This post may contain affiliate links. Please read our disclosure policy.

Spinach and Feta Pie—also known as Spanakopita—is a beloved Greek dish and a staple in my Bulgarian kitchen. In Bulgaria, we often cook with feta cheese, phyllo pastry, and fresh greens like spinach.

This flaky, savory pie is made with layers of golden brown phyllo dough, a rich spinach filling, and plenty of crumbled feta cheese.

It’s the perfect Mediterranean comfort food, whether you’re hosting a dinner or craving a meatless everyday meal.

Slices of feta pie spanakopita stacked on top of each other
Greek Spinach and Feta Phyllo Pastry Pie

 

Why You’ll Love This Spinach and Feta Pie:

  • Tastes just like a Greek vacation on a plate!
  • It’s light, savory, and packed with flavor from feta, spinach, scallions, onions, and herbs.
  • No fancy tools—just a pan, knife, and a few mixing bowls.
  • Versatile: serve it warm, room temperature, or cold.
  • It freezes beautifully and is perfect for make-ahead meals.
Baked spinach and feta spanakopita in a white rectangular dish, cut into squares and topped with sesame seeds.
Spanakopita

What You’ll Need:

All ingredients for spanakopita pie in clear glass bowls on a countertop.
  • 700 g (1.5 lb) fresh spinach, washed and trimmed
  • 1 medium yellow onion, finely chopped
  • 3–4 green onions, finely sliced
  • 2–3 tbsp olive oil
  • 1 garlic clove, minced
  • 1 cup crumbled feta cheese
  • ½ cup cream cheese or ricotta
  • ½ cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • Salt and pepper to taste
  • A pinch of ground nutmeg (optional)
  • 12–16 sheets of phyllo dough (thawed, if frozen)
  • ½ cup melted butter
  • 1 tbsp mixed white and black sesame seeds — for sprinkling on top

How to Make This Spanakopita Recipe:

  1. Sauté the yellow and green onions in olive oil until soft. Add the garlic and cook for 30 seconds more.

2. Add spinach and cook until wilted. Remove from heat and let cool slightly.

Sautéed onions and wilted spinach in a pan for spanakopita filling

3. In a large bowl, combine the spinach mixture with feta, cream cheese (or ricotta), parsley, dill, salt, pepper, and nutmeg. Mix well.

Bowl with spinach, dill, parsley, feta, ricotta, and cream cheese before mixing

4. Preheat oven to 175°C (350°F).

5. Brush a baking dish with melted butter. Layer 5–7 sheets of phyllo dough, brushing each sheet with butter.

Layering and brushing phyllo pastry with butter in a baking dish

6. Spread the spinach filling evenly on top.

Spinach and feta filling spread over bottom phyllo layer in a dish

7. Add another 5–7 phyllo sheets on top, brushing each one with butter.

8. Score the top into squares using a sharp knife.

Scoring the top layer of phyllo with a knife into squares before baking

9. Sprinkle with sesame seeds.

Brushed phyllo pastry sprinkled with black and white sesame seeds

10. Bake for 35–40 minutes, or until golden and crispy.

Golden brown baked spanakopita pie sliced into squares.

11.Let cool for 10 minutes before serving.

A close-up of spanakopita on a plate with a fork holding a bite-sized piece, revealing layers of filling and phyllo.
Greek Spinach Feta Pie

 

Recipe Tip

  • Keep your phyllo pastry from drying out by covering it with plastic wrap and a damp kitchen towel while working.
  • You can sauté the onions and garlic in a pan over medium heat for deeper flavor.
  • Add ricotta (not authentic Greek) for a creamier texture, or try a mix of cheeses.
  • This pie can be made in advance and frozen (wrap tightly and freeze for up to 3 months).
  • Use frozen, thawed and water squeezed out spinach, if you don’t have any fresh.

A square piece of spanakopita being lifted from a baking dish, revealing spinach and feta layers inside crispy phyllo.
Spinach And Feta Pie

 Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • To freeze: Let pie cool completely, wrap well in plastic wrap and foil, and freeze.

