Appetizers, Savory Pies - Pites, Sides, Vegetarian

Authentic Greek Spanakopita – Spinach and Feta Pie

May 24, 2020

The authentic recipe for spanakopita, the tasty and healthy Greek staple. Spinach cooked with herbs and feta cheese covered with crunchy phyllo.

Greek spinach and feta pie Spanakopita

Ahhh the famous spanakopita. Spanakopita pronounced spah-nah-KO-pee-tah is a favorite appetizer, meal, and snack not only in Greece but around the globe. Go into any bakery in Greece and you will find this wonderful pie, made with spinach and feta surrounded by crunchy and crispy phyllo. 

The first time I realized that spanakopita was to become a popular dish all over the world was in the 70’s. My mother would bake a large pan of it and take it to the school PTA meetings. The other moms loved it! They all wanted my mom’s recipe. Mind you this was in a Chicago suburb with few Greek people. And the thing is, it is a dish you never get tired of, flaky crust, earthy spinach, tangy feta…

For us spanakopita is a weekly staple and I also keep a bunch in the freezer for a last minute meal (see below how to freeze). This recipe here is my mother’s of course. Spanakopita is a popular recipe consisting of spinach, herbs and cheese, the types of herbs used, the ratio of cheese to spinach, the phyllo, all make the difference.

Greek Spanakopita Recipe Spinach and Feta pie

Secrets of an Authentic Spanakopita Recipe

This is a tried and true recipe and works every time. It is easy but you need to remember some key points shared by both my mom and dad:

  • The filling is not supposed to be salty but rather mild and almost sweet. The addition of soft sautéed onions (sometimes leek) and sugar provide that sweetness.
  • Do not add garlic. I know you want to, after all spinach and garlic are often cooked together, but again the idea is to have a somewhat sweet filling, garlic is an “intruder” in this particular recipe.
  • Be careful with the ratio of filling and phyllo. I often see photos of spankopita that has a real thick layer of filling, but when you are using the thin phyllo you have to make sure it can hold the filling. In addition, you want to make sure that every bite has the right amount of filling in relation to the phyllo, not too much and not too little. If you want a thicker filling than you will have to use a thicker phyllo (here is a recipe for that).
  • Do not expect pites (pies) made with this phyllo to be neat, they are messy. This phyllo is tasty and crunchy but it will break, that is why it is important to score the pie before baking, so that you can get a cleaner cut.

Working with Phyllo

  • Most likely your phyllo will be frozen. So, make sure you defrost in the refrigerator before using. Do not open the package before it has defrosted. Once it is defrosted, and you open the package do not attempt to pick up a sheet of it has not defrosted completely because it will break.
  • Now that you are ready to work with  make sure that you keep it covered completely with a damp kitchen towel, work with one sheet at a time.
  • Make sure most of the surface of the phyllo is covered with olive oil, otherwise you will have a paper like texture not a crispy one.

Make Ahead and Storing Spanakopita

Spanakopita is one of those dishes that are easy to make ahead and store. There are 2 ways:

  1. You can assemble the pie, wrap it in plastic wrap and freeze it. When you are ready to bake it, just remove from the freezer and bake, and you will have freshly baked pie to serve.
  2. Another way, is to assemble the pie, bake it, let it cool completely, cut it in pieces, wrap and freeze. When you are ready to serve, just heat up the pieces at 325 until warm and crispy and serve.

Now back to the recipe. So this recipe is actually lighter than the typical spanakopita. There is a just a bit of olive oil in the mix, and you can adjust how much feta you want to add or you can choose not to add feta.

Greek Spinach and Feta Pie with Phyllo dough Spanakopita

What to Serve with a Spanakopita

Vegetable pites are such a great way to eat well. Spanakopita is a complete vegetarian meal combining vegetables, starch, dairy and good fats. You really do not need anything else. Vegetables cooked with herbs wrapped in the thin phyllo provide 1-2 servings of vegetables and about 1/2 to 1 serving starch. It can easily be consumed as a meal or as a snack and in Greece we often have them for breakfast. But here are some serving suggestions:

  • As a side, it is a great accompaniment to meat or fish.
  • For a buffet, serve the spanakopita cut in squares on a large platter or you can make spanakopita triangles
  • If serving as a main, I often accompany it with a small tomato salad, some olives and a bit of cheese. But as noted above, I often serve it as is especially for lunch.

This recipe may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases, which means that I’ll earn a small commission if you purchase through these links (at no cost to you).

Authentic Greek Spinach and Feta Pie – Spanakopita

Greek Spinach Pie Spanakopita
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
The authentic Greek recipe for spanakopita, spinach and cheese pie. A baked spinach pie with herbs and feta cheese covered with crunchy phyllo. Easy to make and healthy.
Course: appetizer. entree, Snack
Cuisine: Greek, Mediterranean
Keyword: Pie, Spanakopita, Spinach
Servings: 10 pieces
Calories: 223kcal
Author: Elena Paravantes RDN
Print Recipe Pin Recipe


  • 1 pound frozen spinach thawed
  • 1 onion finely chopped or 3-4 spring onions chopped only white parts
  • 2 tablespoons olive oil plus more for brushing the phyllo
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 1/4 cup chopped fresh mint (or 2 tbs dry)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sugar
  • 10-12 ounces crumbled and grated feta
  • 3 eggs
  • 12 phyllo sheets


