Our traditional Greek Spinach Pie – Spanakopita- is a popular dish in Greece and worldwide. The delicious savory pie has fresh spinach, spring onions, creamy feta, and extra virgin olive oil. This post also shows you how to make your own phyllo sheets for your favorite Greek pies.

If you love this Classic Greek Spinach Pie, you will also love this Easy Greek Cheese pie–TiropitaKasseri 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.

Why this recipe sings

Families have their recipes for making spanakopita, and each region incorporates its cheeses and herbs. Some places call it a herb pie-hortopita. There are also various ways to make the crust, some pretty and intricate.

Three pieces of spanakopita on parchment paper, side view.

How to make spanakopita

Our spanakopita has rustic phyllo sheets, fresh spinach, herbs, olive oil and feta cheese.

The spinach

Fresh spinach is best for spanakopita and soups like this lentil soup with lemon or a traditional spinach and rice dishspanakorizo.

Although I use fresh spinach in this recipe, I don’t mind using frozen spinach. You will need to double the amount of frozen spinach. Take it out of the freezer beforehand and allow it to thaw before using.

Important note: Fresh spinach should be washed well before using, at least three times in a freshwater bath.

Cheese options

  • Feta cheese. Buy a block of Greek feta in brine and crumble it. If feta is too salty, place the block in a bowl filled with water and leave it overnight in the fridge to make it less salty. If you are happy with the taste, use it as is and be aware of how much salt you add to the filling. Avoid pre-crumbled feta or fat-free feta; both don’t exist in Greece and are flavorless and dry. In Greece, I get feta with less salt. In the USA my favorites are Dodoni and MT Vikos.
  • Another great cheese you can use instead of feta is mizithra. This cheese is primarily produced on the island of Crete. The cheese is soft, white, and creamy. There are two kinds, sour and regular sweet mizithra, with no salt. I buy it from Titanfoods in Astoria. I sometimes mix sweet and sour for a variety of flavors. Mizithra is also available dry, in a ball shape, for grating over pasta and other dishes. Dry mizithra will not be good for this recipe.
  • Anthotyros cheese is a mild, lovely, soft cheese that is amazing in spanakopita. Ricotta is the closest to Anthotyro. Mix two-thirds of ricotta and one-third of feta to get a similar flavor to a Greek-produced anthotyro.

The crust

In this recipe, I use thicker Country-style phyllo sheets (Horiatiko phyllo) that resemble homemade phyllo, taste great, and are crispy and flaky. I also show you how to make your own phyllo for spanakopita. Both phyllo options are great, depending on your schedule and stamina.

Ingredients for Greek spinach pie

Phy;llo sheets and a can go extra virgin olive oil on a cutting board.
  • Thick phyllo sheets. In the US online market, Fillo factory has a thicker phyllo, perfect for making Greek rustic pies. Greek supermarkets in Astoria and similar Greek communities have those types of phyllo sheets available. These sheets are still thin but not as they are the ones we use for baklava and other syrupy desserts.
  • Extra virgin olive oil.
Overhead view of ingredients to make spanakopita-Greek spinach pie.
  • Fresh spinach.
  • Spring onions. You can also swap or add a leek, thinly sliced or an onion, finely diced.
  • Fresh spearmint leaves. Or mint leaves.
  • Fresh dill.
  • Eggs.
  • Feta cheese. (or mizithra or a mix of cheeses -please see above).
  • Sea salt and freshly ground pepper.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Step by step spanakopita

Our method for spanakopita pie results in a fluffier, fuller spinach pie. It is not “bready” with too much dough but crispy on the outside, juicy and fluffy on the inside. This is because it holds more air inside due to the placement of the wrinkled leaves and the division of the filling into three parts with a phyllo sheet in between. This method gives it height and volume to enjoy a traditional Greek spinach pie that is rich and satisfying. But if you prefer a very thin pie, divide the phyllo sheets, half up, half down, and place them without wrinkling, with the filling in the middle like in any other pie.

