Spanakopita: A Greek Spinach Pie With Feta Cheese

Written by
Lynn Livanos Athan
First generation Greek-American with many published recipes. She has culinary school training and teaches Greek cooking.
Learn about our editorial process
Lynn Livanos Athan
Published on 07/01/19 by Lynn Livanos Athan
First generation Greek-American with many published recipes. She has culinary school training and teaches Greek cooking.
Learn about The Spruce Eats's Editorial Process

Updated 07/01/19

Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe

 The Spruce
  • Total: 70 mins
  • Prep: 45 mins
  • Cook: 25 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
300 Calories
20g Fat
21g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 to 16 Servings
Amount per serving
Calories 300
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 33%
Cholesterol 79mg 26%
Sodium 419mg 18%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Protein 10g
Calcium 215mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Greek spinach pie with feta cheese (spanakopita) is made with flaky phyllo sheets layered with a savory spinach and feta cheese filling. Spanakopita can be made as a "pie" or pita, or as individual phyllo triangles.

This recipe makes enough filling for two 9-inch by 12-inch rectangular pans or approximately 100 folded phyllo triangles.

Ingredients

  • For the Filling
  • 2 1/2 pounds fresh spinach (chopped, you can substitute frozen, thawed well)
  • 3/4 cup olive oil (divided)
  • 4 large onions (diced)
  • 2 bunches green onions (diced, including 4 inches of the green section)
  • 1/2 cup fresh parsley (chopped)
  • 1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
  • 1/4 teaspoon ground nutmeg
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/2 pound feta cheese (crumbled)
  • 4 large eggs (lightly beaten)
  • 1/2 pound ricotta cheese (or cottage cheese)
  • For the Phyllo
  • 4 tablespoons butter (melted)
  • 1 pound phyllo pastry sheets

Steps to Make It

Note: while there are multiple steps to this recipe, this spanakopita dish is broken down into workable categories to help you better plan for preparation and baking.

Prepare the Filling

  1. Gather the ingredients.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe ingredients
     The Spruce

  2. Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry before you begin cooking.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  3. Heat 1/2 cup olive oil in a deep sauté pan or large dutch oven. Sauté the onions and green onions until tender.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  4. Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
    The Spruce 

  5. Add the nutmeg and season with salt and pepper.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  6. If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.

  7. Remove from heat and set the spinach aside to cool.

  8. In a large mixing bowl, combine the feta, eggs, and ricotta or cottage cheese.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  9. Add the cooled spinach mixture and mix until combined.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

Prepare the Phyllo

  1. Gather the ingredients.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  2. Combine the melted butter with the remaining 1/4 cup olive oil in a bowl. Using a pastry brush, lightly grease two 9- by 12-inch rectangular pans.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  3. Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12- by 18-inch sheets when opened fully.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  4. Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- by 12-inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

Make the Spanakopita

  1. Preheat the oven to 350 F.

  2. Layer about 10 sheets of phyllo on the bottom of each pan making sure to brush each sheet with the butter-olive oil mixture.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  3. Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
    The Spruce 

  4. Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with butter-olive oil mixture.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  5. Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

  6. Bake until the pie turns a deep golden brown. If the pie is frozen when you put it in the oven, you will need approximately 45 minutes of cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.

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  7. Let cool for a few minutes and then slice and serve.

    Greek Spinach Pie With Feta Cheese (Spanakopita) Recipe
     The Spruce

Tips

  • You can keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish for guests.
  • It freezes very well and heats beautifully.
  • You'll need to fold the triangles, which is a bit of extra work, but well worth the effort.

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