Spinach And Feta Pie (Spanakopita)
Popular Greek Spinach and Feta Pie (Spanakopita) is great for a meatless, light every day. Simple one pot meal, packed with wonderful flavors.
Spanakopita is a Greek pastry made with phyllo dough and a filling of chopped spinach, green onions, dill, eggs and feta cheese. Filling is often wrapped or layered in phyllo, which is usually brushed with olive oil or butter (or a mix of both) to make it flakier.
This spinach and feta pie could be made in a large baking dish or rolled into individual triangular servings.
Before I proceed with the recipe, I would like to mention that this is just one of the many ways to prepare this spinach and feta pie. It is a popular dish on the Balkans and each country and community has its own way to prepare it. I’m not saying that this is a traditional or classic recipe, this is just the way my family likes it. And of course one of the easiest ways to prepare.
I always use store bought phyllo dough, but there is a way to make a homemade version of this pie crust with flour. It makes it crunchier, but I’ve never attempted to make it. Only experienced cooks like my grandmother (or good housewives, who follow traditions) can make it.
Spanakopita only takes about 1 hour to make and can be enjoyed as a meal or snack. Great for a party, if you cut it into small pieces or roll it into triangles.
The best part – it contains 2 of my favorite cooking ingredients, constant staples in my kitchen – spinach and feta. Of course it could be made with other white, fresh, salted cheeses like Haloumi or even Vermont Cheddar.
Canned spinach could be substitutes, but I prefer using fresh, whenever I could. I like to blanch its leaves in boiling water for 2-3 minutes, then drain and transfer to a bowl with ice cold water for 2 minutes. Drain again and very important : squeeze out as much water as possible, to prevent your pie turning soggy. Phyllo pies are all about crunchiness and getting the most water out of the spinach is advised.
This spinach and feta pie is very easy to make if you follow the instructions and it tastes delicious! I love cooking with spinach, because it is low in calories and contains fiber and iron. Feta cheese contains vitamins and minerals, but it can also be high in saturated fat and sodium. I like it in meals like this one, because of its tangy flavor.
I’ve heard that phyllo dough could be found in a gluten free version, but I haven’t seen it in the store I get mine from.
Spinach and Feta Pie (Spanakopita)
- 1 to 1.5 lb — (1/2 to 3/4 kg) fresh spinach, thoroughly washed
- 4 scallions chopped
- 11 oz (300 gr) feta cheese crumbled
- 2 eggs beaten
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 8 sheets of phyllo dough sheets thawed — (12x7 in each)
- 3/4 cup melted butter or extra virgin olive oil — ( I've used a mixture of both and it works great)
- 1/4 tsp black pepper
- salt — (optional, since feta is pretty salty most of the time)
Make sure that spinach is cleaned and washed thoroughly. Remove any thick stems.
Bring a pot of water to a boil and add spinach. Blanch for 2-3 minutes, then carefully drain. Transfer spinach to a large bowl, filled with ice-cold water. Let it cool for 2 minutes. Drain again, squeeze as much water out of it as you can. Roughly chop.
In a large bowl combine spinach, scallions, parsley, dill, black pepper, eggs and feta cheese. Mix well. Add salt if needed.
Preheat oven to 350 F (190 C). Brush a 13x9 inch (33x23 cm) baking dish with butter (olive oil).
Brush a sheet of phyllo with butter (olive oil) and place it in the baking dish, allowing it to hang over the edges. Add 4 more sheets, brushing each one with butter (olive oil) and placing them at different angles.
Spoon spinach feta filling into the phyllo "case", then top with 2 of he remaining 3 phyllo sheets (brushing each one with butter/olive oil).
Fold the over hanging phyllo pastry over the top sheets to close. Brush top with butter/olive oil.
Brush the last pastry sheet with butter/olive oil and scrunch it on top of the spinach feta pie. Brush top with olive oil again.
Optional : Sprinkle the top with 1 tbsp cold water, to prevent edges of the pie from curling.
Bake for 40 minutes, until golden.
Allow the pie to cool for about 15 minutes before serving. Serve warm or at room temperature. Any left overs could be stored in air tight container in the fridge for up to a week.
Oh no, this makes me want to go back to being vegetarian. Spanakopita was one of my favorites! Ugh major craving right now. I need to figure out a way to make this vegan 🙂 Looks so good!
Omg! I love this and I always order it when I am in Greece (which hasn’t been for a while unfortunately). Anything with feta is good with me.
This dish looks like a unique spin on dinner to me, different from the same old same old. Something my Russian grandma would have made but I have yet to learn. I love the spinach in there too.
I have many great memories of eating spanakopita on the beach in Greece! So delicious, one of my favourite recipes. I’m heading to Cyprus this Summer- really looking forward to devouring more spanakopita!
