The Greek Spinach Pie That’s Crispy, Savory, and Shockingly Easy to Make

Last updated on November 13th, 2025 at 12:11 pm

Spanakopita, a traditional Greek spinach pie, is a beloved dish that has found its way onto dining tables worldwide. This authentic Greek recipe is often enjoyed as an appetizer or side dish. It is famous for its flaky pastry layers brimming with a savory mix of spinach, feta cheese, onions, and herbs. It is a versatile food that can easily be the star of your meal or complement other dishes with its rich flavor.

Imagine the aroma of freshly baked pastry wafting through your kitchen, a scent that promises a mouthwatering experience. Making spanakopita at home allows you to dive into the heart of Greek cuisine. Creating the perfect Greek pie is as enjoyable as tasting the final product. With each bite, you get to savor a piece of Greece’s culinary heritage, a testament to the simple yet robust flavors that Greek cooking is known for.

As you prepare to make your spanakopita, remember that the beauty of this dish lies in its layers of crispy, golden phyllo dough, which encase the rich, green filling. Whether serving it to family and friends or enjoying a slice yourself, this Greek classic will surely be a delightful treat that brings a taste of the Mediterranean to your home.

Yield or Servings of the Recipe

This spanakopita recipe is perfect for sharing! It generously serves 8-10 people, making it ideal for family dinners or get-togethers with friends. Each portion gives you a satisfying taste of this delicious Greek dish with its flaky pastry and rich, savory spinach filling.

You might have leftovers from smaller gatherings. Don’t worry. Spanakopita keeps well. You can store them in the refrigerator for up to three days. When you’re ready to enjoy them again, just reheat them in the oven until they’re warm and crispy.

Are you thinking of planning ahead? Spanakopita is a great make-ahead meal. You can bake it, let it cool, and then freeze it. When you’re ready to eat, thaw it in the fridge overnight and then warm it up in the oven. It’ll taste just as good as when you first made it.

Remember, the size of your slices will determine how many servings you get from your spanakopita. If you cut the pie into larger pieces, you’ll have fewer servings; if you make them smaller, you’ll have more. It’s up to you how you’d like to portion it out; just make sure everyone gets a piece of the delicious, crispy crust!

Full List of Ingredients

To whip up a delicious Spanakopita, you’ll need the following ingredients:

• Spinach: Either grab 16 ounces of frozen spinach, or if you prefer, fresh spinach leaves will do the trick. Just make sure to use about 20 ounces if it’s fresh.
• Phyllo Dough: You’ll want about a pound of phyllo dough, thawed. It’s the secret to that flaky, crispy texture.
• Cheese: Feta is the star here. Get around 8 ounces of crumbled feta cheese.

For the Flavor Boost:

• Onions: Chop up 1 to 2 green onions for a kick of flavor.
• Garlic: Dice 2 cloves of garlic for that aromatic punch.
• Herbs: You’ll need a few tablespoons of chopped fresh dill and a handful of chopped parsley. If you like mint, a bit of it will add a nice touch.
• Egg: One large egg will help bind everything together.

Seasonings:

• A pinch of nutmeg, pepper, and some salt to taste.

Cooking Basics:

• Olive Oil: About a quarter cup for cooking and brushing on the dough.
• A squeeze of lemon juice adds a nice zest.

Optional:

• Sesame Seeds for garnishing (just a sprinkle).
• If you’re feeling adventurous, chop up a couple of olives to toss into the mix!

Before you start, make sure you’ve got all the ingredients on hand. This way, your cooking process will be a breeze. Enjoy making your Spanakopita and savor the fantastic flavors it offers!

Recipe Process

Creating your spanakopita at home involves preparing ingredients, assembling layers of crispy phyllo and filling, and baking until they reach a lovely golden brown. Each step is simple and rewarding, offering a taste of authentic Greek cuisine right in your kitchen.

Preparation of Ingredients

To start, gather all your ingredients. You’ll need:

• Phyllo dough: Thaw it according to the package instructions.
• Feta cheese: Crumble it into small chunks.
• Fresh herbs: Chop dill and parsley finely for fresh flavor.
• Vegetables: If you add any, sauté them lightly in olive oil before mixing into the filling.
• Egg-mix: Beat the eggs in a bowl.

