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Easy Spanakopita – Greek Spinach Pie

February 4, 2021 by Lucy Parissi 18 Comments

10465 shares
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Easy Spanakopita – this Greek Spinach Pie with filo pastry, spinach, feta cheese and herbs is delicious and popular with vegetarians and meat eaters alike. Check out my tips on how to make authentic Greek spanakopita – so yummy!

Check out my Spanakopita Triangles (Spanakopitakia) and Spiral Spanakopita recipes!

Post may contain affiliate links. For more information, check my disclosure

Spanakopita sliced into squares in a roasting tin with slice taken out

SPANAKOPITA – GREEK SPINACH PIE

Spanakopita (which translates as “spinach pie”) is, arguably, THE most popular and beloved Greek recipe.

This vegetarian pie made with filo pastry, spinach, herbs and feta cheese is delicious served warm or cold. Spanakopita is a staple of my Greek childhood and absolutely fantastic as a snack or main meal. 

Although my mum’s spanakopita with homemade pastry is superior, it involves a huge amount of work and so only gets made on special occasions. This easy spanakopita recipe is so much quicker!

close up on sliced spanakopita

Spinach Pie Ingredients

You can make spanakopita using fresh or frozen spinach. Using frozen spinach is easier and slightly cheaper but fresh spinach tastes better. I will leave it up to you!

If you use fresh spinach you will have to wilt it first – and don’t be surprised at the HUGE amount needed! Strain the cooked spinach to remove most of the juices before mixing with the other filling ingredients.

Authentic Greek spanakopita also packs LOTS of fresh herbs into the filling, plus spring onions and leeks. Crumbled feta cheese and eggs are mixed in and the filling is encased is several layers of filo pastry.

The filo needs to be brushed with oil and melted butter so that it crisps up in the oven. Assembling your spinach pie is a bit messy but the results are so worth it!!

HOW TO MAKE SPANAKOPITA

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Defrost the spinach and squeeze the spinach in a cheesecloth to remove most of the moisture.

STEP 2 Sauté the green onions (scallions) and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.

STEP 3 Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.

spinach pie filling in a pan

STEP 4 Brush your pie dish with the melted butter then start layering the filo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge.

Layering filo pastry in a roasting tin

STEP 5 Layer 5-6 filo sheets over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter/oil.

Adding spinach pie filling over filo pastry

STEP 6 Add some additional filo leaves over the top if needed. You shouldn’t be able to see the filling through the filo!

Covering spinach pie with filo

STEP 7 Score the pastry before baking to make it easier to slice. Sprinkle with sesame seeds and bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly.

scoring the filo pastry covering spinach pie before baking

TIPS FOR A GREAT SPINACH PIE!

  • Make sure to keep filo pastry covered while you work as it dries out quickly and becomes brittle.
  • I recommend using an enamel roasting tin as the filo will crisp up so much better.
  • Make sure you squeeze the moisture out of the spinach to avoid a soggy spinach pie!
  • Greek barrel aged feta tastes miles better than feta-style cheese. Check it is suitable for vegetarians.
  • Add chopped mint, toasted pine nuts or different types of cheese (such as ricotta, cream cheese or Gorgonzola) to add variety.
  • Do not cover the pie while it is hot out of the oven – the moisture will soften the filo.
homemade spanakopita fresh from the oven

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HAVE YOU MADE MY EASY SPANAKOPITA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Spanakopita sliced into squares in a roasting tin with slice taken out

Easy Spanakopita (Greek Spinach Pie)

Lucy Parissi | Supergolden Bakes
Easy Spanakopita (Greek Spinach Pie) with filo pastry and a delicious spinach and feta cheese filling. This hearty vegetarian pie can be eaten hot or cold
4.74 from 15 votes
Print Rate
Course: Lunch
Cuisine: Greek
Keyword: Greek Spinach Pie, Spanakopita Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 1 hour
Servings: 20 slices
Calories: 209kcal

Ingredients

  • 800 g (28oz ) frozen spinach (or fresh, chopped)
  • 2 tbsp olive oil
  • 8 spring onions (scallions) finely chopped
  • 2 large leeks white part only, finely chopped
  • 1 tsp salt or more, as needed
  • 100 g (about ½ cup) fresh parsley chopped
  • 100 g (about ½ cup) fresh dill chopped
  • 2 large eggs
  • 400 g (14oz / two blocks) feta cheese crumbled
  • 1 lemon zest only
  • 1 pack frozen filo pastry thawed if frozen
  • 113 g (½ cup) butter melted
  • 60 ml (¼ cup) olive oil
  • 2 tbsp sesame seeds optional