Two slices of Greek spinach and feta pie served on a white plate with a fork,
Feta Spinach Greek Pie

 

More Recipes You’ll Love:

Very close view of a hand with a spanakopita slice showing flaky layers of phyllo and vibrant spinach filling

Recipe Tips for the Best Spanakopita:

Don’t skip pre-scoring the pie:
Scoring (lightly slicing the top layers of phyllo with a sharp knife) before baking makes the pie easier to cut cleanly once baked. It also allows steam to escape so the top gets golden and crisp.

Why use ricotta or cream cheese?
These make the spinach filling extra creamy and moist without overpowering the traditional feta flavor. It balances the saltiness and gives a soft, rich texture—especially helpful if your feta is crumbly and dry.

Can I use frozen spinach?
Yes! Frozen spinach works great—just thaw and squeeze out all the excess moisture using a clean kitchen towel or cheesecloth. Use about 1 lb (450 g) frozen spinach as a substitute for fresh.

What thickness of phyllo should I use?
Look for standard #4 or #7 phyllo dough. It should be thin, but not paper-thin like strudel dough. Thicker country-style phyllo can also be used, just reduce the number of sheets slightly.

Can I skip the butter?
If you don’t want to use melted butter, extra virgin olive oil is a traditional and flavorful alternative. It also makes the pie lighter and vegan-friendly (if skipping cheese or using vegan feta). You can even combine butter and oil for the best of both worlds!

Keep phyllo from drying out:
Cover the unused phyllo dough with plastic wrap and a damp kitchen towel while assembling the pie. It dries out very quickly once exposed to air.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Slices of feta pie spanakopita stacked on top of each other
5 from 8 votes

Spinach and Feta Pie (Spanakopita)

This homemade Spinach and Feta Pie (Spanakopita) is a savory Greek-inspired recipe made with golden brown layers of phyllo pastry, crumbled feta cheese, and fresh spinach. A delicious meatless meal you’ll love!
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 6

Video

Ingredients 

  • 700 g 1.5 lb fresh spinach, washed and trimmed
  • 1 medium yellow onion, finely chopped
  • 3 –4 green onions, finely sliced
  • 2 –3 tbsp olive oil
  • 1 garlic clove, minced
  • 1 cup crumbled feta cheese
  • ½ cup cream cheese or ricotta
  • ½ cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • Salt and pepper to taste
  • A pinch of ground nutmeg, optional
  • 12 –16 sheets of phyllo dough, thawed, if frozen
  • ½ cup melted butter
  • 1 tbsp mixed white and black sesame seeds, for topping

Instructions 

  • Sauté the yellow and green onions in olive oil until soft. Add the garlic and cook for 30 seconds more.
  • Add spinach and cook until wilted. Remove from heat and let cool slightly.
  • In a large bowl, combine the spinach mixture with feta, cream cheese (or ricotta), parsley, dill, salt, pepper, and nutmeg. Mix well.
  • Preheat oven to 175°C (350°F).
  • Brush a baking dish with melted butter. Layer 5–7 sheets of phyllo dough, brushing each sheet with butter.
  • Spread the spinach filling evenly on top.
  • Add another 5–7 phyllo sheets on top, brushing each one with butter.
  • Score the top into squares using a sharp knife.
  • Sprinkle with sesame seeds.
  • Bake for 35–40 minutes, or until golden and crispy.
  • Let cool for 10 minutes before serving.

Notes

Keep phyllo covered with a damp kitchen towel while working to prevent drying out.
You can freeze this pie before or after baking—wrap well in plastic and foil.

Nutrition

Calories: 420kcal, Carbohydrates: 29g, Protein: 15g, Fat: 38g, Saturated Fat: 23g, Cholesterol: 161mg, Sodium: 1091mg, Potassium: 523mg, Fiber: 2g, Sugar: 2g, Vitamin A: 8215IU, Vitamin C: 22.9mg, Calcium: 353mg, Iron: 4.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: bulgarian
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




43 Comments

  1. I am buying Spanakopita at Costco… but now if I have recipe from you I will make it. Pinned it:)

    1. 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!

  2. Omg this looks SO amazing! I’m a HUGE feta cheese fan so I’m going nuts over this pie right now, haha! Pinned 🙂

  3. I’ve yet to try spanakopita, but these photos surely make me want to. I love spinach, bet this is delicious.

  4. 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 🙂

  5. 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!

  6. 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!