Authentic Greek Spanakopita Recipe: Crispy Spinach and Feta Pie Everyone Will Love
If you’re craving a savory pastry that’s both comforting and sophisticated, look no further than Spanakopita—a traditional Greek spinach pie wrapped in layers of crispy phyllo dough. Packed with nutrient-rich spinach, tangy feta cheese, herbs, and a hint of lemon, this dish is perfect as an appetizer, light lunch, or vegetarian main course.
Whether served warm from the oven or eaten cold the next day, spanakopita delivers bold Mediterranean flavors in every bite. It’s also surprisingly easy to make with just a few staple ingredients.
Ingredients
Makes 8–10 servings
Filling:
- 1 lb (450g) fresh spinach, roughly chopped (or 10 oz frozen, thawed and squeezed dry)
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill (or 1 teaspoon dried dill)
- 2 eggs, lightly beaten
- 1 cup crumbled feta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of ½ lemon (optional for brightness)
Phyllo Assembly:
- 1 package phyllo dough (16 oz), thawed
- ½ cup unsalted butter or olive oil, melted (for brushing layers)
Preparation Time
- Prep time: 30 minutes
- Baking time: 40–45 minutes
- Cooling time: 10 minutes
- Total time: 1 hour 25 minutes
Step-by-Step Instructions
Step 1: Prepare the Spinach Filling
- In a large skillet, heat olive oil over medium heat.
- Sauté onions until soft, about 5 minutes. Add garlic and cook for 1 more minute.
- Add spinach and cook until wilted (if using fresh). Remove from heat.
- Stir in parsley, dill, salt, pepper, and lemon zest. Let cool slightly.
- Once cool, mix in beaten eggs and crumbled feta.
Step 2: Assemble the Spanakopita
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Lay one sheet of phyllo dough in the dish and brush with melted butter or oil.
- Repeat with 7 more layers, brushing each sheet.
- Spread the spinach-feta mixture evenly over the layered phyllo.
- Add 8 more phyllo sheets on top, brushing each one as before.
- Tuck in or trim excess edges. Score the top lightly into squares or triangles with a sharp knife.
Step 3: Bake and Serve
- Bake for 40–45 minutes, or until golden brown and crisp.
- Allow to cool for 10–15 minutes before slicing and serving.
- Enjoy warm or at room temperature. Pairs beautifully with a fresh Greek salad.
Nutritional Highlights
| Nutrient | Per Serving (1 square) |
|---|---|
| Calories | 280 |
| Protein | 7 grams |
| Total Fat | 18 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 22 grams |
| Fiber | 2 grams |
| Sugars | 2 grams |
| Sodium | 360 mg |
Key Benefits
- Spinach delivers iron, fiber, and vitamins A and K
- Feta cheese adds calcium and protein
- Phyllo pastry keeps the crust light and crispy with fewer calories than puff pastry
- Fresh herbs boost flavor naturally without excess salt or fat
Tips for Success
- Keep phyllo dough covered with a damp towel while working to prevent drying out.
- Use a glass or ceramic baking dish for even browning.
- Score the top before baking to make slicing easier later.
- Let it rest before cutting to keep the layers from falling apart.
Optional Add-Ins
- Add chopped leeks or scallions for extra flavor
- Include ricotta or cream cheese for a creamier filling
- Sprinkle sesame seeds on top before baking for a traditional finish
Spanakopita is the perfect marriage of flaky pastry and savory Mediterranean goodness. Whether served as a side, snack, or star of your dinner table, this authentic Greek spinach pie is a crowd-pleaser that’s packed with flavor and nutrients. It’s also highly adaptable, making it a fantastic recipe to keep in your rotation year-round.
Ready to bake your own golden, flaky Spanakopita? Give it a try, and experience a timeless taste of Greece—no passport required.
