Spanakopita Greek Spinach Pie – The Ultimate Guide to This Classic Greek Dish

Some of my best childhood memories are tied to the kitchen. I still remember standing on a wooden stool next to my grandmother, watching her stir the pot with love and patience. Her chicken casserole, her fluffy biscuits, the smell of cinnamon in the air — they weren’t just meals. They were moments.

Today, I carry her spirit into my own cooking — blending tradition with health, flavor with simplicity. That’s why I created Hearthy Meals: to bring you recipes that warm the heart, nourish the body, and bring generations together around the table.

So if you’re someone who believes food should tell a story, you’re going to love spanakopita Greek spinach pie — a classic from the Mediterranean that brings warmth, flavor, and heritage in every golden-crusted bite.

In this comprehensive guide, I’ll show you how to master this flaky, savory dish using real, wholesome ingredients. We’ll explore the origins of spanakopita Greek spinach pie, the secrets behind perfect phyllo layers, whether you need to cook the spinach first, and how to avoid the dreaded soggy bottom. Whether you’re a busy parent, a beginner cook, or just someone who wants to bring Greek flavor into your kitchen, this guide is for you.

Check out our Dairy-Free & Vegan section for more Mediterranean-inspired comfort recipes your family will love.

What is Spanakopita Greek Spinach Pie?

The Origins of Spanakopita in Greek Cuisine

Spanakopita Greek spinach pie has roots that go deep into traditional Greek culture. It’s a dish made with love, layers, and lots of flavor. The word “spanakopita” comes from “spanaki” (spinach) and “pita” (pie), and this flaky delight has graced Greek tables for generations.

Traditionally, Greek families prepare spanakopita using fresh spinach, creamy feta, onions, and herbs like dill and parsley—all wrapped in buttery phyllo sheets. It’s often eaten during Orthodox fasting seasons, where meat is avoided but flavor never is. Whether enjoyed at a family table or packed for lunch, spanakopita Greek spinach pie offers a taste of home in every bite.

Difference Between Spanakopita and Other Spinach Pies

While many cultures have their own version of spinach pie, spanakopita stands out for its bold flavors and paper-thin layers of phyllo dough. Here’s how it compares to other well-known spinach-based pies:

Unlike Turkish börek, spanakopita Greek spinach pie uses feta as its primary cheese, often seasoned with dill and a drizzle of olive oil. And while French-style spinach quiches contain heavy cream and eggs, spanakopita keeps things light and dairy-rich without becoming too dense.

Looking for inspiration? Try this vegetable broth guide as a warm, healthy starter for your Greek feast.

Traditional Spanakopita Ingredients

Spanakopita Greek Spinach Pie

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• Author: hearthy meals
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Kosher

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Description

Spanakopita is a traditional Greek spinach pie made with layers of crisp, flaky phyllo dough and a savory filling of spinach, feta cheese, onions, and herbs. This dish is perfect as a main or a side, served warm or at room temperature. It’s loved for its texture and deep Mediterranean flavor.

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Ingredients

Scale 1x2x3x

• 1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)

• 8 oz Greek feta cheese, crumbled

• 1 medium yellow onion, finely chopped

• 2 large eggs, beaten

• ¼ cup chopped fresh dill

• ½ cup olive oil (plus more for brushing)

• 1 package phyllo dough (16 oz), thawed according to package instructions

• Salt, to taste

• Black pepper, to taste

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Instructions

• Preheat Oven:
  Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of olive oil.

• Prepare the Filling:
  Heat a tablespoon of olive oil in a large skillet. Sauté the chopped onion over medium heat until soft and translucent, about 5 minutes.
  Add the spinach and cook until wilted (if using fresh) or just heated through (if using thawed frozen spinach). Transfer the mixture to a colander and let it cool. Once cool, squeeze out any excess moisture.

• Mix the Filling:
  In a large bowl, combine the spinach-onion mixture with the crumbled feta, chopped dill, beaten eggs, salt, and pepper. Mix thoroughly until evenly combined.

