Authentic Greek Spanakopita Recipe: A Crispy Spinach Pie Guide

Spanakopita is one of Greece’s most famous dishes. It is a savory spinach pie packed with fresh herbs and feta cheese, all wrapped in crispy layers of phyllo dough. While it looks impressive, making it at home is easier than you might think. This authentic recipe brings the flavors of a Greek bakery right into your kitchen. Whether you are serving it as an appetizer or a light lunch, the combination of flaky pastry and creamy filling is unforgettable. Let’s get baking.

Why You Will Love This Recipe

This recipe balances texture and flavor perfectly. The top layer of pastry is golden and crunchy, while the inside remains soft and savory. It uses fresh ingredients that are easy to find at your local grocery store.

You will appreciate how versatile this dish is. It tastes delicious hot out of the oven, but it is equally good served at room temperature. It is also a great way to eat a large amount of nutrient-rich spinach without it tasting plain or boring.

Ingredients List

To make a standard 9×13 inch pie, you will need the following ingredients:

For the Filling:

• Spinach: 2 pounds (approx. 1 kg) of fresh spinach. You can use frozen, but fresh offers better texture.
• Feta Cheese: 12 ounces (340g) of high-quality Greek feta. Sheep’s milk feta is best for authentic flavor.
• Onions: 1 large yellow onion, finely chopped.
• Green Onions (Scallions): 4 stalks, chopped (white and green parts).
• Fresh Herbs: 1/2 cup fresh dill (chopped) and 1/2 cup fresh parsley (chopped).
• Eggs: 3 large eggs, lightly beaten.
• Olive Oil: 2 tablespoons for sautéing onions.
• Salt and Pepper: To taste (go easy on the salt, as feta is salty).

For the Crust:

• Phyllo Dough: 1 pound (450g) box of phyllo pastry sheets (thawed).
• Butter: 1 cup (2 sticks) unsalted butter, melted. You can also use a mix of butter and olive oil.

Tools Used in Cooking

Having the right tools ready makes the process much smoother.

• 9×13 inch Baking Pan: Metal or glass works well.
• Pastry Brush: Essential for buttering the delicate phyllo sheets.
• Large Skillet: To sauté the onions and wilt the spinach.
• Colander or Sieve: Critical for draining liquid from the spinach.
• Large Mixing Bowl: For combining the filling ingredients.
• Sharp Knife: For scoring the pastry before baking.

Step-by-Step Instructions

Follow these steps carefully to ensure your pie is crispy, not soggy.

1. Prepare the Spinach

If using fresh spinach, wash it thoroughly. Roughly chop it. Place it in a large pot or skillet over medium heat with a splash of water. Cook just until wilted (about 2-3 minutes). If using frozen spinach, thaw it completely.

2. Drain the Liquid (Crucial Step)

Place the wilted or thawed spinach in a colander. Let it cool. Using your hands, squeeze as much water out of the spinach as possible. It should be very dry. Excess water is the main reason for soggy Spanakopita.

3. Make the Filling

In a skillet, sauté the chopped onions in olive oil until soft. Remove from heat. In a large bowl, combine the dried spinach, sautéed onions, green onions, dill, parsley, crumbled feta cheese, and beaten eggs. Mix until everything is well combined. Season with black pepper.

4. Prepare the Pastry

Preheat your oven to 350°F (175°C). Unroll your phyllo dough. Keep the stack covered with a slightly damp kitchen towel to prevent it from drying out and cracking while you work.

5. Layer the Bottom

Brush the bottom of your baking pan with melted butter. Lay one sheet of phyllo in the pan. Brush the top of that sheet with butter. Repeat this process until you have used about half of the phyllo sheets (approx. 6-8 sheets) for the bottom crust.

6. Add the Filling

Spread the spinach and feta mixture evenly over the bottom layer of pastry. Press it down gently with a spatula to make it smooth.

