Spanakopita Recipe Simple Greek Spinach Pie with Feta and Phyllo

Why You’ll Love This Spanakopita

Picture this: you’re heading to a potluck or church gathering, and you want to bring something that wows the crowd without spending hours in the kitchen. This spanakopita, a classic Greek spinach pie, fits the bill perfectly. With just 20 minutes of prep and about an hour of baking, totaling around 1 hour and 20 minutes, it’s a simple spanakopita recipe busy parents, working professionals, and community organizers can whip up easily.

Health-wise, it’s loaded with goodness. Spinach brings iron, vitamins A and C, and antioxidants that support your wellness goals, making it ideal for diet-conscious folks and seniors. Feta cheese adds protein and calcium for that satisfying bite. Check out these spinach health benefits to see why it’s a smart choice for your next picnic.

Versatility shines here too. Serve it as a main for vegetarians or a side at gatherings. Tweak for vegan friends by swapping feta, or go gluten-free with alternatives. The flaky phyllo, savory spinach, and tangy feta create a flavor explosion that’s crowd-pleasing every time. I first made this for a family picnic, and it vanished before I could grab a second piece now it’s my go-to for bringing people together around the table.

Whether you’re a student packing lunches or a baking enthusiast experimenting, this spanakopita recipe with feta and phyllo delivers memorable moments with minimal fuss.

Essential Ingredients for Spanakopita

Gathering the right ingredients makes all the difference in how to make Greek spinach pie. This recipe serves a crowd, perfect for potlucks or church suppers. Focus on quality feta and well-thawed phyllo for that authentic taste.

Ingredients for the Filling

• 454 g (16 oz) frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed and finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 4 eggs
• 300 g (10.5 oz) quality feta cheese, crumbled
• 2 teaspoons dried dill weed
• Freshly ground black pepper, to taste
• Salt, to taste

Ingredients for the Crust

• 450 g (16 oz) phyllo pastry sheets, properly thawed
• About 1 cup extra virgin olive oil, for brushing and greasing

Pro tip: Squeeze the thawed spinach really well to remove excess water. Soggy filling ruins the crisp layers, and nobody wants that at a gathering!

For dietary tweaks, see options below. These keep the dish accessible for newlyweds hosting mixed-diet dinners or travelers packing portable eats.

Special Dietary Options

• Vegan: Swap feta for tofu or cashew cheese, and use egg replacer.
• Gluten-free: Opt for gluten-free phyllo sheets.
• Low-calorie: Cut oil slightly and use less cheese.

These simple swaps maintain the flaky, flavorful essence home cooks love.

How to Prepare the Perfect Spanakopita: Step-by-Step Guide

Ready to bake? Follow these steps for a foolproof spanakopita. I’ve tested this countless times for picnics and potlucks it’s reliable and delicious.

1. Preheat the oven to 325°F (160°C).
2. Drain the thawed spinach thoroughly, squeezing out excess liquid.
3. Mix the spinach with parsley, onion, garlic, olive oil, eggs, crumbled feta, dill, salt, and pepper until well combined.
4. Keep phyllo sheets between two slightly damp kitchen towels to prevent tearing.
5. Grease a 9 1/2 by 13 inch (24 x 33 cm) baking dish with olive oil.
6. Layer two phyllo sheets in the dish, brush with olive oil, and repeat this process until two-thirds of the phyllo has been used.
7. Evenly spread the spinach and feta filling over the layered phyllo base.
8. Continue layering two phyllo sheets at a time on top of the filling, brushing each layer with olive oil until all sheets are used.
9. Brush the top layer with olive oil and sprinkle lightly with water.
10. Fold any extra phyllo over the sides, brush with olive oil, and cut squares partially before baking or fully after baking.
11. Bake for approximately 1 hour or until the crust is crisp and golden brown.
12. Let the pie cool slightly, then cut completely into squares and serve.

If you’ve never worked with phyllo dough before, don’t worry. Just keep it covered with a damp cloth to prevent drying, and brush each layer lightly with olive oil for that perfect golden crisp. This method ensures even cooking and portability for your next event.

Dietary Substitutions to Customize Your Spanakopita

One reason this Greek spinach pie shines at gatherings is its adaptability. Tailor it for vegan friends, gluten-sensitive family, or low-cal needs without losing flavor.

Protein and Main Component Alternatives

• Replace feta cheese with firm tofu or vegan cheese for a plant-based protein source.
• Use tempeh crumbles as an alternate protein, offering a nutty flavor and texture.

