Spanakopita – Greek Spinach Pie

This Spanakopita recipe is a combination of the traditional Greek flavors of Spinach and Feta to make a delicious Greek Spinach Pie!

If you love Greek cuisine, then try these other Greek recipes: Greek Fava,  Classic Greek Salad, and Homemade Lamb Gyro.

This Greek Spanakopita recipe is one of my favorites because it can be used for any occasion. I have made it for dinner, parties, showers, and it is always a hit! Another way this dish is so versatile is that it can be served as a main dish with sides to pair with it, or, it can be served as a side to a main dish.

One thing I love about this easy Spanakopita recipe is how it tastes like home. The greens mixed in with the ricotta and feta and then the crispiness of the phyllo dough transports me right to the Mediterranean.

I like to cut my spanakopita into squares, but if you prefer, cut into triangles for a spanakopita triangle recipe.

How to Make Spanakopita:

Assemble your ingredients. For exact amounts please see recipe card below.

 Preheat your oven to 325 degrees Fahrenheit.

In a large mixing bowl add the spinach (well drained), parsley, onion, garlic, olive oil, eggs, crumbled feta, ricotta, dill weed, and black pepper and stir until everything for the spanakopita filling is combined well.

Unroll the thawed phyllo dough and place it between two slightly damp kitchen cloths to keep them moist as they will dry out quickly.

Prepare a 9 X 13 baking dish by brushing the bottom and the sides with olive oil.

Note: I would highly recommend you check out our Spanakopita video to see how the phyllo dough is done before you do these next steps as they are harder to describe, but easy to see how it is done in the video.

One by one, place 3 sheets of phyllo dough in the bottom of the dish and brush each with olive oil before adding the next one.

Next, place two sheets of phyllo dough on the short ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side.

Similarly to the last step, place two sheets of the phyllo dough on the long ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side. The parts of the phyllo dough that are draped outside of the baking dish will be used to wrap over the top in a later step – don’t do that now.

Now, brush olive oil on the parts of the phyllo sheets that are in the baking dish.

Spread the spinach mixture over the dough evenly.

Take one of the long sides of the phyllo dough that is draped outside of the baking dish and fold that over the top of the filling. Continue doing this going around the dish until all phyllo dough is wrapped over the top of the filling.

Brush olive oil on the top of the phyllo dough.

Take two sheets of phyllo dough and place the long edge of the dough across the short edge of the dish to cover the top, but leave a little hanging over and then tuck that down into the side of the baking dish. Take two more phyllo dough sheets and do the same over the other half of the baking dish.

Brush olive oil on the top of the phyllo dough.

For a nice crisp top, lightly fold over and crumple a sheet of phyllo dough and place it on top, repeat with the remaining sheets of phyllo dough, which should be 7-9 more sheets so that the entire top of the dish is covered with two rows of puffy crumpled phyllo dough. Brush the top layer with olive oil.

Use a sharp knife to cut the pie into 12 equal pieces.

Bake in the 325 degree F oven for 1 hour, or until the crust is golden brown.

Remove from the oven, use the knife to run through the previous cuts so that the squares are cleanly cut after cooking and enjoy!

Sides to Pair with Spanakopita

If you are serving Spanakopita as the main course, please consider serving it with one or more of these side dishes:

Authentic Greek Tzatziki – I have yet to find a Greek dish that doesn’t work well with my famous Tzatziki dip, this recipe is always a winner.

5 Minute Greek Feta and Red Pepper Dip – Wanting to add a Mediterranean kick to your day? This dish is the one for you!

Classic Greek Salad (Horiatiki Salad) – A fresh simple salad to add to this delicious dish.

Main Dishes to Pair with Spanakopita

If you want to serve Spanakopita as a side dish, please consider serving it with one of these main dishes:

Greek Chicken Gyros with Authentic Tzatziki Sauce – This Greek Chicken Gyros recipe has the most tender, marinated grilled chicken seasoned with all your favorite gyro spices, topped with authentic tzatziki sauce, cucumbers, tomatoes, red onions and feta cheese wrapped in a pita bread for a delicious meal you will want to make again and again!

