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Sharing my favorite take on Greek Spinach and Feta Pie (Spanakopita).
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?
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.
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.
 
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)
Servings: 8 servings
Calories Per Serving: 418 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
For real though, that crust and that spinach feta filling? The BEST.
Hello!
Is the 16oz of spinach the weight of the spinach whilst frozen, or once thawed and squeezed please? ?
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
Looks wonderful! Can you freeze the leftovers or halve the recipe? Only two of us.
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
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!
I love that! Thank you so much for trying this Susan! xTieghan
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!
Thank you Joshua! I am so glad you loved this! xTieghan
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!
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
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.
Hi! I hope you love this more with less lemon. Let me know how it turns out for you! xTieghan
Do you have any recommended reheating instructions? We have leftovers and want to see if it would still be good tomorrow if we reheat!
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
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?
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
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.
That is so amazing! Thank you Brenda!
If anyone needs help wrapping the phyllo, there are step-by-step photos at Bon Appétit! Beautiful!
Thank you so much Stella!
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!
I am so glad you loved this Jayna! Thank you so much!
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!
I am so sorry about that, Janey! But, I am really glad you liked this! Thank you!
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.
Thank you so much Anne!
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
That is so great! Thank you Tania!
Do you use a fan assisted oven or conventional?
Hi Tania! I do not use a convection oven, just a regular one!