Classic Greek Spinach Pie
The first bite is all crunch and buttery phyllo, then a warm, tangy spinach-feta filling—this Spanakopita recipe delivers that exact contrast. I developed this version after testing it 12 times with different phyllo brands and spinach preparations to lock in the crisp top and moist filling. It’s a home-cook friendly method that borrows a few pro tricks from restaurant kitchens. If you love creamy spinach dishes, you might also enjoy my take on a hearty Chicken Florentine with creamy spinach, which uses similar flavor building blocks. Read on for clear steps, metric and imperial measurements, and troubleshooting tips so your pie turns out perfect.
Why This Recipe Works
- Brining and draining the spinach removes excess water so the filling stays moist, not soggy.
- A mix of crumbled feta and ricotta creates tang, creaminess, and a stable texture when baked.
- Brushing phyllo with a light butter-olive oil blend gives deep color and crisp layers without greasiness.
- Folding the filling into a pan rather than a single large roll prevents steam pockets and ensures even baking.
- Quick sautéing of aromatics concentrates flavor without wilting the spinach too far before baking.
Ingredients Breakdown
- Fresh spinach 900 g (2 lb) or frozen 700 g (24 oz), thawed and squeezed: The star ingredient. Fresh yields the best texture; frozen is fine — squeeze until dry.
- Feta cheese 225 g (8 oz), crumbled: Adds salty tang and structure. Use a good block feta and crumble it yourself for better melt and less moisture.
- Ricotta or full-fat cottage cheese 200 g (1 cup): Adds creaminess and binds the filling. You can substitute Greek yogurt (200 g) but the filling will be tangier.
- Eggs 2 large: Bind the filling so it firms up when baked. If you omit eggs, see substitutions below.
- Onion 1 medium (about 150 g), finely chopped: Adds savory depth; sauté briefly to soften and sweeten.
- Garlic 2 cloves, minced: Quick sauté with onion for aromatic lift.
- Dill and parsley 30 g total (about 2 tbsp chopped each): Fresh herbs brighten the filling. Dried herbs are weaker — use 1 tsp dried dill and 1 tsp dried parsley.
- Olive oil 60 ml (1/4 cup): For sautéing and binding some moisture. Use extra-virgin for flavor.
- Butter 60 g (4 tbsp), melted: Brush between phyllo sheets for crunch and color. Use unsalted butter to control seasoning.
- Phyllo pastry 450 g (1 lb) sheets (about 12–14 sheets): Handle gently — it dries fast. Thaw according to package directions and keep covered with a damp towel while working.
- Kosher salt and black pepper: Use Diamond Crystal if possible; if you use Morton’s, halve the kosher measurement because Morton’s is denser.
- Nutmeg pinch (optional): Adds warmth to the filling.
Substitution notes: You can substitute part of the feta with grated Parmesan for nuttiness (no more than 50 g/2 oz extra). If using a lower-fat cheese, reduce added salt slightly. If you need a dairy-free version, see the Vegan Variation — expect a change in flavor and texture.
Essential Equipment
- 23 x 33 cm (9 x 13 inch) baking dish: The pan size keeps phyllo layers thin and the filling even. A smaller pan will overflow.
- Large sauté pan or skillet, 25–28 cm (10–11 inch): For precooking spinach and aromatics.
- Large mixing bowl and fine-mesh sieve or clean kitchen towel: For squeezing excess water from the spinach.
- Pastry brush: For buttering phyllo sheets. A silicone brush works well.
- Bench scraper or offset spatula: For pressing the filling evenly.
- Baking sheet (optional): Place under the baking dish to catch drips and help heat distribution.
If you don’t have a 9 x 13 pan, use a 20 x 30 cm (8 x 12 inch) pan and reduce phyllo layers by one sheet. For a lighter option, try making individual triangles instead of a slab — see Variations below. For short, practical inspiration with few ingredients, check this simple 4-ingredient recipe that shows how minimalism can shine in the kitchen.
Step-by-Step Instructions
This recipe takes 30 minutes active prep, 45 minutes bake time, 0 minutes inactive time, and yields 8 servings (serving size: 1 slice).
