Spanakopita (Greek Spinach Pie)

"The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by nanvkliv photo by nanvkliv
photo by Lavender Lynn photo by Lavender Lynn
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
1hr 30mins


  • Pastry

  • 1 lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
  • 12 cup extra virgin olive oil, approximately
  • Spinach Filling

  • 14 cup olive oil
  • 2 lbs spinach, cleaned, tough stems removed
  • 6 spring onions, cleaned, sliced in 1/4 inch lengths
  • 1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
  • 1 medium red onion, chopped fine
  • 34 cup fresh dill, minced
  • 12 - 34 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
  • 3 eggs, beaten
  • salt and pepper


  • Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
  • Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  • Preheat the oven to 375°F.
  • Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
  • Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
  • Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
  • Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
  • Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
  • Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining phyllo, oiling each sheet generously.
  • Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
  • Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
  • Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
  • Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
  • It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.

Questions & Replies

  1. Can I use frozen spinach instead of fresh? What is the measurement of the cooked spinach? 2 cups?
  2. Can I make this withough using dough or pastry of any kind? I just want it as a casserole or gratin dish.


  1. excellent! the only thing I did different is melt butter in the olive oil when painting the filo sheets. it gives it a much better taste and texture in the end. thanks for a really great and easy recipe for Spanakopita! (Oh yes - I did use frozen spinach instead of fresh too - I let it thaw and squeeze the heck out of it to get all the water out before using)
  2. Delicious! My boyfriend said this spanakopita took my cooking skills to a whole new level (I'm not the best cook :) The only baking pans I had were 8x8 so I thought I'd make two pies. It turned out fine but I like much more filling in spanakopita so I think next time I'll make the recipe as stated but use it to make one 8x8 pie. I also used less than half of the phyllo and thought it was plenty, just personal preference. I will also use frozen spinach next time as it took forever to clean all the dirt off and trim the fresh spinach. Thanks for the great recipe!!
  3. This was simply Amazing. I work in a Steel stamping plant where it's not unusual to be a bit nervous at times, but nothing like the apprehension I was about to experience in our kitchen. I'm going to make Spanakopita I asked myself? Like why? Why not phone for a pizza? Well, don't think I'll be ordering pizza for a while. <br/><br/>This turned out perfect and although I've never worked with phyllo I have tucked my children into bed at night. Kinda the same thing I thought. Little bit of care and it workes itself out. <br/><br/>Leeks are a nice touch, don't leave them out, and the dill sure adds a lovely flavor when combined with spinach. <br/><br/>Thanks Evelyn, I'm no longer a phyllo virgin along with so many others here that tried this recipe.
  4. This is AMAZING and simple... I pre-made the spinach mixture with out the feta, egg, and garlic. I refrigerated it over night. It was easy to assemble the next day! Would be great for an appetizer for a dinner party. Thanks for posting.
  5. This was almost a disaster. I followed the recipe word for word up until the phyllo part, My phyllo was still frozen by the time I cooked the spinach, onions, etc. Oh no!.... I thawed out the phyllo in the microwave and lo and behold, they would not separate. A couple of hours into this project I was not going to give up. The hell with it, I placed the sheets (they were separated in two halves with a piece of cardboard) across the bottom of the 15 x 10 casserole dish. I put the spinach mixture on top and cooked as directed. Spanikopita pizza? Works for me. It was absolutely delicious. Oh by the way, I did add shrooms to the mix. Loved it. I will try it again as written, and thaw out the phyllo ahead of time. Thanks! Can I come over to your house for dinner?


  1. I have made and loved spinach pie for YEARS and never used the different onions - what a difference! Scrumptious! Thanks, Evelyn. Last night we used fresh (steamed) asparagas in place of the spinach because it is in season here in Michigan. Also used shredded swiss and muenster cheeses instead of feta. It was SO GOOD! I think you can put darn near anything between that filo dough and get rave results! OPA!
  2. MMMM!! This pie was so good! I read the ingredients wrong and used only 1 pound of spinach, but it was still good! I have to say, it did take longer than I thought. Leave yourself a little time to de-stem the spinach leaves and then to oil the pastry. I used a yellow onion instead of a red onion, but it worked fine! Thanks for this awesome recipe! The three onions really do make it tasty!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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