Combine the crumbled feta, beaten eggs, dill, and parsley in a large bowl to create your spanakopita filling. Season it with salt and pepper according to your taste preference. If you’re opting for a vegan version, skip the egg and use dairy-free cheese.

Assembling the Spanakopita

For the assembly, take your baking dish and brush the bottom with melted butter or olive oil. Lay down a sheet of phyllo dough, and lightly brush it with more melted butter or oil. Repeat this process to layer up the phyllo, creating a base that’s about 4 to 6 sheets thick.

Now, spread the prepared spanakopita filling evenly over this layered base. After that, place more phyllo sheets on top, brushing each with butter or oil. Continue until the top layer is as thick as the base.

Baking to Perfection

Finally, it’s time to bake. Preheat your oven to 350°F (or 175°C). If you created the spanakopita in a large pan, score the top layers into portions with a sharp knife, being careful not to cut all the way through to the filling. This allows steam to escape and makes it easier to cut after baking.

Place your pan in the oven on the middle rack. Bake for about 30 to 45 minutes or until the phyllo is a rich, golden brown and crispy to the touch. Keep an eye on it as oven times may vary and you don’t want the phyllo to burn. Once done, let it cool slightly before serving. This patience ensures you can enjoy the perfect contrast of creamy feta filling and a bite of that irresistible crispy topping. Enjoy your homemade spanakopita warm with friends and family!

Nutritional Value

When digging into a delicious piece of spanakopita, you enjoy more than just the taste. This Greek treat is pretty nourishing, too! A single serving contains various nutrients that contribute to a well-balanced diet.

First off, spanakopita is relatively low in calories. One average-sized piece typically has about 200-300 calories depending on the recipe and size. It’s a great option if you want something satisfying without too many calories.

Thanks to the feta cheese and spinach, protein is another plus here. One piece provides around 5-10 grams of protein. Protein keeps you full and fuels your muscles, which is great news for your body!

Looking at fat content, spanakopita does have some. It mainly comes from the olive oil and feta cheese. The advantage is that these are mostly unsaturated fats, known to be heart-healthy. Keep an eye on this if managing fat intake is part of your diet plan.

Remember fiber; the spinach in spanakopita is a good source. Fiber is important for digestion and can help keep cholesterol levels in check.

Now, about carbohydrates—a piece contains around 20-30 grams, which includes a small amount of sugar. Carbs are your body’s main energy source, so this is a good thing.

The sodium and cholesterol levels might be less thrilling—feta can be salty and high in cholesterol. But if you enjoy spanakopita in moderation, it can fit into a health-conscious diet.

Lastly, this dish fits perfectly into a Mediterranean diet and can be vegetarian-friendly, minus any meat additions. So you can indulge knowing it’s part of a lifestyle celebrated for its nutritional benefits! Remember to balance it with other foods to get a full spectrum of nutrients throughout the day.

Origin and History

Spanakopita, the famous Greek spinach pie, is a dish steeped in centuries of tradition and Mediterranean flavor. Its origins trace back to ancient Greece, where phyllo-style pastries were made using simple dough layered with herbs, cheese, and greens gathered from the hillsides. Over time, these early creations evolved into the delicate, flaky pies we know today, thanks to the introduction of thin phyllo pastry by the Byzantines and Ottoman influences that brought new techniques to Greek kitchens.

Historically, spanakopita was a peasant dish, created as a clever way to use seasonal greens and stretch limited ingredients into a filling, nutritious meal. Greek villagers mixed fresh spinach, wild herbs, and feta cheese, encasing the mixture in thin dough brushed with olive oil or butter. It was a practical yet flavorful solution that reflected the frugality and ingenuity of rural Greek households. Even today, many families in Greece still prepare spanakopita entirely by hand, from rolling out the dough to chopping wild greens gathered from local fields.

As Greece modernized, spanakopita’s popularity spread from village homes to bakeries and tavernas across the country. It became a symbol of Greek comfort food—served hot or cold, as a snack, appetizer, or main dish. What started as a simple country recipe is now a national treasure, representing the heart of Greek home cooking: resourceful, flavorful, and meant to be shared.

