Insanely delicious and unquestionably healthy, Greek spinach pie, the famous spanakopita, will be your new culinary achievement. Tons of greens like sweet, earthy spinach leaves, herbs, and tangy feta cheese encased in layers of homemade, crispy phyllo. People will beg you to make it for them again and again.
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The amazing Greek spinach pie
Greek spinach pie, or spanakopita, belongs to a huge chapter of Greek cuisine: Greek pies or pites in Greek. Spanakopita is a savory pastry made with layers of crispy, golden phyllo dough filled with a rich mixture of spinach, feta cheese, onions, and herbs like dill and parsley.
This classic dish is often baked in a large pan and cut into squares or prepared as individual triangular turnovers. Spanakopita is a staple in Greek cuisine, enjoyed as a snack, appetizer, or light meal. Its flaky texture and flavorful filling make it a delicious and nutritious option, packed with vitamins, minerals, and protein from the spinach and cheese.
If you want to make more traditional Greek pies, I would recommend this crustless zucchini pie, this flat cheese and flour pie, this savory pumpkin pie, and this chicken pie.
The recipe's story
Not interested in food stories? Ok, no problem! Jump to Recipe
My mother is a master pie maker and we try to find some quality time to teach me and reveal all her culinary secrets. I do my best to master her art I have so much practice ahead of me!
Lucky you, people, my mother is more than happy to share her recipe and her tips for the ultimate traditional Greek spinach pie just like her mother and grandmother and grand-grandmother used to make for decades in the humble countryside home.
Writing down the recipe wasn’t easy at all. The traditional home cooks use their senses and years of practicing more than exact measurements. My mother doesn’t follow rules or instructions while cooking or baking which might be her secret. Convenient for her, a nightmare for me.
“How much flour, mom?”
“As much as it needs” … “A bit of this and that”…
“Really, mom?”
Well, that’s a rather common answer from Greek home cooks. It may drive you crazy but indicates that making delicious traditional Greek pies is the equation of practice and love!
Key ingredients
So, let’s get down to business! Be extra careful with the ingredients. We need the best and most fresh ingredients you can purchase.
The spinach
The basic ingredient isn’t hard to find…at all. Even though it is preferable to use fresh spinach (it is a matter of taste and texture for me, but that’s just my taste buds speaking here), frozen whole-leaf spinach is a fair option, as well. No need to prefer baby leaf spinach but you are welcome too.
The most important tip for an outrageously successful pie is the dry spinach and herbs. They should be as dry as possible otherwise, they make the phyllo (pastry) so soggy that it won’t hold the filling resulting in a hot mess.
There are three methods to reduce the spinach’s water content. Use the most convenient for you:
For fresh spinach: Massage the spinach leaves with salt. Rinse, drain, and then gently squeeze out the excess water. Let aside and give 5-10 minutes to drain some more.
This is the best option for fresh spinach because spinach is fresher and its taste intact. You have to rinse the salt off the spinach because, with the addition of feta cheese, it will be a salty disaster. I found it the hard way myself a few years ago.
For fresh or frozen spinach #1: Blanch the spinach for no more than 1 minute and then drain. This is another decent method but you should be careful not to overcook the spinach. Finally, let it cool before adding it to your phyllo. Otherwise, the heat will spoil your phyllo sheets.
For fresh or frozen spinach #2: Sautéing the spinach is the last method to extract water from it. It adds more flavor, especially when you add spring onions (or red onions and/or leeks). Even though it offers particularly flavorful results, I like my spinach pie lighter and easier to digest.
The herbs
The secret to a unique, delicious spanakopita is a generous amount of fresh herbs.
There are countless combinations of spanakopita filling in every Greek region. Because from North to South the variety of greens and herbs is impressive. So, for making spinach pie pick whatever you find out in nature or at the greengrocers.
Nevertheless, please allow me to share the herb mixture I believe is the most delicious and fair representation of the traditional Greek spinach pie. Some herbs are indeed impossible to find outside the Mediterranean area. That's why I give you the substitutions:
Dill: Τhe most common herb. Easy to find everywhere.
Chevril: Substitute with parsley.
Mediterranean hartwort: Substitute with lovage or omit if both are out of season or you cannot find them.
