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Spanakopita from Greece

Spanakopita

📍 Nationwide ★ 4.5
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Flaky filo pie filled with spinach and feta.

About Spanakopita

Layers of crisp filo enclose a savoury filling of spinach, feta, herbs and egg, baked until golden and shatteringly crisp. It is a staple of Greek bakeries and home kitchens alike.

🏛️ History & Culture

Spanakopita, a savory Greek pie of spinach and feta wrapped in crisp filo, has deep roots in the eastern Mediterranean and Balkan traditions of layered pastry pies. Its exact origin is debated, as similar spinach-and-cheese pies appear across the region, but it became firmly established as a Greek staple, particularly in the mainland and islands, where filo-making and spinach cultivation were common.

Regional variations abound: some versions add leeks, dill, or mint, while others use a thicker, rustic phyllo or a shortcrust base, and the filling may include other soft cheeses like kasseri or mizithra. In Greece, spanakopita is enjoyed as a breakfast pastry, a meze, or a light meal, often sold by the slice in bakeries; it also holds cultural significance as a Lenten dish when made without dairy, underscoring its versatility and enduring place in Greek home cooking and festive tables.

🍳 How to make Spanakopita

AI-assisted, not kitchen-tested

Spanakopita (Greek Spinach-Feta Pie)

Flaky layers of filo pastry encase a savory filling of spinach, feta, and fresh dill, baked until golden and crisp. A beloved Greek classic that works as a main or appetizer.

Prep
30 min
Cook
45 min
Total
75 min
Serves
8
Difficulty
Medium

Recipe ingredients

  • 500 g (17½ oz) fresh spinach, or 250g frozen spinach, thawed and squeezed dry
  • 1 large bunch (1 bunch) spring onions, about 6 stalks, finely chopped
  • 200 g (7 oz) feta cheese, crumbled
  • 2 large eggs, lightly beaten
  • 30 g (1 oz) fresh dill, finely chopped
  • 60 ml (¼ cup) olive oil, plus extra for brushing
  • 1 pinch ground nutmeg, optional
  • 400 g (14 oz) filo pastry, thawed if frozen, cover with a damp cloth
  • 1 tsp salt, to taste
  • black pepper, ½, freshly ground

Steps

  1. 1 Preheat the oven to 180°C (350°F). If using fresh spinach, wash thoroughly, then place in a large pot with just the water clinging to the leaves. Cook over medium heat, tossing, until wilted (about 3–4 minutes). Drain and cool, then squeeze out excess water and chop roughly. If using frozen spinach, thaw and squeeze dry.
  2. 2 Warm 60 ml (¼ cup) olive oil in a skillet over medium heat. Add the chopped spring onions and cook until soft, about 3 minutes. Let cool slightly.
  3. 3 In a large bowl, combine the squeezed spinach, cooked spring onions, crumbled feta, beaten eggs, chopped dill, nutmeg (if using), salt, and pepper. Mix well. The filling should be cohesive but not runny.
  4. 4 Lightly oil a 23×33 cm (9×13 inch) baking dish. Lay one sheet of filo in the dish, letting the edges hang over the sides. Brush with olive oil. Repeat with about half the filo sheets (about 8–10), brushing each sheet and rotating the dish so the overhang covers the base evenly.
  5. 5 Spread the spinach-feta filling evenly over the filo base. Top with the remaining filo sheets, brushing each with oil and tucking the edges inward as you go. Finish with a top layer brushed with oil.
  6. 6 Place the pie on a baking sheet to catch drips. Bake for 40–45 minutes, until the top is deep golden brown and crisp. Allow to rest for 10 minutes before slicing. Serve warm or at room temperature.
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