Greek Spinach Pie Spanakopita

This Greek Spinach Pie is a savory and flaky pastry that combines fresh spinach, creamy feta, and aromatic herbs in a way that feels both comforting and special. It’s a perfect dish for sharing at family gatherings or simply enjoying as a satisfying vegetarian meal any time of the week.

I first made this recipe for a weekend brunch with friends, and it was instantly a hit. The combination of spinach and feta wrapped in crunchy phyllo keeps people coming back for more.

Ingredients

• Phyllo dough: the signature flaky layers that make the pie irresistible look for fresh or frozen varieties and handle gently to avoid tearing
• Fresh spinach: packed with nutrients and fresh flavor baby spinach or regular spinach both work well just be sure it’s thoroughly washed
• Feta cheese: adds a salty, tangy richness that defines the dish choose a good quality block feta for best texture
• Ricotta cheese: brings creaminess and balances the saltiness of the feta
• Onion: a subtle sweetness once sautéed that forms the flavor base
• Garlic: gives a warm, aromatic punch
• Fresh dill: an herb that brightens the filling with its distinctive, slightly lemony taste
• Olive oil: used for cooking and brushing the phyllo extra virgin for flavor and richness
• Salt and pepper: to taste enhancing all the combined flavors

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil over medium heat in a skillet. Add finely chopped onions and minced garlic. Cook slowly until the onions become translucent and fragrant. This step builds the flavorful foundation of the filling.

Cook the Spinach:

Add the chopped fresh spinach gradually to the skillet with onions and garlic. Stir until the spinach wilts down completely and any excess moisture evaporates. This prevents soggy pastry later on.

Mix the Filling:

Transfer the cooked spinach mixture to a large bowl. Add crumbled feta, ricotta, chopped fresh dill, salt, and pepper. Stir the ingredients together until evenly combined, ensuring every bite is balanced.

Prepare the Phyllo Layers:

Lay out one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top, brush again, and repeat layering one more time. Be gentle as phyllo can tear easily.

Form the Triangles:

Cut the layered phyllo sheets into strips about three inches wide. Spoon a generous amount of the filling at one end of each strip. Fold over the corner to make a triangle, then continue folding the strip in triangles until done. This traditional folding method seals in the filling.

Arrange and Brush:

Place the folded triangles on a baking sheet. Brush each with more olive oil to ensure they crisp up beautifully in the oven.

Bake and Serve:

Bake in a preheated oven at 375 degrees Fahrenheit for twenty-five to thirty minutes or until the triangles are golden brown and flaky. Serve warm for the best taste and texture.

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One of my favorite parts of this recipe is the fresh dill. It adds a bright, herbal note that wakes up the whole pie. For family meals, it always reminds me of summers spent in Greece where spinach pies are a must-have at any table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to keep the phyllo crisp instead of using a microwave, which can make it soggy.

Ingredient Substitutions

Use kale or Swiss chard if you want a slightly different leafy green with more bite. Cottage cheese can replace ricotta in a pinch though it will change the texture slightly. Fresh parsley or mint can supplement or replace dill if needed.

Serving Suggestions

Serve these spinach pies with a side of Greek yogurt or tzatziki sauce for dipping. A fresh salad of tomatoes and cucumbers complements their richness perfectly. They also work well as finger food for parties or appetizers.

Cultural Context

Spanakopita is a beloved dish in Greek cuisine, traditionally made by layering spinach and cheeses inside thin phyllo pastry. It has roots in ancient Greek culture and remains a staple for holidays and family gatherings across the Mediterranean region.

Frequently Asked Questions

→ What type of cheese is used in the spinach filling?

The filling includes crumbled feta and creamy ricotta cheeses, which add a rich, tangy texture.

→ How is the phyllo dough prepared before baking?

Phyllo sheets are layered and lightly brushed with olive oil to create a crisp and flaky crust once baked.

→ Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture to avoid a soggy filling.

→ What herbs enhance the spinach mixture?

Fresh dill is used to add a bright, herbal note that complements the cheeses and spinach.

→ How long should the pie bake?

Bake the pastry triangles for 25 to 30 minutes until golden brown and crisp.