Despite its universal appeal, spanakopita has stirred debate among Greek cooks and culinary purists. One major controversy lies in the use of store-bought phyllo dough versus homemade. Traditionalists argue that real spanakopita requires dough rolled by hand until paper-thin, brushed with olive oil or clarified butter for the perfect crispness. However, modern cooks often rely on pre-made phyllo for convenience, a move some consider sacrilege. Yet, even Greek chefs admit that good-quality store-bought phyllo can produce excellent results if handled carefully.

Another point of contention is the filling. Purists insist on using a blend of fresh spinach, dill, green onions, and authentic Greek feta. However, outside Greece, cooks often experiment with ingredients like ricotta, kale, or frozen spinach. While these adaptations make spanakopita more accessible, many argue they change the essence of the dish, dulling the vibrant, herbaceous flavor that defines its authenticity. The balance between tradition and practicality continues to divide opinions in kitchens around the world.

Even the shape of spanakopita is debated. Some prefer the classic large pie cut into squares, while others favor smaller triangles or spiral versions known as spanakopitakia. Each region in Greece has its own take—some use more cheese, others skip eggs entirely. The dish’s adaptability has helped it endure for centuries, but it’s also sparked passionate discussion about what truly makes a “real” spanakopita.

How Long It Takes to Prepare

Making authentic spanakopita takes time, but the process is straightforward and rewarding. Preparation typically begins with washing, drying, and chopping fresh spinach and herbs—a task that can take 20 to 30 minutes, especially when using large quantities. Once the greens are prepped, they’re sautéed briefly with onions or leeks to remove moisture before being mixed with crumbled feta, eggs, and seasoning. This step ensures the filling is flavorful and not watery once baked.

If you’re making your own phyllo dough, set aside an additional hour for mixing, resting, and rolling the sheets paper-thin. However, most home cooks use store-bought phyllo, which significantly shortens prep time. Assembling the pie involves layering the phyllo sheets in a baking dish, brushing each one with melted butter or olive oil, and spreading the spinach filling between layers. The top is sealed with more phyllo, then scored to make cutting easier after baking.

Once assembled, the pie bakes at 350°F (175°C) for about 45 to 60 minutes, until golden brown and crisp. From start to finish, expect the process to take roughly 1.5 to 2 hours—though much of that is hands-off baking time. It’s not a quick recipe, but the results—a flaky, aromatic, deeply satisfying pie—are well worth the effort.

Serving Suggestions

Spanakopita is incredibly versatile, making it perfect for any meal of the day. Traditionally, it’s served warm or at room temperature, often as part of a mezze spread with other Greek favorites like tzatziki, dolmades, and olives. Its flaky texture and savory filling also make it ideal for brunch or a light lunch, paired with a simple Greek salad and a glass of crisp white wine such as Assyrtiko or Sauvignon Blanc.

For gatherings or parties, spanakopita can be cut into small squares or triangles, turning it into an elegant finger food. Mini versions (spanakopitakia) are particularly popular at Greek celebrations and family events. They can be made ahead of time and reheated, retaining their crunch and flavor. For a heartier meal, serve spanakopita alongside roasted potatoes, grilled chicken, or lentil soup—it complements both vegetarian and meat-based menus beautifully.

If you want to modernize the presentation, try serving it with a drizzle of honey and sesame seeds for a sweet-salty twist, or add a dollop of Greek yogurt infused with lemon and mint on the side. However you serve it, the golden, flaky layers and fragrant spinach filling always steal the show.

Final Thoughts

Spanakopita isn’t just a dish—it’s a piece of Greek heritage wrapped in crispy phyllo. Its combination of fresh greens, creamy feta, and buttery pastry captures the essence of Mediterranean comfort food: simple ingredients elevated through care and balance. Every bite tells a story of history, hospitality, and the Greek love of food made to be shared.

While it might take some time to prepare, spanakopita rewards patience. It’s one of those dishes that tastes just as good the next day—if not better—making it ideal for meal prep or entertaining. The contrast of the warm, flaky crust with the cool, herb-infused filling creates a harmony that feels both rustic and refined.

In the end, spanakopita reminds us that true comfort food transcends time and borders. Whether made the old-fashioned way or with a few shortcuts, it carries with it the spirit of Greek generosity and family tradition. One bite, and you’ll understand why this spinach pie has remained a symbol of home and celebration for generations.