• Assemble the Pie:
  On a clean work surface, unroll the phyllo dough and cover it with a damp kitchen towel to keep it from drying out.
  Place one sheet of phyllo into the prepared baking dish and brush lightly with olive oil. Repeat, layering and brushing each sheet until you have about 6–8 layers.

• Add the Filling:
  Spread the spinach and feta filling evenly over the phyllo layers.

• Top the Pie:
  Continue layering phyllo sheets on top of the filling, brushing each with olive oil, until you have another 6–8 sheets. Tuck in the edges to seal the pie. Brush the top generously with oil.

• Score and Bake:
  Use a sharp knife to gently score the top of the pie into squares or diamonds. Bake for 45 to 55 minutes, or until the phyllo is golden brown and crisp.

• Cool and Serve:
  Let the spanakopita cool for 15–20 minutes before cutting and serving. It can be served warm or at room temperature.

Notes

If using frozen spinach, thaw and squeeze out as much liquid as possible to prevent a soggy pie.

You can substitute dill with parsley or mint for a different herbal note.

Avoid overfilling to maintain a good phyllo-to-filling ratio.

Phyllo dough dries out quickly; always keep it covered with a damp towel while working.

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Main Course or Side Dish
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 slice
• Calories: 275
• Sugar: 2g
• Sodium: 430mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 55mg

Keywords: Spanakopita, Greek spinach pie, feta spinach pie, phyllo pie, Mediterranean recipes, vegetarian pie, healthy Greek recipes, baked spinach dish

Essential Spanakopita Ingredients in Greek Cooking

A well-made spanakopita Greek spinach pie starts with authentic, high-quality ingredients. This dish might be simple, but each component adds a layer of flavor and texture that brings the entire recipe to life. The key lies in balancing creamy, salty, and earthy elements wrapped in crisp, golden pastry.

Here’s a breakdown of the essential components used to make a traditional spanakopita:

The spinach and feta cheese filling is the soul of any spanakopita Greek spinach pie. Using fresh baby spinach gives the filling a tender texture and vibrant color. Greek block feta, especially one preserved in brine, melts gently into the mix while maintaining its tangy bite.

For herbs, dill is traditional and adds a clean finish to the savory mixture. Don’t shy away from fresh parsley or mint as flavorful additions—they blend beautifully into the green filling and offer a slightly different twist on the classic.

Looking to keep your meals low-carb without losing flavor? Discover great ideas like our Keto & Low-Carb Meals collection that pairs well with Mediterranean recipes.

Why Feta Cheese and Phyllo Dough Matter Most

No ingredient duo defines a spanakopita Greek spinach pie quite like feta cheese and phyllo dough.

Feta delivers the creamy, tangy base that complements the greens and herbs. It adds richness without making the filling heavy. Choose Greek feta from sheep’s milk if possible—it has the ideal consistency and flavor.

Phyllo dough, on the other hand, is what gives the pie its irresistible texture. When layered correctly with olive oil, it bakes into paper-thin sheets of golden crispiness. Be sure to keep your phyllo covered with a damp towel to prevent drying out as you work.

A good tip when assembling: use at least six layers of phyllo on the bottom and top to give your spanakopita Greek spinach pie that perfect balance of crunchy and soft.

After enjoying a savory slice, check out our Dubai Chocolate Strawberry Cup for the ultimate sweet pairing.

Preparing Spinach for Spanakopita

Should You Cook Spinach Before Making Spanakopita Greek Spinach Pie?

This is one of the most debated steps when preparing spanakopita Greek spinach pie: Do you need to cook the spinach before mixing it into the filling?

The answer? It depends on the type of spinach you’re using and how much moisture it holds.

If you’re using fresh baby spinach, you can skip cooking—but you’ll need to chop it finely and squeeze out excess water after salting it. Salt draws out the moisture naturally, so after 10–15 minutes, you can wring the spinach dry with a clean kitchen towel or cheesecloth.

For frozen spinach, cooking isn’t necessary since it’s already blanched. However, you absolutely must thaw and press out all the liquid. Excess moisture is the number one reason for a soggy pie, and nobody wants a soggy spanakopita Greek spinach pie crust.

