Spanakopita is one of Greece’s most beloved savory pies — a traditional Greek spinach pie made with flaky phyllo dough, fresh spinach, creamy feta in brine, fragrant herbs, and good extra virgin olive oil. It’s simple ingredients layered with care, the way it’s been made in Greek homes for generations. In this post, I’ll show you how to make authentic spanakopita step by step — including how to prepare your own homemade phyllo if you want to go fully traditional.

If you love this Authentic traditional Greek spinach pie, you will also love this Easy Greek Cheese pie–Tiropita, Kasseri Cheese Pie With Pastourma–Pita Caesarias or Boureki–Potato & Zucchini Savory Pie!

Spanakopita, Greek spinach pie pieces on parchment paper on a table, overhead shot.

Overview

Why you will love spanakopita

Spanakopita isn’t just a pie — it’s everyday Greek life: humble, adaptable, and deeply rooted in home cooking, which is exactly why it has endured for generations.
It’s the ultimate Greek “fast food,” sold in bakeries on every corner and enjoyed as a quick snack or light lunch.
Every family has their own version, passed down and tweaked over time.
Each region uses its own blend of herbs and cheeses — in some places it’s even called hortopita (herb pie).
The crust can be rustic and simple or beautifully intricate, depending on tradition and occasion.

Three pieces of spanakopita on parchment paper, side view.

If you’re a spanakopita lover, you are going to want to try this Spinach Feta Tortilla Wrap — all the flavors you love, ready in 30 minutes!

What Makes This Authentic Greek Spanakopita?

Traditional Greek spanakopita relies on simple ingredients handled properly. No shortcuts, no heavy add-ins, just balance and technique. When these details are respected, the result is what it should be: crisp on top, tender inside, and full of clean, vibrant flavor.

No ricotta or cream cheese. Authentic spanakopita is made with real Greek feta in brine for tang and structure.
Well-drained spinach. Excess moisture is the enemy of crisp phyllo, so squeezing the greens properly makes all the difference.
Fresh herbs, especially dill. Dill gives spanakopita its unmistakable Greek flavor.
Olive oil between the phyllo layers. Many modern recipes use butter, but olive oil keeps it traditional and beautifully crisp.
Balanced filling. The spinach, feta, herbs, and spring onions work together — nothing overpowering.

Key Ingredients & Traditional Options

Spanakopita relies on fresh greens, good feta, olive oil, and phyllo. Here’s what to know before you begin.

Spinach

Fresh spinach is ideal for spanakopita and for dishes like lentil soup with lemon or traditional spanakorizo. It gives the filling a brighter flavor and better texture.
Frozen spinach works as well. Use about double the listed amount, thaw it completely, and squeeze out all excess moisture before mixing it into the filling.
Wash fresh spinach thoroughly — at least three times in clean water — to remove grit. Proper draining is essential for a crisp, not soggy, pie.

Cheese Options

Feta cheese
Use a block of Greek feta packed in brine and crumble it yourself. If the feta tastes too salty, soak the block in cold water overnight in the refrigerator, then drain well before using. Avoid pre-crumbled or fat-free feta; they are dry and lack flavor. In the U.S., Dodoni and MT Vikos are reliable choices.
Mizithra
A soft, white cheese traditionally produced in Crete. It comes in sweet (unsalted) and sour varieties. A combination of the two creates beautiful depth of flavor. Do not use dry mizithra (the hard, grated kind) for this recipe.
Anthotyros
A mild, creamy Greek cheese that works beautifully in spanakopita. Ricotta is the closest substitute; mix two-thirds ricotta with one-third feta to approximate the flavor of traditional anthotyro.

The Crust

This recipe uses thicker country-style phyllo (horiatiko phyllo), which resembles homemade dough and bakes up crisp and flaky. It creates a rustic, traditional feel.
If you prefer, you can make your own homemade phyllo. Both options work well — the choice depends on your schedule and how hands-on you want the process to be.

Phy;llo sheets and a can go extra virgin olive oil on a cutting board.

Ingredients

Phyllo – Use thicker country-style phyllo (horiatiko phyllo) if available. In the U.S., Fillo Factory carries a thicker phyllo suitable for rustic Greek pies. Greek markets in Astoria and other Greek communities often stock similar styles. These sheets are still thin, but sturdier than the delicate phyllo used for baklava and syrup-based desserts.
Spinach – Fresh spinach gives the best flavor and texture. If using frozen spinach, thaw completely and squeeze out all excess moisture before mixing into the filling.
Aromatics – Spring onions (scallions) are traditional, but you may add a thinly sliced leek or finely diced onion for additional depth.
Herbs – Fresh dill is essential for authentic flavor. Spearmint adds brightness and can be adjusted to taste.
Cheese – Use a block of feta packed in brine and crumble it yourself. Mizithra or anthotyro can also be used, as explained above.

Step-by-Step Method

This method creates a taller, lighter spanakopita with a crisp exterior and a tender, airy interior. The height comes from gently wrinkling the phyllo sheets and dividing the filling into three layers, with a sheet of phyllo between each one. The trapped air between the folds gives the pie structure without making it dense or heavy.

