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Sharing my favorite take on Greek Spinach and Feta Pie (Spanakopita).

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

Also known as flakey, buttery, phyllo dough spinach pie with cheese. Also known as SO GOOD.

SIDE NOTE: I semi hate the abbreviation AKA and one hundred percent prefer to write it out. Who is with me?

I’m not sure if this dish is well known or not, but if you don’t know about Greek spinach and feta pie, I am so excited to be the one to tell you all about it. It’s actually a pretty simple thing, but the three main ingredients are what make it so good, phyllo dough, spinach, and feta cheese. It’s a combo that cannot be beat and it’s one that for some reason always reminds me of springtime.

Here’s the deal, I totally made this recipe with one person in mind, my mom. The main reason I love to cook is because I love being able to see the happiness on family and friends faces when I cook for them. Providing them with so much happiness, simply by making food that comforts them, fills me with happiness. It’s a win, win situation for all. Anytime I make a recipe specifically for someone, I have to be there when they try it. Their facial expressions say it all, you know? Whenever I cook for my mom, I get the bonus of a nice little therapy session out of it as well. I swear, I don’t even know I’m stressed when I start talking, but every time we get together over food I’ll talk mom’s ear off for an hour. And then I feel one hundred times more relaxed. Mom’s just have that way with people don’t they?

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

Anyway, moving along here…

My mom has been working so hard lately on the Studio and I really just wanted to surprise her with a recipe that I knew she would love and enjoy. Some of mom’s favorite things are buttery pastries, and spinach is probably one of her most liked vegetables. So I knew she would love a pastry dish stuffed with spinach and feta cheese.

And that’s where this Greek inspired spinach pie comes into play. It’s basically all of her favorites wrapped up in phyllo dough.

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

Traditionally, this dish is referred to as Spanakopita, but since I can’t even begin to pronounce that word (for real though…), I simplified things a bit and called the recipe exactly what it is, Greek spinach and feta pie.

This savory pie is really very simple flavor wise, but trust me, it’s so delicious. Basically it’s just a mix of a lot of spinach with some eggs, herbs, and a generous amount of feta cheese. The filling is very similar to that of a frittata, but it’s the phyllo dough crust that takes this pie to another (better) level.

The spinach and feta filling get wrapped into phyllo dough and baked to a golden perfection. Now, I know phyllo dough gets a bad wrap of being hard to work with, but here’s the key to success when working with phyllo…butter. Brushing the dough with melted butter keeps the dough from drying out and tearing, not to mention adds yet another layer of delicious flavor.

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

While I made this recipe with mom in mind, it’s also perfect for the spring days ahead. Plus, you can serve it up in so many ways…brunch, light lunch, dinner, a fancy side dish, or even an appetizer. I suppose this can even be eaten warm or cold, but you guys know me, I definitely prefer it warm. Actually, right out of the oven best. The cheese is soft, the spinach is hot, and the dough is buttery, flakey, and all kinds of amazing.

When I finally got this recipe perfected (it took a few tries), I showed up at my parent’s house with a fresh out of the oven pie. Because like me, mom needs all her food to be steaming hot. The verdict?

She loved it. Not surprised since I knew it had all the flavors she loves most!

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

Greek Spinach and Feta Pie (Spanakopita)

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories Per Serving: 322 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 16 ounces frozen spinach, thawed and squeezed dry
  • 3 large eggs
  • 2 tablespoons extra virgin olive oil
  • 10 ounces feta cheese, crumbled
  • 1/4 cup grated parmesan cheese
  • 1/3 cup fresh basil, chopped
  • 1/3 cup fresh dill, chopped
  • 1/4 cup fresh oregano, chopped
  • zest of 1 lemon
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pinch kosher salt and black pepper
  • 12-18 sheets frozen phyllo dough, thawed
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon raw sesame seeds (optional)

Instructions

  • 1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.
    2. In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. 
    3. Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.
    4. Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach.
    5. Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough. 
    6. Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature. 

Greek Spinach and Feta Pie (Spanakopita) | halfbakedharvest.com #greek #easter #spring #spinach

For real though, that crust and that spinach feta filling? The BEST.

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Comments

  1. 4 stars
    Amazing! I loved this recipe and surprisingly easy to make. You can make it a few hours before serving as it warms in the oven nicely.
    Next time I make it I would however add more lemon zest, a bit more chilli and garlic and definitely a touch of freshly grated nutmeg…

    1. Hey Eliza,
      Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan

  2. 5 stars
    I made this and it was absolutely a delicious work of creativity!!!! I understood the placinf of phyllo dough, but it would have been easier to see it in steps. All in all, this will be made quite frequently!!! Us Greeks love spinach, phyllo and feta any way!!! Thanks!!

