Home » Recipes » Pies & Galettes

Authentic Spanakopita (Traditional Greek Spinach & Feta Pie)

Jump to Recipe

Comment

Jenny Skrapaliori-Graves | Last Updated: February 23, 2026

Greek spinach pie topped with fresh oregano leaves.

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.

Pieces of Greek spinach pie on parchment paper, topped with fresh oregano leaves.

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.

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!

A wedge of spanakopita lifted from the pie, showing spinach and feta filling between layers of crisp phyllo.

If you’re a spanakopita lover, you’ll 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 too. Use about 10 oz / 300 g frozen chopped spinach in place of the fresh — frozen spinach is already blanched and collapsed, so you need less by weight, not more. Thaw it completely and squeeze out every bit of moisture before it goes 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.
A roll of country-style phyllo dough beside a can of Greek extra virgin olive oil on a wooden board.

Ingredients

  • Phyllo – Use thicker country-style phyllo (horiatiko phyllo) if available; you’ll need about one 1 lb / 450 g package. 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. Use about 10 oz / 300 g frozen chopped spinach in place of the fresh. 
  • 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.
Ingredients for spanakopita on a wooden board: fresh spinach, spring onions, dill, spearmint, lemon, Greek feta, eggs, olive oil, sea salt and pepper.

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.

Chopped spring onions softening in olive oil in a skillet.

STEP 1. Place a large skillet over medium heat. Add the olive oil and chopped spring onions and sauté until softened.


Fresh spinach leaves added to the skillet before wilting.

STEP 2. 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.

Sautéed spinach, crumbled feta, dill and seasoning mixed in a green bowl with a wooden spoon.

STEP 3. 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.


One-third of the spinach and feta filling spread over the phyllo in the baking pan.

STEP 4. Preheat the oven to 200°C / 400°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 three more sheets. Spread one-third of the filling over the third sheet.

A wrinkled phyllo sheet layered over the spanakopita filling.

STEP 5. Place one phyllo sheet on top and gently wrinkle it so it fits inside the pan without hanging over. Brush with olive oil.


Another layer of spinach and feta filling spread over the wrinkled phyllo.

STEP 6. Spread another third of the filling. Repeat with one more wrinkled phyllo sheet and the remaining filling.

A wrinkled phyllo sheet layered over the spanakopita filling.

STEP 7. Fold the overhanging phyllo inward over the filling. Top with four 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.


Assembled spanakopita scored into portions before baking.

STEP 8. 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.

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

Ingredients for homemade phyllo dough on a wooden board: all-purpose flour, olive oil, sea salt and vinegar.
  • 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

The hands in these photos belong to my aunt Lena. She is ninety, she makes phyllo at the house in Crete on a table set up outside, and she has never once measured the water.

Hands kneading homemade phyllo dough on a floured table.
My aunt Lena, making phyllo at the house in Crete — she has been doing this for most of her ninety years.
  1. Place the flour in a bowl, add the sea salt, olive oil, and vinegar, and gradually pour warm water as needed.
  2. 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. 
  3. Shape the dough into a ball.
    Cover the dough with a towel for 20-30 minutes while you prepare the pie filling.
A ball of phyllo dough pressed flat with the palms on a floured surface.
  1. Divide the dough into 7-8 pieces (ideally), shape them into balls, and cover with a towel.
  2. Press a ball of dough with your palms to make it as flat as possible.
A round of phyllo dough rolled outward from the center with a long narrow rolling pin.
  1. Press and roll the dough with your palms slightly from the center outwards.
Phyllo dough wrapped around a long narrow rolling pin.
  1. Wrap the dough around the rolling pin.
Phyllo dough rolled around the pin and spread thinner with each pass.
  1. 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.
A sheet of homemade phyllo rolled almost translucent, on a table outdoors in Crete.
Rolled until you can almost see through it. No machine gets phyllo to this.
  1. 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.
  2. Add the filling to the phyllo sheets you just laid on the baking pan.
  3. 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.
Close-up of spanakopita pieces with a sprig of fresh oregano across the golden phyllo.

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 / 325°F oven until crisp and heated through.
Spanakopita cut into squares on parchment paper, overhead view with a serving spatula.

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.

Greek pies & galettes

Cooked it? Rate it!

If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.

The Greek Foodie Logo in yellow and black.
Greek spinach pie topped with fresh oregano leaves.

