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Greek Spanakopita (Spinach and Feta Pie)

Prep Time 30 mins
Cook Time 45 mins
Rest Time 15 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 375  F
Servings: 8
Estimated Cost: $  17
Calories: 340
Best Season: Spring, Summer
Description

Spanakopita is a traditional Greek savory pie made with spinach, feta cheese, fresh herbs, and layered phyllo pastry. It’s crunchy, creamy, and deeply aromatic — perfect as a main dish, appetizer, or party snack. Whether you bake it as individual triangles or a large pan pie, it’s always a Mediterranean favorite.

Ingredients
    For the Filling
  • 1 lb Fresh spinach (or use 16 oz frozen, thawed and squeezed dry)
  • 1 tbsp Olive oil (extra virgin)
  • 1 Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 8 oz Feta cheese (crumbled)
  • 2 Eggs (beaten)
  • 2 tbsp Fresh dill (or 1 tbsp dried)
  • Salt and pepper (to taste)
    • For the Crust
  • 10–12 sheets Phyllo dough (thawed if frozen)
  • ¼ cup Olive oil or melted butter (for brushing dough)
Instructions
  1. 1
    Sauté the Spinach

    In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent, then stir in minced garlic. Add fresh spinach and sauté until wilted (or stir in thawed, squeezed spinach). Season with salt and pepper. Remove from heat and let cool for a few minutes.

     

  2. 2
    Make the Filling

    Transfer the cooled spinach mixture to a large bowl. Add crumbled feta, beaten eggs, and chopped dill. Mix everything well until the filling is evenly combined and creamy. Adjust seasoning if needed.

     

  3. 3
    Layer the Phyllo Dough

    Preheat oven to 375°F (190°C). Brush the bottom of a baking dish with olive oil. Place one sheet of phyllo dough in the pan and lightly brush with oil. Repeat layering 5–6 sheets, brushing each with oil. Keep unused phyllo covered with a damp cloth to prevent drying.

     

  4. 4
    Add Filling and Top Layers

    Spread the spinach-feta filling evenly over the phyllo base. Add another 5–6 phyllo sheets on top, brushing each layer with oil. Tuck in any overhanging edges neatly.

     

  5. 5
    Bake and Cool

    Using a sharp knife, gently score the top layer into squares or triangles. Bake for 45 minutes, or until golden brown and crispy. Let the pie rest for 15 minutes before slicing and serving.

     

Nutrition Facts

Servings 8

Amount Per Serving
Calories 340kcal
% Daily Value *
Total Fat 10g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spanakopita, spinach feta pie, greek phyllo recipe, mediterranean appetizer
Read it online: https://roosterchef.com/recipe/greek-spanakopita-spinach-and-feta-pie/
Anthony
Chef

I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.