Easy Spanakopita – this Greek Spinach Pie with filo pastry, spinach, feta cheese and herbs is delicious and popular with vegetarians and meat eaters alike.
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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!
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.
STEP 4 Brush your pie dish with the melted butter then start layering the phyllo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge.
STEP 5 Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter.
STEP 6 Brush 4 or four phyllo squares with the melted butter then scrunch together and cover the entire surface of the pie.
STEP 7 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).
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 phyllo will cook better.
- Make sure you squeeze the moisture out of the spinach to avoid a soggy spinach pie!
- Greek barrel aged feta tastes 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.
You will also like…
Spanakorizo – Greek spinach rice
Spinach and feta savoury muffins
Greek Spinach Waffles with Tzatziki
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!
Easy Spanakopita (Greek Spinach Pie)
Ingredients
- 2 tbsp olive oil
- 8 spring onions (scallions_ finely chopped
- 2 large leeks white part only, finely chopped
- 100 g (about 1/2 cup) fresh parsley chopped
- 100 g (about 1/2 cup) fresh dill chopped
- 800 g (28oz ) frozen spinach
- 2 large eggs lightly beaten
- 400 g (14oz / two blocks) feta cheese crumbled
- 1 pack frozen filo pastry thawed if frozen
- 113 g (½ cup) butter melted
- Salt and freshly ground black pepper
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. Set aside.
- Sauté the green onions 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.
- Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.
- Brush your pie dish with the melted butter then start layering the phyllo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge.
- Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter.
- Brush 4 or four phyllo squares with the melted butter then scrunch together and cover the entire surface of the pie.
- 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).
Jane says
Can I use frozen creamed spinach or will that be too wet? How could I adjust recioe if I decide to try it?
Lucy Parissi says
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.
Diana @ Hey, Cakes! says
What a great recipe! I love feta and have a bag of frozen spinach in my freezer, so definitely making this soon!
belleau kitchen says
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!!!
Kat BakingExplorer says
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!
Keep Calm and Fanny On says
A stunning dish as ever and an education for me – phyllo not filo! Gorgeous, spinach is a real favourite of mine…
Lucy Parissi says
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!
kateonthinice says
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