When it comes to Mediterranean comfort food, few dishes are as iconic and crowd-pleasing as Spanakopita Pie. This flaky Greek classic, layered with golden phyllo dough and filled with a rich mixture of spinach, feta, and fresh herbs, is the kind of dish that effortlessly bridges the gap between homestyle simplicity and irresistible sophistication.

Traditionally served as either individual triangles or as a large pie sliced into generous wedges, spanakopita has been a staple in Greek kitchens for generations. Its roots go deep, with influences from Ottoman cuisine and regional variations throughout Greece. The name comes from spanaki (spinach) and pita (pie), and though humble in ingredients, it bursts with bold, tangy, herbaceous flavor.

Perfect as a vegetarian main course, a brunch showstopper, or a savory snack, this pie is beloved for its versatility and sheer deliciousness. And while the layers of phyllo might seem intimidating, with a little care and patience, the result is more than worth it—crisp, golden, and filled with goodness.

Ingredients

Ingredient	Quantity
Fresh spinach	1 lb, chopped (or 10 oz frozen)
Small onion	1, finely chopped
Garlic	2 cloves, minced
Olive oil	1 tbsp
Feta cheese	¾ cup, crumbled
Eggs	2, beaten
Dill (fresh or dried)	1 tbsp, chopped
Salt and pepper	To taste
Phyllo dough sheets	6–8, thawed
Melted butter or olive oil	¼ cup (for brushing layers)

Ingredient Notes:

If using frozen spinach, be sure to thaw and squeeze out as much liquid as possible to avoid a soggy filling.
Fresh dill gives the most vibrant flavor, but dried works well in a pinch.
Use high-quality feta—authentic Greek feta made from sheep’s milk brings the best flavor and creaminess.

Equipment Needed

Large skillet – For sautéing the onion, garlic, and spinach.
Mixing bowl – To combine the spinach filling with eggs, feta, and dill.
Pie dish (9-inch) – A standard pie dish works perfectly to house the layered phyllo and filling.
Pastry brush – Essential for evenly brushing each phyllo layer with butter or oil.
Sharp knife – To score the top of the phyllo and make portioning easier after baking.

Step-by-Step Instructions

Preheat and Prep
Set your oven to 375°F (190°C). Let the phyllo dough come to room temperature while you prep the filling—it’s more pliable and less likely to tear this way.
Cook the Filling
In a skillet, heat olive oil over medium. Sauté the chopped onion and minced garlic until soft and translucent. Add the chopped spinach and cook until just wilted (or heated through, if using frozen). Transfer to a bowl and let cool slightly.
Mix the Filling
To the cooled spinach mixture, add crumbled feta, beaten eggs, chopped dill, salt, and pepper. Mix until well combined. Adjust seasoning to taste—remember, feta adds a salty punch.
Layer the Phyllo Base
Brush your pie dish with melted butter or olive oil. Lay down the first sheet of phyllo, allowing edges to overhang slightly, and brush it with butter/oil. Repeat with 2–3 more sheets, brushing each and rotating slightly to cover the base evenly.
Add the Filling
Pour the spinach mixture into the phyllo-lined dish and spread it out evenly.
Top and Seal
Layer 3–4 more sheets of phyllo on top, brushing each with butter or oil as you go. Tuck or trim any overhanging dough for a neat edge. Score the top gently with a sharp knife to mark serving portions and allow steam to escape.
Bake to Golden Perfection
Bake for 35–40 minutes, or until the phyllo is crisp and golden brown. Let the pie rest for 10 minutes before slicing to allow the filling to set.

Tips and Variations

Additions: Try mixing in chopped scallions or parsley for extra freshness.
Cheese Swap: Blend in ricotta or cream cheese with feta for a creamier texture.
Crunch Control: To keep phyllo crisp, avoid letting it sit too long after assembling—bake promptly.
Vegan Version: Omit the eggs and use a vegan feta alternative. Brush with olive oil instead of butter.

Serving Suggestions

Spanakopita Pie is wonderfully versatile. Serve it warm or at room temperature with a crisp cucumber-tomato salad drizzled with lemon vinaigrette. A side of tzatziki sauce or a dollop of plain Greek yogurt adds a cool, creamy contrast.

For brunch, pair with fresh fruit and a mimosa. As an appetizer, cut into small squares and serve on a platter garnished with lemon wedges and dill sprigs.

Pairings

For a classic pairing, enjoy Spanakopita Pie with a glass of chilled Assyrtiko—a crisp, citrusy Greek white wine that complements the salty tang of feta and freshness of dill. Prefer beer? A light pilsner or wheat beer also balances the pie’s richness.

For non-alcoholic options, a sparkling lemonade or mint-infused iced tea keeps things refreshing and Mediterranean.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To maintain the phyllo’s crispness, reheat slices in a 350°F (175°C) oven for 10–15 minutes. Avoid microwaving if possible, as it softens the delicate crust.

Spanakopita also freezes beautifully—wrap tightly before baking and freeze for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the cooking time.

Nutritional Information

Per Serving (based on 6 servings):
Calories: 280
Fat: 18g
Carbohydrates: 18g
Protein: 9g
Allergens: Contains dairy, eggs, gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Spanakopita Pie is more than just a recipe—it’s a taste of tradition and a celebration of flavor. Whether you’re making it for a cozy family dinner or a festive gathering, its layers of spinach, feta, and flaky pastry never fail to impress. Give this pie a try, and you’ll understand why it’s stood the test of time. Share your photos and variations—we’d love to see your spanakopita spin!