Crispy Greek Spinach and Feta Pie Delight

The savory delight of Spanakopita is where crispy, golden phyllo meets a luscious, herby spinach and feta filling. This Greek pie has all the best textures in one bite—light and flaky on the outside, rich and cheesy on the inside.

Perfect for brunch, potlucks, or as a hearty appetizer, this Mediterranean classic is easy to make and satisfying to eat. With fresh herbs and a healthy dose of greens, it’s both comforting and vibrant. Serve it hot or enjoy it chilled—it’s a versatile showstopper.

Full Recipe:

• 11 ounces phyllo dough (16 sheets), thawed if frozen

• 2 pounds fresh spinach (or frozen, thawed and drained)

• 2 tablespoons extra virgin olive oil

• 3 green onions, finely chopped

• 1 leek, finely chopped

• ½ cup fresh parsley, chopped

• ¼ cup fresh dill, chopped

• ¼ cup fresh mint, chopped

• 1 pound feta cheese, crumbled

• 2 large eggs, beaten

• ½ teaspoon salt

• ⅛ teaspoon black pepper

Directions:

1. Preheat your oven to 340°F (170°C).

2. In a large skillet, heat olive oil over medium heat. Sauté the leeks and green onions for about 5 minutes or until soft.

3. Add the spinach, season with salt and pepper, and cook until most of the water evaporates. Let the mixture cool for 10 minutes.

4. Stir in the crumbled feta, beaten eggs, parsley, dill, and mint. Mix until well combined.

5. Lightly oil a 9 ½” x 13” baking dish. Layer 8 sheets of phyllo dough on the bottom, brushing olive oil between each layer and letting the edges hang over.

6. Spread the spinach and feta filling evenly over the base.

7. Cover with 8 more sheets of phyllo, again brushing oil between each layer. Tuck the overhanging dough to form a neat rim.

8. Lightly score the top layers into squares with a sharp knife (do not cut all the way through).

9. Bake for 1 hour, or until golden and crisp. Let cool for 10 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 234 kcal | Servings: 12 squares

Introduction to Spanakopita

Spanakopita, also known as Greek spinach pie, is one of the most iconic dishes in Greek cuisine. With its crisp, golden layers of phyllo dough encasing a luscious, savory filling of spinach, feta cheese, herbs, and sometimes eggs, it’s a dish that balances indulgence with healthfulness. Whether served as an appetizer, side, or main dish, Spanakopita’s versatility and rich cultural roots make it a staple in Mediterranean households and increasingly popular around the world.

The Cultural Heritage of Spanakopita

Spanakopita is deeply woven into Greek culinary tradition. It’s believed to date back centuries, originating as a rustic village dish that allowed home cooks to make use of seasonal greens, fresh herbs, and local cheese. The use of phyllo dough, a hallmark of Greek and Middle Eastern cuisine, transforms what could be a simple pie into something flaky, elegant, and celebratory. Often served at gatherings, holidays, or as a comfort food, Spanakopita is as much about nourishment as it is about sharing tradition and hospitality.

In Greece, it’s not uncommon to find different regional takes on spanakopita. Some versions include rice or bulgur wheat, while others use alternative greens like chard or amaranth leaves. But the essential heart of the dish remains the same: a savory green filling wrapped in layers of crisp pastry.

The Role of Phyllo Dough

Phyllo (or filo) dough is crucial to Spanakopita’s identity. These whisper-thin sheets of unleavened dough, made from flour and water with a bit of oil, are responsible for the crisp, shattering crust that encases the soft filling. Working with phyllo requires some care—it dries out quickly when exposed to air, so it’s important to keep it covered with a damp towel while assembling your pie. Each sheet is brushed with olive oil (or butter in some variations) before layering, which allows the pastry to bake up golden and flaky.

In this particular recipe, 16 sheets of phyllo dough are used—eight for the base and eight for the top—creating a well-balanced texture that’s neither too heavy nor too delicate.

The Importance of Greens and Herbs

The star of the filling is spinach—fresh or frozen—which provides a hearty, earthy flavor and nutritious boost. However, what sets this recipe apart is the interplay of herbs: parsley, dill, and mint. Each one adds a distinct note—parsley is fresh and peppery, dill brings a subtle anise-like brightness, and mint adds a clean, cooling contrast.

This combination creates a layered flavor profile that feels distinctly Mediterranean. Many home cooks might be tempted to skip or substitute the herbs, but they are crucial for that authentic Greek taste that elevates this pie from merely “spinach and cheese” to Spanakopita.

