Spanakopita: Greek Spinach Pie With Feta Cheese

By
Lynn Livanos Athan
Lynn Livanos Athan
First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.
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Updated on 02/10/23
Prep: 45 mins
Cook: 25 mins
Total: 70 mins
Servings: 12 to 16 servings

Spanakopita, Greek spinach pie with feta cheese, is a classic Greek dish made with flaky phyllo sheets layered with a savory spinach and feta cheese filling. Spanakopita (pronounced spah-nah-KO-pee-tah) can be made as a "pie," or pita, and cut into squares, or as individual phyllo triangles.

This recipe makes enough filling for two 9 x 12-inch rectangular pans (or approximately 100 folded phyllo triangles). Serve spanakopita as an appetizer, side dish, or main entrée accompanied by a Greek salad.

Square of Greek spinach pie with golden brown phyllo top on a plate with a fork

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Ingredients

For the Filling:

  • 2 1/2 pounds fresh or frozen spinach, chopped

  • 1/2 cup olive oil

  • 4 large onions, diced

  • 2 bunches green onions, diced

  • 1/2 cup coarsely chopped fresh parsley

  • 1/2 cup coarsely chopped fresh dill, or 3 tablespoons dried dill

  • 1/4 teaspoon ground nutmeg

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 pound feta cheese, crumbled

  • 4 large eggs, lightly beaten

  • 1/2 pound ricotta cheese, or cottage cheese

For the Phyllo

  • 2 ounces (4 tablespoons) unsalted butter, melted

  • 1/4 cup olive oil

  • 1 pound phyllo pastry sheets

Steps to Make It

Prepare the Filling

  1. Gather the ingredients.

    Ingredients for Greek spinach pie with feta recipe gathered

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  2. Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.

    Washed and torn spinach leaves filling a colander

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  3. Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.

    Onions and green onions being stirred with a wooden spoon in a large skillet

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  4. Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.

    Spinach and onion mixture being stirred with a wooden spoon in the skillet

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  5. Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.

    Almost dry spinach and onion mixture in the skillet

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  6. In a large mixing bowl, combine the feta, eggs, and ricotta cheese.

    Eggs and cheeses stirred with a wooden spoon in a large bowl

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  7. Add the cooled spinach mixture and mix until combined.

    Spinach, cheese, and eggs combined in the bowl

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Prepare the Phyllo

  1. Gather the ingredients.

    ingredients for phyllo dough layers gathered

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  2. Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.

    Two rectangular baking pans being brushed with melted butter and oil

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  3. Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.

    Partially unrolled stack of phyllo sheets

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  4. Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.

    Phyllo sheets being cut with scissors into two equal halves

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Make the Spanakopita

  1. Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.

    Phyllo sheets lining the baking pans and brushed with butter and oil

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  2. Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.

    Spinach mixture evenly distributed in the pan

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  3. Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.

    Phyllo layer placed on top of spinach and brushed with butter and oil

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  4. Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)

    Top layer of phyllo being cut into equal rectangles with a large knife

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  5. Bake until the pie turns a deep golden brown, 20 to 25 minutes.

    Greek spinach pie with light golden brown phyllo dough surface in the baking pan

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  6. Let cool for a few minutes and then slice, serve, and enjoy.

    Square of Greek spinach pie with feta on a plate with a fork

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Make Ahead Tips

  • Spanakopita freezes very well and heats beautifully. Keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish. It will need approximately 45 minutes of cooking time.
  • You can make the filling one day ahead and store in the refrigerator. If the mixture seems to have accumulated some liquid, drain it before proceeding with the recipe.

Recipe Varitations

  • If you prefer to make these into triangles, keep in mind it is a bit of extra work (but well worth the effort). You will make each triangle individually by filling the phyllo and then folding it over several times.
  • For a quick, bite-sized version of spanakopita, use phyllo shells and fill the centers with the spinach mixture before baking.


Nutrition Facts (per serving)
295 Calories
20g Fat
23g Carbs
9g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 295
% Daily Value*
Total Fat 20g 25%
Saturated Fat 7g 33%
Cholesterol 36mg 12%
Sodium 365mg 16%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 9g
Vitamin C 26mg 129%
Calcium 200mg 15%
Iron 3mg 19%
Potassium 535mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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