Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)


"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."

Ingredients 1 h 30 m {{adjustedServings}} servings 528 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
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Reviews 440

  1. 581 Ratings


This is a great recipe, no doubt. There are a few points that should be emphasized. First, the instructions state that the mixture should be cooled before assembly. This should be in capital letters. There's something about letting the mixture set-up somewhat to reduce the amount of moisture...that thing that everyone is saying to avoid. Excess moisture kills this dish. I spun my spinach dry before chopping it and adding it to the pan, but go to great lenghts to introduce as little extra moisture as possible. On the subject of spinach, I think the recipe implies the dirty bunch-spinach, not the pre-washed baby spinach. I found I lost about 1/3 weight from the bunch spinach after discarding the undesirables and destemming. Baby spinach is more expensive, but you can take it right out of the container, chop it and throw it in the pan. If you use bunch spinach, account for the extra time it'll take you to clean and destem the stuff...huge PITA, but much cheaper. Also, you can't go wrong with extra phyllo. I wouldn't layer it in the middle, because it'll just be a doughy mess between the layers of filling. But to have eight sheets on the top AND bottom would not do you wrong. Finally, I found this dish rocks coming out of the freezer and going right into the oven. Prepare it the same just to the point it goes in the oven. Take the whole frozen kit and caboodle right to the oven, add some extra cooking time (20-30 mins) and it turns out identical.


In a cooking class, many years ago, I learned the trick of dry spinach to be used in a recipe. No need for pressing in a strainer. Just place the spinach on a plate, cover it with another plate (same side up). Holding vertically, press the two plates together, over the sink, until liquid stops flowing. Result = VERY dry spinach! Using this method, I have never had a sogginess problem with this recipe.


OMG, this was good! Never used phyllo dough before, so relied heavily on advice from other reviewers & my own preferences: 1) sauteed onion/garlic in 2 T butter/1 T olive oil for more flavor; 2) increased green onions to 2 bunches; 3) doubled the garlic; 4) decreased the spinach (used 1 6-oz bag prewashed baby spinach + about another cup just because that was what I had); 5) decreased parsley to 1/4 cup; 6) added 2 T fresh dill to spinach/onion mixture at the end (didn't cook it; dill too fragile; just let it get warmed by rest of mixture; 7) drained spinach mixture in a fine strainer while I worked on filling & dough; 8) doubled the feta; 9) added fresh ground pepper to the filling 10) brushed phyllo dough with butter rather than olive oil (for flavor & better browning; 11) used 9x13 baking pan; 12) used 8 sheets phyllo on bottom (4 laid out flat; then 4 more overlapping the pan, with HALF of spinach/cheese/egg mixture in those last four, folded over filling, sealing it in; then 4 more phyllo sheets overlapping pan with other HALF of filling, then folding those sheets over the filling, & topping that with 4 more phyllo sheets (butter brushed on each one from bottom to top). This was DELICIOUS; it wasn't soggy & tasted like Greek restaurant food. PS: I also cut it into squares BEFORE baking it! And the 2nd time I made it, I forgot to drain the spinach mixture, and the leftovers were definitely soggy the next day! You're amazing, Silverwolf!