Vegetable, Sauce, and Seasoning Modifications

• Substitute spinach with kale, chard, or collard greens depending on what’s fresh at your market.
• Experiment with sauces like tahini or vegan yogurt-based dressings to complement the filling.
• Adjust seasonings by adding nutmeg, lemon zest, or crushed red pepper for unique flavor twists.

For busy parents juggling diets, these changes keep everyone happy. I once swapped for kale at a family reunion, and it was a hit. Pair your custom version with roasted cauliflower for extra veggies.

Mastering Spanakopita: Advanced Tips and Variations

Want restaurant-quality results? These pointers come from trial and error at countless potlucks.

• Use well-drained spinach to avoid sogginess.
• Thaw phyllo in the refrigerator for 12-14 hours.
• Brush each phyllo layer with olive oil for a light, crispy crust.

Handle phyllo gently minor tears happen, but patch with extra sheets.

Pro techniques: Try clarified butter for richer crispiness. Variations include sun-dried tomatoes, artichokes, or roasted red peppers in the filling. For apps, make mini triangles. Prepare ahead: assemble, refrigerate, or freeze before baking. Check out this authentic spanakopita inspiration for more ideas. Or try spinach ricotta puffs for similar bites.

These tweaks add flair for food enthusiasts and baking lovers.

How to Store Spanakopita: Best Practices

Leftovers? No problem this pie travels well and stores easily, perfect for students or working pros.

• Refrigeration: Store in an airtight container for 2-3 days.
• Freezing: Freeze baked portions for up to 2 months; thaw in fridge.
• Reheating: Oven at 325°F for 10-15 minutes restores crispness skip microwave.

Meal prep bonus: Bake in bulk for weekly grabs. Keeps your gatherings fed all week.

FAQs: Frequently Asked Questions About Spanakopita

Spanakopita

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🥬 Experience authentic Greek flavors with this crispy, golden phyllo pie filled with savory spinach and tangy feta cheese
🇬🇷 Master a traditional Mediterranean dish that’s perfect for gatherings, family dinners, or as an impressive appetizer

• Total Time: 1 hour 20 minutes
• Yield: 12 servings

Ingredients

– 454 g (16 oz) frozen chopped spinach, thawed and well-drained

– 2 bunches flat-leaf parsley, stems trimmed and finely chopped

– 1 large yellow onion, finely chopped

– 2 garlic cloves, minced

– 2 tablespoons extra virgin olive oil

– 4 eggs

– 300 g (10.5 oz) quality feta cheese, crumbled

– 2 teaspoons dried dill weed

– Freshly ground black pepper, to taste

– Salt, to taste

– 450 g (16 oz) phyllo pastry sheets, properly thawed

– About 1 cup extra virgin olive oil for brushing and greasing

– tofu for vegan option

– cashew cheese for vegan option

– egg replacer for vegan option

– gluten-free phyllo sheets for gluten-free option

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat the oven to 325°F (160°C).

2-Drain the thawed spinach thoroughly, squeezing out excess liquid.

3-Mix the spinach with parsley, onion, garlic, olive oil, eggs, crumbled feta, dill, salt, and pepper until well combined.

4-Keep phyllo sheets between two slightly damp kitchen towels to prevent tearing.

5-Grease a 9 1/2 by 13 inch (24 x 33 cm) baking dish with olive oil.

6-Layer two phyllo sheets in the dish, brush with olive oil, and repeat this process until two-thirds of the phyllo has been used.

7-Evenly spread the spinach and feta filling over the layered phyllo base.

8-Continue layering two phyllo sheets at a time on top of the filling, brushing each layer with olive oil until all sheets are used.

9-Brush the top layer with olive oil and sprinkle lightly with water.

10-Fold any extra phyllo over the sides, brush with olive oil, and cut squares partially before baking or fully after baking.

11-Bake for approximately 1 hour or until the crust is crisp and golden brown.

12-Let the pie cool slightly, then cut completely into squares and serve.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🥬 Squeeze the thawed spinach as dry as possible to prevent a soggy filling and ensure a crispy crust
📜 Keep phyllo sheets covered with damp towels while working to prevent them from drying out and cracking
⏰ Thaw phyllo pastry in the refrigerator for 12-14 hours overnight for best results and easier handling

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Nutrition

• Serving Size: 1 piece
• Calories: 320
• Sugar: 3g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 95mg