Here’s a helpful tip: If you’re in a rush, microwave frozen spinach in short bursts, let it cool, and then press it through a sieve or towel.

Check out our Chia Breakfast Pudding for a light and nutritious start to the day that pairs well with savory lunches like spanakopita.

Raw vs. Cooked Spinach: Texture and Flavor Impact

Let’s break down the pros and cons of both options:

Many traditional Greek cooks prefer the raw-and-salted method because it simplifies the process and keeps the filling light and fresh. However, cooking spinach first does offer a denser, richer taste and is easier to mix with feta, especially in large batches.

Whether you go raw or cooked, the goal remains the same: remove as much moisture as possible before assembling your pie. That step alone will make or break your final result.

Looking for inspiration? Try this Bettergoods Pistachio Butter review for a healthy snack idea to complement your Mediterranean meals.

Step-by-Step Recipe for Authentic Spanakopita Greek Spinach Pie

If you’ve been craving that perfectly flaky, savory, and satisfying spanakopita Greek spinach pie, you’re about to discover just how easy it is to make it at home. With the right steps and traditional ingredients, this beloved dish turns into a go-to comfort recipe that fits into any occasion—from weekday lunches to festive family dinners.

Let’s break it down.

Ingredients and Measurements Table

Here’s everything you’ll need to make a proper spanakopita Greek spinach pie, along with a few substitution options for flexibility.

These ingredients form the heart of a classic spanakopita Greek spinach pie. The balance of salty feta, fresh herbs, and delicate greens layered with crisp phyllo is what makes this dish so special.

Want to explore more wholesome Mediterranean recipes? Don’t miss our Dairy-Free & Vegan collection for delicious inspiration.

Step-by-Step Cooking Instructions with Tips

Step 1: Make the Filling
In a large skillet, heat olive oil and sauté the onions until translucent. Add chopped fresh spinach (or thawed frozen spinach) and cook just until wilted. Let it cool slightly. In a large bowl, mix the cooked spinach, crumbled feta cheese, chopped dill, and beaten eggs. Season with salt and pepper. This savory filling is the flavorful heart of every great spanakopita Greek spinach pie.

Step 2: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Lightly brush a 9×13-inch baking dish with olive oil. Lay your phyllo dough on a clean surface and keep it covered with a damp cloth to prevent drying out.

Step 3: Layer the Phyllo Sheets
Begin building the pie by layering 6–8 phyllo sheets at the bottom of your dish. Brush each sheet with olive oil before adding the next. Once your base is ready, spread the spinach and feta filling evenly. Top with another 6–8 sheets of phyllo, again brushing each with olive oil.

This layering process creates the golden, crispy top and bottom that defines a well-made spanakopita Greek spinach pie.

Step 4: Score and Bake
Before baking, lightly score the top layer into squares or diamonds using a sharp knife. This makes it easier to cut once baked. Place the dish in the oven and bake for 45–55 minutes, or until the top turns golden brown and crisp.

Step 5: Let It Rest and Serve
Once baked, remove the pie from the oven and allow it to cool for 15–20 minutes. This helps the filling firm up and makes slicing much easier. A freshly baked spanakopita Greek spinach pie can be served warm, at room temperature, or even cold the next day.

Want something refreshing to enjoy afterward? Try our Chia Breakfast Pudding for a light, nourishing treat.

Tips for Success

• Drain spinach completely to avoid a soggy bottom. Moisture is your enemy in any spanakopita Greek spinach pie.
• Don’t skip the olive oil brushing—it’s essential for flaky layers.
• Use block feta instead of crumbled for better flavor and texture.
• For a deeper flavor, add a dash of nutmeg or sauté garlic with your onions.

Need more wholesome options for your meal rotation? Explore our Keto & Low-Carb Meals to balance richness with healthy choices.

Common Mistakes to Avoid

Even though making spanakopita Greek spinach pie is fairly simple, a few common errors can take your pie from flaky and flavorful to soggy or bland. Below are some frequent missteps—and how you can avoid them to ensure your spinach pie turns out perfect every time.

