Urban Farm and Kitchen

  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
menu icon
go to homepage
  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Grilling
    • Garden
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Baking

    Greek Spinach Pie (Spanakopita with Phyllo Dough)

    5 from 2 votes
    By Luay Ghafari | Updated: Nov 22, 2024 | May contain affiliate links.

    187 shares
    • Share
    • Email
    Jump to Recipe

    This Greek Spinach Pie, also known as Spanakopita, is a feast for the senses with crispy layers of phyllo and a savory spinach and cheese center. The pie bakes in under 40 minutes and can be enjoyed for breakfast, brunch, as a snack, or a light lunch or dinner.

    Make this recipe for a mezze platter, for a special occasion Greek-themed dinner party, or pair it with one of my Mediterranean salad and appetizer recipes like Maroulosalata (Greek Lettuce Salad), Greek Butter Bean Salad or Greek Chicken Salad to complete a meal.

    Greek spinach pie slice on a plate.
    Jump to:
    • Ingredients
    • How to Make this Greek Spinach Pie Recipe
    • Expert Tips
    • Recipe FAQs
    • Other Baking Recipe
    • Recipe Card

    A recipe by many names, you’ll often see this pie referred to as Spanakopita (its Greek name), Greek Spinach Pie, or Greek Spinach and Feta Pie.

    I encourage you to also try a couple of variations: my Greek Cheese Pie and Tomato Pie!

    As expected, the recipe will vary from region to region and from home to home. It can be prepared as an actual pie (like my recipe) or in the form of hand pies or phyllo triangles (similar to my Middle Eastern Cheese Sambousek recipe).

    This recipe may not be as authentic as your Yiayia’s (grandma in Greek). My recipe includes a little ricotta for added creaminess and both dried and fresh herbs. I hope you will love it!

    Ingredients

    This savory pie requires a couple of specialty ingredients, namely phyllo sheets (a.k.a. filo sheets) and feta cheese. But this shouldn’t be too difficult for you to find.

    Greek spinach pie recipe ingredients with individual labels on a board.
    • Phyllo Pastry (also called filo pastry): I would not recommend that you make homemade phyllo dough! It’s a lot of work (maybe even impossible for the home baker)! Buy it from your grocery store! You will find it in the frozen section next to the puff pastry and pie shells. If you don’t have access to phyllo, but you have access to puff pastry, try my Tomato Puff Pasty Tart recipe instead.
    • Butter: Using melted butter between the phyllo sheets is traditional. I recommend using salted butter, but unsalted butter is fine too. I don’t recommend using olive oil or other fat. Stick with butter!
    • Spinach: I am using frozen spinach here because it's ready to use. You might need to chop it up but otherwise, all you need to do is defrost it, drain it and chop it. You can use fresh spinach if you like. A couple of bunches should do the trick. Baby spinach sold in bags or clamshells also works. Fan of spinach? Try my Spinach Fatayer (baked hand pies).
    • Cheese: For this recipe, I am using a combination of feta and optional ricotta. You could replace the ricotta cheese with cottage cheese if you want a more protein-packed pie, but it’s not something I would do! Use Greek Feta (it is creamy and delicious). Bulgarian-style feta will also work. Just avoid any really hard types of feta in this recipe. You'll find feta in many of my recipes, including Cheese Fatayer (baked hand pies) and Eggplant Bruschetta.
    • Fresh Herbs: I am using a combination of fresh dill, and fresh parsley. A little fresh mint would also work great here. 

    Check out the recipe card at the bottom of this page for a complete ingredient list and quantities.

    How to Make this Greek Spinach Pie Recipe

    This is not a complicated recipe, but there are a few steps to it. I recommend you read through everything and get familiar with the process so that you won't run into issues.

    Recipe steps showing the sauteing of the onion, garlic and spinach.

    Step 1. Sautee spinach. Set a large frying pan or large skillet on medium-high heat and add the olive oil. Fry the chopped onions and garlic until translucent, about 2 minutes (Image 1). Add the defrosted, squeezed and chopped spinach to the pan and sauté until all excess water has evaporated from the pan (Image 2). Transfer to a large bowl to cool.

    Recipe steps showing the mixing of the prepared spinach with the cheese and other ingredients.

