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Traditional Greek spinach pie featuring feta cheese and aromatic herbs.
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Greek Spinach Pie

A delightful Greek spinach pie filled with creamy cheeses and vibrant greens, encased in flaky phyllo pastry.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course
Cuisine: Greek
Keyword: comfort food, Mediterranean, Spanakopita, Spinach Pie, Traditional Greek Cuisine
Servings: 8 servings
Calories: 320kcal

Ingredients

For the filling

  • 500 g fresh spinach (or 400 g frozen, thawed and drained) This leafy green brings a tender, earthy essence to the filling.
  • 1 tbsp olive oil Adds richness and a smooth texture.
  • 1 small onion, finely chopped Creates a sweet aroma when sautéed.
  • 2 spring onions, chopped Offers a subtle crunch and a hint of sweetness.
  • 2 cloves garlic, minced Provides an aromatic depth that enhances the flavors.
  • 200 g feta cheese, crumbled This creamy, tangy cheese delivers a signature saltiness.
  • 100 g ricotta or cottage cheese Offers a rich creaminess that balances the flavors.
  • 2 eggs Binds the filling together for a luscious consistency.
  • 1 tbsp fresh dill, chopped Imparts a refreshing herbal note.
  • 1 tbsp parsley, chopped Enhances the pie’s color and adds a fresh, grassy flavor.
  • Salt & pepper to taste Essential for seasoning and balancing the tastes.

For the crust

  • 10–12 sheets phyllo dough, thawed These delicate layers yield a flaky, buttery crust.
  • 100 g melted unsalted butter or olive oil (for brushing) Ensures a beautiful golden finish.

Instructions

Preparation

  • In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and spring onions. Sauté until they become soft and aromatic, about 4-5 minutes.
  • Once the onions are translucent, stir in the minced garlic. Cook for about 30 seconds until fragrant. Toss in the fresh spinach (or thawed spinach if using frozen). Sauté until the leaves have wilted and most moisture evaporates, approximately 3-4 minutes. Allow this mixture to cool slightly.
  • In a mixing bowl, combine the cooled spinach mixture with the crumbled feta, ricotta (or cottage cheese), eggs, dill, parsley, salt, and pepper. Stir until the mixture is creamy and well-blended.
  • Preheat your oven to 180°C (350°F). Brush your baking dish lightly with melted butter.

Assembly

  • Take 5–6 sheets of phyllo dough and lay them across the base of the dish, brushing each one with melted butter or olive oil as you layer. Ensure the edges hang over the sides.
  • Evenly spread the creamy spinach and cheese mixture over the base layer of phyllo.
  • Layer the remaining phyllo sheets over the filling, brushing each with butter and tucking the edges into the dish.

Baking

  • Lightly score the top of the pie into portions with a sharp knife to allow steam to escape.
  • Bake for 40–45 minutes, or until the top is golden brown and crisp.
  • Remove the pie from the oven and let it rest for 10–15 minutes before slicing.

Notes

Make sure to thoroughly drain any excess moisture from the spinach. Brush each layer of phyllo with melted butter or olive oil. Consider adding a pinch of nutmeg for extra flavor.