Best Spinach and Feta Pie (Authentic Greek Spanakopita)

Sarah Smith
Apr 7
3 min read

Updated: May 3

Golden spanakopita in a blue dish with a slice served on a patterned plate. Background has olives, tomatoes, dip, and wine on a wooden table.

If you are searching for the best spanakopita recipe, this traditional Greek spinach pie is a masterpiece of texture and flavor. This authentic Mediterranean pastry features dozens of flaky phyllo dough layers, brushed with olive oil, and filled with a savory spinach and feta mixture. Whether you serve it as a crispy vegetarian appetizer or a healthy plant-based lunch, the combination of fresh herbs and salty feta makes this spinach and feta pie a guaranteed crowd-pleaser for any occasion.

Serve this dish alongside Whipped Feta Dip, Greek Orzo Salad, or Classic Shakshuka. For more savory Mediterranean pastries, be sure to browse our Mediterranean Recipe Collection.

Why You’ll Love This

Perfectly Crispy: Using high-quality phyllo creates that signature, shattering-crisp crust.
Flavor-Packed Filling: A blend of scallions, dill, and parsley provides a bright, herbaceous Mediterranean flavor.
Impressive but Simple: While it looks gourmet, following a few simple steps makes this an easy phyllo dough recipe for beginners.

A slice of spinach pie on a speckled plate with a bowl of olives on a rustic wooden table. Soft lighting creates a warm, cozy mood.

Recipe Card

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 9 large squares

Nutrition Information

Calories: 285 kcal
Protein: 9g
Carbohydrates: 24g
Fat: 18g
Fiber: 3g

Ingredients

For the Filling:

20 oz fresh spinach, chopped (or frozen spinach, thawed and squeezed very dry)
1 cup feta cheese, crumbled
1/2 cup ricotta cheese or Greek yogurt (for creaminess)
3 scallions, finely chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 large eggs, lightly beaten
1/2 tsp nutmeg
Salt and black pepper to taste

For the Crust:

1 package (16 oz) phyllo dough, thawed
3/4 cup extra virgin olive oil (or melted butter)

Instructions

Preheat and Prep: Preheat your oven to 180°C (350°F). Lightly brush a 9x13-inch baking dish with olive oil.
Prepare the Spinach: If using fresh spinach, sauté briefly until wilted, then place in a colander and squeeze out every drop of liquid. Pro Tip: Excess moisture is the enemy of a crispy spanakopita!
Mix the Filling: In a large bowl, combine the dried spinach, crumbled feta cheese, ricotta, scallions, dill, parsley, eggs, and nutmeg. Season lightly with salt (the feta is already salty) and pepper.
Layer the Phyllo: Unroll the phyllo sheets. Place one sheet in the baking dish, letting the edges hang over. Brush lightly with olive oil. Repeat with about half of the phyllo sheets (usually 8–10 layers), brushing each with oil.
Add Filling: Spread the spinach and feta mixture evenly over the layered dough.
Top Layers: Layer the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil.
Score and Bake: Fold the overhanging edges inward. Using a sharp knife, score the top layers into squares (this prevents the crust from shattering when you cut it later).
Bake: Bake for 35–45 minutes until the top is deeply golden brown and crispy.
Serve: Let it rest for 10 minutes before cutting and serving warm or at room temperature.

Hands filling a pie with spinach and cheese in a blue dish, set on a wooden table with a bowl of tomatoes, olives, and a brush by olive oil.

Tips & Variations: Make-Ahead & Storage

Make-Ahead: You can assemble the entire spinach pie a day in advance. Keep it covered in the fridge and bake just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) to restore the crispy phyllo texture.
Variations: Add sautéed leeks for extra sweetness, or swap the spinach for Swiss chard or kale for a hearty greens pie.

FAQ

How do I keep phyllo dough from drying out? While working, keep the stack of unused phyllo covered with a slightly damp (not wet) clean kitchen towel.

Can I freeze Spanakopita? Yes! You can freeze it unbaked or baked. If unbaked, wrap tightly and freeze for up to 3 months. Bake directly from frozen, adding 15–20 minutes to the cook time.

Is this dish healthy? Yes, it is a nutrient-dense vegetarian meal full of iron-rich spinach, healthy fats from olive oil, and protein from the eggs and feta.

Slice of spinach pie on a plate with herbs, surrounded by a pie dish, olives, tomatoes, olive oil, wine, and tea on a wooden table.

Final Thoughts

This Classic Spanakopita is a staple of healthy Mediterranean cooking. It’s the perfect balance of a rich, savory center and a light, airy crust. Whether you're serving it at a holiday party or as a simple Cozy Vegetarian Recipes, it’s a dish that always feels like a celebration of fresh ingredients. Enjoy!