    Step 2. Make spinach and feta filling. To the filling bowl, add the crumbled feta, optional ricotta, chopped parsley, chopped dill and dried oregano (Image 3). Mix well to combine.
    Step 3. Taste, adjust and then add the egg. Taste the mixture and adjust the seasoning with salt and pepper. Once you are happy with the flavor of your filling mixture, add one egg to it (Image 4). Mix well to combine (Image 5). At this point, preheat your oven to 400F/205C.

    Recipe steps showing the buttering of the pan, the layering of the phyllo dough with overhand and the buttering of each later.

    Step 4. Line your baking dish. Using a pastry brush, brush some melted butter onto the bottom of the pan and lay one sheet of phyllo pastry making sure that the sheet overhangs the side (Image 6).
    Step 5. Butter. Brush on some more butter all over the phyllo (Image 7).
    Step 6. Layer and repeat. Add another layer of phyllo pastry, making sure it also overhangs. Repeat this butter/phyllo process until you have 7 or 8 layers of phyllo in your baking dish with overhanging pastry going all around the pan (Image 8).

    Recipe steps showing the filling being added to the phyllo pie shell and the prepared pie ready for baking.

    Step 7. Add the spinach mixture. Transfer the spinach and cheese mixture to the phyllo-lined baking dish and level it with an offset spatula or soon (Image 9).
    Step 8. Cover. Take the overhanging phyllo and place it over the spinach mixture, making sure to butter between the layers of phyllo as you go around. The filling mixture should now be completely covered with buttered phyllo (Image 10). Using a sharp knife, pierce the phyllo so that steam can escape during the baking process (Image 11).

    Recipe step showing the finished bake and a slice of pie on a marble slab.

    Bake. Place your prepared spinach pie in the preheated oven on the middle rack. Bake at 400F/205C for 20 minutes, then drop the oven temperature to 375F/190C and bake for another 15-20 minutes. The pie should be golden brown around the edges (Image 12). Let the pie cool for at least 30 minutes before serving (Image 13).

    Expert Tips

    • Squeeze and Squeeze some more. Thawed spinach will be extremely wet. Make sure to squeeze out as much excess moisture as possible with your hands or in a sieve.
    • Handle with care. Phyllo sheets are incredibly delicate. Handle them with care and work quickly. Phyllo dries up quickly too, so cover it with a damp kitchen towel while you work. You will not need to use the whole package of phyllo sheets, so wrap up the rest and refrigerate. Use within a few days. Try making one of my other phyllo-based recipes: Tomato pie or Tiropita.
    • Round baking dish. My preference is to use a round baking dish or pie dish. But you can also use a rectangular rimmed baking sheet or baking tray. The trick is to make sure you have enough overhand around the edges so that you can cover the spinach mixture completely.
    • Watch the salt. Feta can be quite salty, depending on the type and brand. Make sure to taste your filling. The last thing anyone wants is a salty pie!
    • Use a serrated knife or sharp knife to cut. Cutting into phyllo can be tricky. You can either use a serrated knife and cut back and forth slowly or use a very sharp chef’s knife and cut down in one quick and confident motion.
    • Make individual hand pies. If you want to, you can make small appetizer-sized spinach pies in the same way I outline in my cheese sambousek recipe. Just make sure to bake the spanakopita triangles.

    Recipe FAQs

    Can I make this spanakopita recipe in advance?

    This recipe should be made the day you plan to eat it. In fact, I recommend you bake it no more than 1-2 hours before you plan to serve it. The phyllo will remain crispy and enjoyable this way.

    What is the best way to store leftover Greek spinach pie?

    Once the pie has cooled completely, store it in an airtight container in the fridge for up to 3 days. I would recommend portioning it out into slices before refrigerating. The pie can be enjoyed cold, at room temperature, or warmed up in a toaster oven or air fryer.

    Other Baking Recipe

    • Asparagus goat cheese puff pastry tart on a baking sheet garnished with chive flowers and honey.
      Asparagus Goat Cheese Puff Pastry Tart
    • Butter croissant focaccia slices on a board.
      Butter Focaccia (Croissant Focaccia Recipe)
    • Feta and cherry tomato focaccia garnished with fresh basil on a board.
      Cherry Tomato Feta Focaccia (Small Batch Recipe)
    • Small batch focaccia muffins cooling on a rack.
      Small Batch Focaccia Recipe (Using a Muffin Pan)

    If you make this Greek Spinach Pie recipe or any other Appetizer on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.