7. Layer the Top

Place a sheet of phyllo over the filling and brush with butter. Repeat with the remaining sheets. Brush the very top layer generously with butter to ensure a golden color.

8. Score Before Baking

Use a sharp knife to cut through just the top layers of pastry (do not cut all the way to the bottom) to mark your serving squares. This allows steam to escape and makes it much easier to cut later without shattering the crispy top.

9. Bake

Bake in the center of the oven for 45 to 60 minutes. The crust should be a deep golden brown, and the flakes should look crisp.

10. Cool

Let the pie stand for at least 15 to 20 minutes before cutting all the way through. This helps the filling set.

Nutrition Facts

The values below are estimates based on one square piece (assuming the recipe yields 12 squares).

Nutrient	Amount per Serving
Calories	290 kcal
Total Fat	18g
Saturated Fat	9g
Cholesterol	65mg
Sodium	450mg
Carbohydrates	22g
Dietary Fiber	3g
Protein	9g

Helpful Tips for Success

• Dry Spinach is Key: Never skip squeezing the spinach. If your filling is watery, the bottom pastry layers will dissolve.
• Handle Phyllo Gently: Phyllo dough is paper-thin. If a sheet tears, do not worry. Just patch it together and butter it; no one will see the tear once it is baked.
• Thaw Properly: If your phyllo is frozen, let it thaw in the refrigerator overnight. Thawing it on the counter too quickly can make the sheets stick together.
• Don’t Skimp on Butter: The butter separates the layers, creating that signature “puff” and crunch. Ensure every sheet gets a light coating.

Variations

While the traditional recipe is hard to beat, you can try these variations:

• Spanakopita Triangles: Instead of a large pie, cut the phyllo into strips and fold them into individual triangles (hand pies). This is great for parties.
• Add Ricotta: For a creamier, less crumbly filling, mix in 1/2 cup of ricotta cheese with the feta.
• Vegan Option: Use dairy-free feta cheese and swap the butter for high-quality olive oil. You can use a flax egg or simply omit the eggs (the filling will be looser).

How to Serve

Spanakopita is a complete dish on its own, but it pairs well with sides.

• Appetizer: Serve small squares alongside Tzatziki sauce for dipping.
• Main Course: Serve a larger slice with a crisp Greek salad containing tomatoes, cucumbers, and Kalamata olives.
• Breakfast: In Greece, savory pies are often eaten in the morning with coffee.

Storage Instructions

Refrigerating:

Store leftover baked Spanakopita in an airtight container in the fridge for up to 3 days.

Reheating:

Do not use the microwave, as it will make the crust rubbery. Reheat slices in an oven or toaster oven at 350°F (175°C) for 10-15 minutes until the pastry crisps up again.

Freezing:

You can freeze the pie before baking. Assemble the entire dish, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Bake it directly from frozen, adding about 15-20 minutes to the baking time.

FAQs

Why is my Spanakopita soggy at the bottom?

This usually happens because there was too much moisture in the spinach. Ensure you squeeze the spinach until it is bone-dry before mixing it with the cheese.

Can I use frozen spinach instead of fresh?

Yes. Frozen spinach is actually easier to dry out. Just be sure to thaw it completely and squeeze out all the water. You will need about 20 ounces of frozen spinach to equal the fresh amount in this recipe.

Can I make this recipe in advance?

Yes. You can assemble the pie the day before, cover it tightly, and keep it in the refrigerator. Bake it right before you plan to serve it.

What creates the flaky layers?

The layers are created by the fat (butter or oil) placed between the sheets of dough. As the moisture in the butter evaporates, it pushes the layers apart, creating the flaky texture.

Conclusion

Making authentic Greek Spanakopita is a rewarding experience. The process of layering the dough can be very relaxing, and the smell of baking pastry is incredible. By following these simple steps and keeping your spinach dry, you will create a golden, crispy pie that rivals any restaurant version. Enjoy sharing this slice of Greece with your family and friends.