Spanakopita (Greek Spinach Pie)

A Culinary Odyssey to Greece – Crafting the Perfect Spanakopita, Where Spinach Meets Savory Bliss

Embark on a gastronomic journey to the heart of Greece with our exquisite Spanakopita, a savory Greek spinach pie that embodies the essence of Mediterranean flavors. Picture layers of flaky phyllo dough enveloping a filling of spinach, feta, and aromatic herbs—a dish that transcends the ordinary. Join us as we explore the art of crafting the perfect Spanakopita, a timeless delicacy that invites you to savor the warmth and richness of Greek cuisine.


For the Filling:

  • 2 pounds fresh spinach, washed and chopped
  • 1 cup feta cheese, crumbled
  • 1 cup ricotta cheese
  • 1 cup Greek yogurt
  • 4 eggs, lightly beaten
  • 1 cup green onions, finely chopped
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Olive oil for sautéing

For the Phyllo Layers:

  • 1 package phyllo dough, thawed
  • 1 cup unsalted butter, melted


Preparing the Filling:

  1. In a large skillet, sauté chopped spinach in olive oil until wilted. Remove excess moisture by pressing the spinach against a strainer.
  2. In a mixing bowl, combine the sautéed spinach, crumbled feta, ricotta, Greek yogurt, beaten eggs, chopped green onions, dill, parsley, salt, and pepper. Mix until well combined.

Assembling the Spanakopita:

  1. Preheat your oven to 375°F (190°C).
  2. Brush a baking dish with melted butter.
  3. Carefully unfold the phyllo dough sheets and cover them with a damp kitchen towel to prevent drying.
  4. Place one sheet of phyllo in the baking dish, allowing the edges to hang over. Brush with melted butter. Repeat this process, layering a total of 8 sheets.
  5. Spread a generous portion of the spinach and cheese filling over the phyllo layers.
  6. Continue layering phyllo sheets and filling, brushing each phyllo layer with butter, until all the filling is used.
  7. Fold the overhanging phyllo edges over the top to create a neat pastry.
  8. Brush the top with more melted butter.

Baking to Perfection:

  1. Using a sharp knife, score the top layers of phyllo into serving portions.
  2. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the filling is set.


  1. Allow the Spanakopita to cool for 15-20 minutes before slicing along the scored lines.
  2. Serve warm and enjoy the marriage of crisp phyllo and the luscious spinach filling.

Cook Notes

Perfecting Spanakopita involves some key cook notes:

  • Phyllo Handling: Work quickly with phyllo to prevent drying; cover sheets not in use with a damp towel.
  • Filling Moisture: Ensure excess moisture is removed from the spinach to prevent a soggy filling.
  • Phyllo Crispness: Brush each phyllo layer generously with melted butter for a crisp, golden finish.
  • Creative Additions: Experiment with additional ingredients like pine nuts or nutmeg for personalized flavor nuances.


Mediterranean Olive Medley:

Elevate your Spanakopita with a Mediterranean Olive Medley:

  • Add a handful of chopped Kalamata olives to the filling for a burst of briny flavor.

Tomato and Feta Fusion:

Transform your dish with a Tomato and Feta Fusion:

  • Layer sliced tomatoes between the phyllo and filling for a juicy, tangy twist.

Sun-Dried Tomato Symphony:

Indulge in a Sun-Dried Tomato Symphony variation:

  • Incorporate chopped sun-dried tomatoes into the filling for a concentrated burst of sweetness.

Keto Version

For those following a ketogenic lifestyle, adapt the Spanakopita to suit your dietary preferences:

  • Almond Flour Phyllo: Replace traditional phyllo with a keto-friendly almond flour-based version.
  • Reduced Carb Dairy: Opt for full-fat Greek yogurt and reduce the amount of ricotta for lower carb content.
  • Nut Flour Additions: Enhance the filling with almond flour or coconut flour to maintain texture while reducing carbs.

Low-Carb Version

If you’re conscious of your carbohydrate intake without strictly adhering to keto, consider these adjustments:

  • Reduced Phyllo Layers: Use fewer layers of phyllo or choose a low-carb alternative.
  • More Vegetables, Less Ricotta: Increase the spinach and green onions while reducing the amount of ricotta for a lower-carb filling.
  • Lightened-Up Dairy: Choose low-fat versions of Greek yogurt and ricotta to cut down on carbs and calories.

In conclusion, Spanakopita is a celebration of Greek culinary artistry—a dish that marries simplicity with sophistication. The layers of delicate phyllo and the vibrant spinach and cheese filling create a symphony of flavors that transports you to the sun-drenched landscapes of Greece.

As you embark on your Spanakopita adventure, relish in the beauty of Mediterranean cuisine and the joy of sharing a meal steeped in tradition. Whether you stick to the classic recipe, explore creative variations, or adapt it to fit specific dietary needs, the result will undoubtedly be a dish that captivates the senses and leaves an indelible mark on your culinary repertoire.

May your Spanakopita be a symbol of culinary excellence, a tribute to the richness of Greek flavors, and a reminder that great food is a universal language that brings people together. Opa!

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