Spanakopita: Authentic Greek Spinach Pie Recipe Made Easy

Flaky, golden and packed with creamy herby spinach and cheese, Spanakopita is one of the most popular traditional Greek desserts. On tables with family as well as in local bakeries This delicious pastry is a celebration fresh greens, a good cheese and beauty of thin phyllo paper.

This tutorial will teach how to make Greek-style spanakopita in your kitchen, whether you’re making individual triangles, or baking a large family-sized tray. Let’s make it easy to bake as an authentic Greek Yiayia.

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Table of Contents

Table of Contents

What is Spanakopita?

Spanakopita is a traditional Greek sweet and savory pie that is made from layers of crispy pastry made of phyllo, wrapped in the filling of herbs, spinach, and cheese, typically feta. A few variations include leeks green onions, or dill to add flavor.

The pie can be served hot or chilled and is a great appetizer, snack or light meal, paired with a salad that is fresh and a scoop of the tangy Tzatziki.

Ingredients & Variations

Basic Spanakopita calls for simple, fresh ingredients:

• 1 pound fresh spinach (or frozen, thawed and drained)
• 8 oz feta cheese, crumbled
• 1 small bunch green onions, finely sliced
• 1/4 cup fresh dill or parsley, chopped
• 2 eggs, lightly beaten
• 12 sheets phyllo pastry, thawed
• 1/2 cup unsalted butter or olive oil (for brushing)
• Salt and pepper to taste

Variations include adding ricotta for extra creaminess, or substituting dill with mint or parsley. Some cooks add a little grated nutmeg for warmth.

How to Layer and Fold Perfect Spanakopita

Start by making the spinach. If you’re using fresh, wash and chop it up finely and then cook it briefly to get rid of any water. Cool it down, and then squeeze as much liquid as you can.

in a bowl large enough Mix spinach, crumbled feta cheese, chopped green onions herbs, beaten eggs pepper, salt and the ingredients are thoroughly combined.

Preheat your oven to 350°F (175°C). Lightly grease a baking dish.

Unroll the phyllo sheets, then place them on an damp towel to stop drying. Place one sheet into the dish, and then lightly brush with butter that has been melted or olive oil. Repeat this process with 6 sheets, rubbing each.

Sprinkle the spinach mixture evenly across the phyllo layer.

Place the other sheets over the top, brushing each. Incorporate the edges to secure. Make a score with a sharp knife, making serving easy.

Bake at least 45-55 minutes, or until the crispy phyllo turns crispy and golden. Allow it to sit for a couple of minutes before cutting.

Tips for Perfect Spanakopita recipe

Always squeeze out excess moisture from spinach — too much liquid will make the pie soggy.

Work quickly with phyllo and keep unused sheets covered with a damp towel.

Use good-quality feta — authentic Greek feta gives the best flavor.

Serving Suggestions For Authentic Spanakopita

Spanakopita is delicious warm or cold. Serve it with a crisp Greek salad, a dollop of tzatziki, or a squeeze of fresh lemon juice. It’s great for picnics, lunchboxes, or as a party appetizer cut into small squares.

Try it with Authentic Greek Tzatziki or add it to your Traditional Greek Recipes Guide for a full Greek feast.

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Try it with Authentic Greek Tzatziki or add it to your Traditional Greek Recipes Guide for a full Greek feast.