Spring onions in a skillet.
Place a large skillet over medium heat. Add the olive oil and chopped spring onions, and sauté until they soften.
Fresh spinach leaves.
Add the spinach into the skillet gradually and be patient until it is time to add more.
Wilted spinach in a skillet.
Sauté until spinach softens and its liquids evaporate. Add another tablespoon of olive oil if you feel it is needed. Move the spinach to a colander to drain the liquids.
Spanakopita mixture in a green bowl with a wooden spoon, overhead view.
In a large bowl, add the sautéed spinach, chopped mint, crumbled cheese, mint, beaten eggs, lemon zest and olive oil. Season with sea salt and freshly ground pepper.
Preheat oven to 200°C / 390°F.
Spanakopita mixture on phyllo sheet, overhead view.
Generously brush the baking pan with olive oil. Add a phyllo sheet and sprinkle it with olive oil. Let the phyllo hand around the pan. Repeat with two more phyllo sheets. Over the third phyllo, add one-third of the filling.
Wrinkled phyllo sheet brushed with olive oil.
Place a phyllo sheet over the filling and wrinkle it. Keep the wrinkled sheet inside the pan, don’t let it hang over. Sprinkle with olive oil.
Spanakopita mixture on phyllo sheet, overhead view.
Add another third of the filling on this phyllo. Repeat with one more wrinkled phyllo sheet and the last third of the filling.
Spanakopita mixture wrapped in phyllo sheet, overhead view.
Wrap the phyllo over the filling. Cover with three oiled phyllo sheets. Cut with scissors the excess hanging over, leaving about two inches of border. Roll it in to create a frame for your pie.
Spanakopita in a white baking pan brushed with olive oil ready for the oven. Overhead view.

Score the pie lightly without having the knife reach to the bottom. Bake for 40 minutes. Let the pie 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

Ingredients to make 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, to open phyllo, we use a long, narrow rolling pin.

Step by step phyllo sheets

  • 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.
Two hands of an elderly woman kneading dough on a table.
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.
Hands of an elderly woman pressing down a piece of phyllo dough on a table.
Press a ball of dough with your palms to make it as flat as possible.
Hands of an elderly woman pressing down a piece of phyllo dough on a table.
Press and roll the dough with your palms slightly from the center outwards.
Hands of an elderly woman rolling out a piece of phyllo sheet on a table.
Wrap the dough around the rolling pin.
Hands of an elderly woman pressing down a piece of phyllo dough on a table.
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.
Hands of an elderly woman rolling out a piece of phyllo sheet on a table.
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 and add it to the 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 described above.

Helpful tips and substitutions

  • If you don’t plan to enjoy the spanakopita the same day, reheat it the next day at 160°C / 320°F, and it will be as if it is freshly baked!
  • You can use the store-bought pie crust or puff pastry sheets for a speedy spanakopita. Use one pie crust for the top and one for the bottom-same for the puff pastry. You can blind-bake the bottom sheet for 15 minutes using pie weights for a crispy bottom.
  • Cooked spanakopita will keep well if stored in the fridge for 2 to 3 days. Heat in a medium-heated oven until warmed through.
  • You can also assemble the spanakopita and freeze it to bake for a later time. Wrap the pan tightly in plastic wrap or beeswax, and then with aluminum foil—Bake in a 350°F oven for an hour.
Spanakopita, Greek spinach pie pieces on parchment paper on a table, overhead shot.

How to serve Greek spinach pie

Spanakopita can be served hot, warm, or at room temperature. Pair a couple of pieces with a tomato salad for a delicious lunch. A Greek spinach pie is very versatile. It can also be served as an appetizer or side dish to a roast, meatballs, fried zucchini and eggplant or an omelette.

