🥬 Authentic Spanakopita (Greek Spinach and Feta Pie) – Crispy, Savory & So Satisfying
Craving a savory pastry that’s flaky, flavorful, and deeply comforting? Meet spanakopita, the beloved Greek spinach and feta pie that has been delighting families for generations. With crisp layers of golden phyllo dough encasing a rich filling of spinach, feta cheese, herbs, and onions, spanakopita is the kind of dish that tastes like tradition.
Whether served as a main course, appetizer, or party snack, this authentic spanakopita recipe is a celebration of Mediterranean flavor. It’s vegetarian, easy to prepare in advance, and perfect for feeding a crowd or savoring slowly through the week.
🌿 What is Spanakopita?
Spanakopita (σπανακόπιτα) is a traditional Greek savory pie made primarily with spinach, feta cheese, onions or scallions, eggs, and herbs like dill or parsley. These ingredients are layered between sheets of phyllo dough (filo), which become beautifully crispy when baked.
Spanakopita can be made in various shapes and sizes:
- Whole pie (cut into squares or slices)
- Individual triangles (perfect for finger food)
- Rolls or cigars (great for packed lunches)
Its light, herby filling and crispy crust make it a staple of Greek cuisine and a favorite at gatherings, holidays, and meze platters.
🛒 Ingredients for Homemade Spanakopita
To make an authentic spanakopita at home, you’ll need just a few basic ingredients—most of which are probably in your fridge or pantry already:
For the Filling:
- 1 pound fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- 1 medium yellow onion, finely chopped
- 4 scallions, sliced
- 2–3 tablespoons olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (or 1 tsp dried)
- 2 large eggs, lightly beaten
- 8 oz Greek feta cheese, crumbled
- Salt and pepper, to taste
For the Phyllo Layers:
- 1/2 pound (approx. 12–14 sheets) phyllo dough, thawed
- 1/2 cup olive oil or melted butter (or a mix)
- Optional: sesame seeds for topping
👨🍳 How to Make Spanakopita (Step-by-Step)
1. Prepare the Filling
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and scallions, sauté until soft.
- Add spinach and cook until wilted (if fresh) or warmed through (if frozen). Let cool slightly.
- Transfer the spinach mixture to a large bowl. Stir in parsley, dill, feta, and eggs. Season with salt and pepper.
2. Assemble the Pie
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Layer 6–7 sheets of phyllo in the bottom of the dish, brushing each with olive oil. Let the edges hang over the sides.
- Spread the spinach and feta filling evenly over the phyllo base.
- Cover with another 6–7 sheets of phyllo, brushing each with oil.
- Tuck the overhanging edges inward to form a sealed edge.
- Score the top layer into squares with a sharp knife (optional) and sprinkle with sesame seeds if desired.
3. Bake
- Bake for 45–50 minutes, or until the top is golden and crisp.
- Let rest 10–15 minutes before slicing and serving.
🧊 Storage & Make-Ahead Tips
- Refrigerator: Store leftover spanakopita in an airtight container for up to 4 days.
- Freezer: Spanakopita freezes beautifully—wrap uncooked or baked slices tightly and freeze for up to 3 months.
- Reheat: Warm in a 350°F oven or air fryer until heated through and crispy again. Avoid microwaving—it makes the phyllo soggy.
📋 Variations and Tips for Success
- No phyllo? Use puff pastry for a richer, flakier crust.
- Vegan version: Skip the eggs and cheese, and add mashed tofu or vegan feta.
- Add leeks for a sweet, subtle flavor boost.
- Use fresh herbs whenever possible—they elevate the flavor immensely.
- Work fast with phyllo and keep unused sheets covered with a damp towel to prevent drying out.
🍽️ What to Serve with Spanakopita
Spanakopita is satisfying on its own but pairs wonderfully with other Greek and Mediterranean dishes:
- Greek salad with tomatoes, olives, and cucumber
- Tzatziki sauce for dipping
- Hummus and pita bread
- Roasted lamb or grilled chicken
- Lemon rice or orzo
- Stuffed grape leaves (dolmades)
🏛️ A Bite of Greek Heritage
In Greece, spanakopita is more than just a dish—it’s part of everyday life. It’s sold in bakeries, served at family gatherings, and included in picnics and school lunches. Many Greek families have their own variations, passed down through generations.
This spinach pie reflects the essence of Greek cooking: simple ingredients, layered flavor, and time-honored technique. Making it at home is a beautiful way to connect with this culinary heritage.
❓ Frequently Asked Questions
Can I use frozen spinach?
Yes! Just thaw it and squeeze out as much liquid as possible to avoid a soggy filling.
Can I make spanakopita ahead of time?
Absolutely! You can assemble the entire dish and refrigerate it (unbaked) for up to 24 hours. Then bake just before serving.
Is spanakopita healthy?
It’s packed with leafy greens and herbs, and you can make it lighter by using less oil and low-fat feta. It’s a hearty vegetarian option rich in flavor and nutrients.
Can I make individual spanakopita triangles?
Yes! Cut phyllo sheets into strips, add a spoonful of filling, and fold into triangles like a flag. Bake for 25–30 minutes.
✨ Final Thoughts
Spanakopita is a celebration of everything we love about Mediterranean food: it’s light yet comforting, flaky yet rich, and always bursting with flavor. Whether you’re making it for a special dinner or meal-prepping lunches for the week, this authentic spanakopita recipe brings the spirit of Greece right into your kitchen.
Once you try it homemade, you’ll never want store-bought again.
📸 Share Your Spanakopita!
Did you make this Greek spinach pie recipe? Tag your creations with #SpanakopitaLove on Instagram or Pinterest! I’d love to see your delicious results.