Chard: Relatively easy to find. If not, substitute with mint.
Spring onions: Easy to find. If you want a sweeter outcome, substitute with leeks or red onions.
Feta cheese
Adding feta cheese to your spinach pie is entirely up to you. Lenten recipes skip feta along with the egg and, believe me, this vegan option of the spanakopita is still as good as the vegetarian version. Give it a try!
Feta cheese is the first and only choice for the traditional Greek spinach pie. However, if you like to add another cheese or dairy, I won’t stop you. In fact, this pie is so versatile that you may add (almost) whatever ingredient you like. Nevertheless, the traditional version is simple with feta cheese for dairy, spinach as the main vegetable, herbs, and egg to bind all the ingredients together.
Whatever you decide to add, I suggest not adding too many liquids in the filling like milk or heavy cream. You have already worked hard to squeeze moisture from spinach and it isn’t a brilliant idea to add more back in. Remember the soggy phyllo mess I was talking about before?
Finally, you have to be careful about the salt. Feta cheese is usually too salty, so follow my instructions.
The rustic homemade phyllo
Traditional home cooks firmly deny the convenience of the ready-to-use phyllo dough because “it tastes funny and unappealingly bland”. I know homemade phyllo is tricky, it needs practice and time to prepare. But it’s so worth trying and easier than most people think.
The homemade phyllo is thicker and not as crunchy or flaky as the commercially produced phyllo but the taste is just divine. Additionally, I find the ready-to-use phyllo way too messy for my taste and sometimes difficult to hold the rich filling. The best part of eating a traditional Greek spinach pie is picking it up with bare hands and taking a big juicy bite. Heaven! No forks and knives! Highly recommended!
It is fine if your phyllo breaks. There are many layers to cover the tears or the holes. Don’t worry. Even if you don’t make it extra thin, it is still delicious. For extra crispiness, brush each of the layers with olive oil.
Knead the dough.
To begin with, make a small circle.
Roll out gently by moving your hands from the center to the sides.
The phyllo is ready!
Brush every phyllo sheet with olive oil.
Place 3 phyllo sheets. Spoon in the filling and spread it evenly on top.
Cover with the remaining 3 sheets. Roll up the overhanging phyllo neatly around the pan to make an edible rim.
Score into 12-14 pieces or any desired portion size.
The ready-to-use phyllo
You may use a commercially produced phyllo dough, of course. Just shhh….don’t tell my mom and grandmother!
Read the ingredients carefully and purchase a good quality one: no preservatives, no trans-fat, no difficult-to-pronounce words, please.
Thaw the phyllo by placing the frozen phyllo dough in the fridge overnight without removing it from the package.
When you are ready, take out the package and leave the package out of the fridge to room temperature. Give it at least half an hour to adjust. Unroll the thawed phyllo sheets and place them carefully between two slightly damp (NOT WET) kitchen towels. The goal is to keep the sheets from drying out while making the pie.
How to serve spanakopita
Congrats! I know you cannot wait anymore because this smell makes your traditional Greek spinach pie simply irresistible, yet you have to leave your baby to cool slightly before serving.
Served either hot or cold, it is the perfect meal, from an impressive appetizer, an ideal snack, lunchbox, or finger food for your party and picnic. In Greece, it is a favorite choice for a hearty breakfast and a popular street food. You will find fantastic spinach pies in the majority of Greek bakeries.
If you ask me, I find spinach pie an excellent meal served with a salad like the popular Greek salad (horiatiki), this crispy cabbage salad (politiki), and a refreshing beetroot salad with yogurt.
Additionally, if you combine spanakopita with cheesy side dishes such as spicy whipped feta dip (tyrokafteri) and baked feta (bougiourdi), you'll create a rich and flavorful spread that perfectly balances crispy, creamy, and spicy elements.
How to store and freeze
STORE IN THE FRIDGE
Cooked spanakopita: Let it cool completely, then store it in an airtight container or wrap it in plastic wrap. It will stay fresh in the fridge for 3-4 days.
Uncooked spanakopita: If you plan to bake it soon, keep it covered in the fridge for up to 24 hours before baking.