    1. Hey Connie,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

  3. I find using olive oil is better – you can eat it cold this way – the butter gardens when cold and tastes weird.

  4. 5 stars
    This was AMAZING! My finish product didn’t look as nice but sure was a hit! Will be making this again and hopefully will look as pretty as yours!

  5. 5 stars
    Like every recipe I do from HBH it is always a success, I had a bad experience using filo in the past for a tart but the amount of filo in here is perfect! I keep getting amazed by how the good recipes of this website are always a hit, I m an intermediate/advanced homecooker, I cook a lot since a kid and love doing new recipes, HBH are surprisingly easy, original and always on point, well done!

    1. Hi Allie,
      You can do 1 tbs dried basil, 1 tbs dried dill, and 2 tsp dried oregano. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I can’t wait to make this recipe for dinner tonight. I love spinach and feta pie and your recipe has lots of cheese which I love! I also love the combination of herbs.

  7. Hello!
    Is the 16oz of spinach the weight of the spinach whilst frozen, or once thawed and squeezed please? ?

    1. Hi! This is the frozen spinach weight. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Marie! Yes, the leftovers freeze wonderfully!! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  8. 5 stars
    Made this, well, kinda.the filling is yours. But in cut the phyllo in strips and folded portions into little triangles.
    That way everyone could snack while mingling. Big hit! Even the men who swore they hated spinach loved it.
    Thanks!

  9. 5 stars
    This recipe turned out AMAZING and will definitely be one that I make again. Received your cookbook as a gift and it quickly became my favorite – so happy to see that you have a website, as well. Thanks so much Tieghan!

  10. 5 stars
    This recipe is delish! I am a big fan of spanakopita, but my husband not so much, and he said it is the best he’s ever had! I used ground aleppo pepper instead of chili flakes, and dried dill (1 tsp) and dried oregano (1/2 tsp) instead of fresh because I didn’t have fresh.
    One question- do you have nutritional info for your recipes? I am calorie restricted, and have to log everything I eat, so it would be handy to have if it’s available…
    I am a gourmande, and a bit of a food snob. This is the first time I have tried one of your recipes, and I plan to try more of them after this! Thank you for what you do!

    1. Hi Linnae! I actually do not have the nutritional information. I am so sorry about that! I would recommend an online food calculator or app to help you out! xTieghan

  11. 4 stars
    This was so pretty, but for me, the lemon zest hijacked the flavor. I made the recipe exactly as written, which I always do the first time I try something. Will be delicious with a bit less lemon.

  12. 5 stars
    Do you have any recommended reheating instructions? We have leftovers and want to see if it would still be good tomorrow if we reheat!

    1. HI! I recommend the oven for 15 minutes at 350! Please let me know if you have any other questions. so glad you love this recipe! Thank you! xTieghan

  13. 5 stars
    Can I substitute the eggs with a vegan substitute like flax or chia seed “eggs” at all, or do you think regular eggs would be the only thing that works for this recipe?

    1. Hi Diana, I do not recommend using a flax egg here, but I do think you could probably just get away with leaving the eggs out completely and adding a bit more oil to keep the spinach moist. I think this dish will still work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  14. My niece made this Christmas Eve as an appetizer. It was fantastic. I can not wait it my self it is do good! We all loved it. Even my husband who does not like cooked spinach.

  15. 5 stars
    I made this right now anyway it looks absolutely beautiful! Tastes really authentic as well. I think it’s a little too lemony so I’ll cut back on the zest a little bit but it’s really tasty! Def putting this on rotation!

  16. 5 stars
    I love how this recipe came out, and I’m making it this week coming up for my Greek mum. 😀 One tiny thing – maybe add sesame seeds to the ingredients list for people like me who use that with recipe and shopping apps? I’ve made this twice now and both times have forgotten to buy them, haha, so had to do without! Thanks for a terrific recipe!

  17. I’ve made this dish four times now and love it more and more with each bake. The parchment is still the toughest thing for me and I’m never sure how to wrap it around the “cake” of spinach but it still comes out tasting fantastic each and every time.

  18. 5 stars
    Wow I made this yesterday for our family dinner and it was a total hit!! This pie will be a new regular option on our table. Fantastic!! Thank you

    1. HI! Yes, you can do it in a pie pan. That will be great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  19. 5 stars
    Made this paired with the recent NYT recipe for Greek baked shrimp. A restaurant-quality meal. Perfect addition to the Meatless Monday menu.

  20. I’m 3/4 Greek, so I grew up on Greek food. I have to say that your take on this recipe I’m used to seeing it baked in a 13X9, but your method makes the presentation awesome! I love spanakopita!

