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This authentic Greek spanakopita recipe is a beloved and simple-to-make Greek dish. It features a delicious filling of Greek feta and spinach, wrapped in phyllo dough and baked to golden, crispy perfection. Packed with healthy Mediterranean flavors, this versatile pie can be enjoyed as a starter, main dish, or snack.
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What Is Spanakopita?
Spanakopita is a traditional Greek pie made with spinach, feta cheese, onions, and herbs, all encased in layers of thin, crispy phyllo dough.
It is a beloved dish in Greek cuisine, known for its savory filling and flaky texture.
In Greece, you’ll find this spinach pie available in different shapes and sizes. When prepared in a large pan with layers and cut into individual portions, it is known as spanakopita.
Smaller triangular versions are called “spanakopitakia,” with the suffix “-akia” indicating a smaller version of something in Greek.
Therefore, “spanakopitakia” is essentially “a little spanakopitas,” reflecting it’s bite-sized form.
Regardless of size or form, both are a classic combination of crispy phyllo dough and a savory spinach and feta filling.
- How do the Greeks say spanakopita? In Greek, spanakopita is written as “σπανακόπιτα” and pronounced as “spah-nah-KOH-pee-tah.”
- What’s the difference between spanakopita and tiropita? Spanakopita is a Greek pie filled with spinach and feta cheese, while tiropita is a similar pie but filled only with a cheese, primarily feta cheese.
Spanakopita Origin
The history of Spanakopita is believed to have originated in ancient Greece. While the exact origins are difficult to trace, some historians link it back to the Byzantine period.
During this time, spinach, originally from the Middle East, was introduced to Greece and paired with phyllo dough.
Today, Spanakopita is a beloved Greek dish found everywhere, from corner bakeries to upscale restaurants. It is also one of the most popular Greek dishes you’ll find outside of the country.
READ MORE: Top 15 Authentic Food in Greece You Want to Savor
Discovering Spanakopita in Greece
Spanakopita, or Greek spinach pie, is one of our favorite traditional Greek dishes. We’re excited to share this simple recipe that we learned to make in a cooking class in Athens.
During our numerous culinary visits to Greece, spanakopita was always one of the first traditional dishes we sought out.
What we love about this authentic Greek spanakopita recipe are the flavors, healthy ingredients, and bite-sized pieces, which make it easy to eat at any time of the day.
From enjoying spanakopita in Greece to learning how to make it in Athens, we discovered three key secrets to a successful recipe.
The use of fresh spinach, high-quality Greek feta cheese, and authentic Greek extra virgin olive oil are keys to making amazing spanakopita at home.
We can’t wait for you to dive into one of the most beloved Greek dishes with this easy spanakopita recipe.
AUTHENTIC FOOD QUEST TIP: If your travels take you to Athens, consider this cooking class we took and learn to make spanakopita and other traditional Greek foods. Read more about our review of the cooking class here: Top Cooking Class in Athens With Acropolis View
Spanakopita Recipe – How to Make Greek Spinach Pie at Home
Making this authentic Greek spanakopita recipe at home is quite easy. The biggest decision you’ll need to make is whether to make your own phyllo dough from scratch or purchase ready-made phyllo dough sheets from the grocery store.
In this Greek spinach pie recipe, we use ready-made, easily available phyllo dough sheets.
You’ll need the following spanakopita ingredients:
- Phyllo dough sheets
- Fresh baby spinach
- Greek Feta cheese, crumbled
- Onion
- Spring onions
- Fresh parsley, chopped
- 2 eggs
- Salt
- Black pepper
- Greek extra virgin olive oil
AUTHENTIC FOOD QUEST TIP: If you have extra phyllo dough, see our other phyllo dough-based traditional recipes from Greece and Turkey.
Spanakopita Recipe Tips
Can I Use Frozen Spinach for Authentic Spanakopita?
If you are short on time, you can use frozen spinach instead of fresh spinach for this easy spanakopita recipe.
Even the Greek cooks we learned from in the country told us they also use frozen chopped spinach to speed up the recipe.
Be sure to thaw the frozen spinach and drain it thoroughly to remove excess water before mixing it with the onions.
What Kind of Feta Cheese Is Best for Spanakopita?
For the best spanakopita, use authentic Greek feta cheese made from sheep’s milk or a blend of sheep and goat’s milk.
Greek Feta Cheese has a rich, tangy flavor and crumbly texture that enhances the dish.
What Herbs and Spices Are Commonly Used in Spanakopita?
Although the basic ingredients are spinach, eggs, and feta, a lot of herbs are used in these spanakopita recipes.
Common herbs and spices include dill, parsley, spring onion, and sometimes mint. These herbs enhance the flavor of the spinach and cheese filling.
However you can also experiment with the addition of your favorite herbs and spices.
How Do I Make Sure the Filling Is Not Too Watery in Spanakopita?
To prevent a watery filling, thoroughly drain out any excess water from the spinach after it is wilted.
In our cooking class in Athens, our instructor squeezed the fresh spinach a few times to remove all the water.
One tip is to place the spinach into a clean kitchen towel and squeeze out all the excess water.
Can I Make Spanakopita Ahead of Time and Freeze It?
Spanakopita can be prepared ahead of time and frozen either before or after baking.
Bake directly from frozen, adding a few extra minutes to the baking time.
Do I Need to Cook the Spinach in Advance?
