Savory Greek Spinach Pie (Spanakopita Recipe)

Spanakopita is a classic Greek dish that brings together the rich, earthy flavors of spinach and feta cheese, wrapped in crispy, flaky phyllo dough. This savory pie is a staple in Greek cuisine and is loved for its combination of textures and herby, creamy filling. Whether served as a main dish, appetizer, or side, Spanakopita is a crowd-pleaser that never fails to impress.
In this post, we’ll show you how to make an authentic Savory Greek Spinach Pie (Spanakopita), using simple ingredients that create a dish packed with flavor. This recipe is both easy to follow and full of delicious, fresh ingredients. You’ll be enjoying this flavorful, crispy pie in no time.
What is Spanakopita?
Spanakopita is a traditional Greek spinach pie made with a filling of sautéed spinach, onions, fresh herbs, and crumbled feta cheese. The filling is then wrapped in layers of phyllo dough, which becomes golden and crispy when baked. The dish is savory, rich, and satisfying, making it perfect for a variety of occasions.
Though often enjoyed as a main dish, Spanakopita is also commonly served in smaller portions as an appetizer or snack. It’s a great option for gatherings, holidays, or as a hearty lunch or dinner.
Ingredients for Savory Greek Spinach Pie (Spanakopita)
Here’s what you’ll need to make this delicious and flaky Spanakopita:
For the Filling:
- 1 lb (450g) fresh spinach (or 2 packages of frozen spinach, thawed and drained)
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup crumbled feta cheese
- 1/4 cup ricotta cheese (optional, for creaminess)
- 2 large eggs
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper, to taste
For the Phyllo Dough:
- 1 package of phyllo dough (about 16 sheets)
- 1/2 cup (1 stick) melted butter or olive oil (for brushing)
Optional Garnishes:
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
How to Make Savory Greek Spinach Pie (Spanakopita)
Step 1: Prepare the Spinach
If you’re using fresh spinach, wash it thoroughly and remove the tough stems. Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the chopped onion for 3-4 minutes, until softened. Add the garlic and sauté for another minute until fragrant.
Next, add the fresh spinach to the skillet in batches, cooking it down as it wilts. Once the spinach is fully cooked, remove it from the heat and allow it to cool for a few minutes. If you’re using frozen spinach, make sure to squeeze out any excess moisture after thawing.
Step 2: Make the Filling
Once the spinach is cool, chop it finely and transfer it to a large mixing bowl. Add the crumbled feta cheese, ricotta cheese (if using), dill, nutmeg, and beaten eggs. Mix everything together until well combined. Taste the filling and adjust the seasoning with salt and pepper as needed.
Step 3: Prepare the Phyllo Dough
Preheat your oven to 375°F (190°C). Next, prepare a baking dish (about 9×13 inches or similar) by lightly greasing it with butter or olive oil.
Phyllo dough can be delicate, so be sure to keep it covered with a damp towel as you work. Take one sheet of phyllo dough and place it in the prepared baking dish, brushing it lightly with melted butter or olive oil. Repeat the process, layering and brushing each sheet, until you have about 8-10 layers on the bottom.
Step 4: Add the Filling
Spread the prepared spinach and cheese filling evenly over the phyllo dough layers.
Step 5: Top with More Phyllo
Once the filling is spread evenly, layer additional sheets of phyllo dough on top, again brushing each sheet with melted butter or olive oil. Continue layering until you’ve used all the remaining phyllo sheets (about 8-10 layers). You should have a good amount of phyllo dough covering the top of the pie.
Step 6: Bake the Spanakopita
Once the pie is assembled, trim any excess phyllo dough hanging over the sides of the baking dish and tuck the edges in to seal the filling. Use a sharp knife to score the top of the pie into squares or diamond shapes. This will make it easier to cut after baking.
Bake the Spanakopita in the preheated oven for 30-35 minutes, or until the phyllo dough is golden brown and crisp. The edges should be slightly browned, and the filling should be set.
Step 7: Serve and Enjoy
Remove the Spanakopita from the oven and allow it to cool for a few minutes before cutting into portions. Serve warm or at room temperature, garnished with fresh parsley and a squeeze of lemon juice.
Spanakopita can be served as a main dish alongside a salad or as a side dish to a hearty Mediterranean meal. It also makes for great leftovers, as it can be enjoyed the next day, either cold or reheated.
Tips for Perfecting Your Spanakopita
- Work quickly with phyllo dough: Phyllo dough dries out quickly, so be sure to keep the unused sheets covered with a damp towel while you work with them.
- Add extra herbs: You can experiment with other herbs like parsley, oregano, or basil to customize the flavor of your filling.
- Use a mixture of cheeses: While feta is the traditional cheese used, mixing it with ricotta or even cream cheese can add a creamier texture to the filling.
- Make ahead: Spanakopita can be assembled in advance and stored in the fridge until you’re ready to bake it. You can also freeze the unbaked pie for later use.
Why You’ll Love Savory Greek Spinach Pie (Spanakopita)
Spanakopita is a perfect combination of crispy, flaky phyllo dough and a creamy, flavorful spinach and cheese filling. It’s a dish that’s sure to please a crowd, and its savory filling makes it hearty enough to serve as a main dish or a flavorful side. The blend of spinach, feta, and fresh herbs creates a vibrant and satisfying flavor that’s rich yet light at the same time.
Whether you’re serving it at a family dinner, a party, or just for yourself, Savory Greek Spinach Pie (Spanakopita) is sure to be a hit!