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


Spanakopita in Greek translates to spinach pie. Layers of flaky phyllo pastry hold a creamy spinach and feta filling. The cheese makes it creamy and the herbs add so much freshness. I never cook the spinach leaves before adding them to the pie. Just like my Greek mamma taught me. Follow the recipe to create the most juicy and fresh tasting spinach pie that you’ve ever tasted.

This recipe makes enough to fill a half sheet baking pan. You can also make it in a 9 by 13-inch baking pan as well It will create thicker slices in the 9 by 13-inch baking pan. Round pies are also common in Greece. Get creative and have fun!

How to work with phyllo:

  • Thaw the phyllo in the refrigerator overnight in its packaging.
  • 1-2 hours before you will work with the phyllo allow it to sit at room temperature. Keep it packaged.
  • Remove the phyllo from its packaging and work with it on a clean, dry surface.
  • Keep a large dry kitchen towel along with a damp towel handy. When phyllo is exposed to air for extended amounts of time, it dries out and begins to crumble. Any phyllo that is not being handled cover it first with the dry towel then with the damp towel.

Here are some more spinach and feta creations worth trying:

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Make-Ahead Tips:

  • Assemble the pie and do not bake it.
  • Place in the freezer for 1-2 hours then cover tightly with plastic wrap.
  • The spinach pie will stay fresh for 1 month.
  • when ready to bake, remove the plastic and cover loosely with foil. You may brush some melted butter or cooking spray on the side of the foil that will contact the pie. This will keep the top layer from sticking to the foil. Bake covered at 350 °F for 45 minutes. Remove the foil and bake until golden.


Spanakopita: Greek Spinach Pie

1 Star2 Stars3 Stars4 Stars5 Stars (127 votes, average: 3.71 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 thawing 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.


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 the ​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.



Learn How To Make Spanakopita Greek Spinach Pie

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  • 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
        September 13, 2019 at 3:38 am

        What brand of phyllo do you use? The filling is on point! But mine had a soggy bottom, too. The brand that I could get was a bit small for the pan, so I kind of had to layer it, so I don’t know if that would make a difference.
        Would adding farina (?) change the flavor?

  • 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
      September 3, 2019 at 6:02 pm

      So farina or semolina on bottom layer won’t work? How about the bread rubs just on the bottom layer? I don have a pizza stone or cast iron pan! Lol

      • Reply
        September 4, 2019 at 11:20 am

        That will work too!

    • Reply
      LIZ WEBB
      October 20, 2019 at 5:18 pm

      Love the recipe have made a few times now with great success. I was wondering if you could share what brand of dill you used. I actually went online searching for some in the glass jar you took it out of on your video but with no luck. I noticed how green yours looked and thought it may have mire flavor then the McCormick I have been using which looks nothing like your dill on the downside video. Thanks for a great recipe
      Liz Webb

  • 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 🙂

      • Reply
        September 3, 2019 at 10:59 pm

        Sounds yummy! Do you cook the one from the freezer frozen? Or thaw first? Thanks

        • Reply
          September 4, 2019 at 11:18 am

          Yes, I just bake it straight from the freezer. Just make sure to keep it covered with foil for the first 45 minutes, then remove the foil and bake until golden.

  • Reply
    Cathy Kistler - PA
    September 26, 2019 at 3:04 pm

    I feel fortunate to have found your site. Your tips and tricks are a plus for me. I am making this tomorrow, 9-27-2019 , for a girls get together. Excited!

    • Reply
      September 26, 2019 at 6:37 pm

      I’m so glad that you are enjoying my recipes and the tips 🙂 Thanks so much for being here! I have just recently started making beautiful mini ebooks consisting of full menus using my recipes. You can check them out on the cookbooks page of this site.

  • Reply
    Terri Pierracos
    October 21, 2019 at 4:54 am

    Best spanakopita ever! I have tried numerous spanakopites but after trying your recipe, it is my absolute favourite! I have been making it for months and have received so many compliments and requests for it. The flavours and presentation are amazing! I love all your tips which make it stand out among the rest. Your video is wonderful and easy to follow! This is a definitely a keeper! I also want to say that I have tried other recipes of yours which I will soon post comments which all turned out beautifully! Thank you so much Dimitra for this incredible recipe!

  • Reply
    Madonna Regis
    October 26, 2019 at 9:12 am

    Usually I’m a terrible cook, well at least I think so. But I watched your video and followed along and NAILED IT! I couldn’t believe how many people loved them! They were the only appetizer that was completely gone! A big hit! I have pinned your recipe! I tried to print it but it says it’s blocked. I couldn’t figure out how to buy it. But I totally would!

  • Reply
    Lina Karalis
    November 5, 2019 at 6:03 pm

    Hi Dimitra. Do you have a spanakopita recipe with the hard phyllo ?

    • Reply
      November 6, 2019 at 2:45 am

      Do you mean the homemade thicker phyllo? I have not done that yet, but it’s on the list!

      • Reply
        Janet DiBernardo
        February 18, 2020 at 5:43 pm

        Hi ,Dimitra, I just subscribed ! What a Kukla ! I am vegetarian, learned Greek cooking from my boss, in a diner, where else. I do not use eggs. Must I substitute something else ? Been making them for years, delish. Appreciate any feedback. Tikonis.

        • Reply
          February 18, 2020 at 6:11 pm

          Hi Janet,
          Welcome to this awesome community! I’m so happy that you found me 🙂 To be honest, I’ve never made this spanakopita without the eggs but, I make kalitsounia often (with and without cheese) and they do not have eggs. It should be ok. You can try adding 1/4 cup of breadcrumbs to the filling to see if that helps it do the job of the eggs or leave them out altogether. I would love to hear how it turns out. All the best, Dimitra

  • Reply
    November 14, 2019 at 4:29 pm

    I mistakenly picked up Horiatiko filo, the thicker filo leaves. How can I adapt the pita using this type of filo?

    • Reply
      November 14, 2019 at 5:12 pm

      I love Horiatiko phyllo. You might enjoy it even more than the #4 once you try it in this pita. There should be around 8 sheets in the container, right?
      Use half for the bottom and half for the topping. Don’t bother crumbling any for the top. If you need an extra sheet for the bottom, no problem, use one less on top. It’ll be great!

  • Reply
    November 21, 2019 at 6:10 am

    Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad;   Balela ; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.

  • Reply
    December 15, 2019 at 11:52 am

    Another fantastic recipe Dimitra – it turned out just perfect, my guesrs couldn’t get enough of it. I took a photo of the end product, but can’t seem to share it here. Thanks again, I love your recipes and videos

    • Reply
      December 17, 2019 at 4:53 pm

      I’m so happy that you enjoyed this spanakopita recipe. We love it too!! If you’re on facebook or Instagram you can share pics with me there 🙂 All the best!

  • Reply
    December 29, 2019 at 4:35 pm

    I took my son to Greece in May and then again in October. We spent our time sailing round the beautiful Greek islands, stopping in ports to find pastry cafe’s and eating copious amounts of spinach pie. Not sure what I would have done in-between and all this winter without your excellent video. Here in France, I can only find round filo, and it’s not frozen, but it works just fine. I’ve also tried wrapping portions up and freezing them to reheat when I can’t cook, it’s almost better than fresh! Great, thanks. Jo

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