Spanakopita Greek Spinach Pie, a savory delight that transports you straight to the sun-kissed shores of Greece with every flaky, flavorful bite! Imagine layers of crispy, golden-brown phyllo dough embracing a heart of creamy, herby spinach and feta cheese. Are you ready to embark on a culinary journey that's both comforting and incredibly satisfying?

This isn't just a recipe; it's a taste of history. Spanakopita has deep roots in Greek culture, enjoyed for generations as a staple at family gatherings, festive celebrations, and everyday meals. Passed down through families, each cook adds their own special touch, making every Spanakopita unique and memorable.

What makes Spanakopita Greek Spinach Pie so irresistible? It's the perfect balance of textures and flavors. The delicate crunch of the phyllo gives way to a soft, savory filling that's rich with spinach, tangy feta, and aromatic herbs. It's a dish that's both elegant enough for a special occasion and simple enough to enjoy any night of the week. Plus, it's surprisingly easy to make at home, and I'm here to guide you through every step of the process. Let's get baking!

Ingredients:

For the Filling:

2 pounds fresh spinach, thoroughly washed and chopped (or 2 packages of frozen spinach, thawed and squeezed dry)
1 large onion, finely chopped
4 scallions, thinly sliced
1/2 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 cup crumbled feta cheese
1/2 cup ricotta cheese
2 large eggs, lightly beaten
1/4 cup olive oil, plus more for brushing
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

For the Phyllo Dough:

1 pound phyllo dough, thawed according to package directions
1 cup (2 sticks) unsalted butter, melted

Preparing the Spinach Filling:

Sauté the Aromatics: In a large skillet or pot, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to brown the onion; you want it to be sweet and flavorful, not bitter. Add the sliced scallions and cook for another 2-3 minutes until they are fragrant.
Cook the Spinach: If using fresh spinach, add it to the skillet in batches, stirring until it wilts down. This may take a few minutes per batch. If using frozen spinach, make sure it's thoroughly thawed and squeezed dry to remove as much excess water as possible. Add the squeezed spinach to the skillet with the onions and scallions. Cook for about 5-7 minutes, stirring occasionally, until the spinach is heated through and any remaining moisture has evaporated. This step is crucial to prevent a soggy spanakopita.
Combine the Ingredients: Remove the skillet from the heat and transfer the spinach mixture to a large bowl. Let it cool slightly for about 10-15 minutes. This will prevent the eggs from cooking when you add them.
Add the Cheese and Herbs: Once the spinach mixture has cooled slightly, add the crumbled feta cheese, ricotta cheese, chopped dill, and chopped parsley to the bowl. Mix well to combine all the ingredients.
Incorporate the Eggs and Season: Add the lightly beaten eggs to the spinach mixture. The eggs will help bind the filling together. Stir well to ensure the eggs are evenly distributed. Season the filling with ground nutmeg, salt, and freshly ground black pepper to taste. Be mindful of the salt content, as feta cheese is already quite salty. Taste the filling and adjust the seasoning as needed. I usually add a generous pinch of black pepper for a little kick.

Assembling the Spanakopita:

Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or melted butter. This will prevent the spanakopita from sticking to the bottom of the dish.
Layer the Phyllo Dough: Unroll the phyllo dough on a clean, dry surface. Keep the stack of phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle. Phyllo dough dries out very quickly, so this is a crucial step.
First Layer: Take one sheet of phyllo dough and place it in the prepared baking dish. Brush the entire surface of the phyllo sheet with melted butter. Repeat this process with 5 more sheets of phyllo dough, layering them one on top of the other and brushing each sheet with melted butter. Make sure the phyllo sheets extend slightly over the edges of the baking dish. These overhanging edges will be folded over later to create a sealed crust.
Add the Filling: Spread the spinach filling evenly over the layered phyllo dough in the baking dish. Make sure the filling is distributed evenly to ensure each bite is flavorful.
Top Layers: Now, begin layering the remaining phyllo dough sheets over the spinach filling. Just like with the bottom layers, take one sheet of phyllo dough, place it over the filling, and brush it with melted butter. Repeat this process until you have used all the remaining phyllo dough, brushing each sheet with melted butter.
Fold the Edges: Fold the overhanging edges of the bottom phyllo layers over the top layers, creating a sealed crust around the edges of the spanakopita. Brush the folded edges with melted butter to help them adhere and create a golden-brown crust.
Score the Top: Using a sharp knife, score the top layers of phyllo dough into squares or diamonds. This will allow steam to escape during baking and prevent the spanakopita from puffing up too much. Be careful not to cut all the way through to the filling; you only want to score the top layers of dough.
Final Buttering: Brush the entire top surface of the spanakopita with melted butter. This will give it a beautiful golden-brown color and a crispy texture.