Instructions

  • Preheat the oven to 180C (350F) and place a tray on the middle shelf.
  • Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
  • Sauté the green onions and leeks in a pan with a splash of olive oil. Add the salt and cook until softened.
  • Add the herbs and cook for a couple more minutes. Stir in the spinach and leave to cool before adding the feta and eggs.
  • Mix in the crumbled feta and have a taste, adding more salt if needed. Add the eggs and lemon zest, mix well to combine and set aside.
  • Combine the oil and melted butter. Brush your pie dish with the butter / oil then start layering the phyllo pastry, brushing each leaf, letting the ends hang over the edge.
    Layering filo pastry in a roasting tin
  • Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer, packing it down. Fold the edges over the top and brush with butter/ oil. You might want to add some additional filo sheets in the middle, if needed.
    Adding spinach pie filling over filo pastry
  • Use a knife to score the pie so that it will be easier to slice once baked. Sprinkle with the sesame seeds.
  • Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won’t be able to slice neatly).
    Greek spinach pie in an enamel roasting pan

Video

Notes

The pie is best eaten on the day it is baked but will keep for 2-3 days in the fridge. 

Nutritional Info

Calories: 209kcal | Carbohydrates: 13g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 494mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5944IU | Vitamin C: 18mg | Calcium: 191mg | Iron: 2mg
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Comments

  1. Autumn says

    February 01, 2023 at 5:07 pm

    3 stars
    It was ok. Add salt, lemon and garlic that’s what’s missing. Also, half the amount of cream cheese and double the spinach would be best. Use olive oil instead of butter.

    Reply
  2. Sharie says

    January 15, 2023 at 5:56 pm

    When scoring this dish, do you cut straight thru to the bottom or just midway?

    Reply
    • Lucy Parissi says

      January 16, 2023 at 7:02 am

      Just score the top, you don’t have to cut all the way through

      Reply
  3. EFTHEMIA says

    July 05, 2022 at 7:57 pm

    This is a different recipe than what I grew up with. Our recipe was spinach well drained in a colander with weight, add 1 tablespoon of raw rice in mixture (absorbs moisture), dill, and 1/2 Greek feta( French (feta is too creamy), and no sesame seeds. The instructions are great. Just a recipe I’m not used to.

    Reply
    • Lucy Parissi says

      July 06, 2022 at 9:06 am

      Every Greek family puts their own twist to Spanakopita and this one is my mum’s

      Reply
  4. Maria says

    February 28, 2022 at 6:46 am

    5 stars
    Easy and delicious

    Reply
  5. Nancy says

    November 21, 2021 at 8:14 pm

    What size of pan are you using for this recipe?

    Reply
    • Lucy Parissi says

      November 22, 2021 at 10:05 am

      Hi Nancy – a large rectangular roasting pan would be great 31cm x 25cm x 5cm

      Reply
  6. Felicia says

    July 30, 2021 at 6:49 am

    Can you make this in a metal pan ?

    Reply
    • Lucy Parissi says

      July 30, 2021 at 2:48 pm

      Yes x

      Reply
  7. Jane says

    September 23, 2019 at 4:49 pm

    5 stars
    Can I use frozen creamed spinach or will that be too wet? How could I adjust recioe if I decide to try it?

    Reply
    • Lucy Parissi says

      September 24, 2019 at 6:28 am

      No I do think that would be too wet. If you want to try I would make one small pie triangle and see how it does.

      Reply
  8. Diana @ Hey, Cakes! says

    February 07, 2015 at 8:06 pm

    What a great recipe! I love feta and have a bag of frozen spinach in my freezer, so definitely making this soon!

    Reply
  9. belleau kitchen says

    February 07, 2015 at 9:07 am

    These look so tasty and golden crunchy. I always have frozen spinach and peas in the freezer. They work in so many dishes. I love my freezer. It's full of treats. We had frozen chocolate cake last night. Was like eating ice lollies!!!

    Reply
  10. Kat BakingExplorer says

    February 04, 2015 at 7:52 pm

    5 stars
    I'm a big fan of frozen food too and you can get so many things now that are healthy and versatile. I recently discovered frozen sweet potato 'chips' which are such a time saver!

    Reply
  11. Keep Calm and Fanny On says

    February 04, 2015 at 4:57 pm

    A stunning dish as ever and an education for me – phyllo not filo! Gorgeous, spinach is a real favourite of mine…

    Reply
    • Lucy Parissi says

      February 04, 2015 at 5:09 pm

      Both phyllo and filo are correct! I am not sure whether one is the US and the other the UK spelling but both are accepted. The Greek spelling is in between the two!

      Reply
  12. kateonthinice says

    February 04, 2015 at 4:26 pm

    You really get across how versatile frozen food can be and I love your pictures – makes me want to eat. Commenting for myself and on behalf of BritMums and thanking you for taking part

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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