharpness.
1 small onion, finely chopped: Provides sweetness and depth when sautéed.
2 cloves garlic, minced: Infuses a warm, aromatic note that’s simply irresistible.
1/4 cup fresh dill, chopped (or 2 tablespoons dried): Delivers that fresh, herbal brightness.
1 large egg, lightly beaten: Acts as a binder, holding the filling together perfectly.
Salt and pepper, to taste: Simple seasoning that elevates all flavors.
16 oz phyllo dough, thawed: Creates the stunningly flaky and crispy layers.
1/2 cup unsalted butter, melted: Essential for brushing every delicate sheet of phyllo to golden perfection.
Olive oil, for drizzling: Adds a subtle Mediterranean richness during sautéing.

How to Make Spanakopita (Greek Spinach Pie)

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature when your pie is ready to go in, so your Spanakopita (Greek Spinach Pie) bakes evenly with a beautifully browned top.

Step 2: Sauté the Aromatics

Heat a skillet over medium heat and add a drizzle of olive oil. Toss in the finely chopped onion and gently sauté until it becomes translucent and sweet, about 5 minutes. Add in the minced garlic next, cooking for just a minute longer to release its fragrant aroma without burning it. Once done, remove from the heat and let this flavorful mixture cool slightly—the base for our luxurious filling is coming together!

Step 3: Mix the Filling

In a large bowl, combine the thoroughly drained spinach with the crumbled feta, creamy ricotta, sautéed onion and garlic, and the bright fresh dill. Pour in the lightly beaten egg, then season with salt and pepper to your liking. Mix everything until it’s well incorporated, ensuring each bite promises that signature burst of Spanakopita (Greek Spinach Pie) flavor.

Step 4: Prepare the Phyllo Layers

Lay out your phyllo dough carefully on a clean, dry surface. Be sure to cover any sheets you’re not using immediately with a damp towel—phyllo dries out quickly and becomes brittle. Brush the base and sides of your baking dish generously with melted butter. Place the first sheet of phyllo in the dish, letting edges overhang the sides, then brush that sheet with butter. Repeat adding about 6 to 8 more sheets, brushing each one. This layering creates the flaky, buttery structure that is the hallmark of great Spanakopita (Greek Spinach Pie).

Step 5: Assemble and Layer

Spread the spinach mixture evenly over your phyllo base, distributing it smoothly but firmly. Fold the overhanging phyllo edges back over the filling to seal it in gently. Then layer about 5 more sheets of phyllo dough on top, each brushed lustrously with melted butter to achieve that golden, crisp top crust.

Step 6: Prep for Baking

Before popping your pie into the oven, use a sharp knife to score the top layers of phyllo into squares or diamonds. This step may seem simple, but it makes serving a breeze once it’s baked. Finally, brush the top generously with more melted butter and sprinkle a pinch of salt to add extra crunch and flavor.

Step 7: Bake and Cool

Bake your beautiful Spanakopita (Greek Spinach Pie) for 35 to 45 minutes, until the top is a deep golden brown and irresistibly crisp. When you pull it out, allow it to cool slightly so the filling sets up a bit, making every slice perfect and mess-free.

How to Serve Spanakopita (Greek Spinach Pie)

Garnishes

Keep things simple with a wedge of lemon on the side to brighten the flavors, or sprinkle freshly chopped dill or parsley on top right before serving. A light drizzle of extra virgin olive oil can enhance the rustic appeal and add a fruity note that complements the feta and spinach beautifully.

Side Dishes

Spanakopita (Greek Spinach Pie) pairs fabulously with crisp Greek salad, featuring juicy tomatoes, cucumbers, olives, and a splash of red wine vinegar. It also harmonizes well with tzatziki sauce or a small bowl of marinated olives to boost the Mediterranean experience.

Creative Ways to Present

For parties or casual gatherings, cut your Spanakopita (Greek Spinach Pie) into bite-sized squares and serve on a platter for easy sharing. Alternatively, use individual phyllo cups filled with the spinach mixture as elegant hors d’oeuvres for a twist that wows your guests.