FREEZE
Uncooked spanakopita (best option)
Assemble the spanakopita as usual, but do not bake it. Wrap the baking pan tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Baking from frozen: No need to thaw! Just bake at 375°F (190°C), adding 10-15 minutes to the usual baking time.
Cooked spanakopita
Let it cool completely. Wrap individual pieces in plastic wrap and then in foil, or store them in an airtight container. Freeze for up to 2 months.
REHEAT
Bake from frozen at 350°F (175°C) for 20-25 minutes or until crispy. You can also reheat in an air fryer for a few minutes for extra crispiness.
More Greek savory pie recipes
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Enjoy!
Recipe
Greek Spinach Pie - Spanakopita Recipe
Ingredients
READY-MADE PHYLLO DOUGH
- 1lb (500g) ready-made phyllo follow package instructions for defrosting
or HOMEMADE PHYLLO DOUGH
- 4 cups (500g) hard or all-purpose flour
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1-1 ½ cups (250-350ml) water
- ½ cup (120ml) olive oil for brushing
- Semolina or flour for rolling the dough
THE FILLING
- 2lb (1kg) spinach, stalks removed, coarsely chopped, OR 28oz (800g) frozen spinach, defrosted
- 1 cup (30g) fresh dill finely chopped
- ⅔ cup (25g) chervil or/and fresh parsley finely chopped
- 1 cup (30g) fresh Mediterranean hartwort or/and lovage (*1) chopped
- 7-8 chard leaves or/and mint stalks removed, chopped
- 1 cup (7-8) whole spring onions or/and 2 leeks (only the white stalk) finely chopped
- 2 large eggs or 3 small, lightly beaten, (omit for vegan version)
- 2 cups (300g) feta cheese, crumbled, (omit for the vegan version)
- ¼ cup (50ml) olive oil
- Pepper freshly ground
Instructions
THE HOMEMADE PHYLLO DOUGH
- In a large mixing bowl, add the flour and salt and pour in the olive oil. Using a dough hook attachment, mix to combine the ingredients for 10-15 seconds. Add one cup of water (*2). If the dough is still crumbled, add a teaspoon of water and mix for one minute. Add a few more drops of water until the dough looks like an elastic ball. Then beat for about 5 minutes or until the dough pulls away from the sides of the bowl. The dough should be soft and elastic. If it is not, beat for a few more minutes.4 cups (500g) hard or all-purpose flour, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1-1 ½ cups (250-350ml) water
- If you don’t have a mixer, mix with your hands and knead for about 10-15 minutes.
- Transfer to a bowl, add 1 tablespoon olive oil and cover. Set it aside to rest for 30 minutes to 1 hour. Meanwhile, prepare the filling if not already made.
- When the dough is ready, sprinkle some semolina (or flour) (*3) and place the dough on a working surface. Divide it into 6 equal pieces. Start working each piece separately. First, use only your hands to make a small circle. Then repeat 3 basic steps: sprinkle some semolina (if the dough is too sticky), use the rolling pin to roll out gently by moving your hands from the center to the sides, and turn the dough (to make sure it won’t stick to the table). Repeat until you have the thinner round sheet possible.Semolina or flour
- Proceed with assembling the pie.
THE FILLING (*4)
- FRESH SPINACH: If you use fresh spinach, rinse it thoroughly, then cut and discard the tougher ends of the stems. In a colander, massage the fresh spinach leaves with a good sprinkle of salt. RINSE WELL, drain and then gently squeeze out the excess water. Alternatively, blanch the spinach for 1 minute, drain and squeeze out excess water. Set it aside to cool.2lb (1kg) spinach, stalks removed, coarsely chopped,
- In a colander, massage the fresh spinach leaves with a good sprinkle of salt. RINSE WELL, drain and then gently squeeze out the excess water. Alternatively, blanch the spinach for 1 minute, drain and squeeze out excess water. Set it aside to cool.
- FROZEN SPINACH: If you use frozen spinach, place it in a colander and squeeze gently to dry the excess water out.