  21. 5 stars
    The recipe looks damm tasty. will definitely try. The way you described each and everything with pictures is just awesome. Thanks for this recipe.

  22. Thoughts on how well would this reheat? There are only two of us eating at my house, so it would need to survive a meal or two as leftovers. I’ve got all my fingers crossed, because I LOOOOOVE spanikopita. Thanks!

    1. HI! Leftovers are DELICIOUS! 🙂 Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  23. 5 stars
    Made this for brunch and WOW what a bright and balanced dish. The fresh herbs and lemon worked beautifully together. I did not buy enough feta so I had to add a few ounces of shredded mozzarella. Loved this!!! Thank you!!

  24. 5 stars
    I made this tonight and it was delicious! The trio of herbs, lemon, and red pepper flakes put a nice spin on the traditional recipe. This one’s a keeper!

  25. 4 stars
    My daughters favourite dish in our local Greek restaurant was Spanakopita, which came in three small triangular parcels, but unfortunately for her they took it off the menu and I’ve been on the lookout for a good recipe since. I did make some spinach bourekas before but using puff pastry not phyllo (or filo as it’s known here in Ireland) pastry. Anyway, I made this for dinner on Monday night and really enjoyed it. Might cut back just a touch on the lemon the next time for the kids but overall the filling was very tasty, I loved the mix of herbs, and the pastry was lovely and crisp and it looked so gorgeous with the sesame seeds on top. I’ve printed off the recipe and it’s now in my food file so I’ll definitely cook this again. Thanks for another great recipe Tieghan.

  26. 5 stars
    Hi there! So you baked this right on a baking sheet, not in a pie dish? It holds shape okay? Thanks! Making for Easter Sunday 🙂

    1. HI! Yes, I just baked it right on the baking sheet, no pie plate. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  27. At the local farmer’s market in NE Ohio, one of the vendors sells exactly this, and I buy them in bulk and freeze them. I love, love, love them!!! I can’t wait to try your recipe! (P.S. – While in CLE, you should check out the downtown location of Heinen’s grocery store. You will think you are in the Sistene Chapel, it is amazing! It is within walking distance of the Q and Progressive field. Have fun in the foodie city of CLE!)

  28. Going to make this for Easter! Sounds delicious. I LOVE your recipes, Tieghan… your scrumptious photos and authentic writing style are the best! QUESTION…. what suggestions do you have to add a simple meat dish to our Easter spread, along with the Spanakopita? (and I’m making your blueberry cheesecake bars for dessert)! Thanks so much…

  29. 5 stars
    I also think simply changing some of the artwork around in your house can make a huge difference! This is assuming you are still buying prints because you clearly aren’t swanky enough to afford, you know, actual paintings yet *waves* Switching your art around can bring new colours into new spaces and really make them pop. Also, new cushion covers! H&M cushion covers are a budget-gal’s home decorating BFF <3

  30. 5 stars
    Another winner!! Made this today because I HAD to – LOL. I only had a large container of baby spinach from Costco, so my prep was a little longer and I was able to add some diced onions in the saute. But I did make a trip to the local Mediterranean market for fresh herbs – love fresh dill – and their feta; they also had pine nuts which I toasted and added to the top with the sesame seeds. Really liked the free-form shape and the ending look and presentation. IT WAS DELICIOUS – I don’t want to share. Took me back to my travels in Greece. Thank you for posting a recipe with so much flavor and eye appeal!

  31. This looks AH MAZE ING!! I LOVE spinach pie…I pretty much love anything with phyllo dough! I’m happy to have found you!

  32. 5 stars
    Oh yes… definitely familiar with this dish. Your version looks so delicious… and those flaky layers photographed beautifully!

  33. So excited to try this recipe out! Just wondering if the consistency would change if I used fresh Spinach instead?
    Thanks!

    1. HI! you’d just have to cook the spinach down before adding to the pie. I would cook down 8 cups fresh spinach, cool, and then use as directed. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  34. Greek food rules as does this gorgeous recipe. I love the flourish on top of your spanakopita pie. Got to travel to 3 Greek Islands back in the mid-90’s and it still remains close to my heart. Santorini was more old Greece and ate in the places the locals would go and got real home cooked fare. Some owners would ask what you wanted and they would round up the ingredients for you to come back next day that they made for you. Keep on exploring all these awesome World cuisines, they rock as do you!

  35. I’m that way with ASAP! Seems too demanding. AKA however always seems sort of cool and James Bond to me! Funny how responses vary! I guess it just reminds us to be careful what we write, because what we type may sound one way in our head, but come across totally different.
    I love your blog and your candor. I hope that comes across as a compliment, because that’s what I mean!