Make Ahead and Storage

Storing Leftovers

You can store leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making your second helping just as delightful as the first.

Freezing

This pie freezes wonderfully, whether before or after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve its flaky texture and creamy filling.

Reheating

To reheat, place Spanakopita (Greek Spinach Pie) in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy again. Avoid microwaving as it can make the phyllo soggy and less enjoyable.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, be sure to wilt it down first and squeeze out as much water as possible to avoid soggy filling.

Is there a vegetarian version of Spanakopita?

The classic recipe is already vegetarian since it’s based on spinach and cheese, making it a perfect option for meat-free dishes.

Can I substitute the cheeses in the filling?

You can experiment with other firm, salty cheeses, but feta’s tanginess is central to the traditional flavor. Ricotta provides creaminess, but some use cottage cheese as a milder alternative.

What’s the best way to thaw phyllo dough?

Thaw it slowly in the refrigerator overnight and keep it covered until ready to use so it doesn’t dry out or crack.

Can I make Spanakopita gluten-free?

Traditional phyllo dough contains gluten, but you might find gluten-free phyllo or try layering thin gluten-free pastry sheets as a creative alternative with adjusted baking times.

Final Thoughts

Making Spanakopita (Greek Spinach Pie) at home is one of those joyful kitchen adventures that fills your space with amazing aromas and rewards you with an irresistible meal. Whether you’re looking to surprise family or impress friends, this recipe combines approachable ingredients with a flourish of Mediterranean flair. I promise once you try this Spanakopita (Greek Spinach Pie), it will quickly become one of your favorite go-to dishes for any occasion. So go ahead, roll up your sleeves, and enjoy the delicious art of Greek cooking!

Spanakopita (Greek Spinach Pie) Recipe

★★★★★

4.9 from 9 reviews

Author: Ethan
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Spanakopita, a traditional Greek spinach pie, features a savory blend of spinach, feta, and ricotta cheeses wrapped in flaky, buttery phyllo dough. This delicious dish is perfect as an appetizer, side, or even a light main course and combines fresh herbs and rich cheeses for authentic Mediterranean flavors.

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the spanakopita.
Sauté onion and garlic: Heat a skillet over medium heat, add a drizzle of olive oil, and cook the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
Prepare the filling: In a large bowl, combine the drained spinach, crumbled feta, ricotta cheese, sautéed onion and garlic, chopped dill, and the beaten egg. Season with salt and pepper to taste, then mix thoroughly until all ingredients are evenly incorporated.
Prepare the phyllo sheets: Lay phyllo dough sheets on a clean, dry surface. Keep unused sheets covered with a damp kitchen towel to prevent them from drying out.
Butter the baking dish and layer phyllo: Brush the baking dish bottom with melted butter. Place one sheet of phyllo dough into the dish, letting the edges hang over the sides. Lightly brush this sheet with melted butter.
Add more phyllo layers: Continue layering 6 to 8 more sheets of phyllo, brushing each sheet lightly with melted butter and overlapping them evenly.
Add the filling: Spread the spinach and cheese mixture evenly over the layered phyllo dough in the baking dish.
Top layers: Fold the overhanging phyllo edges over the filling. Then, carefully lay approximately 5 more sheets of phyllo dough on top, brushing each one with melted butter.
Score the top: Using a sharp knife, cut the top sheets of phyllo into squares or diamond shapes to facilitate serving after baking.
Final butter and seasoning: Brush the top with a generous amount of melted butter and sprinkle lightly with salt for flavor and crispness.
Bake the spanakopita: Place the dish in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and crisp.
Cool and serve: Allow the spanakopita to cool slightly after baking to set before slicing and serving.

Notes

Be sure to thoroughly drain the spinach to avoid soggy filling.
Use fresh dill if possible for the best flavor, but dried dill works well too.
Keep the phyllo dough covered at all times to prevent it from drying and cracking.
Melted butter is key to achieving a crispy, golden crust.
Spanakopita can be made ahead and reheated gently before serving.
This recipe can be doubled for larger gatherings.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer, Side Dish
Method: Baking
Cuisine: Greek