Feta Cheese – Salty, Creamy, Irreplaceable

Feta is the backbone of Spanakopita’s flavor. Its briny, tangy, slightly crumbly nature melds perfectly with the cooked spinach and herbs. In the oven, it softens and browns slightly, adding richness without being overly heavy.

Though cow’s milk feta exists, the most authentic versions use sheep’s milk or a combination of sheep and goat milk, lending a sharp and distinctive flavor. In vegan adaptations, tofu-based or cashew-based alternatives can be used, but for a traditional preparation, authentic feta remains essential.

The Role of Eggs (Optional in Vegan Versions)

Eggs act as a binder in the filling, helping everything hold together once baked. They also contribute to the richness and creaminess of the interior. However, this recipe is adaptable: by omitting the eggs or replacing them with a flaxseed or aquafaba substitute, it’s easy to make a vegan version that still holds its shape and delivers on flavor.

This flexibility is part of Spanakopita’s charm. It can be made vegetarian, vegan, or even gluten-free (with gluten-free phyllo dough), depending on your dietary needs.

Best Practices for Assembly

Creating Spanakopita does take a bit of time and attention, especially when it comes to layering the phyllo sheets. The key is to drizzle olive oil between each layer—not drenching it, but ensuring even coverage—so the final pie is crisp and golden without being greasy. Letting the dough crinkle a bit as it’s layered creates texture and allows steam to move through, helping the bottom bake properly.

When scoring the top layers before baking, it’s important to only cut partway through the dough, which makes slicing easier after baking and ensures the filling doesn’t leak during cooking. The final result: clean, beautiful squares with a golden, crisp top and soft, flavorful center.

Serving Suggestions

Spanakopita is incredibly versatile in how it can be served. It works beautifully as a main dish with a side salad, such as horiatiki (Greek village salad), tabbouleh, or Shirazi salad. For appetizers, it can be cut into smaller squares or triangles and served on a platter. It’s also a great addition to a Mediterranean mezze spread, alongside baba ganoush, hummus, olives, and fresh pita bread.

This pie is equally delicious hot, warm, or at room temperature. In fact, many people say the flavors intensify after it sits for a bit, making it an excellent make-ahead dish for entertaining.

Storing and Reheating Spanakopita

Spanakopita stores well and maintains its texture if handled properly. After baking, allow it to cool completely before storing in an airtight container in the refrigerator for up to three days. To reheat, use an oven or toaster oven at 300°F (150°C) until warmed through—this helps restore the crust’s crispness. Avoid microwaving, as it can make the phyllo soggy.

If you want to freeze it, you can do so either before or after baking. Just be sure to wrap it tightly to avoid freezer burn, and if baking from frozen, allow for additional cooking time.

Health Considerations

Spanakopita, while rich and savory, can also be part of a healthy diet. Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and fiber. Fresh herbs bring antioxidants and anti-inflammatory benefits, while feta cheese provides calcium and protein.

Using olive oil instead of butter keeps the fat profile heart-healthy. For those watching sodium or saturated fat, you can reduce the amount of feta or opt for a lower-sodium cheese alternative. Vegan versions also allow those with dietary restrictions to enjoy this dish without sacrificing flavor.

Variations and Creative Twists

Though traditional Spanakopita uses spinach and feta, the basic method can be adapted with endless possibilities. Here are some fun variations to explore:

• Kale and Ricotta Spanakopita – Swap spinach for kale and use a ricotta-parmesan blend for a milder, creamier taste.

• Mushroom Spanakopita – Add finely chopped mushrooms for a meatier texture and umami boost.

• Mini Spanakopita Triangles – Perfect for parties, these handheld bites are made by cutting phyllo sheets into strips and folding them into triangles.

• Vegan Spanakopita – Omit eggs and use dairy-free feta or tofu feta for a fully plant-based version.

• Rustic Skillet Spanakopita – Layer ingredients in a cast-iron skillet for a one-pan version with a crisp bottom crust.

These adaptations allow you to personalize Spanakopita to suit different preferences, ingredients, or occasions while preserving its essence.

Conclusion

Spanakopita is more than just a savory pie—it’s a delicious expression of Greek culinary tradition, balancing simple ingredients with time-honored techniques. From the crisp, delicate phyllo to the rich, herby filling, every element comes together to create a dish that’s comforting, elegant, and satisfying.

Whether you’re making it for a family brunch, a festive gathering, or a casual dinner at home, Spanakopita never fails to impress. Its blend of nutrition, flavor, and texture make it a standout recipe in any kitchen. And once you master the method, you’ll find yourself returning to it again and again, not just for its taste, but for the joy of crafting something so timeless and beloved.

Let Spanakopita bring a bit of Greece into your home—and into the hearts of those you cook for.