Authentic Greek Spanakopita is one of those dishes that immediately transports you to a sun-soaked kitchen in Greece. The moment you lift a golden, crispy slice, the aroma of buttery phyllo, tender spinach, and tangy feta fills the air — honestly, it’s irresistible! I promise you, this recipe brings all the classic flavors together effortlessly. Whether you’re planning a cozy family dinner, a festive brunch, or just want to treat yourself to a savory slice of heaven, this Authentic Greek Spanakopita has got you covered. Let’s dive in and bring a little Greek magic to your table today! And don’t forget — subscribe to get this recipe delivered straight to your inbox.
Why You’ll Love Authentic Greek Spanakopita
Here’s the thing: Spanakopita isn’t just a pie. It’s a culinary hug in every bite. I remember making it as a teenager with my grandmother; we’d argue over who got the first slice (I always won, by the way). The beauty of this dish is in its simplicity — a few quality ingredients, some love, and you’ve got a pie that’s buttery, crispy, and packed with flavor.
The crisp phyllo top gives a satisfying crunch, while the creamy spinach and feta filling is tangy and rich. The herbs — dill or parsley — add that bright, fresh note that makes each bite feel light despite the richness. Honestly, it energizes your morning or makes a weeknight dinner feel like a celebration.
And the best part? You can customize it. Add extra herbs, a squeeze of lemon, or even some roasted pine nuts for texture. Authentic Greek Spanakopita is versatile and always impressive, making it a dish everyone will love.
Taste, Texture, and Benefits
Let’s talk about the taste. You’ve got the crisp, flaky layers of phyllo dancing with creamy, cheesy spinach inside. The feta provides a punch of saltiness, while ricotta or cottage cheese smooths it out. Garlic and onion add depth, and fresh dill brings a light, herbal freshness that makes this pie unforgettable.
Beyond taste, there are benefits too. Spinach is packed with iron, vitamins A and C, and fiber. Feta and eggs provide protein, while olive oil contributes heart-healthy fats. So yes, it’s indulgent, but it also gives your body a little boost. This is comfort food that doesn’t feel guilty — a true win-win.
Essential Ingredients for Authentic Greek Spanakopita
To make this classic dish, you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Phyllo dough | 16 oz | Thawed |
| Olive oil | 3 tbsp (+ extra for brushing) | Use good quality Greek olive oil |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Fresh spinach | 1 lb | Chopped, or 10 oz frozen, thawed & drained |
| Feta cheese | 1/2 cup | Crumbled |
| Ricotta or cottage cheese | 1/4 cup | Optional, for creaminess |
| Eggs | 2 large | Beaten |
| Fresh dill or parsley | 2 tbsp | Chopped |
| Salt | 1/2 tsp | Adjust to taste |
| Black pepper | 1/4 tsp | Freshly ground |
Tip: Make sure the spinach is well-drained if using frozen. Excess water can make the pie soggy.
Necessary Kitchen Tools
Making Authentic Greek Spanakopita doesn’t require fancy gadgets, but these tools make it easier:
- 9×13 inch baking dish (lightly greased with olive oil)
- Large skillet for sautéing onion and garlic
- Mixing bowl for the filling
- Pastry brush to layer phyllo
- Sharp knife to score the top
- Optional: Food processor to chop herbs quickly
Pro tip: Using a thin, sharp knife for scoring helps maintain the flaky layers without tearing the phyllo.
Ingredient Substitutions and Variations
Don’t worry if you don’t have everything on hand. Here’s how you can tweak the recipe:
- Frozen spinach works just as well as fresh; just squeeze out all moisture.
- Cottage cheese can replace ricotta for a lighter filling.
- Dill is traditional, but parsley or mint can add a unique twist.
- For a vegan version, swap feta with a plant-based cheese and eggs with flaxseed or chia egg.
Honestly, one of the best parts about this recipe is how flexible it is. You can make it your own while keeping the heart of the dish intact.
How to Make Authentic Greek Spanakopita
- Preheat oven to 375°F (190°C) and lightly grease your baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and cook another minute.
- Add spinach and cook until wilted (or until any frozen water evaporates). Remove from heat and let cool slightly.
- In a mixing bowl, combine spinach mixture, feta, ricotta, eggs, dill, salt, and pepper. Stir until evenly mixed.