There is no need to cook fresh spinach in advance to make this authentic spinach pie recipe. In this recipe we cook the let the spinach wilt over medium heat for only 1 to 2 minutes.
If you are using frozen spinach, just make sure the spinach is fully thawed before using it.
What Temperature Should the Oven Be?
Preheat your oven to 355°F (180°C) for baking your Greek spinach pie. Let it cook for about 40 to 45 minutes.
When you bake the spanakopita, keep it uncovered so that the phyllo dough becomes golden brown and crispy.
How to Store and Reheat Spanakopita
Spanakopita can be stored in the refrigerator for up to 3 days. To keep it fresh, cover the spinach pie with plastic wrap or aluminum foil.
If you want to store it for a longer time, you can freeze spanakopita for up to 3 months, though it will likely be eaten before that.
To reheat this easy spanakopita recipe, you can bake it in the oven for 15 to 20 minutes. The phyllo dough will maintain its crispiness and delightful crunch.
What Is Traditionally Served With Spanakopita?
Spanakopita can be eaten at any time of the day. In Greece, it is eaten for breakfast, as a side dish to Greek salad, with tzatziki dip, or as a snack during the day.
While we were in Greece, we rarely walked out of a bakery without a slice of Greek spinach pie.
Spanakopita Step by Step Instructions
Clean and Cook Spinach
In a large pan,sauté chopped onions over medium heat until they become translucent. Add clean and chopped fresh spinach and cook until the spinach starts to wilt for about 1-2 minutes. Drain any excess liquid from the spinach mixture. Set aside to cool.
Prepare Filling
In a separate bowl, mix the egg, feta cheese, salt, and pepper. Add the mixture to the spinach and mix well.
Fill and Bake Spinach Pie
In a lightly greased round cake pan, layer about 12-15 sheets of phyllo dough, brushing each sheet with olive oil as you layer. Spread the spinach mixture evenly over the layered phyllo dough. For the top cover, layer another 14-15 sheets of phyllo dough on top of the spinach, brushing each sheet with olive oil. Tuck in the edges of the phyllo to seal the filling. Slice the spanakopita into squares or diamond shapes using a sharp knife before baking.
Spanakopita Recipe
Ingredients
- 2 lb fresh baby spinach
- 14 oz Greek Feta cheese crumbled
- 1 lb phyllo dough approx 30 sheets
- 1 medium onion chopped
- 8-10 sprigs of spring onions only white parts, chopped
- ¼ cup fresh parsley chopped
- 2 eggs lightly beaten
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup Greek extra virgin olive oil
Instructions
- Preheat the oven to 355°F (180°C).
- Heat the olive oil in a large pan over medium heat. Sauté the chopped onion until it becomes translucent. Add the fresh spinach and chopped spring onions and cook until just wilted, about 1-2 minutes. Drain and squeeze out any excess moisture from the spinach mixture. Set aside to cool.
- Combine the egg, feta cheese, salt, and pepper in a large mixing bowl. Once the spinach mixture has cooled, add it to the bowl and mix well.
- Lightly grease a large round cake pan. Layer 12-15 sheets of phyllo dough in the pan, brushing each sheet with olive oil as you layer.
- Spread the spinach mixture evenly over the layered phyllo dough.
- Layer another 14-15 sheets of phyllo dough on top of the spinach mixture, brushing each sheet with olive oil. Ensure the spinach mixture is fully covered until you can't see the spinach mixture. Tuck in the edges of the phyllo to seal the filling.
- Using a sharp knife, slice the spanakopita into squares or diamond shapes.
- Bake in the preheated oven for 40-45 minutes, until the phyllo dough is golden brown and crispy.
- Allow the spanakopita to cool slightly before serving.
- Savor your delicious and authentic homemade Greek spanakopita.
Notes
- You can substitute parsley for fresh dill or use a combination of both herbs
- You may enjoy your Spanakopita either warm or cold.
Nutrition
Rosemary Kimani is the co-founder and editor-in-chief at Authentic Food Quest, where she helps travelers connect with cultures through food and immersive cooking vacations. Since 2015, she and her partner, Claire, have explored the cuisine of 45 countries and 290+ food cities. Her work has been featured in Lonely Planet, Business Insider, Huffington Post, and more. A co-author of three books, including a collaboration with Costa Brava Tourism, she blends storytelling with culinary exploration. When not discovering new flavors, she’s an avid runner, having completed eleven marathons. Previously, she held senior strategy roles in advertising.
So good the flavor and texture are on point. And I enjoyed learning about spanakopita too!
Awesome to hear, Erik. So glad you enjoyed the recipe.
This looks so good! I really enjoy spanakopita but haven’t ever tried making it myself. I can’t wait to try it!
Ahh, it’s an easy and delicious recipe to make at home. Excited for you to try it!
OMG this was so delish! Cant wait to make it again.
Wonderful to hear Paula. It’s so easy to enjoy. Really glad you enjoyed the recipe and the dish 🙂
This Authentic Spanakopita recipe is fantastic! It’s easy to follow and results in a delicious, flaky pastry filled with flavorful spinach and feta. Perfect for any meal or appetizer. Thank you!
Wonderful to hear, Heather. Indeed, we wanted to share an easy to make Greek traditional dish, not to mention, one of our favorite dishes too. Cheers
Amazing!
Thank you so much 🙂
So glad you enjoyed the recipe. Awesome!!