There’s something unmistakably comforting about the flaky, golden layers of spanakopita—the iconic Greek spinach-feta pie. Whether it’s served fresh from the oven for a weekend lunch, cut into tidy triangles for a party platter, or eaten cold for breakfast (don’t judge), this dish embodies everything we love about Greek home cooking. This recipe focuses on a rustic, family-style version baked in a pan, delivering rich, savory flavors wrapped in ultra-crisp phyllo. But don’t worry—we’ll talk triangles, wraps, and even vegan swaps too. If you’ve ever fallen in love with Greek Spanakopita recipes at your favorite taverna, this homemade version might just steal your heart.
Crispy Spinach-Feta Pie (Spanakopita)
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Greek
Servings 8 generous slices
9x13-inch baking dish Ideal for a classic slab-style pie
Pastry Brush Essential for getting those phyllo layers golden and crisp
Large skillet For sautéing the filling ingredients
Mixing bowls One for the filling, one for whisking the eggs
Sharp knife or kitchen scissors To trim phyllo, if needed
For the Filling
- 1 ½ lbs fresh spinach or 1 lb frozen spinach, thawed and drained thoroughly
- 1 medium yellow onion finely chopped
- 2 scallions finely sliced
- ¼ cup fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 10 oz feta cheese crumbled
- ½ cup ricotta cheese or Greek yogurt for creaminess
- 2 large eggs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil for sautéing
For the Crust
- 1 lb phyllo dough about 20 sheets, thawed if frozen
- ½ cup olive oil or melted butter for brushing between layers
Optional Add-ins
- Nutmeg a pinch adds warmth
- Grated kefalotyri or Parmesan for extra savory depth
Step 1: Prep the Filling
If you’re using fresh spinach, wilt it in a large pan with a splash of water, then squeeze out as much liquid as possible. Chop finely. In the same skillet, heat olive oil and sauté onion and scallions until soft, about 5 minutes. Stir in the spinach, herbs, salt, and pepper. Remove from heat and let cool slightly.
In a mixing bowl, combine crumbled feta, ricotta (or Greek yogurt), eggs, and cooled spinach mixture. Mix well until creamy and cohesive.
Step 2: Set Up Your Phyllo Layers
Preheat your oven to 350°F (175°C). Lightly oil your baking dish. Lay one sheet of phyllo dough in the dish, letting the edges hang over slightly. Brush with olive oil or butter. Repeat this layering process with 8–10 sheets, brushing between each one. These bottom layers will support the filling and become beautifully crisp.
Step 3: Add the Filling
Spoon the spinach-feta mixture evenly over the phyllo base and smooth it out with a spatula.
Step 4: Top it Off
Layer another 8–10 phyllo sheets on top of the filling, brushing each with oil or butter as you go. Tuck in the overhanging edges to create a neat pie. Score the top layers lightly with a sharp knife to help cut slices later.
Step 5: Bake to Golden Perfection
Bake in the preheated oven for 45 minutes or until the top is crisp and deeply golden. Let it cool slightly before slicing—if you can wait!
Pairings in Detail
Spanakopita plays well with a range of sides and drinks, depending on the vibe you're going for:
- Fresh Pairing: A classic Greek salad with cucumber, tomato, olives, and a lemon-oregano dressing balances the richness of the pie.
- Soup Companion: A chilled cucumber soup or lemony avgolemono adds brightness.
- Dipping Delight: Serve slices alongside tzatziki or skordalia (garlic-potato dip) for extra flavor.
- Bread Lovers: Try it with warm pita for scooping up every flaky crumb. Homemade Greek pita bread recipes make for an especially tasty complement.
- Wine: A crisp Assyrtiko white wine or even a sparkling rosé works well.
FAQs
1. Can I make a vegan spanakopita?
Absolutely. Swap the feta and ricotta for plant-based cheeses or a tofu-spinach mixture seasoned with lemon and nutritional yeast. Use olive oil instead of butter, and skip the eggs—or use a flax egg if you want extra binding. Vegan spanakopita can be just as rich and satisfying when seasoned generously.
2. What type of feta cheese should I use?
Traditional Greek feta made from sheep’s milk (or a mix of sheep and goat’s milk) gives the best texture and tang. Bulgarian and French versions are a bit creamier but work just as well. Avoid the pre-crumbled feta—it tends to be drier and less flavorful.
3. Can I use frozen spinach instead of fresh?
Yes, and it’s actually a great shortcut. Use about 1 pound of frozen chopped spinach, thawed and squeezed very dry to avoid a soggy filling.
4. What are some good pita filling ideas if I want to make this handheld?
Turn this recipe into stuffed pita sandwiches by scooping the filling into warm Greek pita wraps or even rolling it into spanikota triangles for bite-sized snacking. Add some hummus, roasted red pepper, or olives for bonus flavor.
5. How do spanakopita triangles differ from this version?
Spanakopita triangles are individually wrapped parcels made with phyllo sheets, perfect for parties or lunchboxes. The filling is the same, but the phyllo is folded over multiple times to create small triangles—crispy all around. They’re a fun variation if you love finger food or want to freeze some ahead of time.
