Dinner Recipes, Easy Recipes, Holiday Recipes

Easy Spanakopita Recipe (Greek Spinach Pie)

October 3, 2025

If you’ve never had spanakopita before, this classic Greek pie is a dish you’ll want to try. Made with flaky, golden layers of phyllo dough and a rich filling of spinach and feta cheese, it’s both comforting and flavorful. Simple yet impressive, it’s a recipe that feels special but is easier to make than you might think.

What makes this spanakopita recipe so loved is how it combines crisp, buttery pastry with a savory, cheesy center. It’s perfect as an appetizer, side dish, or even a light main course. With its timeless flavors and approachable method, this Greek favorite is sure to win a spot in your kitchen.

 Easy Spanakopita Recipe (Greek Spinach Pie)

Easy Spanakopita Recipe (Greek Spinach Pie)

Easy Spanakopita Recipe (Greek Spinach Pie)

If you’ve never had spanakopita before, this classic Greek pie is a dish you’ll want to try. Made with flaky, golden layers of phyllo dough and a rich filling of spinach and feta cheese, it’s both comforting and flavorful. Simple yet impressive, it’s a recipe that feels special but is easier to make than you might think.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

For the Spinach and Feta Filling:

  • 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 tablespoon Private Reserve extra virgin olive oil
  • 4 eggs
  • 10.5 oz quality feta cheese, crumbled
  • 2 teaspoon dried dill weed

Freshly-ground black pepper

  • For the Crust:
  • 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

Instructions

Read Directions

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Notes

  • Tips for Working with Phyllo: As mentioned earlier in the post, remember that phyllo is paper thin and will break as you are working with it. For best results, place phyllo dough sheets in between two very slightly damp kitchen towels (step #4) before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with oil; don't skimp.
  • Make Ahead Tips: You can make spanakopita the evening before. Follow up to step #9, cover and refrigerate. When you are ready, go ahead and bake according to step #10.
  • Leftover Storing and Freezing Tips: Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.

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