Name: Spinach and Feta Pie – Spanakopita Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 pound (500 g) frozen spinach, thawed and water squeezed out; 1 medium onion, finely chopped or 3-4 spring onions (white parts only), chopped; 2 tablespoons olive oil, plus more for brushing phyllo; 3 tablespoons chopped parsley; 2 tablespoons chopped dill; 1/4 cup chopped fresh mint (or 2 tablespoons dried mint); 1/4 teaspoon nutmeg; 1 teaspoon sugar; 10-12 ounces (280-340 g) feta cheese, half grated and half crumbled; 2-3 medium eggs (or 2 large eggs); 12 phyllo sheets

Jump to Recipe·Print Recipe

I absolutely adore making and sharing this Spinach and Feta Pie – Spanakopita Recipe because it captures the essence of Greek comfort food in such a flaky, flavorful package. The combination of tender spinach, fragrant herbs, and salty feta wrapped in crisp, buttery phyllo is a dream I find myself craving again and again. Whether it’s for a casual family meal or a festive gathering, this dish always feels special yet surprisingly easy to prepare, making it a staple in my kitchen that I’m excited to pass along to you.

Why You’ll Love This Spinach and Feta Pie – Spanakopita Recipe

What I love most about this recipe is its perfect harmony of flavors and textures. The spinach is bright and fresh, infused with herbs like dill and mint, and complemented by the rich, tangy feta cheese that melts into a creamy filling. The nutmeg and a hint of sugar add a subtle warmth and depth you might not expect but will instantly appreciate. When you bite into it, the crisp and golden layers of phyllo deliver that iconic crunch that contrasts so wonderfully with the tender inside. It’s like a little piece of sunshine on your plate.

Aside from the amazing taste, I appreciate how straightforward this recipe is. Yes, working with phyllo might seem intimidating at first, but brushing in olive oil and layering the sheets is almost meditative once you get going—and the result is so rewarding. It’s ideal for sharing with friends or family, perfect for brunch, potlucks, or even as an elegant side dish. I always find that this Spinach and Feta Pie – Spanakopita Recipe stands out because it brings a little bit of homemade magic without requiring super fancy ingredients or complicated techniques.

Ingredients You’ll Need

This image shows several small white bowls and dishes with different ingredients arranged on a white marbled surface. There are bright green chopped scallions in one bowl, finely chopped red onions in another, and a bowl with chopped green leafy herbs. A bowl filled with bright green cooked spinach is also present. Other containers hold light yellow butter cubes, brownish powder spices, a small pile of grated yellow ginger, and a few cracked eggs with some fresh parsley next to them. A blue cloth is partially visible near the ingredients. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is simple but plays a vital role in building the layers of flavor and texture that make this spanakopita so irresistible. From the fresh herbs to the creamy feta and crispy phyllo, every component contributes something special.

Frozen spinach: Thaw and squeeze out the water carefully to avoid soggy filling—this keeps the pie from being too wet.
Onions or spring onions: Adds sweetness and a hint of sharpness that balances the feta.
Olive oil: Essential for sautéing and brushing the phyllo to get that golden crisp finish.
Parsley, dill, and mint: Fresh herbs build the classic green color and aromatic depth.
Nutmeg: A small pinch brightens the filling with a subtle warmth.
Sugar: Adds a touch of sweetness that complements the savory flavors.
Feta cheese: Crumbled and grated for that salty, creamy texture you crave.
Eggs: Bind everything together and provide richness.
Phyllo sheets: The star that gives the pie its signature flaky, buttery layers.

Directions

Step 1: Start by preheating your oven to 350 degrees Fahrenheit, or 180 degrees Celsius, so it’s ready when your pie is assembled.

Step 2: Heat one tablespoon of olive oil in a medium pan over medium heat. Add your finely chopped onions or the white parts of spring onions and sauté gently until they’re soft and translucent, which should take about 5 minutes.

Step 3: Add the thawed and well-drained spinach to the pan with the onions. Sauté together for a few minutes, stirring occasionally, to let the flavors meld and any excess moisture evaporate.

Step 4: Stir in your chopped parsley, dill, and mint along with the nutmeg and sugar. Continue to sauté for another 2–3 minutes before taking the pan off the heat. Set the mixture aside so it can cool to room temperature.

Step 5: While the filling cools, prepare your cheese. Grate about half of your feta and crumble the rest into a small bowl.

Step 6: Beat the eggs in a separate bowl, then combine them with the feta cheese. Add this to your cooled spinach mixture along with the remaining tablespoon of olive oil, mixing gently until everything is fully combined.

Step 7: Lightly brush a 10 x 15-inch baking pan with olive oil. Lay one sheet of phyllo in the pan and brush its surface with more olive oil. Repeat this layering and brushing process with five more phyllo sheets, being careful not to tear them.

Step 8: Evenly spread the spinach and feta filling over the layered phyllo sheets, making sure it’s distributed smoothly.

Step 9: Cover the filling with the remaining six phyllo sheets, brushing each one generously with olive oil. When you reach the top, trim any excess phyllo that hangs over the edges or roll it inward for a neat finish.

Step 10: Using a sharp knife, score the top layers of phyllo into 10–12 pieces by cutting just through the top sheets—not all the way through the filling—so it’s easier to slice after baking.

Step 11: Bake the pie for about 40 minutes until the phyllo is a beautiful golden brown and crisp.