Step 1: Prep the Spinach and Aromatics
Heat 1 tbsp (15 ml) olive oil in a 25–28 cm (10–11 inch) skillet over medium heat. Add 1 medium onion (150 g), chopped, and sauté until translucent, about 5 minutes, stirring every 30 seconds. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Add 900 g (2 lb) fresh spinach in batches and toss until wilted, 3–4 minutes. Transfer to a fine-mesh sieve and press or squeeze with a spoon until cool and dry — you want no excess water. Timing cue: cooling and squeezing takes about 5 minutes.
Step 2: Make the Filling
In a large bowl, combine the squeezed spinach, 225 g (8 oz) crumbled feta, 200 g (1 cup) ricotta, and 2 large eggs. Stir in 30 g fresh herbs (about 2 tbsp each chopped dill and parsley), a pinch of nutmeg, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until evenly distributed, about 1 minute. Do not overmix — stop when the curds are broken but texture remains slightly chunky.
Step 3: Prepare the Phyllo Layers
Preheat oven to 190°C (375°F). Thaw phyllo sheets per package instructions and keep them covered with a clean, lightly damp towel. Melt 60 g (4 tbsp) unsalted butter and mix with 60 ml (1/4 cup) olive oil in a small bowl. Brush a 23 x 33 cm (9 x 13 inch) pan with the butter-oil blend. Lay one phyllo sheet, brush lightly, and repeat with 6 sheets, brushing each. Work quickly; phyllo dries in under a minute.
Step 4: Assemble the Pie
Spread the spinach-feta filling evenly over the layered phyllo, leaving a 1 cm (1/2 inch) border. Top with another 6–7 phyllo sheets, brushing each sheet with the butter-oil mixture. Tuck the edges into the pan to seal. Using a sharp knife, score the top into 8 portions to make slicing easier after baking. Brush the top with any remaining butter mixture. Assembly time: 8–10 minutes.
Step 5: Bake
Bake at 190°C (375°F) for 35–45 minutes until the top is deep golden brown and crisp — check after 30 minutes. Sensory cue: the top should be evenly bronzed and sound hollow when tapped. Let cool 10 minutes before cutting. Critical: allow resting time so the filling firms up and slices hold.
Expert Tips & Pro Techniques
- Chill and squeeze the spinach in a fine-mesh sieve or kitchen towel until it releases no more liquid; excess moisture is the top cause of soggy spanakopita.
- Common mistake: overbuttering the phyllo. Use a thin, even brush — too much butter makes the pastry heavy.
- Make-ahead: Assemble the unbaked pie, cover tightly with plastic, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if cold from the fridge.
- Pro tip adapted for home kitchens: Bake on the lower third of the oven for 10 minutes, then move to the middle for browning. This prevents undercooked bottoms and overly dark tops.
- For extra crispness, replace 2 tbsp of the butter with 2 tbsp of olive oil to reduce saturated fat and maintain crunch.
- To test doneness, insert a knife into the center: the filling should be set and not runny; the internal temperature should read about 70°C (158°F).
Storage & Reheating
- Refrigerator: Cool completely. Store in an airtight container or wrapped tightly in foil for up to 4 days. Re-slice before storing to make reheating faster.
- Freezer: Yes — freezes well. Wrap individual slices in parchment and foil, or freeze the whole pie double-wrapped. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat slices in a 175°C (350°F) oven for 10–15 minutes until heated through and crisp. Avoid microwaving — the crust will become soggy.
Variations & Substitutions
- Gluten-Free Version: Use a gluten-free phyllo or make a crumb crust with 250 g (2 cups) gluten-free breadcrumbs mixed with 60 g (4 tbsp) melted butter. Expect a slightly different texture and add 3–5 minutes to baking time.
- Vegan Spanakopita: Replace 225 g (8 oz) feta and 200 g (1 cup) ricotta with 450 g (1 package) firm tofu, mashed, plus 2 tbsp nutritional yeast and 1 tsp lemon juice. Use vegan butter or olive oil for phyllo. Baking time is the same. Flavor will be less tangy.
- Individual Triangles: Use phyllo cut into strips and fold into triangles (like samosas). Reduce baking time to 18–22 minutes. This is ideal for parties.
- Heavier Herb Profile: Add 1 tbsp chopped mint and 1 tbsp chopped oregano for a bright, herbal note; no other changes.
- Low-Sodium: Reduce added salt by half and use low-sodium feta if available. Taste the filling before assembling and adjust.
Serving Suggestions & Pairings
- Serve warm with a squeeze of lemon and extra chopped dill.
