Spanakopita is a classic Greek savory pie, bursting with tender spinach, tangy feta, and aromatic herbs encased in flaky, buttery layers. It’s the perfect comfort food that’s rustic yet rich in flavor.
This delightful dish combines earthy spinach with briny feta cheese and fresh herbs like dill and parsley. Wrapped in golden, crispy phyllo pastry, it offers a delicate balance of savory, cheesy notes and aromatic spices. Ideal for a wholesome, traditional meal, it’s both hearty and light, making it perfect for any occasion.
Origins
Spanakopita originates from Greece, where it has been a beloved staple for centuries. Its name translates to ‘spinach pie,’ reflecting its main ingredient and rustic roots in Greek cuisine.
Traditionally, this savory pie was made with seasonal greens and simple, fresh ingredients, baked in home kitchens and tavernas. Over time, it became popular across the Mediterranean, maintaining its status as a comforting, soulful dish.
Why you will love Spanakopita?
You’ll adore how Spanakopita combines flaky pastry with a flavorful, earthy filling.
- The crispy, buttery layers provide a satisfying crunch that enhances every bite, making it irresistibly savory and flaky.
- The filling is rich with tender spinach, briny feta, and aromatic herbs, creating a wholesome and comforting flavor profile.
- It’s incredibly versatile—perfect warm or at room temperature, and easy to make ahead—ideal for gatherings or cozy nights.
This dish promises a delightful, flavorful experience that’s both rustic and rich, bringing joy with every forkful.
Serving suggestions
Serve with Greek yogurt or tzatziki – Pair your Spanakopita with a dollop of creamy Greek yogurt or refreshing tzatziki for added tang and cooling contrast.
Enjoy as a brunch or lunch staple – Slice into squares and serve as a savory brunch or light lunch, perfect with a simple salad or fresh veggies.
Pair with Mediterranean white wine – Complement the flavors with a crisp, chilled Greek white wine like Assyrtiko for a truly authentic experience.
Perfect Pairings
Elaia Olive Spread – A smooth, salty olive spread pairs beautifully with the flaky layers and herbaceous filling of Spanakopita, enhancing the savory depth.
Crisp Greek Salad – A fresh Greek salad with tomatoes, cucumbers, olives, and oregano refreshes the palate and balances the richness of the pie.
Lemonade or White Wine – A glass of chilled lemonade or dry Greek white wine highlights the tangy lemon zest and aromatic herbs in the dish.
Variants
Vegan Spanakopita – Replace feta with vegan cheese and use olive oil instead of butter. Use silken tofu blended with herbs for the cheesy texture, and add extra spinach and herbs for flavor. Still wrapped in flaky vegan phyllo, it offers the same satisfying crunch and herbaceous flair, perfect for vegans.
Cheese-less Spanakopita – Omit the feta cheese for a lighter, cheese-free version. Boost flavor with extra garlic, lemon zest, and herbs. This variant delivers a savory, aromatic experience without dairy, ideal for those with dietary restrictions.
Mini Spanakopita Bites – Create small, individual-sized portions by filling mini phyllo cups. These are great for parties or appetizers, offering all the flavor and crunch in a cute, rustic package.
What do you need to make Spanakopita?
Spinach
A fresh, earthy green that forms the vibrant, nutritious core of the filling. It provides tender texture and a slightly bitter, earthy flavor that balances the salty feta and aromatic herbs
Feta Cheese
The briny, tangy cheese adds richness and creaminess to the filling. Its savory profile complements the spinach, herbs, and lemon zest, giving the dish its signature cheesy touch
Phyllo Pastry
Thin, flaky layers that bake into a golden, crispy crust. Its buttery, delicate texture creates the perfect vessel, providing a savory, crunchy exterior that contrasts beautifully with the tender filling
Onions and Scallions
These aromatic vegetables add sweet and tangy depth to the filling. They soften during cooking, releasing their flavors and enhancing the overall aromatic profile
Eggs
Bind the filling together, giving it a tender yet cohesive texture. They also help the pie hold its shape after baking, ensuring a rustic, satisfying bite.
Spanakopita step by step
1. Preheat your oven to 180°C (350°F). In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onions and scallions until soft and fragrant, about 5 minutes. Add minced garlic and cook for another minute, unleashing a lovely aroma. Remove from heat and let cool slightly
2. In a big mixing bowl, combine chopped spinach, crumbled feta, fresh dill, parsley, lemon zest, salt, black pepper, nutmeg, and the sautéed onions and garlic. Crack in eggs and stir thoroughly until everything is evenly mixed. This filling is earthy, herby, and rich, perfect for layering in flaky phyllo
3. Brush a baking dish with olive oil. Lay one sheet of phyllo at the bottom, brushing lightly with olive oil or melted butter. Repeat layering five to six sheets, each time brushing with oil or butter, until you have a sturdy base. Spread the filling evenly over the layered pastry. Cover with more phyllo sheets, brushing each again, until the top is well covered and golden
4. Bake in the preheated oven for about 30-40 minutes, or until the phyllo is crisp and golden. Check often to prevent over-browning. Once cooked, let it cool slightly before slicing into tender, flaky squares. Serve warm or at room temperature for a comforting, aromatic experience.
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Spanakopita
Ingredients
- 200 g 7 oz fresh spinach, chopped
- 150 g feta cheese
- 5 oz crumbled feta
- 250 g phyllo pastry 8.8 oz thin sheets
- 1 large onion diced
- 3 scallions sliced
- 2 cloves garlic minced
- 2 eggs large
- 50 g butter melted
- 3 tbsp olive oil plus extra for brushing
- 2 tbsp fresh dill chopped
- 2 tbsp parsley chopped
- Zest of 1 lemon
- Salt and black pepper to taste
- A pinch of nutmeg optional
Instructions
- Preheat your oven to 180°C (350°F). In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onions and scallions until soft and fragrant, about 5 minutes. Add minced garlic and cook for another minute, unleashing a lovely aroma. Remove from heat and let cool slightly.
- In a big mixing bowl, combine chopped spinach, crumbled feta, fresh dill, parsley, lemon zest, salt, black pepper, nutmeg, and the sautéed onions and garlic. Crack in eggs and stir thoroughly until everything is evenly mixed. This filling is earthy, herby, and rich, perfect for layering in flaky phyllo.
- Brush a baking dish with olive oil. Lay one sheet of phyllo at the bottom, brushing lightly with olive oil or melted butter. Repeat layering five to six sheets, each time brushing with oil or butter, until you have a sturdy base. Spread the filling evenly over the layered pastry. Cover with more phyllo sheets, brushing each again, until the top is well covered and golden.
- Bake in the preheated oven for about 30-40 minutes, or until the phyllo is crisp and golden. Check often to prevent over-browning. Once cooked, let it cool slightly before slicing into tender, flaky squares. Serve warm or at room temperature for a comforting, aromatic experience.
