Greek Spinach Pie – Easy Crispy Phyllo Recipe

Growing up, my grandmother would make spanakopita for every family celebration. The scent of buttery phyllo and fresh dill would fill the house, and we'd gather around the table, tearing off crispy pieces to dip in cool tzatziki. That memory of warmth and togetherness is what I want to share with you.

This Greek Spinach Pie, or spanakopita, is a labor of love that's easier than you think. With layers of flaky phyllo dough, a creamy spinach and feta filling, and a hint of nutmeg, it's a dish that transports you straight to a taverna in Athens. Whether you're hosting a dinner party or simply craving comfort food, this pie delivers.

I've tested this recipe countless times to ensure every bite is perfectly crisp and savory. The key is to squeeze the spinach thoroughly—this prevents a soggy pie—and to brush each phyllo sheet with butter for that golden, shatteringly crisp crust. Follow my tips, and you'll have a showstopper that tastes like it came from a Greek grandmother's kitchen.

About the Ingredients

1 lb (450g) fresh spinach, stems removed

Fresh spinach gives the best texture; if using frozen, thaw and squeeze dry. Baby spinach works too.

1 tablespoon olive oil

Use extra-virgin for flavor; you can substitute with melted butter for a richer taste.

1 medium onion, finely chopped

Yellow or sweet onion is best; shallots also work well.

3 cloves garlic, minced

Fresh garlic is key; garlic powder won't give the same punch.

4 large eggs, lightly beaten

Eggs bind the filling; for a vegan version, use flax eggs but expect a softer texture.

1 cup (240g) crumbled feta cheese

Use a good-quality feta in brine for the best flavor; you can mix in some ricotta for creaminess.

1/2 cup (120g) ricotta cheese

Adds creaminess; substitute with cottage cheese (drained) if needed.

2 tablespoons chopped fresh dill

Dill is classic; if you don't have it, use 1 teaspoon dried dill.

2 tablespoons chopped fresh parsley

Flat-leaf parsley is best; add a pinch of mint for a twist.

1/4 teaspoon ground nutmeg

A must-have spice; grate fresh for the best aroma.

1/2 teaspoon salt

Adjust to taste; feta is salty so add cautiously.

1/4 teaspoon black pepper

Freshly ground is best.

1 package (1 lb/450g) phyllo dough, thawed

Usually comes in 18×14-inch sheets; keep covered with damp cloth while working.

1/2 cup (1 stick/115g) unsalted butter, melted

For brushing; you can use olive oil for a lighter version.

Tips & Tricks

• Thaw phyllo dough overnight in the fridge, then bring to room temperature for 1 hour before using—this prevents cracking.
• Squeeze the spinach very well after cooking to remove excess moisture; this is the #1 secret to a non-soggy pie.
• Keep phyllo sheets covered with a damp towel while assembling to prevent them from drying out and breaking.
• If the edges brown too quickly in the oven, tent loosely with foil for the last 10 minutes.

Step-by-Step Instructions

1. Preheat and prep pan

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.

2. Cook the spinach

Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add spinach in batches, tossing until wilted, about 3-4 minutes. Remove from heat and let cool.

3. Squeeze out moisture

Transfer the spinach mixture to a clean kitchen towel. Gather the corners and twist to squeeze out as much liquid as possible. This is crucial to prevent a watery pie.

4. Mix the filling

In a large bowl, combine the squeezed spinach, eggs, feta, ricotta, dill, parsley, nutmeg, salt, and pepper. Mix well until fully combined.

5. Layer the phyllo

Place one sheet of phyllo in the dish, letting the edges hang over. Brush lightly with melted butter. Repeat with 5 more sheets, brushing each, to create a sturdy base.

6. Add the filling

Spread the spinach mixture evenly over the phyllo base.

7. Top with phyllo

Layer the remaining phyllo sheets on top, brushing each with butter. Tuck the overhanging edges into the dish. Brush the top with any remaining butter.

8. Score and bake

Using a sharp knife, score the top into squares (do not cut all the way through). Bake for 35-40 minutes until the top is golden brown and the filling is set. Let rest for 10 minutes before serving.

Delicious Variations

Make it into individual triangles

cut phyllo into strips and fold into triangles.

• Add 1/2 cup chopped fresh mint for a refreshing twist.
• Use Swiss chard or beet greens instead of spinach for a different flavor.

How to Store Greek Spinach Pie

Frequently Asked Questions

I hope you enjoy making this Greek Spinach Pie as much as I do. It's more than just a recipe—it's a celebration of flavor and tradition. Share your creations with me in the comments below, and don't forget to explore more Mediterranean-inspired dishes on my blog. Go, see, and connect.

Greek Spinach Pie

A flaky, golden Greek Spinach Pie with savory feta and herbs—perfect for a family dinner or festive gathering.

★★★★½ 4.8 (156 ratings)

30 minPrep time40 minCook time8Servings320 kcalCalories

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🧂 Ingredients

• 1 lb (450g) fresh spinach, stems removed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 large eggs, lightly beaten
• 1 cup (240g) crumbled feta cheese
• 1/2 cup (120g) ricotta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (1 lb/450g) phyllo dough, thawed
• 1/2 cup (1 stick/115g) unsalted butter, melted

📋 Instructions

1. 1Preheat and prep pan — Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
2. 2Cook the spinach — Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add spinach in batches, tossing until wilted, about 3-4 minutes. Remove from heat and let cool.
3. 3Squeeze out moisture — Transfer the spinach mixture to a clean kitchen towel. Gather the corners and twist to squeeze out as much liquid as possible. This is crucial to prevent a watery pie.
4. 4Mix the filling — In a large bowl, combine the squeezed spinach, eggs, feta, ricotta, dill, parsley, nutmeg, salt, and pepper. Mix well until fully combined.
5. 5Layer the phyllo — Place one sheet of phyllo in the dish, letting the edges hang over. Brush lightly with melted butter. Repeat with 5 more sheets, brushing each, to create a sturdy base.
6. 6Add the filling — Spread the spinach mixture evenly over the phyllo base.
7. 7Top with phyllo — Layer the remaining phyllo sheets on top, brushing each with butter. Tuck the overhanging edges into the dish. Brush the top with any remaining butter.
8. 8Score and bake — Using a sharp knife, score the top into squares (do not cut all the way through). Bake for 35-40 minutes until the top is golden brown and the filling is set. Let rest for 10 minutes before serving.

👨‍🍳 Chef's Note: This pie is best enjoyed the day it's made, but leftovers are still wonderful the next day—just reheat to crisp up the phyllo.

Servings: 8

Cuisine: Greek

Course: Main Dish

Nutrition (per serving): 320 kcal · 12g protein · 24g carbs · 20g fat

Written by Aisha Hassan
Aisha writes about travel and cultural immersion, sharing stories and tips from her journeys to off-the-beaten-path destinations. She emphasizes respectful tourism, budget-friendly adventures, and the importance of connecting with local communities.