Appetizers, Savory Pies - Pites, Sides, Vegetarian

Authentic Greek Spanakopita – Spinach and Feta Pie

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

You Might Also Like


  • Reply Shirley February 18, 2016 at 5:38 pm

    Greetings Elena,

    Have been waiting for this recipe. Have enjoyed many of your Blogs and Recipes, and can’t wait to make this one.

    Thanks you for introducing me to Greek food and life.


    • Reply Elena Paravantes RD February 19, 2016 at 2:23 pm

      Thank you Shirley!

  • Reply Annette | Food Science Nerd February 18, 2016 at 11:15 pm

    This has been one of my favorite foods since I was a little kid- thanks for the simple yet craveable recipe!

    • Reply Elena Paravantes RD February 19, 2016 at 2:24 pm

      Mine too! You are welcome

  • Reply anastasia February 19, 2016 at 1:39 am

    So happy to see another greek using frozen spinach

    • Reply Elena Paravantes RD February 19, 2016 at 2:24 pm

      I do prefer fresh, but I always keep frozen around and can make this anytime.

  • Reply Katina Vaselopulos February 19, 2016 at 2:08 am

    I love it!

    • Reply Elena Paravantes RD February 19, 2016 at 2:24 pm

      Thanks Katina!

  • Reply Anonymous February 22, 2016 at 11:47 pm

    Curious about the freezing. Do you freeze individual pieces? And how do you do it?

    • Reply Elena Paravantes RD February 23, 2016 at 1:34 pm

      I usually freeze 2-3 pieces at a time. First with plastic wrap and then a layer of aluminum foil.

      • Reply Anonymous February 23, 2016 at 7:34 pm

        Thank you for the response. Excuse the probably stupid question, but do you then leave it out to defrost? Throw it in the oven? What?

        • Reply Elena Paravantes RD February 28, 2016 at 9:31 am

          I usually defrost in the refrigerator first, but you could also re-heat frozen.

  • Reply Niko Stamoulis February 26, 2016 at 7:36 pm

    Both the sweet and salty versions of spanakopita are equally as delicious. However, there is something truly special about the pites that are delicately spiced with caramelized or sautéed onions. This particular version is even more delicate with the addition of the nutmeg. Since not everyone likes dill, I often leave it out.

  • Reply Jessica March 31, 2016 at 2:51 pm

    I made your recipe last weekend, it was really good. I am planning to make it again soon!

  • Reply Brianna May 31, 2017 at 7:45 pm

    Made this to eat as lunches throughout the week accompanied by a tomato and cucumber salad and it is delicious! I also appreciate the ease of using frozen spinach. Looking forward to trying other pites!!

    • Reply Elena June 1, 2017 at 1:06 pm

      Thanks Brianna! Glad you enjoyed it!

  • Reply Greens Good for the Brain -5 Greek Ways To Get Greens in Your Diet | Olive Tomato January 4, 2018 at 3:11 pm

    […] oils in the ingredients). I always keep a few pieces in the freezer too. Get the recipe for spanakopita or hortopita or mini spinach-leek […]

  • Reply Niki June 16, 2018 at 6:08 pm

    Hi Elena, I absolutely love your recipes! I made your Spanakopita recipe and your fasolakia. They were both so delicious and my goal is to make a few of your dishes every week. I’m half Greek and am trying to get more in touch with my roots. My yiayia shows me how to make meals also but you know how it is with measurements (a little this a little that).

    I’m wondering if I were to use fresh spinach for the spanakopita how would the recipe change? Is it still 1lb of fresh spinach and do I still sauté with the soft onions and follow the same steps? Thank you in advance!

  • Reply Add More Vegetables to Your Diet. | Mary's Reality Based Nutrition August 21, 2018 at 5:19 pm

    […] Good for the Brain -5 Greek Ways To Get Greens in Your Diet.  Spanakopita is one of my favorites. I was able to make a vegan version for the holidays last year. Click on her […]

  • Reply Mary September 5, 2018 at 3:09 am

    Hi Elena,

    I am from Australia and I am really loving the recipes on your site.

    My only problem is that in Australia we use metric measurements and I am having a lot of trouble doing the conversions, e.g., I’m not sure what 1 pound of frozen spinach is in grams as well as 10-12 ounces crumbled and grated feta in grams. Can you please help?

    Thanks so much.

  • Reply Mary Wood September 10, 2018 at 4:24 am

    Sorry for the late reply Elena …. thank you so much for the link and can’t wait to see metric measurements as well. Regards 🙂

  • Reply Mary Wood September 11, 2018 at 2:46 am

    Hi Elena,

    I made this pie today and all I can say is OMG … it’s delicious and so easy. I was so nervous to start with because of the filo pastry!!

    I got 12 slices out of it. Had 2 slices with greek salad (tomatoes, cucumber and olives with red wine vinegar and olive oil dressing (no cheese) for lunch and I am planning on having 1 slice with a salad for dinner. Is this ok?

    Do I need to add anything else to the meal?

  • Reply Mediterranean Diet an Anti-Depression Diet –What to Eat and What to Avoid | Olive Tomato September 26, 2018 at 12:06 pm

    […] it I salads, traditional savory pies or lightly boiled served with olive oil and […]

  • 1 2

    Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.