  • Preheat oven at 350 degrees Fahrenheit (180 Celsius)
  • Heat a medium pan with one tablespoon olive oil.
  • Sauté the onions until soft.
  • Add the spinach (make sure you have squeezed out the water).
  • Sauté spinach with onion for a few minutes.
  • Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
  • Grate half of the feta and crumble the rest.
  • In a small bowl beat the egg and add the feta.
  • Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
  • Brush a pan that is about 10 X 15 inches with olive oil.
  • Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
  • Spread the spinach mixture evenly.
  • Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
  • Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
  • Bake for about 40 minutes until phyllo is golden.
  • Remove from oven and let the pita cool. Cut in pieces.
  • Enjoy at room temperature or if you want the phyllo crunchy, warm in the oven before serving.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet


Photos by Elena Paravantes © All Rights Reserved

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  • Reply Oskar October 17, 2019 at 7:03 pm

    Thank you for an amazing website, so many great And healthy recipes. I lived in Greece for 4 years and Love the food.
    This Spanakopita recipe has a great balance of sweet and savory, the teaspoon of sugar is a great addition and really gives them a perfect balance.
    Thank you again.

  • Reply Dianne February 5, 2020 at 9:21 pm

    I make this recipe quite often and my family really enjoys it. We love all Greek food! Thank you for these recipes.5 stars

  • Reply Aimee March 12, 2020 at 10:31 am

    Thank you for sharing your family recipe! I tend to keep mine very closely guarded secrets, so this is super-generous of you 🙂
    The spanakopita is one of my all-time favourite things to eat and I cannot wait to make this recipe, now that I finally found some decent phyllo here in the UK. My only question would be if the filling would work if I omit the feta, as I’m not able to eat any milk / dairy products even sheep or goat like feta. (Eggs are fine though!) Is there anything you’d adjust to compensate maybe?
    Thank you again – love love love your site!!

  • Reply Toya Northington May 25, 2020 at 12:08 pm

    Your recipe looks delicious. I can’t wait to try it. I noticed you are a dietitian. Would you mind posting the macro or nutritional information. I need to know if this is my treat meal/holidays or can I add it to my regular rotation.

    • Reply Elena Paravantes RDN May 25, 2020 at 12:49 pm

      Thanks Toya,
      One piece has approximately 8 grams protein, 13 grams carbohydrates and 16 grams fat, calories are noted in recipe

  • Reply Andrea June 10, 2020 at 11:37 pm

    Made this tonight. Delicious! Will make it again. Many thanks!5 stars

  • Reply Eva June 12, 2020 at 2:55 pm

    Delicious!! will have to try it out

  • Reply Rachel Bradley June 19, 2020 at 12:04 pm

    Yum! I really enjoyed the fresh herbs and grated nutmeg in this dish. I halved the most of the ingredients (not the phyllo) to make a smaller square pan of this, as there’s just two of us (and I’m the only one who loves spinach). My husbands usually says he hates spinach but still found this very tasty and has eaten a few servings.5 stars

    • Reply Elena Paravantes RDN June 21, 2020 at 6:38 am

      Thanks Rachel! Also if you make too much, you can freeze it in individual portions.

  • Reply Tara D September 4, 2020 at 1:48 pm

    Hi! This was my first time making Spanakopita and mine came out dry. I know that I didn’t add enough olive oil to the phyllo sheets because the top came out really papery (I was running out of olive oil and trying to make it last), but my filling was kind of bland and dry. *sobbing* Any tips on how to make it better next time?

    • Reply Elena Paravantes RDN September 4, 2020 at 1:59 pm

      Hi Tara, Yes, the olive oil is an important part. Not sure why the filling would not be flavorful. Did you also add the 2 tbsp olive oil in the mixture? The feta and herbs is what imparts the flavor. Also you want to make sure not to over-saute the spinach.

      • Reply Tara D September 5, 2020 at 4:31 pm

        oooh. I probably cooked the spinach too long. I’ve been reheating the pieces with move olive oil and it’s a lot better. I already want to make them again. Thank you!!

  • Reply Jacqui Clark September 28, 2020 at 6:40 pm

    I’m going to be making this tonight for dinner. However, my husband can tell when sugar is added to meals so I need to leave it out. Will it still taste good without the sugar and should I adjust any of the other ingredients when leaving out the sugar?

    • Reply Elena Paravantes RDN September 29, 2020 at 5:39 am

      Hi Jacqui, It should be fine, it is only 1 tsp of sugar. You don’t need to adjust anything else.

  • Reply Kristina B October 13, 2020 at 3:21 pm

    Hi Elena. I have everything thawing and realized I forgot the mint. Can anything be substituted that I might have on hand? So bummed!

  • Reply Jessica Pinette January 3, 2021 at 7:18 pm

    Elena thank you for recipe look forward to trying it. I am wondering If I should roll out thePhyllo dough or if it the proper thickness when coming out of the package ?
    I made a Beef Wellington last week using a puff pastry and I was unsure about how thick i should roll it out.
    I look forward to your input!

    • Reply Elena Paravantes RDN January 9, 2021 at 9:23 am

      Hi Jessica, No this type of phyllo is not rolled out, they are thin sheets.

  • Reply Andrea Wilson January 9, 2021 at 9:14 pm

    While mixing this together, I thought “There is no way this is going to be good.” I was very wrong. This is delicious. I followed the recipe exactly, and it turned out perfect. I am having more for dinner tomorrow and freezing the rest to eat for breakfast this week.5 stars

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