Why the Bottom of Your Spanakopita Gets Soggy

A soggy crust is one of the biggest complaints among first-time bakers. The issue typically comes down to moisture. Spinach, whether fresh or frozen, holds a lot of water. If not properly drained or prepped, that moisture seeps into the phyllo, leaving your base wet and unappetizing.

To avoid this:

• Drain spinach thoroughly. Use cheesecloth or a kitchen towel to squeeze out as much liquid as possible.
• Let the filling cool before adding it to the pastry. Hot fillings can steam the layers.
• Layer enough phyllo on the bottom (at least 6 sheets) to create a moisture barrier.
• Use a metal or glass baking dish, which allows heat to distribute evenly for a crisp crust.

A well-structured spanakopita Greek spinach pie should have a flaky bottom that holds up when sliced, even after it cools.

Looking for more hearty, comforting recipes that work for any diet? Discover our Keto & Low-Carb Meals to keep your cooking creative and balanced.

How to Keep Phyllo Dough Crisp and Flaky

Phyllo dough can be tricky. It dries out fast, tears easily, and if not handled correctly, can turn rubbery after baking. Fortunately, you can avoid most of these issues with a little preparation.

Here are the golden rules:

• Always thaw phyllo overnight in the fridge—never on the counter.
• Keep sheets covered with a damp towel while working to prevent drying.
• Brush olive oil or butter between each layer, even the ones in the middle. Dry phyllo won’t crisp.
• Don’t overload the filling, which can press down the dough and reduce flakiness.

If your top turns too brown before the pie is done, tent it loosely with foil for the last 10–15 minutes of baking. This lets the inside cook without burning the surface.

Need a healthy bite after your meal? Looking for inspiration? Try this nutritious and unique snack: Bettergoods Pistachio Butter — it’s a surprising match for Mediterranean flavors.

Avoid Underseasoning the Filling

Because spanakopita Greek spinach pie doesn’t have bold sauces or spice blends, the seasoning inside the filling matters even more. Underseasoning is a common misstep, leaving the pie tasting flat.

What you can do:

• Taste the mixture before adding the eggs.
• Add enough salt to balance the feta’s natural salinity.
• Use freshly chopped herbs—especially dill—for added freshness and aroma.

These small adjustments can elevate your dish from good to unforgettable.

Spanakopita Across Cultures

While spanakopita Greek spinach pie is a staple of Greek kitchens, it’s far from the only spinach-based pastry in the Mediterranean region. Variations of this dish exist across cultures, each with unique ingredients and preparation styles that reflect their culinary traditions.

Is Spinach Pie Greek or Turkish? Exploring Origins

One of the most common debates surrounding this dish is its origin. Many people ask: is spinach pie originally Greek or Turkish? The answer lies in the complex culinary exchange between neighboring cultures over centuries.

Spanakopita is undeniably rooted in Greek tradition. It uses phyllo dough, feta cheese, and herbs like dill, which are common in Greek cuisine. The name itself comes from the Greek words spanaki (spinach) and pita (pie).

However, in Turkey, you’ll find a similar dish called Ispanaklı Börek. This version also includes spinach and cheese, often using beyaz peynir (a Turkish white cheese) and yufka, a dough similar to phyllo but thicker and less flaky. Turkish börek tends to be less herb-forward and is often rolled or layered differently.

The two dishes likely evolved from shared Ottoman culinary traditions, but today, each is distinct. What makes spanakopita Greek spinach pie unique is its bright, herby flavor profile and its use of briny feta and paper-thin, olive oil-brushed phyllo.

Looking for more internationally inspired dishes? Check out our Dairy-Free & Vegan meals that showcase global comfort flavors with a healthful twist.

Variations Around the Mediterranean

Across the region, different versions of spinach pie highlight local ingredients and preferences:

These variations reflect the same core idea: using leafy greens and dairy in a savory pastry. Yet, spanakopita Greek spinach pie remains one of the most balanced versions, thanks to its simple ingredients and straightforward preparation.

Interested in something sweet from another culture? Don’t miss our Dubai Chocolate Strawberry Cup — a luxurious dessert to contrast the rustic flavors of spanakopita.