    For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.

    Recipe Card

    Save This Recipe Form

    Save this recipe!

    Drop your email below and I'll send it to you!

    Greek spinach pie slice on a plate.

    Greek Spinach Pie (Spanakopita)

    Luay Ghafari
    This Greek Spinach Pie, also known as Spanakopita, is a feast for the senses with crispy layers of phyllo and a savory spinach and cheese center. The pie bakes in under 40 minutes and can be enjoyed for breakfast, brunch, as a snack, or a light lunch or dinner.
    5 from 2 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Breakfast, Brunch, Main Course, Snack
    Cuisine Greek
    Servings 8 Servings
    Calories 325 kcal

    Equipment

    • 11-12 inch round pan

    Ingredients
      

    Spinach Feta Filling

    • 2 tablespoon Olive oil
    • 1 Onion - Finely chopped
    • 3 Garlic cloves - Finely chopped
    • 10 oz Package of frozen chopped spinach - Defrosted, drained and squeezed
    • 1 cup Greek feta - Crumbled
    • ½ cup Ricotta - Optional, ads creaminess
    • 2 tablespoon Fresh parsley - Finely chopped
    • 2 tablespoon Fresh dill - Finely chopped
    • 2 teaspoon Dried oregano
    • Kosher salt and pepper to taste
    • 1 Egg - Only add after trying the mixture and adjusting the seasoning

    Pie

    • 7-8 Sheets of phyllo dough - See note
    • ½ cup Salted butter - Melted

    Instructions
     

    • Sautee spinach. Set a large frying pan on medium high heat and add the olive oil. Fry the chopped onions and garlic until translucent, about 2 minutes. Add the defrosted, squeezed and chopped spinach to the pan and sauté until all liquid has evaporated from the pan. Transfer to a bowl to cool for 10 minutes.
    • Make cheese and spinach filling. To the same bowl, add the crumbled feta, optional ricotta, chopped parsley, chopped dill and dried oregano. Mix well to combine.
    • Taste, adjust and then add the egg. Taste the mixture and adjust the seasoning with salt and pepper. Once you are happy with the flavor of your filling mixture, add one egg to it. Mix well to combine. At this point, preheat your oven to 400F/205C.
    • Line your baking dish. Brush some melted butter onto the bottom of the pan and lay one sheet of phyllo pastry making sure that the sheet overhangs the side.
    • Butter. Brush on some more butter all over the phyllo.
    • Layer and repeat. Add another layer of phyllo pastry, making sure it also overhangs. Repeat this butter/phyllo process until you have 7 or 8 layers of phyllo in your baking dish with overhanging pastry going all around the pan.
    • Add the spinach mixture. Transfer the spinach filling to the phyllo-lined baking dish and level it with an offset spatula or soon.
    • Cover. Take the overhanging phyllo and place it over the spinach mixture, making sure to butter between the layers of phyllo as you go around. The filling mixture should now be completely covered with buttered phyllo. Using a sharp knife, pierce the phyllo so that steam can escape during the baking process.
    • Bake. Place your prepared spinach pie in the preheated oven on the middle rack. Bake at 400F/205C for 20 minutes, then drop the oven temperature to 375F/190C and bake for another 15-20 minutes. The pie should be golden brown around the edges. Let the pie cool for at least 30 minutes before serving.