Great version of spanakopita! This is really a a simple and delicious way to prepare it.
This looks delicious! I actually just had spanakopita for the first time this past summer and loved it immediately! Beautiful photos, Mira!
Every time my daughter and I go to Costco, we fill up on Spanakopita samples! We love it but never attempted to make it – your pie version is such a great idea for dinner!
I made Spanakopita in triangle form many years ago and had so much fun making them. They are delicious! I have to say that I love the idea of your version because it doesn’t take so much time, but you get the same outcome. You’ve inspired me to try this with a cashew cheese version of feta. Thanks Mira!
I’ve never had Spanakopita before. I love every ingredient involved so I know I would enjoy this flaky pie. Pinning!
WOW…this looks so gorgeous! I always made the little spanokopita triangles…but this method seems easier! Absolutely gorgeous pics too! Pinning!
Oh my, that looks simply decadent!!! Thank you for sharing!! <3 – www.domesticgeekgirl.com
This spanakopita looks fantastic, Mira! I’ve never had it before, but I love how easy it is to whip up. I love the fresh herbs in here, too. Sounds like the perfect dinner to make on busy weeknights! Pinned!
I love spanakopita and your phyllo crust looks so flaky and good.
Mira, I love Spanakopita and sadly I have only purchased it. . never made it myself. . I did buy phyllo dough one time last year with the intention to make this but never got around to it!!! Not this time! I’m going to try this recipe!! looks fabulous!!
Thanks Alice ! I hope you enjoy it ! It is pretty easy to make, but might look complicated!
Spanakopita is my FAVORITE! I love it so so much.. but can you believe I’ve never made it?! I have to remedy that quick with your recipe!
Your spanakopita looks perfect, Mira! I always order whenever we out for for Greek food but have never made it myself! Would love to try your recipe! Yum!
Mira, you have made me crave for some spanakopita today! I never make’em at home but would love try since you made it look so easy! 🙂 pinned
I have never tried anything like this! it looks delicious and I Love spinach! yummm
Never had anything like this before. Looks good though. Great pictures too Mira. 🙂
Spinach and feta are fantastic together..I had a similar thing on Thanksgiving this year but that was using puff pastry! This looks really good Mira, thanks for sharing ! Pinned.
Thanks so much Manali! Puff pastry works great too, phyllo is just a little less fattening. Thanks for pinning!
Yum, this phyllo looks to die for! 🙂
One of my favourites – Mira – thanks for reminding me I must make it soon:)
I’m a big fan of spanakopita and usually make it into triangles but this recipe looks amazing – definitely giving it a try 🙂
Looks so delicious!! Perfect weeknight meal 🙂
I love your version of this delicious recipe. Spanakopita is my FAVE! I visit Turkey with my family every couple years (have some family there) and I honestly could live off of it while I’m there! I wish I could reach into the screen and steal a piece of this for lunch later 🙂 Pinned!
I love spinach so I am sure this would be devoured!! I looks so light and flaky!! 🙂
My husband is greek so we have spanakopita at every holiday! It’s one of my favorites. Love your version!
The pie looks wonderful and I love the fluffy pie crust! The recipe is easy enough so I’m pretty confident to try it out 🙂 Pinned!
I am in love with spanakopita! And this one is fabulous. It’s seriously one of my favorite dinners ever!
I LOVE spanakopita!!! One of my all time favorites but I’ve never ventured to make it at home! Maybe its all the filo dough that is intimidating! Consider me intimidated no more! Yours looks phenomenal! Pinned!
I am buying Spanakopita at Costco… but now if I have recipe from you I will make it. Pinned it:)
I love the one at Costco! Always try it when there is a demo, too! It is very easy to make and inexpensive of course!
Omg this looks SO amazing! I’m a HUGE feta cheese fan so I’m going nuts over this pie right now, haha! Pinned 🙂
I’ve yet to try spanakopita, but these photos surely make me want to. I love spinach, bet this is delicious.
Oh boy oh boy…..this is my kind of food!! I LOVE Spanakopita!! (Even though it’s a tongue twister to say!) I love the snake version 🙂
Oh my! This looks incredible! I love, love, love spanakopita – and your recipe looks amazing! I SO want to take fork and dive right in!
Thanks Kathleen! I ate a huge part of this 🙂 It was good!
Try adding a light dusting of nutmeg to spinach…they marry very well and is discrete, N
utmeg , cinnamon, cloves, etc. are used in many meat dishes too!
Thanks Bethane! My grandmother always adds nutmeg to spinach, and now I know why! Will do next time 🙂
Spanakopita is my favorite! This is exactly how I make it, but I sometimes use a round pan!