Here’s A Spanakopita Recipe For A Delicious Spinach Pie From Greece!
If you want to make a classic Greek dish with phyllo pastry, then you should give spanakopita a try!
The name comes from the Greek words for “spinach” and “pie”, and it is probably one of the most internationally known savory Greek pies.
The outside is a delightfully crispy phyllo pastry, while the filling is made with fresh or frozen spinach, crumbled feta cheese, chopped parsley, eggs, and seasonings.
Spanakopita can be shaped in a variety of ways, such as individual triangles (as in our Tiropita recipe), rolled and baked as a round pie and then sliced (like in our Banitsa recipe), or made as a flat pie and cut into pieces (as we’ll show you here).
There are similar dishes in many other countries, such as torta pasqualina in Italy and spinach and feta cheese börek in Türkiye and the Balkans.
Ingredients
Here are the spanakopita ingredients that you need to make this delicious savory pie:
- Frozen spinach – To make the filling; you can also use fresh spinach.
- Parsley – Adds extra flavor to the filling.
- Yellow onion – Enhances the flavor of the filling; alternatively, you can use a white onion.
- Garlic clove – Adds extra flavor to the filling.
- Olive oil – For sautéing the onion and brushing the phyllo sheets.
- Eggs – A binder for the filling.
- Feta cheese – Makes the filling creamy. Use a good quality feta cheese.
- Salt – To enhance the overall flavor of the filling; adjust to taste.
- Black pepper – To add a hint of spice to the filling; adjust to taste.
- Phyllo sheets – For the crispy, flaky crust of the pie.
- Sesame seeds – Optional garnish.
Recipe Tips and Substitutions
Before you make this easy spanakopita recipe, take a moment to read these recipe tips and tricks:
- You can make spanakopita with either fresh or frozen spinach. If using fresh spinach, add it in batches and cook for just a few minutes until wilted.
- If you buy frozen phyllo dough, make sure it is fully thawed before using.
- Phyllo dough dries out quickly, so keep the sheets that you are not currently using covered with a slightly damp kitchen towel or plastic wrap.
- If the feta you are using is very salty, adjust the amount of salt you add accordingly.
How to Make Spanakopita – Step by Step Instructions
In this section, we’ll show you just how to make spanakopita. We’ve included all of the recipe process photos so that you can visually follow along when cooking this classic dish at home.
The recipe card with all the details can also be found at the end of this post!
First, we’ll make the filling. In a large pan, heat a little olive oil over medium heat. Add the chopped onion and minced garlic.
Sauté for 2-3 minutes, or until the onion becomes translucent.
Next, add the frozen spinach and cook until wilted and most of the liquid has evaporated.
Season to taste with salt and pepper and allow the mixture to cool.
Once cooled, stir in the crumbled feta and chopped parsley. Then add the eggs and mix well to combine.
When everything is well mixed, set the pan with the filling aside.
At this time, preheat your oven to 350 degrees Fahrenheit and grease a 9 x 13-inch baking dish.
Now, place one sheet of phyllo dough in the prepared baking dish and brush it lightly with olive oil.
Place another phyllo sheet on top, and brush it with oil as well. Continue layering and brushing each phyllo sheet until you have used about half of them (8 sheets).
Then spread the spinach and feta filling evenly over the layered phyllo sheets.
Cover the filling with the remaining phyllo sheets, brushing each one with a bit of oil.
When you’ve used all the phyllo sheets, press the edges down to seal or crimp and trim if desired. Brush the top layer with olive oil and sprinkle with sesame seeds you like (optional).
Bake in the preheated oven at 350 degrees Fahrenheit for about 1 hour, or until the phyllo is golden brown and crisp.
Remove the spanakopita from the oven and let it cool for a few minutes. Then cut it into squares or triangles and serve warm or at room temperature. Enjoy!