Spanakopita Greek Spinach Pie Serving Suggestions

No matter how or when you enjoy it, spanakopita Greek spinach pie is one of the most versatile dishes in Mediterranean cooking. Its combination of tender spinach, creamy feta, and flaky layers makes it perfect as a centerpiece, side, or snack. From elegant brunches to quick lunches, spanakopita Greek spinach pie adapts beautifully to every setting.

Let’s explore the best ways to serve and enjoy this flaky Greek treasure.

Best Side Dishes and Pairings for Spanakopita Greek Spinach Pie

Pairing side dishes with spanakopita Greek spinach pie is all about complementing its rich, herby flavor and crisp texture. Because the pie features phyllo dough and salty cheese, it benefits from sides that are fresh, acidic, or creamy.

A slice of spanakopita Greek spinach pie also goes beautifully with a chilled glass of dry white wine like Assyrtiko or Sauvignon Blanc. If you’re skipping alcohol, try cucumber-infused sparkling water or a mint lemonade. Either way, your taste buds are in for a ride.

Explore our Keto & Low-Carb Meals section for more wholesome, Greek-inspired meal combinations that work with spanakopita Greek spinach pie as a main or side.

Serving Spanakopita Greek Spinach Pie for Different Occasions

Another reason to love spanakopita Greek spinach pie? It’s perfect for any event—whether you’re feeding a crowd or just yourself. You can cut it into squares, triangles, or strips depending on the occasion.

Here are our top ways to serve spanakopita Greek spinach pie:

• As an appetizer: Cut the spanakopita into small triangle bites. Serve with a dipping sauce like tzatziki or lemon yogurt.
• For brunch: Pair spanakopita Greek spinach pie with scrambled eggs, olives, and roasted tomatoes.
• In lunchboxes: It travels well. A cold slice of spanakopita Greek spinach pie holds up perfectly until noon.
• As a side at dinner: Serve alongside roasted chicken or lamb. The flaky texture of spanakopita Greek spinach pie adds contrast.
• On the holiday table: Add something unique to your feast by including spanakopita Greek spinach pie as a vegetarian option.

Make-ahead friendly and freezer-safe, spanakopita Greek spinach pie is a lifesaver for busy cooks. Bake it in the evening and reheat it the next day for lunch, or bring it to potlucks where it’s sure to be the first dish gone.

Need a sweet finish? Don’t miss our Dubai Chocolate Strawberry Cup recipe—an indulgent companion to the savory crunch of spanakopita Greek spinach pie.

Quick Tips to Impress with Spanakopita Greek Spinach Pie

• Always bake your spanakopita Greek spinach pie until the top is deep golden and crisp.
• Let it cool before slicing for clean, neat pieces of spanakopita Greek spinach pie.
• Don’t be afraid to add extras like mushrooms or leeks to your next spanakopita Greek spinach pie variation.
• Serve it warm for guests—it shows off the flavors of your spanakopita Greek spinach pie best.

How to Store and Reheat Spanakopita Greek Spinach Pie

Once you’ve baked a delicious spanakopita Greek spinach pie, the good news is that it stores and reheats beautifully. Whether you’ve made a big batch or just have a few slices left over, proper storage ensures your pie stays flavorful and flaky for days to come.

Refrigeration, Freezing, and Reheating Tips

Depending on how much spanakopita Greek spinach pie you’ve made, you can keep it in the fridge or freezer without losing its quality. Here’s how to store and reheat it the right way:

Refrigerating Spanakopita Greek Spinach Pie

• Let the pie cool completely at room temperature.
• Store slices in an airtight container or wrap tightly in foil or plastic wrap.
• Place in the refrigerator and consume within 3 to 4 days.

When you’re ready to enjoy it again, reheat your spanakopita Greek spinach pie in the oven at 350°F for 10–15 minutes. This keeps the phyllo crispy—something a microwave can’t do.

Freezing for Long-Term Storage

Yes, you can freeze both unbaked and baked spanakopita Greek spinach pie.

