Recipe for Spanakopita Greek Spinach Pie: Flaky Phyllo Layers with Herbed Filling

This traditional Greek pie delivers flaky phyllo layers wrapped around a savory spinach and herb filling.

The crispy golden crust gives way to tender spinach, feta, and fresh dill in every bite. A classic dish that’s simpler to make than it appears.

Ingredients for Recipe for Spanakopita Greek Spinach Pie

Flaky phyllo, fresh spinach, and herbs create this classic Greek pie with ease.

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The phyllo dough is key here—Athens brand is widely available at most supermarkets and works beautifully. Look for it in the freezer section and thaw it overnight in the fridge. The spinach should be fresh (baby spinach saves chopping time), but frozen works in a pinch (thaw and drain thoroughly). For the feta, imported Greek brands have the best tang and crumble.

No fresh dill? Dried dill at one-third the amount works, but fresh is ideal. Swap ricotta for cottage cheese if that’s what you have—just blend it smooth first. Can’t find green onions? A small yellow onion, finely diced, will do. The butter can be all olive oil if you prefer a dairy-free version (though this recipe is vegetarian, not vegan).

Assemble just before baking for the crispiest layers. Leftovers keep 3-4 days in the fridge—reheat in the oven to restore flakiness. Freeze unbaked pies for up to 2 months.

Step-by-Step Instructions for Spanakopita Greek Spinach Pie

This method ensures perfectly flaky layers and a rich, herbed filling every time.

Step 1: Prepare the Spinach Filling

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the 2 lb Fresh Spinach in batches, cooking until completely wilted. This should take about 5-7 minutes total.

Transfer the spinach to a colander and press out all excess moisture—this is crucial for preventing a soggy pie. In the same skillet, add the 3 cloves Garlic Cloves, 0.5 cup Green Onions, and 0.5 cup Fresh Dill. Sauté for 2 minutes until fragrant.

In a large bowl, combine the spinach mixture with 1 cup Feta Cheese, 0.5 cup Ricotta Cheese, 2 whole Large Eggs, 0.5 tsp Black Pepper, and 0.25 tsp Nutmeg. Use 0.5 tsp Salt from the total 1 tsp Salt here. Stir until fully incorporated.

Step 2: Set Up Your Phyllo Workstation

Preheat your oven to 375°F. Lightly dust your work surface with 0.25 cup All-Purpose Flour. Keep the 1 lb Phyllo Dough covered with a damp towel at all times to prevent drying—this is the secret to flaky layers.

Melt the 0.5 cup Unsalted Butter and mix it with the remaining 0.75 cup Olive Oil minus the 1 tablespoon used earlier. This butter-oil blend will give you the best browning and crispness. Have a pastry brush ready for easy application.

Step 3: Layer the Phyllo in the Baking Dish

Brush a 9×13-inch baking dish with some of the butter-oil mixture. Lay 8 sheets of phyllo dough in the dish, one at a time, brushing each sheet lightly with the butter mixture before adding the next. Let the edges hang over the sides.

Spread the spinach filling evenly over the phyllo base. Fold the overhanging edges inward to partially cover the filling. Now add another 8 sheets of phyllo on top, brushing each with the butter mixture as before. Tuck the edges in neatly to seal.

Step 4: Bake to Golden Perfection

Score the top layer of phyllo into 12 squares using a sharp knife—this makes serving easier. Bake on the middle rack for 40-45 minutes until the top is golden brown and crisp.

If the top begins to brown too quickly, loosely cover with foil. The pie is done when the phyllo is crisp and the filling is set. Let it cool for 10 minutes before slicing along the scored lines.

Common Mistakes When Making recipe for spanakopita greek spinach pie

Overwetting Spinach

Squeezing out moisture is the most critical step. I use a clean kitchen towel to wring out the cooked spinach—you’d be surprised by how much liquid 2 lb of spinach holds. Skipping this creates a soggy bottom layer that ruins the flaky texture. 💡

Dry Phyllo Sheets

Phyllo dries out in seconds. I keep mine covered with a damp towel at all times, even between sheets. Work quickly but carefully—once it dries, it becomes brittle and cracks, making those beautiful layers impossible to achieve.

Also, don’t skip brushing each sheet with the butter-oil mixture. This not only adds flavor but also creates the crisp, golden layers that make spanakopita so special.

Overfilling the Pie

It’s tempting to pile on the filling, but too much spinach mixture makes the pie difficult to seal and can burst through the phyllo. Stick to an even layer about 1 inch thick—this ensures even cooking and easy slicing.

Skipping the Rest

Let your spanakopita rest for the full 10 minutes after baking. This allows the filling to set, making it easier to slice cleanly. Cutting too soon can cause the layers to separate and the filling to ooze out.

Uneven Baking

Rotate your baking dish halfway through the 40-45 minute bake time. This prevents one side from browning too quickly while the other stays pale. If the top browns too fast, tent it loosely with foil. 🔥

Frequently Asked Questions