Baking the Spanakopita:

Bake: Place the baking dish in the preheated oven and bake for 45-60 minutes, or until the phyllo dough is golden brown and crispy. The baking time may vary depending on your oven, so keep an eye on it. If the top starts to brown too quickly, you can loosely cover the spanakopita with aluminum foil to prevent it from burning.
Cool Slightly: Once the spanakopita is baked, remove it from the oven and let it cool slightly for about 10-15 minutes before cutting and serving. This will allow the filling to set slightly and make it easier to cut into neat squares or diamonds.
Serve: Cut the spanakopita along the score lines and serve warm. It's delicious on its own as a snack or appetizer, or as a side dish with a Greek salad and grilled chicken or fish. Spanakopita is also great for potlucks and parties.

Tips for Success:

Thawing Phyllo Dough: The most important tip is to thaw the phyllo dough properly. Remove it from the freezer and place it in the refrigerator overnight. Do not try to thaw it at room temperature, as this can cause it to become sticky and difficult to work with.
Preventing Dryness: As mentioned earlier, phyllo dough dries out very quickly. Keep the stack of phyllo dough covered with a damp towel at all times while you are working with it. If a sheet tears, don't worry; just patch it up with another piece of phyllo dough.
Buttering Technique: Be generous with the melted butter. The butter is what gives the phyllo dough its crispy, flaky texture. Make sure to brush each sheet of phyllo dough evenly with melted butter.
Spinach Preparation: Whether you use fresh or frozen spinach, make sure to remove as much excess water as possible. Excess water will make the spanakopita soggy. If using fresh spinach, cook it down until it wilts and then drain it well. If using frozen spinach, thaw it completely and then squeeze out all the excess water with your hands or in a clean kitchen towel.
Cheese Selection: I prefer to use a combination of feta and ricotta cheese for the filling. Feta cheese adds a salty, tangy flavor, while ricotta cheese adds a creamy texture. You can also add other cheeses, such as Parmesan or Gruyere, to the filling for added flavor.
Make Ahead: Spanakopita can be made ahead of time and baked just before serving. You can assemble the spanakopita up to a day in advance and store it in the refrigerator, covered with plastic wrap. When you are ready to bake it, simply remove it from the refrigerator and bake as directed.
Freezing: Spanakopita can also be frozen for longer storage. To freeze, assemble the spanakopita but do not bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When you are ready to bake it, thaw it in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time if baking from frozen.

Variations:

Add Meat: You can add cooked ground beef, lamb, or chicken to the filling for a heartier spanakopita.
Add Vegetables: You can add other vegetables to the filling, such as mushrooms, zucchini, or bell peppers.
Use Different Herbs: You can use different herbs in the filling, such as mint, oregano, or thyme.
Make Individual Spanakopita Triangles: Instead of making a large spanakopita in

