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4.93 from 13 votes

Easy Spanakopita Recipe (Greek Spinach Pie)

Here is a classic spanakopita recipe. This Greek spinach pie is made with phyllo dough, spinach and feta. It's packed with so much flavor. One slice is never enough! Be sure to check out our step by step tutorial and video. 
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Calories: 412kcal


  • 1 lb spinach chopped
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup parsley chopped
  • ½ cup fresh dill chopped
  • cup green onions chopped
  • 1 cup crumbled feta
  • 3 eggs
  • 1 pack phyllo dough thawed according to the packing
  • ¼ cup olive oil


  • Preheat the oven to 350F and coat a 9x13 pan with non stick spray.
  • Heat 2 tablespoon olive oil in a large pan and saute onion until golden. Add in garlic and saute for a couple of minutes.
  • Add in chopped spinach and cook until wilted. Turn the heat off.
  • Transfer the spinach mixture to a large bowl and let it cool. Drain the excess water the spinach releases.
  • To the spinach, add chopped parsley, dill and green onions and mix well.
  • Add in the eggs and feta cheese. Stir well to everything is combined.
  • To assemble, place one sheet of phyllo dough at the bottom of the pan, make sure it covers the sides of the pan as well.
  • Brush the phyllo dough with olive oil and add another sheet of phyllo.
  • Repeat until you have 5 sheets of phyllo dough layered.
  • Spread the spinach and feta mixture evenly on the phyllo dough.
  • Place another phyllo sheet on the spinach mixture. Brush with olive oil and top with another layer. Repeat until you have 5 to 7 sheets of phyllo dough layered.
  • Fold the excess phyllo dough that's hanging from the sides onto the pie. It's okay if they break or tear.
  • Brush the top and the sides with olive oil.
  • Bake in the oven for one hour until the top is golden and crispy.
  • Let the spanakopita cool for a few minutes and then slice it into squares.
  • Serve warm or at room temperature.



  • Phyllo dough is very delicate and thin and might break or tear as you work with it. This is very normal and there is nothing to worry about. Phyllo dough dries very quickly therefore it's best to cover it with a slightly damp towel as you work with it. 
  • I usually use one sheet of phyllo dough for each layer but you can also use two. 
  • You can use frozen spinach for this spanakopita recipe. If doing so, please thaw the spinach and squeeze it hard to get rid of all the excess water. 
  • You can make spanakopit- Greek spinach pie in advance. Follow the steps in the recipe to make the filling and assemble the spanakopita but don't bake it. Cover the dish with plastic wrap and aluminum foil and refrigerate. Once ready to bake, follow the instructions and bake it in the oven. 


Calories: 412kcal | Carbohydrates: 46g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 466mg | Potassium: 640mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8408IU | Vitamin C: 41mg | Calcium: 128mg | Iron: 6mg