Storage Tips
If you have leftover spanakopita, let it cool (if still warm) and then store the pan covered with plastic wrap or aluminum foil in the fridge for up to 2-3 days.
If you only have a few slices left, you can also store them in a sealed container or tightly wrapped in foil.
You can reheat them in the oven at 320 degrees Fahrenheit until heated through. Be careful not to overcook, as the top phyllo sheets may dry out or burn. You can lightly cover the pan with some aluminum foil if needed.
For longer storage, you can also freeze the baked spanakopita for up to 3 months. Wrap the leftovers tightly in plastic wrap and then aluminum foil before freezing. They can be reheated from frozen in the oven.
FAQ
Spanakopita is a savory Greek pie – literally meaning “spinach” and “pie” in Greek – that is made with a spinach and feta cheese filling wrapped in layers of thin phyllo pastry. The filling may also include other ingredients such as onion, garlic, parsley, dill, eggs, salt, and pepper. The phyllo pastry is brushed with butter or oil to make it crispy and golden.
Spanakopita and tiropita are both Greek dishes made with phyllo dough, but they have different fillings. Spanakopita has a spinach and feta filling, while tiropita is typically only filled with cheese.
Yes, cooked spanakopita reheats well. We’d recommend an oven temperature of 320 degrees Fahrenheit for slow, even reheating. You can lightly cover the pan with aluminum foil if needed. Be careful not to overcook, as the top phyllo sheets may dry out or burn.
Related Recipes
If you liked this recipe, here are some other classic Greek dishes that may interest you.
- Tiropitakia (Greek Cheese Pies)
- Moussaka
- Pastitsio (Greek Lasagna)
- Chicken Souvlaki
- Soutzoukakia (Greek Meatballs in Tomato Sauce)
Spanakopita (Greek Spinach Pie)
Ingredients
- 1/3 cup olive oil, divided
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 16 ounces frozen spinach
- salt, to taste
- black pepper, to taste
- 7 ounces feta cheese, crumbled
- 1 cup parsley, chopped
- 3 eggs
- 16 phyllo sheets, about one 16 oz package
- sesame seeds, optional
Instructions
Make The Filling
- In a large pan, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until the onion becomes translucent.1 yellow onion, 1 garlic clove
- Add the frozen spinach and cook until wilted and most of the liquid has evaporated. Season with salt and pepper to taste and allow to cool.16 ounces frozen spinach, salt, black pepper
- Once cooled, stir in the crumbled feta and chopped parsley. Add the eggs and mix well to combine.1 cup parsley, 7 ounces feta cheese, 3 eggs
Assemble & Bake
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 x 13-inch baking dish.
- Place one sheet of phyllo dough in the prepared baking dish. Brush it lightly with olive oil.
- Place another phyllo sheet on top, and brush it with oil as well. Continue layering and brushing each phyllo sheet until you have used about half of them (8 sheets).
- Spread the spinach and feta filling evenly over the layered phyllo sheets.
- Cover the filling with the remaining phyllo sheets, brushing each one with a little oil.
- When you've used all the phyllo sheets, press down the edges to seal or crimp and trim if desired. Brush the top layer with olive oil and sprinkle with sesame seeds if you like.
- Bake in the preheated oven at 350 degrees Fahrenheit for about 1 hour or until the phyllo is golden brown and crisp.
- Remove the spanakopita from the oven and let it cool for a few minutes. Then cut it into squares or triangles and serve warm or at room temperature.
Notes
- You can make spanakopita with either fresh or frozen spinach. When using fresh spinach, add it in batches and cook for just a few minutes until wilted.
- Make sure the phyllo dough is fully thawed before using it if you buy frozen phyllo dough.
- Phyllo dough dries out quickly, so keep the sheets that you are not currently using covered with a slightly damp kitchen towel or plastic wrap.
- If the feta you are using is very salty, adjust the amount of salt you add accordingly.
- Store in the fridge for up to 2-3 days or freeze for up to 3 months.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
