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Greek Spinach and Feta Pie Recipe

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4.7 from 120 reviews

Traditional Greek Spanakopita is a savory pie made with layers of crispy phyllo dough filled with a delicious mixture of spinach, feta cheese, fresh herbs, and sautéed onions. This classic dish boasts a perfect balance of flaky, buttery pastry and a flavorful, creamy filling, ideal as a main course or appetizer.

Ingredients

Filling

  • 500 g (1 lb) fresh spinach (or 300 g frozen, well-drained)
  • 2 tablespoons olive oil
  • 1 small onion or 4 scallions, finely chopped
  • 200 g (7 oz) feta cheese, crumbled
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Phyllo and Assembly

  • 250 g (9 oz) phyllo dough, thawed if frozen
  • 100 g (7 tbsp) melted butter or olive oil (for brushing)

Instructions

  1. Prepare the spinach: If using fresh spinach, blanch it in boiling water for 1 minute, then drain and squeeze out all excess liquid before chopping finely. If using frozen spinach, thaw it completely and drain very well to remove moisture.
  2. Sauté onions: Heat olive oil in a skillet over medium heat and gently cook the finely chopped onions or scallions until soft and translucent, about 5 minutes. Let them cool slightly.
  3. Make the filling: In a large bowl, combine the chopped spinach, crumbled feta cheese, sautéed onions, beaten eggs, chopped fresh dill and parsley, and freshly ground black pepper. Mix thoroughly and taste before adding salt, as the feta can be quite salty.
  4. Prepare the phyllo: Preheat your oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish. Keep the phyllo sheets covered with a damp towel while you work to prevent them from drying out.
  5. Assemble the pie: Layer 6 to 8 sheets of phyllo dough in the baking dish, brushing each sheet generously with melted butter or olive oil. Allow the edges to hang over the sides of the dish slightly to create a crust.
  6. Add filling: Evenly spread the spinach and feta filling over the layered phyllo base.
  7. Top with more phyllo: Layer another 6 to 8 phyllo sheets on top of the filling, brushing each sheet with butter or oil. Fold the overhanging edges over the top to seal the pie.
  8. Score the top: Using a sharp knife, gently score the top layers of phyllo into squares or diamond shapes without cutting all the way through to make serving easier after baking.
  9. Bake: Bake the assembled pie in the preheated oven for 45 to 50 minutes, or until the phyllo is deeply golden brown and crisp.
  10. Cool and serve: Allow the spanakopita to cool for 10 to 15 minutes after baking. Cut fully through the scored lines and serve warm or at room temperature.

Notes

  • If using frozen spinach, ensure it is thoroughly drained to avoid a soggy filling.
  • Keeping phyllo covered with a damp towel prevents it from drying out and cracking.
  • This pie can be made ahead and reheated gently in the oven before serving.
  • For a richer flavor, use melted butter to brush phyllo; olive oil is a lighter alternative.
  • Serve spanakopita as an appetizer, side dish, or light main course with a Greek salad.

Find it online: https://oliviabakes.com/greek-spinach-and-feta-pie-recipe/