Name: Greek Spinach Pie (Spanakopita) Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 1 lb frozen spinach; 1 medium onion, chopped; 2 green onions, white and green parts chopped; 2 garlic cloves, minced; 2 tbsp parsley, finely chopped; 1 lemon, zested and juiced; 2 cups feta cheese, crumbled; 1 egg; ¾ cup butter, melted; 16 sheets frozen phyllo dough; 1 ½ tbsp olive oil; Kosher salt, to taste; Fresh ground black pepper, to taste; ¼ tsp grated nutmeg

Jump to Recipe· 4.1 from 74 reviews

There is something irresistibly charming about Greek Spinach Pie (Spanakopita) Recipe that makes it a treasured dish for both family dinners and special occasions. This classic Greek favorite boasts layers of crisp, golden phyllo dough enveloping a luscious filling of tender spinach, savory feta cheese, and fresh herbs. Every bite delivers a perfect harmony of flaky, creamy, and slightly tangy flavors, making it a wonderful introduction to Mediterranean cuisine or a comforting meal to revisit anytime. If you adore dishes that combine freshness with satisfying textures, this Greek Spinach Pie (Spanakopita) Recipe is an absolute must-try.

Ingredients You’ll Need

The image shows various ingredients arranged neatly on a white marbled surface, including a pile of green frozen spinach squares on a white plate at the top left, a bowl of finely chopped white onions at the top right, and a small white bowl with bright green chopped herbs next to it. To the right are stacked white rectangular sheets, possibly dough or wrappers. Below the spinach, small white bowls hold yellow grated zest, minced garlic, and chopped green onions. A clear glass bowl with a light yellow liquid sits near the center, beside an egg. Three small bowls at the bottom hold black pepper, salt, and crumbled feta cheese, and a glass jug filled with melted yellow butter is on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is straightforward, yet each component plays a vital role in creating those authentic flavors and textures. From the crisp phyllo dough that bakes into a delightful crunch to the tangy feta and aromatic herbs that infuse the filling with depth, every ingredient contributes to making this dish truly special.

1 lb frozen spinach: Be sure to squeeze out excess water to keep the filling from becoming soggy.
16 sheets frozen phyllo dough: Thawed properly, phyllo is your ticket to crispy, flaky layers.
1 1/2 tbsp olive oil: Adds a gentle fruitiness while softening the onions beautifully.
1 medium onion (chopped): Provides sweetness and depth when sautéed.
2 green onions (white and green parts chopped): Adds a mild onion flavor with a hint of freshness.
Kosher salt & fresh ground pepper (to taste): Essential seasonings that bring out all the flavors.
2 garlic cloves (minced): Offers a subtle kick that brightens the filling.
2 tbsp parsley (finely chopped): Fresh herbs elevate the pie with their vibrancy.
1/4 tsp grated nutmeg: A warm spice that beautifully complements spinach and cheese.
1 lemon (zested and juiced): Adds brightness and a touch of acidity for balance.
2 cups feta (crumbled): The star of the filling with its creamy, salty tang.
1 egg: Binds the filling ingredients together for perfect texture.
¾ cup butter (melted): Brushed generously for that golden, flaky crust everyone loves.

How to Make Greek Spinach Pie (Spanakopita) Recipe

A white pan with a wooden handle is shown from above, containing three layers: the bottom layer is cooked diced onions and green herbs, followed by finely chopped green parsley, and topped with bright yellow lemon zest and a small pile of ground black pepper. Around the pan on a white marbled surface, there is a bowl with crumbled white cheese, a bowl of dark green leafy spinach, and small containers with yellow liquid, black pepper, and salt. The lighting is bright and clean, making the colors clear and fresh. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Filling

Begin by heating olive oil in a medium skillet over medium heat. Toss in your chopped onions and green onions, seasoning with kosher salt and fresh ground pepper. Cook them until translucent and just turning golden, which usually takes around 5 minutes. This base will infuse your pie with sweet and savory layers of flavor.