  36. Hey Tieghan,
    I love spanakopita (span-ah-ko-pita) and my mom makes it for her partner (he’s Greek). They love the pie and it brings back good memories for my step dad. This would be lovely for spring. That’s nice that you were able to talk with you mom over some hot pie. 🙂
    Thank you for responding to my email the other day. I’ve been loving your posts lately and am excited to hear more about the studio.
    I hope all is well.

  37. 5 stars
    i bet your mom totally loved this Tieghan! Who wouldn’t? It looks awesome.

  38. Hi,

    I’m confused about using the phyllo. The Ingredients call for 18 sheets but the instructions call for 12. Also, what are the sizes od the sheets?

    Thanks

    1. You need at least 12 sheets of dough. The sheets are 9×14 inches. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  39. 5 stars
    This dish is one of my ALL-TIME favorites. The combination of flavors and textures leave a lasting impression on your tastebuds! And I always love your photos. The creativity and beauty of the shots make the food so enticing. They inspire me as a food blogger. Thanks so much for all of the recipes you post. What a collection!

    1. Hi Geri! I do not provide the nutritional information for my recipes, so sorry about this. I find that online calculators work best. Just be sure to divid by the number of servings! Let me know if you have any other questions!

  40. I’m with you…I love this warm, but don’t you think you could make early in the day and refrigerate it to bake just before serving? I always use rendered butter when I work with phyllo. Thanks for a great sounding version!

    1. HI! Yes, you can assemble and then bake in a few hour or even the following day. Just be sure to cover the pie with plastic wrap so that the dough does not dry out. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  41. 5 stars
    I SQUEALED when I saw this as your recipe for today. Last August, I spent 2 weeks in Greece and I can confidently say during those two weeks I saw the prettiest sites, ate the tastiest food, and I climbed the most stairs I have ever (not wanted to) climb in my entire life. Greece is paradise in it’s own unique way and I highly recommend anyone who has ever briefly thought about visiting to really try to make it happen – you won’t regret it. Since being back, I have slowly been attempting to recreate dishes I’ve eaten there (greek salad, baklava, chicken souvlaki, dolmades, moussaka, etc.) but I haven’t attempted to recreate spanakopita yet! Can’t wait to try this out soon!! I think it’ll pair nicely with the pan fried feta from your cookbook!

    1. That is amazing! I hope this turns out amazing for you and brings you right back to Greece haha! Thank you Cady!

  42. This looks so delicious! I love the flavors together but it seems a lot easier to make one big pie instead of tiny little triangles. I’ll give this a shot sometime.

  43. 5 stars
    I LOVE Spanikopita! I will try your recipe for Easter appetizer along with Pizza Rustica. Do you know if you can make this the day before and bake it off right before serving? Thanks for another great recipe.

    1. HI! Yes, you can assemble and then bake the following day. Just be sure to cover the pie with plastic wrap so that the dough does not dry out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  44. 5 stars
    I love your site. Though I follow several good bloggers, you are my favorite and I regularly try (and usually keep) your recipes! The spanakopita will be on the table for our vegetarian family members at Easter! Thanks. By the way, we live outside of Silverthorne part of the year. If you ever allow visitors to come to the studio barn, I would love to come. Let me know!

  45. 5 stars
    I love spanakopita. Thanks Tieghan. It’s interesting how you use basil and oregano in the recipe.

  46. One way I have learned to pronounce long words is to begin at the end of the word. For instance, Spanakopita–pita, kopita, nakopita, spanakopita. You will remember it better than starting at the beginning of the word. Try it! It works every time. BTW, this looks like a delicious dish that I think I will make for happy hour for some friends in a couple of weeks. Thx,

  47. 5 stars
    This looks much more presentable than the one I make at home:-) now I’m going to be super annoying: since this has feta in it, it’s called spanakotiropita (tiro is for cheese). It does make it harder to say, but if you go to Greece and order a spanakopita, you risk getting a pie without cheese and your whole trip will be ruined!

  48. Hi,
    Thank you for your recipe. I would like to try it. One doubt. How many sheets of phyllo, 12 or 18?
    I understand they are 9 at the beginning and only 3 on the top. Right?
    Because reading the ingredients are 18…..
    Yesterday night I cooked one of your recipe: naan with ricotta. FANTASTIC!!!!
    I live in Italy and we produce some ricotta really great. Thank you for your recipes! You inspire me. : )

    1. HI!! I call for 18 incase any rip as you work. You will need at least 12 sheets and if you have extra you can place them on top. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  49. My reward for checking email on a sleepless night! The recipe looks amazing, and I’m looking for inspiration but because of the eggs, cheese and butter, will have to wait until after Easter, which is coming right up. Spanakopita is pronounced just like it’s spelled.