- When the spinach is ready, place it in a large bowl, add olive oil, and stir until all ingredients (spinach, herbs, eggs, feta cheese, and pepper) are well combined. Omit eggs and feta cheese for the vegan version.1 cup (30g) fresh dill, ⅔ cup (25g) chervil or/and fresh parsley, 1 cup (30g) fresh Mediterranean hartwort or/and lovage (*1), 7-8 chard leaves or/and mint, 1 cup (7-8) whole spring onions or/and 2 leeks (only the white stalk), 2 large eggs or 3 small, lightly beaten, (omit for vegan version), 2 cups (300g) feta cheese, crumbled, (omit for the vegan version), ¼ cup (50ml) olive oil, Pepper
- If you use ready-made phyllo, follow the package instructions for defrosting.1lb (500g) ready-made phyllo
ASSEMBLING THE PIE
- Heat the oven to 200°C /390°F.
- Homemade phyllo: Brush the bottom and sides of a 14-inch (38cm) round baking pan (*5) with olive oil, then line the first phyllo and brush it with olive oil. Repeat with the following 2 sheets by placing one on top of the other and brushing each sheet with olive oil. Don’t press down in the process and leave the excess phyllo overhanging the sides. Spoon in the filling and spread it evenly on top. Cover with the remaining 3 sheets always brushing each one. Roll up the overhanging phyllo neatly around the pan to make an edible rim. Score into 12-14 pieces or into any desired portion size. Brush the top with the remaining olive oil.½ cup (120ml) olive oil
- Ready-made dough: Use half phyllo for the bottom of the pie and the remaining phyllo at the top of the pie always brushing each phyllo sheet with olive oil. Roll up the overhanging phyllo neatly around the pan and score into pieces. Brush the top with the remaining olive oil.
- Bake for 50 minutes to 1 hour until golden brown. Leave to cool slightly before serving.
Notes
- If it’s difficult to find, skip it and substitute with more spinach or/and other herbs.
- The amount of water depends on the flour, room temperature, and humidity.
- Semolina is recommended because it can't be absorbed by the dough. If you use flour instead, try to add the least possible quantity otherwise, the phyllo might be too firm.
- Make-ahead the filling, cover and refrigerate. Keep it in the fridge for 2 days or in the freezer for 1 month.
- You may use all kinds of baking pans or dishes (square, rectangular). Attention to the corners because they may break the phyllo.
Nick @ GreekBoston.com says
Spanakopita is a traditional Greek dish, and it's even more authentic when you make your own phyllo! The homemade dough has a different character to it than the store bought phyllo, and it isn't as hard or time consuming to make as people believe.
Sylia says
I couldn't agree more, Nick! Thank you for your comment!
Melissa says
What is Hartwort or Lovage. I’ve never heard of those.
Sylia says
Hello Melissa! Thank you for stopping by. Mediterranean Hartwort is a very aromatic herb. Something like a mix of dill and mint according to my taste buds. Unfortunately, it's difficult to find even in the Mediterranean. You may substitute with mint though. Let me know if you make your spanakopita!!!
stefani says
You had me at "Greek".(forget Hello).
The homemade dough is must in my family.
My grandmother never use store bought phyllo.
Thank you for great story and amazing recipe.
Sylia says
Exactly! Absolute contempt for the store bought phyllo. Thank you so much Stefani!
Courtney says
Thank you for sharing! ! This is one of my favorite dishes of all time. Question, what are your thoughts on preparing and freezing the filling for finishing up the dish later? (Or to have spanokopita filling for an omelet later.....)
Sylia says
Thank you, Courtney! Of course, you can freeze the filling for later or use it in omelets, stews, pasta. The combinations are endless. Enjoy!!!!
Kevin McCabe says
Greek spinach pie is one of my favourites for breakfast. The trick is to make the dough in a way that stays crispy and thin while the spinach getting cooked. The type of cheese you pick up also is important. When we have time, we usually make our own cheese.
Sylia says
Hello Kevin! Thank you for stopping by. So true. Spinach pie is the best breakfast. Especially with homemade crispy phyllo.
Have a nice day or night.
Linda says
Hi,
I have a question about homemade dough. Do you not use yeast? I did not see it in the recipe?
Thanks,
Linda
Sylia says
Hello Linda,
No yeast for this phyllo. We go for delicious, crunchy phyllo and not a puffy one. Tell me how it went and if you like it!