Step 2: Add Garlic and Herbs

Next, stir in the minced garlic and cook it gently for about one minute—just long enough to unlock its aroma without burning. Remove the skillet from heat and mix in the parsley, nutmeg, and lemon zest. Allow this mixture to cool while you prepare the spinach so it doesn’t wilt the greens prematurely.

Step 3: Handle the Spinach

Drain your defrosted spinach thoroughly using a fine mesh strainer or cheesecloth, squeezing out every drop of moisture. Transfer it to a bowl and stir in the lemon juice, crumbled feta, cooled onion mixture, and the egg. Mixing everything together now ensures a well-balanced, cohesive filling that holds its shape once baked.

Step 4: Assemble the Pie

Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch springform pan with melted butter, then unroll your phyllo dough carefully, keeping it covered with a damp kitchen towel so it does not dry out. Place one butter-brushed sheet into the pan, followed by two more brushed sheets laid across the bottom. Continue layering, brushing each sheet liberally with butter, letting the edges hang off the pan’s sides. This layering process creates the base and sides of your pie’s crispy crust.

Step 5: Fill and Fold

Spoon the spinach filling into the buttery phyllo crust and spread it evenly. Gently fold the overhanging phyllo edges inward to cover the filling. Then, add four more buttered phyllo sheets on top, bunching them individually to create a charming ruffled effect. This not only looks beautiful but traps steam, giving the top a perfect balance of crunch and softness.

Step 6: Bake to Perfection

Pop the pie into the oven and bake for 50 to 60 minutes until the crust is golden brown and crisp. Let the pie cool slightly before removing it from the springform pan—this step helps everything set, making slicing easier and cleaner.

How to Serve Greek Spinach Pie (Spanakopita) Recipe

Garnishes

Sprinkle a few fresh parsley leaves or a dash of extra lemon zest on top just before serving. These little touches add color and a hint of freshness that complements the savory richness inside.

Side Dishes

A simple Greek salad with ripe tomatoes, cucumbers, olives, and a drizzle of olive oil is the perfect light companion. Don’t forget a side of cool, creamy tzatziki to dip or drizzle, adding a tangy, refreshing contrast to the warm pie.

Creative Ways to Present

For gatherings, consider cutting the pie into bite-sized triangles and serving it as finger food. You can even place individual portions in small phyllo cups for a charming appetizer that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover Greek Spinach Pie (Spanakopita) Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen with a little rest, but be sure to cover it well to keep the phyllo crisp as much as possible.

Freezing

This pie freezes wonderfully. Wrap individual slices tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

Reheat leftover or thawed pie slices in a preheated oven at 325 degrees Fahrenheit for about 15-20 minutes. This method preserves the flaky texture much better than the microwave, keeping your Greek Spinach Pie (Spanakopita) Recipe tasting fresh and delightful.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just be sure to cook it down and squeeze out all the excess moisture before adding it to the filling, so your pie doesn’t get soggy.

What type of cheese is best for spanakopita?

Feta cheese is traditional and provides the signature salty, tangy flavor that defines the dish, but you can mix in ricotta for a creamier texture if desired.

Is there a vegetarian version of this pie?

This Greek Spinach Pie (Spanakopita) Recipe is naturally vegetarian, making it a fantastic option for meat-free meals packed with flavor.

How do I keep phyllo dough from drying out while assembling?

Always keep the phyllo sheets covered with a damp kitchen towel as you work, this prevents them from drying and cracking, ensuring crisp, even layers.

Can I make spanakopita in advance for a party?

Yes! It can be assembled a day ahead and refrigerated, then baked just before serving to save time and enjoy freshly baked pie with minimal stress.

Final Thoughts

Whipping up this Greek Spinach Pie (Spanakopita) Recipe at home is a rewarding experience that fills your kitchen with captivating aromas and your table with delight. Its delicate layers, fresh flavors, and wonderfully crispy finish combine to make it a real crowd-pleaser. Whether you’re new to Greek cooking or a seasoned fan, this recipe will quickly become a personal favorite you’ll love serving over and over again. Give it a try and share the joy!