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Spanakopita Recipe (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie) has crisp, buttery layers of phyllo dough and a savory spinach filling with garlic, fresh herbs, and feta. It’s easier to make than you might think and it’s a great dish to make ahead!
Course Appetizer, Vegetarian Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 40 minutes
Servings 12 servings
Calories 251kcal

Ingredients

Spinach Filling:

  • 3 tablespoons extra-virgin olive oil
  • 1 large sweet onion diced
  • 6 large cloves garlic minced
  • 16 ounces frozen spinach thawed and drained well (see Notes)
  • 1 bunch parsley minced
  • 1 bunch scallion green and white parts, thinly sliced
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill or 1/2 tablespoon dried dill
  • 12 ounces feta cheese crumbled
  • 3 large eggs
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes or more to taste

Top and Bottom Crust:

Instructions

For the Spinach Filling:

  • Add the oil to a large skillet over medium heat. Once hot, add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally. Stir in the garlic and cook 30 seconds, stirring constantly. Transfer to a bowl and cool until lukewarm, about 10 minutes.
  • Add the onion/garlic mixture, spinach, parsley, scallion, lemon juice, dill, feta, eggs, black pepper, salt, and crushed red pepper flakes to a large bowl. Stir to combine.

To Assemble the Spanakopita:

  • Brush the bottom and sides of a 9 by 13-inch casserole dish with melted butter.
  • Generously brush 1 sheet of phyllo dough with butter and place it into the greased casserole dish. Repeat this process with 7 more sheets of phyllo dough so you have a total of 8 buttered sheets in the dish.
  • Spread the spinach filling out evenly onto the phyllo dough in the dish.
  • Generously brush 1 sheet of phyllo dough with butter and place it on top of the spinach filling inside the casserole dish. Repeat this process with 7 more sheets of phyllo dough so you have a total of 8 buttered sheets on top.
  • Gently tuck the dough along the outside down. Make sure the top layer of dough is brushed with butter.
  • If you want to score the top of the spinach pie, use a sharp paring knife to do it now (see Notes).

To Bake:

  • Preheat the oven to 375F. Bake until the Spanakopita is golden and crisp, about 35 to 40 minutes.
  • Let it cool for about 15 minutes so the filling can set before slicing and serving.

Notes

  • Recipe Yield and Serving Size: This recipe makes 1 (9 by 13-inch) dish of Spanakopita. As an appetizer it serves 12, and as a vegetarian main course it serves 6.
  • Frozen Spinach: I like to use frozen spinach (instead of fresh) for two reasons: 1) it’s a time-saver, and 2) it would take a pretty large volume of fresh spinach to yield the same quantity! Just be sure that you squeeze it very well to drain out the excess liquid, otherwise your Spanakopita might be soggy!
  • Salted Butter Substitute: You can use extra-virgin olive oil instead of melted butter to brush the phyllo dough.
  • Make the Filling Ahead of Time: You can make the filling up to 2 days ahead of time and keep it covered in the fridge until assembling the pie.
  • Prevent the Phyllo Dough From Drying Out: To help prevent phyllo dough from drying out, lay a piece of wax paper or plastic wrap on a flat surface. Put the phyllo on top, and then place another piece of wax paper or plastic wrap on top. Drape a kitchen towel that’s dampened with cold water over the top layer of wax paper or plastic wrap. Keep the dough covered until you remove a piece to use.
  • Scoring the Top Before Baking: This will help you cut it with less flaking after it’s baked, resulting in neater slices.
  • How to Store and Reheat This Dish: Store Spanakopita wrapped in the fridge for up to 5 days. This dish reheats well in the oven or air fryer. Preheat the oven or air fryer to 325F and heat it until warm, about 10 to 15 minutes.

Nutrition

Calories: 251kcal | Carbohydrates: 15g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 545mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4962IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 1mg