Breakfast/Brunch/ Greek Classics/ Main Course/ Pites Pies/ Sides/ Vegetarian


Spanakopita: Greek Spinach Pie

1 Star2 Stars3 Stars4 Stars5 Stars (81 votes, average: 3.72 out of 5)
By Dimitra Khan Serves: 12

A classic and very well know Greek dish and a great vegetarian meal option. I use this same filling to make my small appetizer-sized spinach pies. It is also the same filling in my spinach quiche. It's juicy, fresh tasting and a definite crowd pleaser. It freezes perfectly so make an extra batch for those busy days. I love to eat this with tzatziki on the side or with a nice salad. However you make it, just give it a try.


  • 1 pack phyllo pastry, at room temperature
  • 1 pound baby spinach, chopped
  • 2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
  • about 6 scallions, thinly sliced
  • 15 ounces ricotta cheese, full fat and at room temperature
  • 1 pound feta cheese, crumbled
  • 3 eggs, beaten and at room temperature
  • about 2 cups olive oil, separated
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper, or to taste
  • Baking tray dimensions used for this recipe: 18" x 13" x 1"



Here are some very important tips before we go on:


1) I can't stress enough how important it is that the phyllo stays in it's packaging until it is at room temperature!!!!! Very important. The best way to do this is by defrosting it overnight in your refrigerator (since it's usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in it's packaging to come to room temperature. Do not take it out of the airtight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it.


2) Please do not use low fat or fat-free cheese (ricotta or feta).


3)If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste.


4) Add the eggs to your mixture last so that you can adjust the seasoning if you're worried about consuming raw egg.


5) Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.


Preheat oven to 450 degrees.


Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.


Taste the mixture and add as much salt and pepper as you like.


Add the beaten eggs and about 1 cup of olive oil and mix well.


Rub some oil with your hands all over a half sheet baking pan.


​Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.


​Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the ​pan. See video above.


Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.


​Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.


Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.


​Using a very sharp knife cut the pie into 12 equal slices.


​Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.


Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.



You Might Also Like


  • Reply
    Jessica Fateh
    June 29, 2019 at 11:18 am

    Your Spanakopita is hands down the BEST recipe!! Thank you!!!

    Would it be possible to prep it ahead of time and refrigerate? Maybe let it set out to return to room temperature before baking? TIA!

    • Reply
      June 29, 2019 at 3:38 pm

      Thank you!! I’m so happy you love it as much as we do 🙂 You can actually assemble it and freeze up to 2 months! Just make sure to wrap it well in plastic. When ready to bake, remove plastic and tent with foil, pop in a preheated 350 degree oven and bake 45 minutes covered. Remove the foil and bake until golden all around. So simple!

      • Reply
        August 24, 2019 at 5:08 am

        Could I use your recipe in triangles and bake for shorter time as appies? I have made the pie and it was fabulous!!! Counting on leftovers but it all got devoured in one dinner.

  • Reply
    Alex t
    July 5, 2019 at 7:28 pm

    Really enjoyed the taste of this filling and want to use it from now on. The problem I had was it came out “wet” and made bottom layer of phyllo soggy. Thought I could drain the ricotta, maybe cook the spinach ahead of time and or cut back on the oil? I’ve read some people add farina to soak up fluid. Any ideas on how to fix? Thanks the taste was right on the mark!

    • Reply
      July 6, 2019 at 10:57 am

      I’m glad that you enjoyed this recipe. There are a few things that you can do. I wouldn’t bother cooking the spinach ahead of time. You can drain the ricotta, that will help a little. The most helpful tips are:
      -Use thicker phyllo (a country style would work great)
      -Sprinkle some bread crumbs, trahana pasta, or farina between the layers
      -Increase the temperature for the last 10-15 minutes and if you have a pizza stone o oven tile, or even a cast-iron pan, bake it on that to get the bottom nicely crispy.
      Hope this helps for next time. All the best, Dimitra

  • Reply
    July 19, 2019 at 10:15 pm

    I married into a greek family and this was the first time I tried this!! I gave some to yia yia and she said it was better than hers!!!!! Now I cant stay off your site!! I love your videos!! Thank you for teaching me how to cook!!!!! 🙂

  • Reply
    July 19, 2019 at 10:17 pm

    I have your salmon in the oven right now !!! It smells soooo good!!! And this afternoon I made your biscotti’s! I went from not liking to cook to loving it because of your videos!!! THANK YOU!!!!!!

  • Reply
    August 21, 2019 at 9:04 pm

    Hi Dimitra,
    Can you please mention the ingredients in grams/liters?
    Many thanks in advance!

    • Reply
      August 21, 2019 at 10:35 pm

      Hi Theresia, yes, I am working on something new and I will share the details in a few days! It will include metric conversions with the recipes 🙂 Stay tuned! and thanks so much for being here!!

      • Reply
        August 23, 2019 at 10:48 pm

        Efkharisto poli Dimitra 😉 i made it yesterday and it turned out SO yummy!! Thanks so much. I love Greece and Greek food ❤

  • Reply
    August 22, 2019 at 7:05 pm

    Hi Dimitra,
    I love your presentation and look forward to making the spinach pie. Looks awesome. I live alone and want to know if I make and bake the complete package 18-13, can I package some pieces for the freezer. You mentioned freezing before before baking and not after. Thanks for a great looking recipe.

    • Reply
      August 22, 2019 at 11:59 pm

      Thanks for being here, Larry! I suggest that you make 2 small trays instead of the large one. Bake one and freeze one 🙂 2 quarter sheet baking pans will work. Hope this helps! All the best 🙂

    Leave a Reply

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

    Shopping Cart
    There are no products in the cart!
    Continue Shopping