Recipe for Spanakopita Greek Spinach Pie: Layers of Flaky Phyllo Hugging Herbed Spinach and Feta

This traditional Greek dish transforms simple ingredients into a flaky, savory masterpiece. Phyllo dough layers cradle a rich filling of spinach, herbs, and feta.

I’ve perfected the balance of textures—crisp pastry outside, tender inside. The key is working quickly with the phyllo to prevent drying. Ready in under an hour.

Ingredients for Recipe for Spanakopita Greek Spinach Pie

Traditional Greek ingredients create a flaky, savory masterpiece in under an hour.

The phyllo dough must be fresh or properly thawed. Athens Foods is a reliable brand available at most Whole Foods or Kroger locations. Keep it covered with a damp towel while assembling to prevent drying. Use full-fat Greek feta for authentic flavor—Athinikos or President brands are excellent. The spinach should be fresh, not frozen, for the best texture in this dish.

No fresh dill? Dried dill at one-third the amount works, though fresh is ideal. Out of green onions? Yellow onion finely diced substitutes well. For a richer flavor, add a pinch of ground cinnamon. If using frozen spinach, thaw and drain thoroughly to remove excess moisture. The nutmeg may seem unusual, but it’s traditional in many Greek spanakopita recipes.

Assemble just before baking for the crispiest results. Keeps well at room temperature for 2 hours post-baking, then refrigerate for up to 3 days. Freeze baked pie for 1 month—reheat in a 350°F oven until warmed through. Always work quickly with the phyllo to prevent it from drying out.

Step-by-Step Instructions for Spanakopita Greek Spinach Pie

Master the technique for achieving perfectly crisp, flaky layers encasing a rich spinach and feta filling.

Step 1: Prepare the Spinach and Herb Filling

Heat 2 tablespoons Extra-Virgin Olive Oil in a large skillet over medium heat. Add the 1.5 lb Fresh Spinach in batches, wilting each addition before adding more. This prevents overcrowding and ensures even cooking.

Once all spinach is wilted, add the 4 whole Green Onions, 3 cloves Garlic Cloves, 0.25 cup Fresh Dill, and 0.25 cup Fresh Parsley. Sauté for 3-4 minutes until the mixture is dry and the herbs are fragrant. Transfer to a colander and press out all excess liquid—this step is crucial for preventing a soggy pie.

Step 2: Combine Filling Ingredients

In a large bowl, combine the drained spinach mixture with 12 oz Feta Cheese, 2 whole Large Eggs, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.25 tsp Nutmeg. Mix thoroughly until the feta is evenly distributed and the eggs bind everything together.

The filling should be thick and cohesive. If it appears too wet, let it sit for 5 minutes and drain any additional liquid that separates. This ensures your layers stay crisp.

Step 3: Assemble the Phyllo Layers

Preheat your oven to 375°F. Lightly dust your work surface with 0.25 cup All-Purpose Flour and unfold the 1 lb Phyllo Dough. Keep it covered with a damp towel to prevent drying out—phyllo dries out in seconds.

Brush a 9×13-inch baking dish with Extra-Virgin Olive Oil. Layer 8 sheets of phyllo in the dish, brushing each sheet generously with oil before adding the next. The sheets should extend slightly over the edges. Spread the spinach-feta filling evenly over the base layer.

Step 4: Top and Bake to Golden Perfection

Fold the overhanging phyllo edges over the filling, then layer another 8 sheets on top, brushing each with Extra-Virgin Olive Oil. Use all 0.75 cup Extra-Virgin Olive Oil for brushing between layers. Tuck the edges in neatly and score the top into squares or diamonds with a sharp knife—this makes serving easier.

Bake for 45-50 minutes until the top is golden brown and crisp. Rotate the dish halfway through for even browning. You’ll know it’s ready when the layers are puffed and the filling is set with no jiggle.

Step 5: Cool and Serve

Let the spanakopita rest for 15 minutes before slicing along your pre-made scores. This allows the layers to set and makes for cleaner cuts. Serve warm or at room temperature—the flakiness is best enjoyed fresh from the oven.

The top should shatter at the touch of a fork, revealing layer upon layer of crisp phyllo encasing the rich, herbed filling. Each bite should deliver a perfect balance of salty feta, earthy spinach, and buttery pastry.

Regional Styles of These Flavors

Northern Greece Style

In Thessaloniki, they often add 1 cup crumbled anthotyro cheese to the filling for extra creaminess. The locals also use wild greens like amaranth mixed with spinach. I love how this version has a tangier, more complex flavor profile. 🗺️

Island Variations

On Crete, they incorporate mizithra cheese instead of feta, giving a milder taste. Some island cooks add 1 tbsp lemon zest to brighten the filling. The phyllo is often rolled rather than layered flat.

Athens Tradition

The capital prefers a simpler approach with just spinach, feta, and dill. They use thinner phyllo sheets for more layers—sometimes up to 12 sheets per layer. This creates an ultra-crisp texture that’s hard to resist.

Turkish Influence

In regions near the Turkish border, you’ll find spanakopita made with yufka dough instead of phyllo. The filling often includes 1 tsp sumac for a tangy twist. I find this version has a slightly chewier texture.

Modern Twists

Contemporary Greek chefs are experimenting with whole wheat phyllo for added fiber. Some add 1 tbsp chopped walnuts to the filling for crunch. These innovations keep the dish exciting while honoring tradition.

Festive Variations

For holidays, many families add 2 beaten eggs to the filling for extra richness. The pie is often shaped into a spiral or braided for special occasions. This makes for a stunning centerpiece at gatherings. 💫

Frequently Asked Questions