Authentic Spanakopita (Traditional Greek Spinach & Feta Pie)

by Jenny Skrapaliori Graves
Make authentic Greek spanakopita with crisp phyllo, fresh spinach, real feta in brine, and dill. This traditional spinach pie is layered for height, flavor, and the perfect texture.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Rest 15 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Main
Cuisine Greek
Servings 20 pieces
Calories 718 kcal

Equipment

  • An 11-inch / 28 cm round baking pan

Ingredients
 
 

For the filling

  • 2 tablespoons extra virgin olive oil, for sautéing
  • 5 spring onions (scallions), roughly chopped
  • 500 g fresh spinach, 1 lb 2 oz 
  • 10-15 spearmint leaves , roughly chopped
  • 3 large eggs
  • ½ bunch fresh dill , roughly chopped
  • 14 oz Greek feta , 400 grams
  • 1 lemon, zested
  • ⅓ cup extra virgin olive oil, for the filling
  • sea salt
  • freshly ground pepper

For assembly

  • 10 country-style phyllo (horiatiko), one 1 lb package
  • ½ cup extra virgin olive oil, for brushing

Ingredients for homemade phyllo (optional)

  • 5¼ cups all-purpose flour, plus more for dusting
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar
  • 2 teaspoons sea salt
  • 1¾ cups plus 2 tablespoons warm water, as needed

Instructions
 

  • Place a large skillet over medium heat. Add 2 tablespoons of olive oil and the chopped spring onions, and sauté until softened.
  • Add the spinach gradually, letting each handful wilt before adding more.
  • Sauté until the spinach softens and its liquid evaporates. Transfer to a colander and let it drain completely.
  • In a large bowl, combine the drained spinach, chopped mint, chopped dill, crumbled feta, beaten eggs, lemon zest, and 1/3 cup olive oil. Season with sea salt and freshly ground pepper. Mix gently.
  • Preheat the oven to 200°C / 400°F.
  • Generously brush the baking pan with olive oil. Lay in a phyllo sheet, letting it hang over the edges, and brush with olive oil. Repeat with three more sheets — four in all.
  • Spread one-third of the filling over the fourth sheet. Place a phyllo sheet on top and gently wrinkle it so it sits inside the pan without hanging over. Brush with olive oil.
  • Spread another third of the filling. Repeat with one more wrinkled sheet, brushed with oil, and the last third of the filling.
  • Fold the overhanging phyllo inward over the filling. Top with four more phyllo sheets, brushing each with olive oil. Trim the excess with scissors, leaving about a 5 cm / 2-inch border, and roll it inward to create a frame.
  • Score the pie lightly into portions without cutting through to the bottom. Bake for about 40 minutes, until golden and crisp. Let stand for 15 minutes before serving.

How to Make Homemade Phyllo (Optional)

  • 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 becomes smooth, adding more water when it feels dry and needs moisture.
    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 so it doesn't break and transfer it to the pan.
  • Brush it with olive oil all over.
    Roll out the next phyllo and transfer it to the pan. Brush it with olive oil.
    Repeat the process for one more phyllo sheet.
    Make the filling as directed and add it to 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 the spinach pie as directed.

Notes

 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 718kcalCarbohydrates: 102gProtein: 18gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 42mgSodium: 1173mgPotassium: 320mgFiber: 4gSugar: 1gVitamin A: 2518IUVitamin C: 11mgCalcium: 152mgIron: 7mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Authentic Spanakopita (Traditional Greek Spinach & Feta Pie)

Similar Posts

5 from 13 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. Hi Jenny, I have not had a chance, to try this recipe, but it looks good. However, the recipes I have are pretty different
    I am enjoying your site

    Reply

  2. 5 stars
    Yummy and healthy combinations to making the filling. This is surely a lovely snack option when friends are around. Tea Time could get special too.

    Reply

  3. 5 stars
    It looks really delicious and definitely a new recipe that I need to add to my compilation.
    I’ll be making this on weekend, yum!

    Reply

  4. 5 stars
    Can’t wait to try this one. I’ve only seen recipes using phyllo dough ~ I love the homemade one in your recipe!

    Reply

  5. 5 stars
    Your recipes always bring back memories of holidays in Greece. I’ve never made Greek spinach pie myself but you make it sound pretty easy so I definitely want to try!

    Reply

  6. 5 stars
    Oh, I’m so making this. Looks delicious and it’s quite easy to make. It’s perfect for weekends. Can’t wait to serve this to my family. Thanks for the lovely recipe!

    Reply

  7. I have made frozen spanakopita from the supermarkets before and I can only say that this was by far the best recipe ever! So delicious!

    Reply

  8. 5 stars
    This spanakopita was delicious! I just love the fresh flavor the dill added. It really made for something special, especially with that homemade dough. Thanks for a great recipe!

    Reply

  9. 5 stars
    This is my favorite thing to order at Greek restaurants so I’m thrilled that I can make this at home! The flavors were spot on and the filling was delicious!

    Reply

  10. 5 stars
    Yum! I really love pie recipes and this Greek Spinach Pie is a unique and healthy way of enjoying pies. I will definitely try this.

    Reply

  11. 5 stars
    I LOVE this recipe! The mint is such a great addition!! The crust didn’t work out the first time I made it, so I used a prepared crust the second time.

    For mini pies, I used a large muffin tin, rolled out 7 inch circles, and used 1/3 the ingredient amounts. Cooking time was 35 mins. (I also precooked the dough for 5 mins.) Very sweet individual pies!!

    Reply