• To freeze unbaked: Assemble the pie in a freezer-safe dish and cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready, bake directly from frozen—just add an extra 15–20 minutes to your baking time.
• To freeze baked: Cut into portions, wrap individually, and store in freezer bags. When reheating, bake from frozen at 375°F for 20–25 minutes.

This makes spanakopita Greek spinach pie a fantastic make-ahead meal for busy weeks, holiday spreads, or surprise guests.

Discover great ideas like our Keto & Low-Carb Meals to balance out a rich pastry dish with lighter main or side options.

How Long Can Spanakopita Greek Spinach Pie Last Without Losing Flavor

Refrigerated, it tastes best within 3–4 days. In the freezer, the texture and flavor of spanakopita Greek spinach pie stay intact for up to 3 months—after that, the phyllo may begin to lose its crispness.

To maintain the signature crunch of your spanakopita Greek spinach pie, always reheat in the oven or toaster oven—never the microwave. A quick blast of dry heat brings the phyllo layers back to life, making each bite just as satisfying as when it was freshly baked.

Looking for other comfort meals that reheat well? Check out our Vegetable Broth—a freezer-friendly, nutrient-packed soup to go with your savory pie leftovers.

Health Benefits of Spanakopita Greek Spinach Pie

While known for its rich, savory flavor, spanakopita Greek spinach pie also brings a variety of health benefits to the table. Thanks to its spinach-based filling, healthy fats from olive oil, and high-protein cheese, this classic Greek dish can easily be part of a balanced diet.

Let’s look at why this flaky spinach pie isn’t just comfort food—it’s also a smart, satisfying choice for everyday meals.

Nutritional Breakdown of a Slice of Spanakopita Greek Spinach Pie

A standard slice of spanakopita Greek spinach pie typically contains the following (based on a 3×3 inch serving):

Thanks to spinach and herbs like dill or parsley, spanakopita Greek spinach pie delivers key vitamins and antioxidants. Olive oil adds heart-healthy fats, while feta provides high-quality protein and calcium. It’s a far better option than most fast food or processed meals.

Learn more about real-food alternatives that fuel your day in our Dairy-Free & Vegan section—ideal for creating meals that are both flavorful and functional.

How to Make a Healthier Version with Less Fat and Salt

If you’re looking to make your spanakopita Greek spinach pie even lighter or align it with a specific diet, here are some easy, health-conscious swaps:

• Use reduced-fat feta or blend with low-fat ricotta to reduce saturated fat content.
• Skip or reduce eggs if you’re watching cholesterol—use chia or flax eggs for a vegan twist.
• Add more herbs and lemon juice to enhance flavor without extra salt.
• Choose whole wheat phyllo dough if available—it increases fiber and adds a nuttier taste.
• Use cooking spray or lightly brush olive oil instead of pouring generously between each sheet.

Even with adjustments, the key elements of spanakopita Greek spinach pie remain: spinach, cheese, herbs, and flaky dough. With smart choices, you don’t have to sacrifice taste for

Frequently Asked Questions About Spanakopita Greek Spinach Pie

Why Spanakopita Greek Spinach Pie Belongs in Every Kitchen

Whether you have Mediterranean roots or you’re just discovering Greek comfort food, spanakopita Greek spinach pie is one of those timeless dishes that belongs in every cook’s recipe box. It’s flaky, flavorful, nourishing, and satisfying—offering the kind of homey goodness that brings everyone to the table.

Throughout this guide, you’ve learned how to make this classic pie step by step, how to choose the best ingredients, avoid soggy crusts, and even give it a healthier twist without compromising tradition. You now have the tools to turn simple spinach and feta into something truly special.

So the next time you need a crowd-pleasing dish for brunch, dinner, or the holidays, consider baking a spanakopita Greek spinach pie—a delicious way to honor tradition while sharing love through food.

Want even more comfort-food inspiration and real-time kitchen tips?
Follow our food journey and join the community over at Our page Facebook. You’ll find daily ideas, helpful videos, and lots of mouthwatering recipes shared by real home cooks like you.

And don’t miss our Dairy-Free & Vegan section for more modern takes on Mediterranean classics made with heart and health in mind.