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."


1 h 30 m servings 528 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • 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

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 590 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 ...

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...

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; ...

I love spanakopita and have been making it forever. I use frozen spinach (make sure to squeeze all the water out), use olive oil flavored cooking spray instead of brushing, omit the green onion...

This was a great recipe that I have used over and over again! MY kids love it! I add more feta and triple the garlic so there is more flavor. My mother used to make this all the time and she g...

This was an excellent recipe. I used the same amount of filling for a 9 x 13 inch pan and it was well proportioned (I added a little extra feta). I would definitely suggest straining the spinach...

I live in Michigan ...and this taste like the pie i get from one of the Greek Town resturants. Thank you so much!!! My hubby loved it!!! and we are very picky I used butter for my phyllo dough ...

I didn't particularly enjoy this, although it was my own fault. I have never worked with fresh spinach before and did not remove the stems before putting it into the food processor. The stems ...

great recipe....very tasty filling next time though, i wouldn't make as much filling it was too much stuffing, not enough dough use more phyllo, like 7 sheets also, it was very soggy i thin...