Greek Spinach Pie (Spanakopita)

Greek Spinach Pie (Spanakopita)

Phyllo dough is only available frozen so make sure you thaw it overnight in the fridge and have it at room temperature when you start. Phyllo dries very quickly so keep it covered with a damp towel or plastic wrap while assembling. Parchment paper is a must since it lets you lift the pie for easy slicing. Before baking, you can score the top phyllo layers (not through to the bottom) with a sharp knife for ease of slicing later. No oil mister? A soft brush can also be used. - Jenny Jones

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Makes: 12

Greek Spinach Pie (Spanakopita)


  • 3/4 pound pre-washed packaged baby spinach
  • 1 cup finely chopped green onion
  • 1/2 cup chopped parsley
  • 2 Tablespoons chopped fresh dill
  • 3-ounce chunk of feta cheese, crumbled by hand
  • 1 egg, lightly beaten

  • 20 sheets of phyllo pastry sheets (I use Athens brand frozen)
  • about 1/3 cup olive oil


  1. In advance, thaw the phyllo per package instructions.
  2. Line a 13 by 9-inch pan with one sheet of parchment paper across the wide side leaving extra for “handles.” Do not grease the parchment.
  3. Chop the spinach coarsely, discarding any thick stems. Do not wash.
  4. Place spinach into a large bowl and add onion, parsley, dill, feta cheese, and egg. Mix well and set aside.
  5. Preheat oven to 350° F.
  6. Open phyllo and lay flat. If sheets are not 9 by 14-inch, quickly cut the whole stack into 9 by 14. Cover phyllo immediately with a damp towel.
  7. Lay nine sheets in the pan, spraying or brushing each one lightly with oil. Lay the 10th sheet down but do not grease. Keep the unused phyllo covered at all times.
  8. Add spinach filling to the pan.
  9. Repeat the phyllo process, adding ten sheets on top of the spinach, tucking down the edges of each sheet, spraying each layer with oil all the way to the edges.
  10. Bake for about 40 minutes or until golden on top.
  11. Cool for 10 minutes. Using parchment “handles” remove to cutting board and slice into serving pieces.

Notes: Keep loosely covered (no plastic) and refrigerated. To re-crisp place on foil or parchment–lined sheet and bake, uncovered, in a 325° F oven for about 10 minutes.

For more on this recipe in my blog click here.

One Comment on "Greek Spinach Pie (Spanakopita)"

  1. Rhonda

    Oh, my, oh, my – Greek spinach feta phyllo pie! Spanikopita is a favorite of mine and since all of your other recipes have been successful (healthier, delicious, easy to follow) this is a must do for me! I’ll get the mister, too! Thank you, thank you!

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