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Spanakopita (Spinach Pie)

This savory pie of spinach and feta cheese layered between phyllo dough originated in Greece and has become popular around the world. It is often eaten as a snack and is served either straight from the oven or at room temperature. Variations on the traditional recipe include adding leeks, sorrel, or chard to the spinach mixture; using pizza dough in place of the phyllo pastry to create a heartier crust; and adding mint or pine nuts.​

Recipe Servings: 8

Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour 40 minutes
Gluten Free
Dairy Free


  • ½ cup olive oil, plus extra for oiling dough
  • 2 cups onion, minced
  • ¼ tsp salt, plus extra to season
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2½ lb fresh spinach, cleaned and stemmed
  • 5 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 1 lb feta cheese, crumbled
  • 1 cup ricotta or cottage cheese
  • 1 Tbsp ground black pepper, plus extra to season
  • 1 lb phyllo pastry sheets


  1. Preheat oven to 375°F.
  2. Add 2 tablespoons of olive oil to a large skillet and sauté onion, salt, basil, and oregano for 5 minutes.
  3. Add spinach and cook over high heat for at least 5 minutes, until spinach becomes limp.
  4. Turn heat down to medium, stir in garlic and flour, and cook for another 2–3 minutes.
  5. Remove from heat and stir in both cheeses and ground black pepper.
  6. Season to taste with salt and pepper.
  7. Lay out a sheet of phyllo dough in baking dish. It will overlap sides.
  8. Brush with oil, lay another sheet on top, brush with oil, and repeat for a total of 8 sheets.
  9. Spread half the spinach mixture over dough.
  10. Lay out another 8 sheets of phyllo as above.
  11. Spread remaining spinach on top, and then lay out remaining phyllo.
  12. Brush top with oil and tuck the ends of phyllo sheets into pan.
  13. Bake uncovered for 45 minutes, until golden-brown and crispy.
  14. Slice into individual portions and serve hot.

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