If you prefer a thinner pie, simply divide the phyllo sheets evenly between the bottom and top layers and spread the filling in the center without wrinkling the dough. Both methods are traditional — the choice depends on your preferred texture.

Dolmadakia rice mixture in the center of a grape leaf on a wooden surface.

Place a large skillet over medium heat. Add the olive oil and chopped spring onions and sauté until softened.

A half-folded dolmadaki-stuffed grape leaf on a wooden board.

Add the spinach gradually, allowing it to wilt before adding more.
Continue sautéing until the spinach softens and most of its liquid evaporates. Add another tablespoon of olive oil if needed. Transfer the spinach to a colander and let it drain completely.

In a large bowl, combine the sautéed spinach, chopped mint, chopped dill, crumbled cheese, beaten eggs, lemon zest, and a drizzle of olive oil. Season with sea salt and freshly ground pepper. Mix gently to combine.

Preheat the oven to 200°C / 390°F. Generously brush a baking pan with olive oil. Lay one phyllo sheet in the pan, letting it hang over the edges. Brush lightly with olive oil. Repeat with two more sheets.

A folded dolmadaki-stuffed grape leaf on a wooden board.

Spread one-third of the filling over the third sheet. Place one phyllo sheet on top and gently wrinkle it so it fits inside the pan without hanging over. Brush with olive oil.

Spread another third of the filling. Repeat with one more wrinkled phyllo sheet and the remaining filling.

Fold the overhanging phyllo inward over the filling. Top with three more phyllo sheets, brushing each with olive oil. Trim excess dough, leaving about a 5 cm / 2-inch border. Roll the border inward to create a neat frame.

Score the pie lightly into portions without cutting all the way through to the bottom; this helps the phyllo bake evenly and makes it easier to slice after baking. Bake for about 40 minutes, until golden and crisp. Let stand for 15 minutes before serving.

Spanakopita, Greek spinach pie pieces on parchment paper on a table, side view.

How to Make Homemade Phyllo Sheets (Optional)

Traditional Greek spanakopita is often made with homemade phyllo, especially in villages and home kitchens. While store-bought phyllo works beautifully, making your own gives the pie a rustic texture and deeper character.

Ingredients for Homemade Phyllo

A bowl with flour and small bowls with sea salt, olive oil, vinegar on a cutting board. Overhead view.

All-purpose flour.
Extra virgin olive oil.
Vinegar.
Sea salt.
Warm water
Traditionally, phyllo is rolled using a long, narrow rolling pin.

Step-by-Step Homemade Phyllo

Place the flour in a bowl, add the sea salt, olive oil, and vinegar, and gradually pour warm water as needed.
Knead until the dough is smooth, adding more water as needed to keep it moist. The dough should not be too tight because rolling out the phyllo sheets will be challenging.
Shape the dough into a ball.
Cover the dough with a towel for 20-30 minutes while you prepare the pie filling.

Divide the dough into 7-8 pieces (ideally), shape them into balls, and cover with a towel.
Press a ball of dough with your palms to make it as flat as possible.

Press and roll the dough with your palms slightly from the center outwards.

Wrap the dough around the rolling pin.

Roll and spread continuously until the phyllo reaches the desired size and is as thin as possible. Each time you spread it, flour its surface so it does not stick when you roll it up again.

When the phyllo sheet is ready, wrap it around the rolling pin to prevent breaking, then transfer it to the pan. Brush it with olive oil all over. Roll out the next phyllo and transfer it to the baking pan. Brush it with olive oil. Repeat the process for one more phyllo sheet.
Add the filling to the phyllo sheets you just laid on the baking pan.
Continue rolling out the phyllo sheets. When you finish each one, place it over the filling and brush with olive oil.
Complete and bake the spinach pie as described in the main recipe above.

If you’ve never made phyllo before, don’t worry — rustic phyllo is forgiving and meant to look imperfect.

Storage & Freezing

How to Store Spanakopita

Let the pie cool completely before storing. Cover the pan tightly or transfer slices to an airtight container and refrigerate for up to 3 days.
To reheat, place in a 160°C / 320°F oven until warmed through and crisp. Avoid microwaving, as it softens the phyllo.

Can Spanakopita Be Made Ahead?

Yes. You can assemble the pie up to 24 hours in advance. Cover tightly and refrigerate. Bake just before serving for the best texture and crispness.

How to Freeze Spanakopita (Before Baking)

Spanakopita freezes beautifully before baking. Assemble the pie in the pan, wrap tightly in plastic wrap and then in foil, and freeze for up to 2 months.
Bake directly from frozen at 175°C / 350°F for about 60–70 minutes, or until golden and heated through.

How to Freeze Baked Spanakopita

Let the baked pie cool completely. Wrap tightly and freeze for up to 2 months.
Reheat from frozen in a 160°C / 320°F oven until crisp and heated through.

Serving Suggestions

Spanakopita can be served hot, warm, or at room temperature, which makes it wonderfully versatile. Enjoy a couple of pieces with a simple tomato salad for a satisfying lunch. It also works beautifully as an appetizer or side dish alongside roast meats, Greek meatballs, fried zucchini or eggplant, or even a simple Greek omelette.