Greek · 2026-07-17
Spanakopita
Spanakopita is one of Greece's best-loved savory pies, built from greens, herbs, salty feta, and crisp phyllo. It is made in large pans for family meals, mezze spreads, holidays, and casual snacking, and it is often served warm or at room temperature. Greek cooks vary the filling with leeks, scallions, dill, mint, parsley, rice, or homemade phyllo, but spinach, feta, olive oil, and a flaky crust remain the defining combination.
Ingredients
Main Components
- 900 g (2 lb) fresh spinach, washed well, tough stems removed, roughly chopped
- 60 ml (1/4 cup) extra-virgin olive oil, plus more for brushing if needed
- 1 large yellow onion, finely chopped
- 2 medium leeks, white and light green parts only, finely chopped and rinsed well
- 6 scallions, thinly sliced
- 3 cloves garlic, minced
- 30 g (1 cup loosely packed) fresh dill, chopped
- 15 g (1/2 cup loosely packed) fresh parsley, chopped
- 10 g (1/3 cup loosely packed) fresh mint, chopped
- 450 g (1 lb) Greek feta, crumbled
- 3 large eggs, lightly beaten
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt, plus more to taste
For the Phyllo
- 450 g (1 lb) phyllo dough, thawed overnight in the refrigerator
- 170 g (3/4 cup) unsalted butter, melted
- 30 ml (2 tbsp) extra-virgin olive oil
- 15 g (1/4 cup) dry bread crumbs or fine semolina, for the bottom crust
Substitutions:
- Fresh spinach -> 900 g (2 lb) frozen chopped spinach, thawed and squeezed very dry; skip the wilting step.
- Butter for brushing -> all extra-virgin olive oil for a more rustic Greek-style pie.
- Leeks -> 1 additional large onion if leeks are unavailable.
Equipment
- Large skillet or wide Dutch oven
- Large mixing bowl
- Clean kitchen towel
- 23 x 33 cm (9 x 13 inch) baking dish
- Pastry brush
- Sharp knife
Instructions
Preparation (Active time: 35 min)
1
Thaw and protect the phyllo: Keep the thawed phyllo sealed until the filling is ready. Once opened, cover the sheets with plastic wrap or parchment and a barely damp towel so they do not dry out.
2
Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion, leeks, and scallions with a pinch of salt. Cook for 8-10 minutes, stirring often, until soft and sweet but not browned. Add the garlic and cook for 1 minute.
3
Wilt and dry the spinach: Add the spinach in batches, turning until it collapses. Cook 4-6 minutes more, until most visible liquid evaporates. Transfer to a colander, cool until safe to handle, then squeeze firmly in handfuls or in a clean towel to remove excess moisture.
4
Mix the filling: Chop the squeezed spinach mixture if needed, then combine it in a large bowl with dill, parsley, mint, feta, eggs, nutmeg, pepper, and salt. Taste before adding the eggs if you want to adjust salt; feta varies widely. The filling should be herby, briny, and moist but not wet.
Cooking (Active time: 15 min)
5
Heat the oven: Preheat the oven to 190°C (375°F). Stir the melted butter and 2 tbsp olive oil together for brushing.
6
Build the bottom crust: Brush the baking dish with the butter mixture. Lay in 8 sheets of phyllo, brushing each sheet lightly and letting the edges climb the sides of the dish. Sprinkle the bread crumbs or semolina over the top sheet to help absorb moisture.
7
Add the filling: Spread the spinach-feta filling evenly over the phyllo without compressing it too hard.
8
Finish the top crust: Layer 8-10 more phyllo sheets over the filling, brushing each sheet. Fold or tuck overhanging edges into the dish to seal the pie. Brush the top well, then score the top layers into 10 portions without cutting all the way to the bottom.
Assembly & Finishing
9
Bake until crisp: Bake for 40-50 minutes, until the top is deeply golden, crisp, and flaky. If the top browns too quickly, tent loosely with foil.
10
Rest and serve: Let the spanakopita rest for at least 15 minutes so the filling sets. Cut through the scored lines and serve warm or at room temperature.
Food Safety & Storage
- Minimum safe internal temperature: Eggs in the filling should be fully set; the center should reach at least 71°C (160°F).
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze baked portions, tightly wrapped, for up to 2 months. Unbaked assembled spanakopita can also be frozen before baking.
- Reheating: Reheat uncovered in a 175°C (350°F) oven until hot and crisp. Avoid microwaving if you want the phyllo to stay flaky.
Serving Suggestions
- Serve as a vegetarian main with horiatiki salad, olives, and lemon wedges.
- Cut into smaller squares for a mezze table with tzatziki, hummus, and grilled vegetables.
- Traditional serving style: warm from the pan or at room temperature, often eaten by hand as a savory pie.
Scaling Notes
Half recipe (1/2x): Use an 8 x 8 inch baking dish and check for doneness around 35 minutes.
Double recipe (2x): Make two 9 x 13 inch pans rather than one deeper pie so the phyllo crisps properly.
Chef's Notes
- Sourcing: Use feta packed in brine if possible; it is creamier and more flavorful than dry crumbled feta. Choose phyllo made for savory pies if you can find it.
- Make-ahead: The filling can be cooked, squeezed dry, and refrigerated 1 day ahead. Assemble shortly before baking, or freeze the assembled unbaked pie.
- Variations: Many Greek versions include chard, sorrel, or other greens; some add a small handful of rice or bulgur to absorb juices.
- Common pitfalls: Wet spinach makes a soggy bottom crust. Squeeze it thoroughly, use bread crumbs or semolina under the filling, and keep the phyllo covered while you work.
Nutrition Information (Optional)
Per serving: approximately 430 kcal - Protein: 14g | Fat: 28g | Carbohydrates: 32g | Fiber: 4g
Sources
- Olive Tomato, "Authentic Greek Spinach and Feta Pie - Spanakopita": https://www.olivetomato.com/greek-spinach-and-feta-pie-spanakopita/
- Diane Kochilas, "Classic Spanakopita, Spinach Pie": https://www.dianekochilas.com/classic-spanakopita-spinach-pie/
- My Greek Dish, "Spanakopita recipe with homemade phyllo": https://www.mygreekdish.com/recipe/traditional-greek-spinach-pie-spanakopita-recipe-with-homemade-phyllo/
- The Greek Foodie, "Authentic Spanakopita": https://thegreekfoodie.com/greek-spanakopita-spinach-pie-recipe/
- Image source: Wikimedia Commons, "Spanikopita Greek dish.jpg" by Tanya Bakogiannis, CC BY 3.0: https://commons.wikimedia.org/wiki/File:Spanikopita_Greek_dish.jpg
Version History:
- v1 (2026-07-17): Initial recipe by @Codex
Credits:
- Recipe development: @Codex, synthesized from the sources above
- Testing: @Codex
- Verification: @Coordinator
- Photography: Tanya Bakogiannis via Wikimedia Commons, CC BY 3.0
- Food safety guidance: Refrigerate cooked egg-and-cheese pies promptly and reheat leftovers to steaming hot.
Recipe Location: /Recipes/greek/greek_spanakopita_v1.md
Images Location: /Images/spanakopita/