Step 12: Remove the pie from the oven and let it cool at least 10 minutes before cutting all the way through and serving. I like to enjoy it at room temperature, though warming it slightly can bring back that satisfying crispness if desired.

Servings and Timing

This Spinach and Feta Pie – Spanakopita Recipe makes about 10 generous servings, making it perfect for sharing with family and friends. The prep time, including chopping and sautéing, usually takes around 25 minutes, with another 40 minutes for baking. Including a short resting time after baking, you’re looking at about 1 hour and 20 minutes total from start to finish—well worth the wait for the incredible results.

How to Serve This Spinach and Feta Pie – Spanakopita Recipe

Two square pieces of layered spinach and cheese pastry are stacked on a white plate with a blue pattern. The pastry has multiple thin layers of golden brown, crispy top and bottom crust. Inside, there are white and green layers made of soft cheese mixed with cooked spinach. The texture looks flaky and light, with some crumbs around the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this spinach and feta pie, I love pairing it with a crisp green salad dressed lightly with lemon and olive oil. The freshness of the salad perfectly complements the richness of the pie. Roasted vegetables or a tangy cucumber-yogurt sauce also make wonderful side dishes that enhance the Mediterranean vibe. Sometimes, I even add a few olives and cherry tomatoes on the side to round out the plate beautifully.

For presentation, I like to garnish the servings with a sprinkle of fresh parsley or a few mint leaves to highlight those fresh herb flavors in the filling. It’s simple but adds a lovely pop of color. Serving the pie in triangle-shaped portions after scoring makes it look inviting and makes sharing effortless.

In terms of beverages, I highly recommend a chilled glass of crisp white wine like a Sauvignon Blanc or Assyrtiko to brighten the meal. If you prefer non-alcoholic options, freshly brewed iced tea or sparkling water with a wedge of lemon works just as well. This recipe shines whether it’s a relaxed weeknight dinner, a festive holiday meal, or a potluck favorite served warm or at room temperature.

Variations

Over time, I’ve loved experimenting with variations on this classic Spinach and Feta Pie – Spanakopita Recipe to suit different tastes and dietary needs. For a twist, try adding sautéed leeks or finely chopped artichoke hearts along with the spinach to introduce new textures and flavors. You could substitute the fresh herbs depending on what you have available—oregano or thyme add a lovely earthiness that pairs beautifully with the feta.

If you’re looking for a gluten-free version, using gluten-free phyllo pastry is an option, though it might be slightly less crisp but still delicious. For a vegan take, I swap out the feta and eggs for crumbled tofu mixed with nutritional yeast, lemon juice, and kala namak (black salt) to simulate that salty tang and creamy texture. Then I use vegan phyllo and olive oil exclusively. It’s such a rewarding way to enjoy this pie while keeping it plant-based.

For a subtle flavor variation, try adding a pinch of smoked paprika or chili flakes to the filling for a gentle smoky heat. In terms of cooking method, while I always stick to baking for the crisp phyllo, you could also make mini hand pies or turnovers using the same filling to create portable snacks perfect for picnics or lunchboxes.

Storage and Reheating

Storing Leftovers

When I have leftover spanakopita, I store it in an airtight container in the refrigerator. Keeping it well-covered ensures that the phyllo maintains as much crispness as possible. Leftovers usually keep well for up to 3 days, and I find they actually taste even better the next day as the flavors mellow and meld.

Freezing

I often freeze extra spinach and feta pie, especially when I’ve made a big batch. To freeze, I cut the pie into individual portions, wrap each tightly in plastic wrap and then in foil, or place them in a freezer-safe container. It’s best to freeze the pie within a couple of hours after baking for optimal texture. Frozen spanakopita will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

For reheating, I avoid the microwave unless I’m in a rush because it tends to make the phyllo soggy. Instead, I heat mine in a preheated oven at 350 degrees Fahrenheit (180 Celsius) for about 10–15 minutes until warmed through and crisp again. This method brings back the delightful crunch and warms the filling perfectly without drying it out.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you prefer fresh spinach, use about 2 pounds and cook it down in a pan until all the moisture evaporates before incorporating it into the filling. This helps prevent the pie from becoming soggy.

Is phyllo pastry difficult to work with?

Phyllo can seem intimidating at first because it’s so delicate, but once you get the hang of brushing it with olive oil and layering it carefully, it’s quite manageable. Keep the sheets covered with a damp towel while you work to prevent drying out.

Can I prepare the filling ahead of time?

Yes, the filling can be made a day ahead and stored in the fridge. Just bring it to room temperature before spreading it on the phyllo to avoid tearing the delicate sheets during assembly.

What can I serve with spanakopita for a full meal?

I like pairing it with a fresh Greek salad, lemon potatoes, or a simple tomato and cucumber salad to balance the richness of the pie.

How many phyllo sheets should I expect to use for this recipe?

The recipe calls for about 12 phyllo sheets—half for the bottom layers and half for the top. This provides a beautifully crisp and flaky crust that holds the filling perfectly.

Conclusion

I hope you feel inspired to try this Spinach and Feta Pie – Spanakopita Recipe soon because it truly is one of my favorite dishes to make and share. It brings so much joy with every flaky bite and carries a bit of Greek heritage that’s both comforting and festive. Once you experience how straightforward and rewarding it is, I’m sure it’ll become a beloved addition to your recipe repertoire just like it is in mine.