Spanakopita (Greek Spinach Pie)

This spanakopita (Greek spinach pie) is a crispy, golden savory pie filled with spinach, feta, and fresh herbs—an easy Mediterranean classic you can make at home.

For more easy Greek recipes, check out our Greek zucchini fritters, chicken souvlaki, mediterranean pasta salad, and tirokafteri (spicy feta dip).

Spanakopita (Greek Spinach Feta Pie)

Spanakopita—the flaky, golden Greek spinach pie—is one of those dishes Louise and I never get tired of. Whether we’re baking it at home in our kitchen in Todi or making it for a picnic lunch, this recipe has become a Mediterranean staple in our lives.

It’s humble, comforting, and deeply satisfying. There’s something almost therapeutic about layering crisp sheets of phyllo and folding them over a warm, herb-scented filling of spinach and feta. This version is our take on a traditional Greek recipe, made with simple ingredients but packed with bold flavor.

If you’ve never worked with phyllo before, don’t worry—this is an easy spanakopita recipe to follow, even for beginners. The key is to keep the dough covered and brush each sheet with just enough olive oil to help it crisp.

Serve it warm or at room temperature as a Greek side dish, or let it shine as the main event for lunch with a fresh tomato salad 🍅. It’s the kind of dish that travels well, tastes even better the next day, and makes your kitchen smell like a Greek taverna 🌿☀️.

For quantities, see recipe card at the bottom of the page.

• Phyllo Dough: Fresh phyllo is easiest to work with, but frozen works just as well—just thaw it overnight in the fridge, sealed. This is key to that crispy phyllo pie texture.
• Spinach: Fresh spinach gives the best flavor, but frozen spinach (thawed and well-drained) is a convenient option. You can also mix in chard or kale for a twist.
• Olive Oil: Use extra virgin olive oil for richness and authentic Mediterranean taste. Substitute with avocado oil or melted butter if needed.
• Green Onions: Adds a delicate sharpness. If unavailable, use finely chopped shallots or mild yellow onions.
• Leek: Brings sweetness and depth. Substitute with an extra green onion or a small diced sweet onion.
• Parsley: Flat-leaf parsley is ideal. You can swap with fresh basil or a small amount of arugula for a peppery kick.
• Dill: Classic in spanakopita for its anise-like note. Try fresh fennel fronds or tarragon as creative alternatives.
• Mint: Brightens the filling. If fresh mint isn’t available, use a pinch of dried mint or even lemon zest for a fresh lift.
• Feta Cheese: The heart of any authentic spanakopita. You can blend with ricotta for a creamier filling or use goat cheese for tang.
• Eggs: Help bind the filling. For an egg-free version, try silken tofu or flax eggs, though texture will vary slightly.
• Salt: Enhances all the flavors. Be cautious if your feta is very salty—taste before adding more.
• Black Pepper: Adds mild heat. Feel free to use white pepper or crushed red pepper flakes if you like a spicier filling.

Step 1: Sauté the Greens

Heat a generous drizzle of extra virgin olive oil in a large skillet. Add finely chopped leeks and green onions. Sauté for about 5 minutes, until soft and fragrant.

Add the spinach (fresh or frozen) and season with salt and black pepper. Cook for a few minutes, stirring often, until the spinach wilts and most of the liquid evaporates. Remove from heat and let it cool slightly.

Step 2: Make the Filling

Once the greens have cooled a bit, transfer them to a large bowl. Add crumbled feta cheese, beaten eggs, and your chopped fresh herbs—parsley, dill, and mint are traditional.

Mix everything together until fully combined. This is the heart of your Greek comfort food—rich, herby, and full of flavor.

Step 3: Build the Base

Brush the bottom and sides of your baking pan with olive oil. Lay down your first sheet of phyllo dough and drizzle a little olive oil on top.

Repeat with 7 more sheets, layering and oiling each one. Let the dough crinkle naturally—this helps create a flaky base that cooks evenly. Make sure a bit of dough hangs over the edges of the pan.

Spread the spinach and feta filling evenly over the phyllo base.

Step 4: Add the Top Layers

Now layer 8 more sheets of phyllo on top, just like before—one at a time, with a light drizzle of olive oil in between.

Fold the overhanging dough over the filling, tucking it in around the edges to form a clean rim.
Brush the top with olive oil, then use a sharp knife to lightly score the top layers into squares. Don’t cut all the way down—just the top phyllo.

Step 5: Bake Until Golden

Bake your spanakopita in a preheated oven at 340°F (170°C) for about 1 hour, or until golden brown and crisp on top.
Let it cool for at least 10 minutes before slicing through and serving.

Enjoy one of the best spanakopita recipes you’ll ever make—simple, flaky, and full of flavor! Perfect warm or at room temperature.

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If you tried this Spanakopita recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!