Spanakopita Recipe (Greek Spinach Pie)

Name: Spanakopita Recipe (Greek Spinach Pie)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 16 oz frozen chopped spinach, thawed and well-drained; 2 bunches flat-leaf parsley, stems trimmed, finely chopped; 1 large yellow onion, finely chopped; 2 garlic cloves, minced; 2 tbsp Private Reserve extra virgin olive oil; 4 eggs; 10.5 oz quality feta cheese, crumbled; 2 tsp dried dill weed; Freshly-ground black pepper; 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above); 1 cup Private Reserve extra virgin olive oil, more if needed

Spanakopita is a savory Greek pie of crispy phyllo dough layered with a filling of spinach, feta cheese, eggs, and fresh herbs. This family-friendly version delivers perfectly golden, flaky pastry and a comforting, well-balanced savory filling.

🌍Greek 🏷️Spanakopita 🏷️How to make spanakopita 🏷️Greek spinach pie

Total

1h 20m

Servings

12

Difficulty

Hard

Recipe Source

View original recipe

From The Mediterranean Dish · by Suzy Karadsheh

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Squeeze spinach by hand after thawing to remove every bit of excess moisture—this is critical for crispy phyllo and prevents a soggy pie.
Keep phyllo sheets covered with damp kitchen cloths while assembling to prevent them from drying out and becoming brittle.
Brush each layer of phyllo generously with olive oil before adding the next sheet; this creates the flaky, golden texture.
Cut the pie only partway through before baking, then finish cutting after it comes out of the oven for cleaner, easier serving.

Substitutions

Frozen spinach → fresh spinach, blanched and squeezed dry (use about 2 lbs fresh)
Feta cheese → ricotta mixed with a small amount of feta for a milder flavor
Dill weed → fresh dill, parsley, or oregano (use 2 tbsp fresh, finely chopped)

Storage & make-ahead

Store cooled spanakopita covered in the refrigerator for up to 3 days; reheat in a 325°F oven for 10–15 minutes until warmed through. Freeze unbaked assembled pie for up to 3 months and bake from frozen at 325°F for approximately 1 hour 15 minutes.

Equipment

9½" × 13" baking dish · two slightly damp kitchen cloths

Common Questions

Written automatically by CookOS, not by the creator.

How do I prevent the phyllo from drying out while assembling?

Unroll the phyllo sheets and place them between two slightly damp kitchen cloths. This keeps them pliable and prevents cracking.

Why is draining the spinach so important?

Excess moisture in the spinach will make the filling soggy and prevent the phyllo from crisping properly. Squeeze out the liquid by hand after thawing.

Can I assemble spanakopita ahead of time?

Yes. Assemble the pie, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking at 325°F for 1 hour until golden and crisp.