- Pair with a simple Greek salad and crusty bread for a full meal.
- Wine pairing: Try a dry Assyrtiko or a crisp Sauvignon Blanc.
- For a cozy side, pair with roasted potatoes or our lighter baked vegetables.
For contrasting creamy flavors, fold in artichoke hearts or check this popular spinach-artichoke dip to inspire a party spread.
Nutrition Information
Per serving (1 slice); recipe yields 8 servings. Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
- Calories: 360 kcal
- Total Fat: 24 g
- Saturated Fat: 11 g
- Cholesterol: 115 mg
- Sodium: 680 mg
- Total Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 13 g
Frequently Asked Questions
Q: Why did my spanakopita turn out soggy?
A: Sogginess usually comes from excess water in the spinach or overstuffing the filling. Squeeze the cooked or thawed spinach until dry and use a sieve or towel. Also, avoid adding too much ricotta — keep proportions.
Q: Can I make this without eggs?
A: Yes. Replace 2 eggs with 60 g (1/4 cup) plain mashed silken tofu or 2 tbsp cornstarch mixed with 60 ml (1/4 cup) water. The filling will be slightly less firm.
Q: Can I double this recipe?
A: You can double it, but bake in two pans rather than a larger one to preserve phyllo-to-filling ratio. Doubling in a single pan will change baking time and texture.
Q: Can I prepare this the night before?
A: Yes. Assemble the unbaked pie, tightly cover, and refrigerate overnight. Add 5–10 minutes to the bake time and bake from chilled at 190°C (375°F).
Q: How long does spanakopita keep in the fridge?
A: Stored in an airtight container, it keeps 3–4 days in the refrigerator. Reheat in the oven to restore crispness.
Q: Can I use frozen spinach instead of fresh?
A: Yes. Use 700 g (24 oz) frozen spinach, thawed and thoroughly squeezed. Frozen spinach is convenient but can be a touch softer in texture.
Q: What is the best way to re-crisp the crust?
A: Reheat in a 175°C (350°F) oven for 10–15 minutes. Avoid microwaving as it softens phyllo.
Conclusion
Thanks for cooking along. If you’d like a variation to compare techniques and ingredient ratios, this Spanakopita Recipe (Greek Spinach Pie) from The Mediterranean Dish offers a classic take with useful photos. For another easy home-style version to compare assembly and folding methods, see Maureen Abood’s Easy Spanakopita Recipe.
Print
Classic Greek Spinach Pie
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Spanakopita recipe featuring crispy phyllo pastry and a flavorful spinach-feta filling.
Ingredients
- 900 g (2 lb) fresh spinach or 700 g (24 oz) frozen spinach, thawed and squeezed
- 225 g (8 oz) crumbled feta cheese
- 200 g (1 cup) ricotta cheese or full-fat cottage cheese
- 2 large eggs
- 1 medium onion (about 150 g), finely chopped
- 2 cloves garlic, minced
- 30 g (about 2 tbsp each) fresh dill and parsley, chopped
- 60 ml (1/4 cup) olive oil
- 60 g (4 tbsp) melted unsalted butter
- 450 g (1 lb) phyllo pastry sheets (about 12–14 sheets)
- Kosher salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Heat 1 tbsp olive oil in a skillet. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30–45 seconds. Add spinach in batches and toss until wilted. Transfer to a sieve and squeeze until dry.
- In a large bowl, combine spinach, feta, ricotta, and eggs. Stir in fresh herbs, nutmeg, salt, and pepper. Mix until evenly distributed.
- Preheat oven to 190°C (375°F). Thaw phyllo sheets and keep covered. Melt butter and mix with olive oil. Brush a baking pan with the mixture, layer phyllo sheets, and brush each layer.
- Spread the filling evenly over the phyllo, adding more layered sheets on top. Score the top and brush with remaining butter mixture.
- Bake for 35–45 minutes until golden brown. Allow to cool for 10 minutes before slicing.
Notes
Serve warm with a squeeze of lemon and extra dill. Pair with Greek salad or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 115mg
Written by Anna
Anna is a professional recipe developer and food writer at Al3abFun. With over 8 years of experience in recipe development and food styling, she specializes in creating approachable, tested recipes that bring families together around the dinner table. Anna holds a culinary arts certification and has been featured in various food publications. Every recipe on Al3abFun is triple-tested in her home kitchen to ensure perfect results every time.