Sylia
Aryane @ Valises & Gourmandises says
Your spinach pie looks so beautiful and delicious! I love that the dough is vegan, I never would have thought.
Pinning it so I can try later. I went to Greece last year and loved the cuisine so much!
Sylia says
Thank you so much Aryane. So glad you like it. I am waiting for your feedback when you make it! Love your blog too!
xxx
Sylia
Aryane @ Valises & Gourmandises says
I will definitely let you know how it turns out! I just shared the recipe with my colleague and he might try it too 🙂
Also, thank you for your comment on my blog, highly appreciated. Have a lovely day! xxx
Patricia says
Hello,
This recipe looks amazing. Just like my yiayia’s!
The recipe above states to use 2 pounds fresh spinach AND 28oz frozen. Is this correct? Or is it one or the other?
Sylia says
Hello, Patricia. Thank you for your comment. True. This is definitely a yiayia's recipe. You may use either fresh or frozen spinach. Fresh spinach gives a tastier outcome if it is easy for you to find. Take a look at the recipe card because I updated the instructions after your comment. Thank you once more.
xxx
Sylia
Patricia says
Thank you! I am pleased to say that I just took mine out of the oven and it is delicious!
Growing up Greek this is definitely an authentic and traditional recipe. Well done!
natasha says
so delicious
so Greek
Sylia says
So true. Thank you so much for your ratings. Truly appreciated.
xxx
Sylia
Essay Mojo says
This is a kind of recipe that can anyone out there become a master in making pies from scratch. You have really taken you time to come up with step-wise. I will have bookmark this page for future reference. Thank you
Sylia says
Thank you so much. Making pies is therapeutic for me and I am so excited every time someone enjoys my recipe.
xxx
Sylia
June says
LOVE the filling but sadly my pastry - my first and last attempt at filo was not good at all. Not your fault I'm sure but I think I'll stick with my home made puff pastry in future. Maybe there's just not enough Greek in my veins!
Sylia says
Dear June, sorry for your disappointment. Don't be too hard on yourself because the truth is that filo is quite a challenge that needs patience and practice. Nevertheless, you may stick to your pastry and enjoy your spanakopita.
xxx
Sylia
Natalie says
Hello Sylia. I am very keen to make your spanakopita. I have made home made filo before for spanakopita (different chef) the top and bottom layer were cooked but the middle layer of filo did not bake. Just wandering what I did wrong, because I don’t want the same thing to happen when I make your recipe?
Sylia says
Hello, Natalie! So glad you like my recipe. My recipe contains 3 filo sheets at the top and 3 at the bottom. No filo in the middle, just the filling. Don't forget to brush each sheet with olive oil because if they stick together, it is harder to bake (maybe that was the problem?). Finally, follow the baking instructions for the appropriate temperature and baking time.
The homemade filo sheets shouldn't be extremely thick. Don't worry! You don't have to be a filo-master to make them thin enough. It isn't a pastry - paper-thin sheet. So, you are good to go!
Let me know how it went!
xxx
Sylia
Alexandra says
Hi! I want to try this recipe. Do we have to roll out the homemade phyllo to make layers or is one layer on the bottom and one on top okay here!
Sylia says
Hello Alexandra,
Thank you for stopping by. So happy you are going to make homemade phyllo. So, you have to roll 6 sheets: 3 phyllo sheets on the bottom and another 3 for the top. You will find the relevant instruction on recipe card (Assembling the pie step#2). It sounds too much work but I assure it's worth the trouble!
Don't hesitate to ask me for help and tell me how it went, if you up to!
xxx
Sylia
Patti Flionis says
This recipe is amazing! Thank-you so much for sharing; homemade dough might seem daunting to most people, but you demonstrated, here that it's not! Good job!
There is nothing more delicious and hearty than a homemade Greek spinach pie;especially with a good cup of Greek coffee.
Bravo
Sylia says
Thank you so much for your kind words! I'm thrilled you enjoyed the recipe. You're absolutely right—there's nothing like a homemade Greek spinach pie, especially paired with a perfect cup of Greek coffee! Bravo to you for trying it out! Have a nice day ore night!
xxx
Sylia