Do you need to cook spinach for spanakopita Greek spinach pie?

It depends on the type of spinach you use. If you’re using fresh spinach, there are two options. You can lightly sauté it until wilted, or salt it and squeeze out excess water without cooking. For frozen spinach, you don’t need to cook it again—but you must thaw and drain it thoroughly . Moisture is the biggest enemy of a flaky spanakopita Greek spinach pie , so removing water from the spinach is essential either way.

Why is the bottom of my spanakopita Greek spinach pie soggy?

A soggy bottom is typically the result of too much moisture in the filling . Whether you're using fresh or frozen spinach, it's critical to remove all excess water before assembling the pie. Also, make sure you're layering enough phyllo sheets at the base and baking the pie long enough for the bottom to crisp up. Using a metal or glass baking dish can also help the crust brown evenly.

Is spinach pie Greek or Turkish?

While many cultures have their own version of spinach pie, spanakopita Greek spinach pie is uniquely Greek. The name itself comes from the Greek words for spinach ( spanaki ) and pie ( pita ). However, Turkey has a similar dish called Ispanaklı Börek , which uses yufka dough and different cheeses. Both dishes are delicious, but spanakopita Greek spinach pie is defined by its use of feta, herbs, and delicate phyllo layers.

What is in the Greek dish spanakopita?

A classic spanakopita Greek spinach pie contains a filling of spinach, crumbled feta cheese, fresh herbs like dill or parsley, chopped onions, eggs, and seasoning—all layered between multiple sheets of phyllo dough brushed with olive oil. Some variations include scallions, leeks, or a touch of nutmeg, but the core ingredients are always spinach, cheese, herbs, and flaky pastry.

Spanakopita Greek Spinach Pie – The Best Traditional Recipe Guide (2025)

Name: Spanakopita Greek Spinach Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 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

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.

Ingredients

Scale

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

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