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

Greek Spinach Pie-Spanakopita

by Jenny | The Greek Foodie
Classic Spanakopita-Greek spinach pie has a rustic crust, fresh spinach, feta, and herbs for the filling. 
5 from 13 votes
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Course Appetizer, Main
Cuisine Greek
Servings 15 pieces
Calories 307 kcal

Equipment

  • An 11" round baking pan

Ingredients
 
 

For the filling

  • 1/3 cup extra virgin olive oil
  • 5 fresh onions roughly chopped
  • 1.2 lbs fresh spinach 500 grams
  • 10-15 spearmint leaves roughly chopped
  • 1/2 bunch fresh dill roughly chopped
  • 3 eggs
  • 14 oz Greek feta 400 grams
  • 1 lemon zested
  • sea salt
  • freshly ground pepper
  • 10 thick phyllo sheets

For homemade phyllo

  • 650 grams all-purpose flour plus more for dusting
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar
  • 2 teaspoons sea salt
  • 450 ml warm water

Instructions
 

  • Place a large skillet over medium heat. Add the olive oil and chopped spring onions, and sauté until they soften.
  • Add the spinach into the skillet gradually and be patient until it is time to add more.
  • Sauté until spinach softens and its liquids evaporate. Add another tablespoon of olive oil if you feel it is needed. Move the spinach to a colander to drain the liquids.
  • In a large bowl, add the sautéed spinach, chopped mint, crumbled cheese, mint, beaten eggs, lemon zest and olive oil—season with sea salt and freshly ground pepper. 
  • Preheat oven to 200°C / 390°F.
  • Generously brush the baking pan with olive oil. Add a phyllo sheet and sprinkle it with olive oil. Let the phyllo hand around the pan. Repeat with two more phyllo sheets. Over the third phyllo, add one-third of the filling.
  • Place a phyllo sheet over the filling and wrinkle it. Keep the wrinkled sheet inside the pan, don't let it hang over. Sprinkle with olive oil.
  • Add another third of the filling on this phyllo. Repeat with one more wrinkled phyllo sheet and the last third of the filling.
  • Wrap the phyllo over the filling. Cover with two or three oiled phyllo sheets. Cut the excess hanging over with scissors, leaving about two inches of border. Roll it in to create a frame for your pie.
  • Score the pie lightly without having the knife reach to the bottom. Bake for 40 minutes. Let the pie stand for 15 minutes before serving.

How to make phyllo for spanakopita

  • 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

  • Thick phyllo sheets. In the US online market, Fillo factory has a thicker phyllo, perfect for making Greek rustic pies. Greek supermarkets in Astoria and similar Greek communities have those types of phyllo sheets available. These sheets are still thin but not as they are the ones we use for baklava and other syrupy desserts.
  • Fresh spinach is best for spanakopita and soups like this lentil soup with lemon or a traditional spinach and rice dishspanakorizo. 
  • Although I use fresh spinach in this recipe, I don’t mind using frozen spinach. You will need to double the amount of frozen spinach. Take it out of the freezer beforehand and allow it to thaw before using.
  • Important note: Fresh spinach should be washed well before using, at least three times in a freshwater bath.
  • Feta cheese. Buy a block of Greek feta in brine and crumble it. If feta is too salty, place the block in a bowl filled with water and leave it overnight in the fridge to make it less salty. If you are happy with the taste, use it as is and be aware of how much salt you add to the filling. Avoid pre-crumbled feta or fat-free feta; both don’t exist in Greece and are flavorless and dry. In Greece, I get feta with less salt. In the USA my favorites are Dodoni and MT Vikos.
  • Another great cheese you can use instead of feta is mizithra. This cheese is primarily produced on the island of Crete. The cheese is soft, white, and creamy. There are two kinds, sour and regular sweet mizithra, with no salt. I buy it from Titanfoods in Astoria. I sometimes mix sweet and sour for a variety of flavors. Mizithra is also available dry, in a ball shape, for grating over pasta and other dishes. Dry mizithra will not be good for this recipe.
  • Anthotyros cheese is a mild, lovely, soft cheese that is amazing in spanakopita. Ricotta is the closest to Anthotyro. Mix two-thirds of ricotta and one-third of feta to get a similar flavor to a Greek-produced anthotyro. 
 
 
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: 307kcalCarbohydrates: 34gProtein: 12gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 551mgPotassium: 385mgFiber: 2gSugar: 2gVitamin A: 5328IUVitamin C: 16mgCalcium: 245mgIron: 4mg
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Greek Spinach Pie-Spanakopita

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Recipe Rating




18 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

  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.

  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!

  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!

  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!

  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!

  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!

  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!

  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!

  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.

  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!!