Conclusion:
Well, there you have it! I truly believe this Spanakopita Greek Spinach Pie recipe is a must-try for anyone who loves flaky pastry, savory fillings, and a taste of the Mediterranean. It's more than just a pie; it's an experience, a journey to sun-drenched shores with every bite. The combination of the crispy phyllo dough, the creamy feta, and the earthy spinach is simply divine. It's a dish that's both comforting and sophisticated, perfect for a casual weeknight dinner or a special occasion. Why is this Spanakopita a must-try? Because it's surprisingly easy to make, even if you've never worked with phyllo dough before. I've broken down the steps into manageable chunks, and I'm confident that you can achieve flaky, golden perfection in your own kitchen. Plus, the flavor is just incredible. It's a symphony of textures and tastes that will leave you wanting more. Forget store-bought versions; this homemade Spanakopita is in a league of its own. But the best part? It's incredibly versatile!
Serving Suggestions and Variations:
* As an Appetizer: Cut the Spanakopita into small squares and serve as an appetizer at your next gathering. It's always a crowd-pleaser! A dollop of Greek yogurt or tzatziki sauce on the side adds a refreshing touch. * As a Main Course: Serve a larger slice with a side salad for a light and satisfying lunch or dinner. A simple Greek salad with tomatoes, cucumbers, olives, and feta cheese is the perfect complement. * For Brunch: Spanakopita is a fantastic addition to any brunch spread. Pair it with scrambled eggs, bacon, and fresh fruit for a truly memorable meal. * Spice it Up: Add a pinch of red pepper flakes to the spinach mixture for a little kick. * Cheese Variations: Experiment with different types of cheese. A combination of feta and ricotta cheese creates an even creamier filling. You could even add a little crumbled goat cheese for a tangy twist. * Herb Variations: Feel free to adjust the herbs to your liking. Dill is a classic addition, but you could also try adding some fresh mint or parsley. * Individual Spanakopita Triangles: For a fun and elegant presentation, make individual Spanakopita triangles instead of a large pie. Simply cut the phyllo dough into strips and fold them into triangles around the filling. I'm so excited for you to try this recipe and experience the joy of making your own Spanakopita. It's a dish that's close to my heart, and I know it will become a favorite in your household too. Don't be intimidated by the phyllo dough; with a little patience and my step-by-step instructions, you'll be a Spanakopita pro in no time! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won't regret it. And most importantly, don't forget to share your experience with me! I'd love to see your creations and hear about any variations you try. Tag me in your photos on social media or leave a comment below. Let's spread the Spanakopita love! I am sure you will love this Spanakopita recipe. Happy baking!
Spanakopita Greek Spinach Pie: A Delicious & Authentic Recipe
Flaky and savory Greek spinach pie (Spanakopita) with layers of crispy phyllo dough and a delicious filling of spinach, feta, ricotta, herbs, and spices.
Prep Time45 minutes
Cook Time45 minutes
Total Time105 minutes
Category: Lunch
Yield: 12-16 servings
Save This Recipe
Ingredients
- 2 pounds fresh spinach, thoroughly washed and chopped (or 2 packages of frozen spinach, thawed and squeezed dry)
- 1 large onion, finely chopped
- 4 scallions, thinly sliced
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup olive oil, plus more for brushing
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 pound phyllo dough, thawed according to package directions
- 1 cup (2 sticks) unsalted butter, melted
Instructions
1. In a large skillet or pot, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to brown the onion. Add the sliced scallions and cook for another 2-3 minutes until fragrant.
2. If using fresh spinach, add it to the skillet in batches, stirring until it wilts down. If using frozen spinach, make sure it's thoroughly thawed and squeezed dry to remove as much excess water as possible. Add the squeezed spinach to the skillet with the onions and scallions. Cook for about 5-7 minutes, stirring occasionally, until the spinach is heated through and any remaining moisture has evaporated.
3. Remove the skillet from the heat and transfer the spinach mixture to a large bowl. Let it cool slightly for about 10-15 minutes.
4. Once the spinach mixture has cooled slightly, add the crumbled feta cheese, ricotta cheese, chopped dill, and chopped parsley to the bowl. Mix well to combine all the ingredients.
5. Add the lightly beaten eggs to the spinach mixture. Stir well to ensure the eggs are evenly distributed. Season the filling with ground nutmeg, salt, and freshly ground black pepper to taste. Be mindful of the salt content, as feta cheese is already quite salty. Taste the filling and adjust the seasoning as needed.
6. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or melted butter.
7. Unroll the phyllo dough on a clean, dry surface. Keep the stack of phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.
8. Take one sheet of phyllo dough and place it in the prepared baking dish. Brush the entire surface of the phyllo sheet with melted butter. Repeat this process with 5 more sheets of phyllo dough, layering them one on top of the other and brushing each sheet with melted butter. Make sure the phyllo sheets extend slightly over the edges of the baking dish.
9. Spread the spinach filling evenly over the layered phyllo dough in the baking dish.
10. Begin layering the remaining phyllo dough sheets over the spinach filling. Take one sheet of phyllo dough, place it over the filling, and brush it with melted butter. Repeat this process until you have used all the remaining phyllo dough, brushing each sheet with melted butter.
11. Fold the overhanging edges of the bottom phyllo layers over the top layers, creating a sealed crust around the edges of the spanakopita. Brush the folded edges with melted butter to help them adhere and create a golden-brown crust.
12. Using a sharp knife, score the top layers of phyllo dough into squares or diamonds. Be careful not to cut all the way through to the filling.
13. Brush the entire top surface of the spanakopita with melted butter.
14. Place the baking dish in the preheated oven and bake for 45-60 minutes, or until the phyllo dough is golden brown and crispy. If the top starts to brown too quickly, you can loosely cover the spanakopita with aluminum foil to prevent it from burning.
15. Once the spanakopita is baked, remove it from the oven and let it cool slightly for about 10-15 minutes before cutting and serving.
16. Cut the spanakopita along the score lines and serve warm.
Notes
- Thaw the phyllo dough in the refrigerator overnight.
- Keep the stack of phyllo dough covered with a damp towel at all times while you are working with it.
- Be generous with the melted butter.
- Remove as much excess water as possible from the spinach.
- Use a combination of feta and ricotta cheese for the filling.
- Spanakopita can be assembled up to a day in advance and stored in the refrigerator, covered with plastic wrap.
- Spanakopita can also be frozen for longer storage. To freeze, assemble the spanakopita but do not bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When you are ready to bake it, thaw it in the refrigerator overnight and then bake as directed.

Spanakopita Greek Spinach Pie: A Delicious & Authentic Recipe