Spanakopita (Greek Spinach Pie)

Our family’s favorite savory pie!

My dad’s all-time favorite restaurant is Cyma, a casual Greek taverna here in the Philippines. We used to eat there 2-3 times a month—so often that my brother and I would dread it. I love their food; we just had it way too frequently.

Then came 2020.

Restaurants were closed, much like everything else. We resorted to online food deliveries and online everything-else, and I started to miss “normal” days and normal weekends—even our walang kamatayang Cyma fare: Tonnos Salata, Seafood Youvetsi, and my personal favorite: Spanakopita.

Spanakopita or Greek Spinach Pie is a hearty pastry featuring an herby spinach-feta filling, wrapped in crisp, buttery layers of phyllo.

I was bored and craving, and thought it should be manageable enough to make, even for a non-baker like me. I made it the first time, and realized I was right: It was easy. And now I could have Spanakopita whenever I wanted.

Simple, filling, and comforting—done in about 1.5 hours, too.

I made it a few times back then, and again for Christmas. I tweaked it here and there, and this recipe is the result. It’s become a holiday staple in our home, or an any-day staple really. Whenever I see phyllo pastry at the grocery, I know a Spanakopita bake day is coming up soon.

Holiday or not, try this Spanakopita / Greek Spinach Pie recipe today and LMK how it goes! For a quick video tutorial, check out this TikTok.

INGREDIENTS

Spinach Feta Filling

• 500g frozen spinach, well-thawed
• 400g feta, crumbled
• 55g egg (1 large)
• 30g cream cheese, plain or herbed (2 tbsp.)
• 3g chopped fresh dill leaves (1-2 tbsps.)
• 3g chopped fresh parsley leaves (1-2 tbsps.)
• ½ tsp. ground black pepper, plus more as needed
• ¼ tsp. fine salt
• 2 tbsps. extra virgin olive oil

Assembly

• 8 phyllo sheets, thawed according to package instructions
• 75g melted unsalted butter (⅓ cup)
• Lemon wedge to serve, optional

METHOD

1. DRAIN. After thawing frozen spinach, drain over a sieve and squeeze tightly with paper towels to draw out excess moisture. Chop finely and place into a large bowl.
2. MIX. To the chopped spinach, add dill, parsley, crumbled feta, cream cheese, salt and pepper. Drizzle olive oil all over. Mix with a large spatula until well-combined, breaking up large chunks of feta. Set aside.
3. BEAT. In a separate bowl, whisk egg until light and fluffy, at least 5 mins. Add to the spinach-feta mixture and stir until well-combined.
4. PREP. Preheat oven to 180°C. Cover thawed phyllo sheets with a damp kitchen towel to prevent them from drying out.
5. ASSEMBLE BOTTOM. Brush the bottom and sides of an 8×8-inch baking pan with melted unsalted butter. Lay one phyllo sheet vertically, allowing the excess to hang over the edges of the pan. Brush all over with butter. Lay another sheet horizontally, allowing the excess to hang over the edges as well. Brush and repeat two more times for a total of 4 bottom sheets, alternating in orientation.
6. FILL. Spread the spinach-feta mixture evenly over the phyllo sheets. Take the excess pastry from the edges and fold them over the filling. Brush with butter.
7. ASSEMBLE TOP. Take a new phyllo sheet and gather loosely into pleats. Place on one side of the pan, covering about ¼ of the top. Arrange remaining sheets similarly and place side by side until the top is fully covered. Tuck the edges into the sides of the pan. Generously brush the top with more butter. See tips.
8. SCORE. With a sharp knife, pre-cut the pie into 9 equal portions or your serving size of choice. For easier scoring, hold the knife vertically and cut in downward motions.
9. BAKE. Bake at 180°C for 55-65 minutes or until the crust is golden to golden brown. Transfer to a wire rack for a few minutes to set. Serve warm, with a squeeze of lemon if preferred. See tips.

TIPS

Where to get phyllo pastry?
If you’re from the Philippines, you can find them in the frozen section of select S&R branches. The brand is called Antoniou Fillo Pastry. You can also find them online!

Parsley and dill? Are these necessary?
TBH, the spinach and feta are the real stars of this pie—but the parsley and dill, even in small amounts, give the pie freshness and depth of flavor. I can do without the parsley, but no dill is a deal-breaker (or dill-breaker?) for me. If you can’t find them, you can omit or substitute with other Mediterranean herbs you enjoy like thyme, oregano, or rosemary.

Can I use fresh spinach?
I always use frozen spinach for convenience. If using fresh spinach, make sure to rinse, chop, and sautè them (until wilted) before use. 

Can I use other kinds of cheese?
Feta and spinach are a match made in heaven! If you absolutely want to replace the feta, you can… but it won’t be Greek Spinach pie. (Please stick to feta unless you’re willing to accept the risk!)

Why is the top assembled differently?
The crumpled/pleated top not only makes the pie ~aesthetically pleasing, but also creates variety in texture and contributes to the overall experience of enjoying your pie. The pleats hold pockets of melted butter, making it more flavorful. If preferred, you can also just use the bottom assembly method for a flat top.

Score the pie? Why?
Phyllo is a *super* flaky pastry when baked. If you forget to score the pie beforehand, the top is likely to flake all over as you slice. For the cleanest cuts, don’t forget to score.

Baking time varies.
Every oven is different! It’s always best to use an oven thermometer (I use 3!) to know the actual temperature of your oven. To know when your pie is done, bake until the crust is golden to golden brown. Don’t let it get too dark if you plan to reheat later on!

How to store and reheat for later?
Store leftovers in an airtight container at room temperature for 1 day, in the refrigerator for 3-5 days, or in the freezer for up to a month. Reheat in an airfryer or oven at 180°C for 2-10 mins. or until the top is crisp and golden brown. If the filling is still cool, you can finish it off in the microwave for 30-60 seconds.

@hellobakeph

easy greek spinach pie recipe 🥧🇬🇷🍃 full recipe with tips on my link in bio! #greekspinachpie #spinachfetapie #easypierecipe #bakingrecipe #bakingph #spanakopita

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Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!