Spanakopita: the simple, tasty recipe for making Greek Spinach Pie

Looking for great vegetarian comfort food? Then you have to try this delicious Greek Spinach Pie, also known as Spanakopita. Layers of crispy, flaky phyllo dough are filled with a creamy, flavorful spinach mixture. Baked until golden, you have crunch in every bite!

While it might look like a difficult recipe, it’s actually very easy. You make the filling, and simply layer it with phyllo dough. It couldn’t be easier! Serve them warm as a vegetarian main with a side salad, or as a side to a lamb roast. You can even serve the cold Spanakopita as an appetizer! It just so happens to be Mediterranean-diet approved, so you can have a second bite! Grab the phyllo dough, spinach, and cheese, and get ready to impress your guests.

What is Spanakopita?

Spanakopita (pronounced spah-nah-KO-pee-tah) is a Greek savory pie made from phyllo pastry stuffed with spinach and cheese.

Typically, feta is used, but goat’s cheese and ricotta is can also be used. Other ingredients include onions, eggs, or scallions.

Spanakopita Ingredients

Spinach – you can use frozen and thawed spinach for this recipe, but fresh spinach will give you the best results.

Cheese – using Feta is key for a great spanakopita! Traditionally a Greek cheese called kefalotyri is also used, but since it might be harder to find, you can also use goat’s cheese or parmesan.

Eggs – don’t skip the egg, because it acts as a binder.

How To Make Spanakopita

If you’re using frozen spinach, you only need to thaw it first and then drain it properly. Fresh spinach needs to be cooked and then squeezed to remove excess moisture. You can process the spinach in a food processor until fine. Mix with the remaining filling ingredients until everything is fully combined.

Tips for Greek Spinach Pie

Phyllo pastry can be very fiddly, so handle it very carefully. If using frozen phyllo pastry, remember to thaw it in the fridge overnight.

Serve the Spanakopita fresh out of the oven with your favorite side salad. Or you can serve it as a side to a main meal, or with a yogurt dip as an appetizer!

Phyllo pastry is low in fat, so this is a healthy recipe too! If you’re in a pinch, you can use puff pastry, but it will be more buttery!

Make pretty appetizers, by cutting them into Spanakopita triangles or squares.

Can you make Spanakopita ahead of time?

Spanakopita can be made the day before. Assemble the layers, cover tightly, and place in the fridge. Bake before serving, allowing an extra 10 minutes.

How to store Spanakopita

Store leftovers in the fridge for up to 3 days. Heat in a low oven until warmed through.

You can also portion out cooked spanakopita leftovers and freeze them for later. They can be placed directly in the oven without defrosting them in advance.

Instructions

Preheat oven to 190C/375F. Butter a square 20×20 cm (8×8 inches) baking pan. Combine both cheeses with spinach, egg and a little bit of pepper.

Place a layer of phyllo sheet in the baking tin and add some of the spinach filling.

Use the back of a spoon to spread it around. Continue with the layers, making sure to brush each sheet of phyllo with a little bit of melted butter.

Finish spanakopita with a sheet of phyllo brushed with butter. Make square cuts all over the pie, making sure to cut straight to the bottom.

Bake for 45 minutes and serve warm or cold, sliced into pieces.