Baked Greek Chicken – This easy Baked Greek Chicken with lemon zest, red onion, kalamata olives and spices is a flavor-filled delight! Place this tasty chicken on a bed of spinach with Feta cheese for a simple and delicious meal.

Chicken Souvlaki – This Greek Chicken Souvlaki recipe is made with a lemon, garlic, spice marinade and delicious on a pita with your favorite toppings!

Frequently Asked Questions:

Can I make this dish ahead of time? Of course! You can make this Spanakopita dish about an hour before serving and if needed you can reheat. However, if it is longer than this I wouldn’t recommend it because you will lose the crispiness from the phyllo dough.

How long will leftovers keep in the refrigerator? Because of the Phyllo Dough, this dish will only last about 48 hours in the fridge until it becomes too soggy.

Spanakopita Recipe

This Spanakopita recipe is a combination of the traditional Greek flavors of Spinach and Feta to make a delicious Greek Spinach Pie!

4.7 from 6 votes

Pin Rate Save Saved!

Course: Main Dish

Cuisine: Greek

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Servings: 12

Calories: 438kcal

Author: Linda

Print Recipe

RECOMMENDED PRODUCTS

• ▢
  Chef Knife

Ingredients

For the Filling

• ▢ 2 cups frozen chopped spinach - thawed and drained
• ▢ 1 ½ cups parsley - stems trimmed, finely chopped
• ▢ 2 cups yellow onion - diced
• ▢ 2 garlic cloves - minced
• ▢ 2 Tablespoons extra virgin olive oil
• ▢ 4 eggs
• ▢ 12 oz. feta cheese - crumbled
• ▢ 6 oz. ricotta cheese
• ▢ 2 teaspoons dried dill weed
• ▢ 1/4 teaspoon ground black pepper

For the Crust

• ▢ 1 16 oz. package phyllo dough - thawed
• ▢ 1 cup extra virgin olive oil

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 325 degrees Fahrenheit.
• In a large mixing bowl add the spinach (well drained), parsley, onion, garlic, olive oil, eggs, crumbled feta, ricotta, dill weed, and black pepper and stir until everything is combined well.
• Unroll the thawed phyllo dough and place it between two slightly damp kitchen cloths to keep them moist as they will dry out quickly.
• Prepare a 9 X 13 baking dish by brushing the bottom and the sides with olive oil.
• One by one, place 3 sheets of phyllo dough in the bottom of the dish and brush each with olive oil before adding the next one.
• Next, place two sheets of phyllo dough on the short ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side.
• Similarly to the last step, place two sheets of the phyllo dough on the long ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side. The parts of the phyllo dough that are draped outside of the baking dish will be used to wrap over the top in a later step - don’t do that now.
• Now, brush olive oil on the parts of the phyllo sheets that are in the baking dish.
• Spread the spinach mixture over the dough evenly.
• Take one of the long sides of the phyllo dough that is draped outside of the baking dish and fold that over the top of the filling. Continue doing this going around the dish until all phyllo dough is wrapped over the top of the filling.
• Brush olive oil on the top of the phyllo dough.
• Take two sheets of phyllo dough and place the long edge of the dough across the short edge of the dish to cover the top, but leave a little hanging over and then tuck that down into the side of the baking dish. Take two more phyllo dough sheets and do the same over the other half of the baking dish.
• Brush olive oil on the top of the phyllo dough.
• For a nice crisp top, lightly fold over and crumple a sheet of phyllo dough and place it on top, repeat with the remaining sheets of phyllo dough, which should be 7-9 more sheets so that the entire top of the dish is covered with two rows of puffy crumpled phyllo dough. Brush the top layer with olive oil.
• Use a sharp knife to cut the pie into 12 equal pieces.
• Bake in the 325 degree F oven for 1 hour, or until the crust is golden brown.
• Remove from the oven, use the knife to run through the previous cuts so that the squares are cleanly cut after cooking and enjoy!

VIDEO

NOTES

Check out our Spanakopita video to see how the phyllo dough is done before you walk through the recipe as they are harder to describe, but easy to see how it is done in the video.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 28g | Protein: 12g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Cholesterol: 92mg | Sodium: 507mg | Fiber: 2g | Sugar: 3g