Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Vegan Kakiage, crispy vegetable fritters Vegan Kakiage (Tempura Vegetable Fritters) Peach Doughnut served with powdered sugar Peach-Filled Brioche Doughnuts Freshly baked pancake bun Fluffy Soufflé Pancake Buns Piadina served with rosemary roasted potatoes and goat cheese Rustic Potato and Rosemary Piadina with Goat Cheese Golden brown gorgonzola-walnut empanadas Gorgonzola and Walnut Empanadas Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Vegan Kakiage, crispy vegetable fritters Vegan Kakiage (Tempura Vegetable Fritters) Peach Doughnut served with powdered sugar Peach-Filled Brioche Doughnuts Freshly baked pancake bun Fluffy Soufflé Pancake Buns Piadina served with rosemary roasted potatoes and goat cheese Rustic Potato and Rosemary Piadina with Goat Cheese Golden brown gorgonzola-walnut empanadas Gorgonzola and Walnut Empanadas Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake
Spanakopita with feta cheese, spinach filling in crispy phyllo dough
Fresh, crispy Greek spinach and feta pie

Classic Spanakopita (Greek Spinach Pie)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Spanakopita is the fragrant wonder of Greek bakeries: a savory spinach and cheese filling hidden between paper-thin layers of phyllo dough. The secret lies in the oil brushed between the layers, which separates the sheets during baking, making them incredibly crisp and flaky. The salty character of feta cheese and the earthy taste of spinach create a perfect whole with lemon and herbal accents.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Baking pan (approx. 9x13 inch)
  • Pastry brush - for oiling
  • Large skillet - for wilting spinach
  • Damp kitchen towel - to cover dough

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Wheat

Instructions

1 ✓

Wash the spinach. Wilt it in a dry, hot skillet (it takes a few minutes), then place in a colander, cool, and squeeze out the water very thoroughly.

Tip: Water content in spinach is the enemy. If you don't squeeze it out, the steam will make the dough soggy.
2 ✓

Finely chop the onion and garlic. Sauté in a little oil until translucent.

Tip: The sweetness of the onion counteracts the bitterness of the spinach.
3 ✓

Roughly chop the squeezed spinach. Mix with the onion, crumbled feta, yogurt, beaten eggs, and spices.

Tip: The egg binds the filling together during baking (coagulation).
4 ✓

Preheat the oven to 350°F (180°C). Lightly oil the baking pan.

5 ✓

Lay down a sheet of phyllo, brush thinly with oil. Add another sheet, brush again. Repeat for 4-5 layers.

Tip: The oil layer separates the sheets, creating flakes and crunch instead of a dense dough block.
6 ✓

Spread the filling evenly over the dough.

Tip: Leave a half-inch border empty.
7 ✓

Cover with the remaining phyllo sheets, brushing each one with oil (including the top!).

Tip: The top layer of oil aids in beautiful golden-browning.
8 ✓

Score the top into squares with a sharp knife, then bake for 30-40 minutes until golden brown.

Tip: It will be easier to slice after baking if you score it beforehand.

Recipe FAQ

Why did the dough break?
Phyllo dough dries out and breaks quickly. Always keep it covered with a damp kitchen towel while working!
What if the bottom is soggy?
The filling was too wet. You must squeeze every bit of water out of the spinach!

Ingredients

  • 1 lb Phyllo Dough (thawed)
  • 1 lb Fresh Spinach
  • 1 whole Onion
  • 3 cloves Garlic
  • 7 oz Feta Cheese
  • 2/3 cup Greek Yogurt
  • 2 large Eggs
  • 1/2 cup Olive Oil (for brushing)
  • 1 tsp Salt
  • 1 pinch Black Pepper