- Layer 6 sheets of phyllo dough in the baking dish, brushing each sheet lightly with olive oil before adding the next.
- Spread the spinach-feta mixture evenly over the phyllo layers.
- Top with another 6 layers of phyllo, brushing each sheet with olive oil.
- Score the top layer into squares or triangles with a sharp knife.
- Bake for 35–40 minutes or until golden and crisp.
- Let rest for 10 minutes before cutting and serving warm.
Trust me, the smell when this is in the oven is incredible! And the golden top? Nothing short of picture-perfect.
Serving Suggestions & Pairings
Authentic Greek Spanakopita is delicious on its own, but you can elevate the experience:
- Serve warm with a squeeze of lemon or a side of tzatziki.
- Pair with Greek salad, olives, or roasted vegetables.
- Great for brunch, lunch, or a festive spread — leftovers are amazing at room temperature too.
Honestly, this pie is versatile enough to be the star of any table, yet approachable enough for weeknight dinners.
Expert Tips, Storage, and FAQ
- Tips for crisp phyllo: Brush each layer evenly with olive oil. Don’t cover while baking.
- Storage: Refrigerate in an airtight container for 3–4 days; freeze portions for up to 1 month.
- FAQ:
- Can I make this ahead? Yes, assemble it a day ahead and bake fresh.
- How do I reheat? Oven or toaster oven at 350°F until warm.
- Can I use different cheese? Feta is traditional, but you can mix in goat cheese for variation.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Protein | 12 g |
| Sodium | 560 mg |
Spinach, eggs, and olive oil contribute protein, fiber, and healthy fats — so it’s indulgent yet nourishing.
Interactive Section & Related Recipes
Loved making this Authentic Greek Spanakopita? Share your photos in the comments and let us know your tweaks! Pin it on Pinterest so you can recreate it anytime.
And if you’re craving more Greek-inspired desserts or snacks, check out these favorites:
- Baklava Pistachio Cheesecake Supreme
- Almond Crusted Brie Bites with Fig Honey Glaze
- Pistachio Crusted Brie Bites with Raspberry Honey Glaze
Subscribe to get this and other amazing recipes delivered straight to your inbox — because you’ll wanna make this again and again!
Conclusion
Making Authentic Greek Spanakopita is easier than it looks, and the payoff is incredible. Crispy, golden phyllo, creamy spinach and feta filling, and a hint of fresh herbs — it’s the perfect balance of comfort and sophistication. Serve it hot or at room temperature, pair it with a fresh salad, and you have a meal that’s sure to impress.
This is one of those recipes you’ll return to time and again, and honestly, once you taste it, you’ll understand why it’s a Greek classic. Don’t forget to explore the related recipes above for more inspiration.
Print
Authentic Greek Spanakopita – Spinach and Feta Pie
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Authentic Greek Spanakopita is a savory pie layered with buttery phyllo, tender spinach, tangy feta, and fresh herbs—perfect for brunch, dinner, or festive gatherings.
Ingredients
1 package (16 oz) phyllo dough, thawed
3 tablespoons olive oil (plus extra for brushing)
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb fresh spinach, chopped (or 10 oz frozen, thawed and well-drained)
1/2 cup crumbled feta cheese
1/4 cup ricotta or cottage cheese
2 large eggs, beaten
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until soft. Add garlic and cook for another minute.
3. Add spinach and cook until wilted (or until any water evaporates if using frozen spinach). Remove from heat and let cool slightly.
4. In a mixing bowl, combine spinach mixture, feta, ricotta, eggs, dill, salt, and pepper. Stir until evenly mixed.
5. Layer 6 sheets of phyllo dough in the baking dish, brushing each sheet lightly with olive oil before adding the next.
6. Spread the spinach-feta mixture evenly over the phyllo layers.
7. Top with another 6 layers of phyllo dough, brushing each sheet with olive oil.
8. Using a sharp knife, score the top layer into squares or triangles.
9. Bake for 35–40 minutes, or until the top is golden and crisp.
10. Let rest for 10 minutes before cutting and serving warm.
Notes
Use fresh spinach for the best flavor, or thoroughly drain frozen spinach to avoid sogginess.
Brush phyllo sheets generously with olive oil for a golden, crisp top.
Serve warm or at room temperature, paired with Greek salad or tzatziki for a complete meal.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Dish / Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg