This spanakopita pie recipe (aka Greek Spinach Pie) is fun and easy to make! We double the spinach filling, so it’s a bit healthier too! Pair this with a leafy green salad or a Greek Salad for a simple Greek-inspired meal. Vegetarian.
I got a hankering for spanakopita the other day, so I decided to turn my normal sheet-pan version into a pie! It was so much fun to make, so much easier than making this the traditional way, and I just wanted to share it! Spanakopita Pie is perfect for entertaining- serve it for brunch or a special lunch. It really only takes 30 minutes of hands-on time before baking, so it’s totally doable!
Pair this spinach pie with our classic Greek Salad, and viola, a fun and delicious weekend meal! Plus, the leftovers make a very tasty lunch during the workweek.
TIP: Remember to THAW Phyllo Dough overnight in the fridge. (Or thaw it on the counter for 3 hours.) Phyllo Dough can be found in the freezer section of your grocery store, and keep in mind that it is not the same as puff pastry. 😉
Ingredients in Greek Spinach Pie
- Fresh Spinach – the star of the recipe! Use baby spinach for the best flavor, or sub-frozen spinach.
- Onion and garlic– for savory depth and umami flavor
- Fresh herbs– fresh dill and fresh Italian Parsley
- Extra Virgin Olive Oil– for richness and brushing on the phyllo. Or use spray olive oil ( the easiest, fastest!) or melted butter.
- Phyllo dough – we use store-bought phyllo dough, thawed overnight in the fridge (or thawed on the counter for 3 hours)
- Seasonings: Salt, Black Pepper and Fresh Nutmeg
- Eggs – to add richness and structure to the spinach pie.
- Feta Cheese– seek out sheep’s milk feta for the best creamy texture and flavor or use goat cheese
- Mozzarella Cheese (or other mild melty cheese)
How to Make Spanakopita Pie
- Make the flavorful Spinach filling. Saute the onion and garlic in olive oil, then add the spinach, wilting it. I love this recipe because it uses double the spinach, which translates to double the nutrients!
2. Place the spinach mixture in a bowl and stir in the eggs, cheese and seasonings, and stir to combine.
3. Unwrap the thawed phyllo and cover it with a kitchen towel, so it doesn’t dry out. Then begin layering the phyllo dough in a greased pie pan, brushing each layer with olive oil. Spray olive oil works too. Turn the phyllo so the points land in different places. Make sure to brush each layer with a light coating of olive oil.
And just keep layering and brushing lightly with oil, layering and brushing until you have 12 layers down. This takes about 5-10 minutes.
4. Fill the pie. Once all 12 layers are complete, add the spanakopita filling and spread out level.
5. Shape the pie. Gather all the phyllo edges and bring them towards the middle. Brush any dry-looking outer corners and edges.
Step 6. Bake! Place on the lower or middle rack in a 350F oven for about an hour until baked through and beautifully golden.
Greek Spinach Pie Serving Suggestions
Let this cool for at least 15 minutes before cutting into it. Then, cut into 2-3 inch wedges like you would a pie and serve with a fresh salad or Greek Salad.
Storing Spanokopita Pie
Spanakopita pie will keep up to 3 days in an airtight container in the refrigerator. Reheat in a warm 350F or toaster oven, uncovered to retain the crispy texture.
More Favorite Greek Recipes
- Greek Shrimp Saganaki
- Pastitsio (Greek Pasta Bake)
- Greek Salmon Rice Bowls
- Greek Salad Dressing
- Greek Pasta Salad
- Whipped Feta Dip
- Classic Greek Salad
- Moussaka
I hope you love making this Greek dish as much as I have. Let me know what you think in the comments below!
xoxo
Spanakopita Pie
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: vegetarian
- Method: baked
- Cuisine: Greek
- Diet: Vegetarian
Description
Spanakopita Pie – an easy, healthy recipe for spanakopita, with double the spinach filling, made in a pie pan! A delicious Greek style lunch or brunch idea! This requires phyllo THAWING time (3 hours or overnight)! Adapted from Bon Appetit
Ingredients
- 2–3 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, rough chopped
- 2 lbs chopped baby spinach, fresh ( or use frozen)
- 1/3 cup chopped fresh dill
- 1/3 cup chopped Italian parsley (or basil)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg (fresh grated nutmeg is nice here)
- 2 large eggs
- 3/4 cup sheep’s milk feta cheese, crumbled (or sub goat cheese)
- 1 1/4 cups shredded gruyere cheese or mozzarella (or other mild melty cheese)
- —-
- 12 sheets phyllo dough – thawed overnight in the fridge or on the counter for 3 hours.
- 4–6 Tablespoons olive oil for brushing filo, or use spray olive oil ( the easiest, fastest!) or melted butter.
Instructions
- Make sure your phyllo dough is thawed (overnight in the fridge, or on the counter for 3 hours)
- Preheat oven to 350 F
- Make the filling: In an extra-large skillet, heat oil over medium-high heat, saute the onion 3-4 minutes, stirring until fragrant and golden, lower heat to medium and add garlic saute 2-3 minutes. If using fresh spinach (chopped), add in batches, wilting, adding more until all fits in the pan and is wilted. Or add frozen spinach and saute until warmed through. Toss in the herbs and mix well. Strain for a few minutes using a fine mesh strainer, and press down a bit to encourage more drainage. You want this pretty dry!
- Place in a large bowl. Using a fork, stir in the nutmeg, pepper, eggs, feta, and mozzarella. Stir the filling to combine.
- Layer the phyllo: Unwrap and unroll the thawed phyllo dough so it’s lying flat on the counter. Cover it with a dish towel to prevent it from drying out.
- Brush or spray 9 or 10-inch pie pan with oil, coating bottom and sides. Lay a piece of phyllo over the bottom, letting edges hang over. Brush or spray very lightly with olive oil, also getting the edges. Lay another piece of phyllo, crisscrossing, and lightly brush with oil. Layer another piece crossing at a diagonal to make a star, and brush lightly with oil. Then another piece at the other diagonal, continuing to layer and brush with oil so phyllo is sticking out from all edges. Layer 12 sheets.
- Fill the pie: Place the cooled spinach filling in the middle and spread it out. Gently gather the edges upwards, brushing (or spraying) any dry spots (on the outside edges) with a little oil, and bring them up over the filling, folding, gathering towards the middle. It will not look perfect. 🙂
- Bake 50-60 minutes– in the lower middle of your oven, checking at 25 minutes -and if necessary, rotate and lay a piece of foil gently over top (do try to attach it). Bake another 30 minutes letting those eggs cook through. You can also lower the oven to 325F if it looks like it is getting too dark.
- Let cool 15-20 minutes before cutting with a sharp knife.
Notes
You may be tempted to use all feta instead of mozzarella (like I did the first time). I found the filling way too sharp and tangy. This is because the filling is very thick here (double the thickness than normal spanakopita).
So I halved the feta and added gruyere which got beautifully melty and mellowed that sharp flavor. You could also sub some ricotta.
Leftovers will keep 3-4 days in the refrigerator- reheat in a 325F oven.
Nutrition
- Serving Size: ⅛ of a pie ( using olive oil)
- Calories: 376
- Sugar: 3 g
- Sodium: 643.4 mg
- Fat: 25.8 g
- Saturated Fat: 8.2 g
- Carbohydrates: 24.6 g
- Fiber: 4 g
- Protein: 14.5 g
- Cholesterol: 77.2 mg
or brunch idea
Mine was almost as pretty as Silvia’s. Husband liked it and was filled up with one reasonable piece…that’s a plus. Definitely a keeper. It took a long time to chop 2 lbs of baby spinach. Next time I’ll try frozen chopped spinach.
Great to hear Peggy! Yes, frozen is easier, but I always like to give the option of fresh. You can also do a combo!
Could this recipe be doubled and use a 9 x 13 pan for a party?
That should work Dianna.
Delicious!! Made the recipe as described and loved it! Thank you
Great to hear Marisa!
I would give 10 stars if allowed for Sylvia’s version. For years I made Food Network’s (FN) Spankopita pie recipe…very harsh flavor and Sylvia you are right, too much feta is too strong tasting. I added 2 cups of minced mozzarella and less feta, was sooooo delicious, it was so creamy and melted in my mouth. I ate a piece cold for breakfast and it was fabulous. This morning, I posted on FN’s Spanakopita Pie recipe review that people should come to Sylvia’s website for the very best ever spinach pie. To Sylvia’s recipe, I added 1/2 cup toasted pine nuts and lemon zest. Will try adding goat cheese, sun dried tomatoes and basil some day. Girl keep doing what you do. I am addicted to your recipes.
You are so kind Colette! We really appreciate this thank you and I’m so happy you enjoyed it!
instead of a pie, I would like to make phyllo triangle how much filling would you suggest to fill a triangle?
I’m not sure, Sarah- I guess it depends on how big your triangle is! I like the idea though- sounds fun!
Opa! This recipe surprised me with how easy and extremely delicious it is! I used 30 ounces of frozen, chopped spinach and spray olive oil to reduce the prep time but didn’t skimp on the fresh herbs. It’s lighter than traditional spanikopita given the reduced quantity of butter and cheese, but more tasty. Once again, I wish I had doubled the recipe because it is just so delicious!
I also made the Lemon Orzo Chickpea (vegan version of Avgolemono) soup which is surprisingly hearty and very delicious as well.
Ευχαριστώ!
(Thank you!)
thanks so much Ingrid!
Took your advice for a vegan version and used your tofu ricotta recipe – no other vegan cheese added. Because there was no eggs, it cooked faster than the stated time. I love that there is a lot of spinach, ensuring I get my daily greens. Carnivore hubby loved it. Pie served with a green salad. Definitely a repeat
Awesome Kat! Great to hear!
Didn’t have phyllo, had puff pastry, so….made an open-faced puff pastry spinach pie. Delicious!
Sounds tasty! Love this idea!
delicious! I went heavy on parsley and light on dill but a solid recipe!
Oh cool! Great to hear!
New to your website…looks amazingly, how can I make it vegan??
Perhaps substitute a vegan cheese?
How would you replace the egg in a vegan version? I’m not sure that a flax egg would work texturally. You do such a great job of suggesting vegan versions in many your recipes so I’d love your opinion on this one. Looks like a fabulous way to create spanakopita!
Hi Barbara- if I were to make this vegan- I would try substituing my tofu ricotta (search recipe in search bar) for the eggs and the cheese, adjusting salt (most likely adding more). Hope that helps. 🙂
Thank you so much, I will try your tofu ricotta version. Do you have a recipe for that lovely Greek salad in the picture? It looks like the perfect side to complement the spanakopita.
Yes Barbara, just type greek salad in the search bar and it will come up. 🙂
You mention parmesan in the directions, but it is not listed on the ingredients list–is there a specific amount you like to use?
Peggy- sorry about that. It shouldn’t say parmesan. It was a mistake and it’s fixed now… thanks.
Could you prep the whole pie then freeze to bake later?
That is a great idea and question. And I have no idea! Sorry. I feel like the top layers would break- they are quite fragile.
I made this last night and it was delicious! Next time I will use the suggestion of using olive oil in a spray to speed the process. I’ll definitely make again.
Oh Good! Yes, the spray is much faster, lighter and easier!
If I use frozen spinach, how much should I use?
I think it would be the same, 2 lbs.