Spanakopita (Greek Spinach Pie) Recipe

Introduction

Spanakopita is a classic Greek savory pie filled with spinach, feta cheese, and aromatic herbs wrapped in crispy phyllo dough. This delicious dish is perfect for a comforting meal or elegant appetizer that everyone will love.

Ingredients

• 6 tablespoons olive oil (divided)
• 1 large red onion (diced)
• 6 garlic cloves (minced)
• ¼ cup chopped fresh dill
• 2 (10-ounce) bags frozen spinach (defrosted and drained)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 green onions (chopped)
• 1 teaspoon lemon zest
• 2 large eggs
• 2 cups crumbled feta cheese
• ½ pound phyllo dough (defrosted)

Instructions

1. Step 1: In a large skillet over medium heat, heat 2 tablespoons of oil. Add the diced red onion and cook, stirring frequently, until they start to soften, about 5 minutes.
2. Step 2: Add the minced garlic and chopped dill to the onions. Cook, stirring frequently, until fragrant, about 2 minutes.
3. Step 3: Add the defrosted and drained spinach, salt, and pepper to the skillet in two batches. Cook, stirring to combine, for 5-7 minutes until well mixed with the onion mixture.
4. Step 4: Remove the skillet from heat and stir in the chopped green onions and lemon zest until evenly distributed.
5. Step 5: In a medium bowl, whisk the eggs, then add the crumbled feta cheese and whisk again until well combined. Stir this mixture into the spinach filling.
6. Step 6: Preheat the oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish with 1 tablespoon of olive oil.
7. Step 7: Unroll one sleeve of phyllo sheets and trim about an inch off one end to fit the 9×13 pan.
8. Step 8: Lay half a sleeve (10 phyllo sheets) in the prepared pan, layering carefully. Spread the spinach filling evenly over the phyllo layer. Then, cover with the remaining 10 phyllo sheets from the other half of the sleeve.
9. Step 9: Drizzle the remaining 3 tablespoons of olive oil over the top phyllo layer and use a pastry brush to spread the oil evenly. Cut the spanakopita into 12 pieces before baking.
10. Step 10: Bake in the preheated oven until the top is golden brown and crispy, about 45-50 minutes. Rotate the pan halfway through baking for even color.

Tips & Variations

• Make sure to squeeze excess water from the spinach to avoid a soggy filling.
• For extra flavor, add a handful of chopped fresh parsley or mint to the spinach mixture.
• Use a sharp serrated knife to cut the spanakopita before baking to keep clean edges.
• Phyllo dough dries out quickly—keep unused sheets covered with a damp towel while assembling.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore its crispiness. You can also freeze cooked spanakopita for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well but make sure to sauté it and squeeze out excess moisture before adding it to the filling to prevent sogginess.

Is spanakopita suitable for freezing?

Absolutely. You can freeze spanakopita either before or after baking. Wrap tightly and freeze for up to one month. Reheat thoroughly before serving.

Spanakopita (Greek Spinach Pie) Recipe

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★★★★★

4.7 from 63 reviews

• Author: Hugo
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This classic Greek spanakopita recipe features a flavorful spinach and feta filling layered between crisp, buttery phyllo dough. Sautéed onions, garlic, fresh dill, and lemon zest brighten up the filling, which is bound together with eggs and feta for a savory, satisfying pie that bakes to flaky perfection. Perfect as a snack, appetizer, or part of a Mediterranean-inspired meal.

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Ingredients

Scale 1x2x3x

Filling

• 6 tablespoons olive oil (divided)
• 1 large red onion, diced
• 6 garlic cloves, minced
• ¼ cup fresh dill, chopped
• 2 (10-ounce) bags frozen spinach, defrosted and drained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 green onions, chopped
• 1 teaspoon lemon zest
• 2 large eggs
• 2 cups crumbled feta cheese

Phyllo Layers

• ½ pound phyllo dough, defrosted

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Instructions

1. Sauté onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onions and cook, stirring frequently, until they start to soften, approximately 5 minutes.
2. Add garlic and dill: Stir in the minced garlic and chopped fresh dill with the onions. Cook while stirring frequently until fragrant, about 2 minutes.
3. Cook spinach mixture: Add the defrosted and drained spinach to the skillet in two batches along with salt and black pepper. Cook together with the onions until the mixture is well combined and heated through, about 5-7 minutes total.
4. Finish filling prep: Remove the skillet from heat. Stir in chopped green onions and lemon zest until evenly combined.
5. Combine eggs and feta: In a medium bowl, whisk the eggs, then add the crumbled feta cheese and whisk again until well combined. Fold this mixture into the spinach filling thoroughly.
6. Prepare baking dish and oven: Preheat the oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish with 1 tablespoon of olive oil.
7. Prepare phyllo sheets: Unroll one sleeve of phyllo sheets and trim about an inch from the end so they fit into the baking dish.
8. Layer phyllo and filling: Lay half a sleeve (approximately 10 phyllo sheets) in the prepared pan. Spread the spinach mixture evenly over the phyllo layer. Then cover with the remaining half sleeve of 10 phyllo sheets.
9. Oil top layer and score: Drizzle the remaining 3 tablespoons of olive oil over the top phyllo layer, brushing it evenly across the surface. Cut through the layered pie into 12 pieces before baking.
10. Bake: Bake the spanakopita in the preheated oven for 45-50 minutes, or until golden brown all the way through the cut lines. Rotate the pan halfway through baking to ensure even cooking.

Notes

• Make sure to drain the spinach thoroughly to avoid soggy phyllo.
• Use fresh dill for the best flavor; dried dill can be substituted but use less (about 1 tablespoon).
• Keep phyllo dough covered with a damp towel while working to prevent it from drying out.
• Allow the spanakopita to cool slightly before serving to help it set and slice cleanly.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Keywords: spanakopita, Greek pie, spinach pie, feta cheese, phyllo dough, Greek appetizer, vegetarian Greek recipe