    Notes

    I recommend you check out the post above for step-by-step recipe photos.
    Ingredient Notes:
    • Phyllo Pastry: I would not recommend that you make your own phyllo dough! Buy it ready made from your grocery store! You will find it in the frozen section next to the puff pastry and pie shells.
    • Butter: Using melted butter between the phyllo sheets is traditional. I recommend using salted butter (as there is no additional salt in this recipe), but unsalted butter is fine too.
    • Spinach: I am using frozen spinach here because it's ready to use. You might need to chop it up but otherwise, all you need to do is defrost it, drain it and chop it. You can use fresh spinach if you like. A couple of bunches should do the trick. 
    • Cheese: For this recipe, I am using a combination of feta and optional ricotta. You could replace the ricotta with cottage cheese if you want a more protein-packed pie, but it’s not something I would do! 
    • Herbs: I am using a combination of dried oregano, fresh dill and fresh parsley. A little fresh mint would also work great here. 
    Other additions: Lemon juice, lemon zest, chopped green onions or spring onion, chili flakes, or cream cheese.
    Important notes regarding phyllo sheets:
    • Phyllo sheets are incredibly delicate. Handle with care and work quickly. Phyllo dries up pretty quickly so cover with a damp towel while you work. You will not need to use the whole package of phyllo sheets, so wrap up the rest and refrigerate.
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 325kcalCarbohydrates: 23gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 76mgSodium: 524mgPotassium: 219mgFiber: 2gSugar: 1gVitamin A: 4780IUVitamin C: 5mgCalcium: 187mgIron: 2mg
    Tried this recipe?Let us know how it was! Or Pin it!

    More Simple Baking Recipes

    • Homemade soft pretzels on a cooling rack.
      Homemade Soft Pretzels (Plain, Salt and Cheddar)
    • New York bagels on a cooling rack with various toppings including sesame seeds, everything bagel and poppy seeds.
      New York Style Bagel Recipe
    • Baked simit on a baking sheet.
      Simit (Turkish Sesame Bread Recipe and Video)
    • Caramelized Onion Gruyere Focaccia slices on a board.
      Caramelized Onion Gruyere Focaccia (French Onion Soup Style)
    187 shares
    • Share
    • Email

    Comments

    1. Meegan says

      April 22, 2025 at 3:18 pm

      5 stars
      This was amazing! Everyone loved the spanakopita. I doubled the filling and used and 8x10 pyrex dish. Thank You! We will be making this one often.

      Reply
      • Luay Ghafari says

        April 22, 2025 at 3:35 pm

        Thank you so much for the feedback. Glad you loved the recipe.

    Leave a Reply Cancel reply

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

    Recipe Rating




    Gravatar profile

    Welcome to Urban Farm and Kitchen!

    Picture of Luay G

    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


    Grilling Recipes!

    • A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
      Authentic Shish Tawook (Grilled Chicken Skewers)
    • Beef kofta on a plate with a side of vegetables and drizzled with yogurt sauce.
      Beef Kofta (Spiced Ground Beef Kebabs)
    • Chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.
      Greek Chicken Souvlaki Skewers Recipe (with Sides)
    • A platter with rice, chopped salad, sumac onions and harissa chicken skewers.
      Harissa Chicken Skewers (with Sides)


    Newest Recipes!

    • A bowl of Kale Chickpea Feta Salad with chopped kale, chickpeas, cucumber, fresh mint, dill, and a creamy dressing, garnished with feta.
      Kale Chickpea Salad with Lemon Tahini Dressing
    • Grilled Joojeh Kabob chicken skewers with a golden char served on a white platter, garnished with fresh dill, cherry tomatoes, and lemon slices.
      Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)
    • Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.
      Middle Eastern Beef Shish Kebabs (with Sides)
    • Tahdig Crispy Persian Rice on a platter.
      Tahdig (Crispy Persian Rice with Saffron)

    Jpeg of book cover, Seed to Table, with a top-down view of salads on the cover.

    Seed to Table, my first book, is available for purchase worldwide!


    Featured in

    Logos of websites and publications where Urban Farm and Kitchen has been featured.

    Footer

    ↑ back to top

    Legal

    Privacy Policy & Disclosure

    Accessibility Statement

    Terms & Conditions

    Newsletter

    Sign Up!

    Contact

    Contact

    Media Kit

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website. Read the Disclosure.

    Urban Farm and Kitchen operates from Toronto, Canada, the traditional territory of many nations including the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples and is now home to many diverse First Nations, Inuit and Métis peoples.

    Copyright © 2025 Urban Farm and Kitchen.  All rights reserved. The content on this website may not be copied or reproduced in any way whatsoever without prior written permission. Urban Farm and Kitchen is a registered trademark (Can).

    187 shares
    • Share on Facebook
    • Pin it
    • Email

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required