The Best Spanakopita Recipe Ever (Greek Spinach Pie)

01

Aug

WHY YOU’LL LOVE THIS RECIPE

  • This authentic spanakopita recipe uses homemade phyllo dough and fresh spinach for the most delicious spanakopita you’ll ever have!

 

  • A family recipe that is reminiscent of family dinners and fun Greek gatherings! 

 

  • Spinach pie is a great option as a vegetarian Greek appetizer or part of the main dish

 

  • This spanakopita filling is made with fresh spinach, feta cheese, and fresh herbs wrapped in homemade phyllo. When you bite into the crispy phyllo, fresh and creamy spinach filling, the result will be so worth it! 

 

  • Spanakopita is baked in a large baking dish, so it’s not as time-consuming as making individual spinach pie triangles

 

 

Greek spinach pie baked in a baking dish.

 

INGREDIENTS NOTES 

Fresh baby spinach: For this Greek spinach pie recipe, the spinach isn’t cooked before it’s added to the baking dish. It’s best to use fresh bunches of spinach or baby spinach. I wouldn’t recommend using frozen spinach for this recipe.

 

 

White rice: You can use any type of short grain white rice. I would recommend white rice instead of brown rice. White rice soaks up some of the moisture as the spanakopita bakes. My personal favourites are Kukuho Rose white rice or short grain sushi rice.  

 

 

Feta cheese: One of the main ingredients in spanakopita! I love Krinos authentic Greek feta, which is made with Sheep’s milk. But, you can use any type of feta that you like. For this recipe, I crumble the feta into smaller pieces so that each bite has some feta goodness! 

 

 

Eggs: Binds the filling together.  Whisk the eggs in a separate bowl before adding them to the spinach mixture. 

 

 

Green onions: Green onions are the same as scallions.  You should cut off the tip of the root end of the green onions.  I use both the white part and the green stem in this recipe. Wash the green onions well with cold water. Allow them to dry for at least an hour in a strainer, or pat them dry really well before chopping and adding them to the spinach mixture.  This is to decrease the moisture in the spanakopita. 

 

 

Sautéed white onions: Sautéing white onions on low to medium heat will sweeten them. Allow the sautéed onions to cool before adding them to the spinach mixture. The heat should be low so that the onions don’t burn. The onions will bake more in the spanakopita, so you’ll just need to sauté them on low for a few minutes.

 

 

White wine vinegar: Adding a little bit of white wine vinegar helps the homemade dough become crispy.

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RECIPE TIPS 

  • There’s no need to pan fry or sauté the spinach before mixing it with the other ingredients

 

  • If you like more feta, you can add more to the recipe! Another option is to add in grated parmesan cheese as well as crumbled feta

 

  • Don’t cover the baked spanakopita with tinfoil, or it won’t be as crispy

 

  • When rolling out the dough, the bottom phyllo dough should be larger because the dough will be draped over the edges of the pan

 

  • Preheat the oven so that the spanakopita can go in the oven as soon as it’s prepared. That way, the bottom won’t be as soggy

 

  • Sprinkle a bit of cold water with your hand on top of the dough to get beautifully golden brown and crispy spanakopita

 

 

HOW TO MAKE SPANAKOPITA (GREEK SPINACH PIE): STEP BY STEP

STEP 1: Prepare the dough. In a medium-sized bowl, combine flour and salt. Mix together. Create a small opening in the middle of the flour and pour in the extra virgin olive oil and white wine vinegar.

 

Use your hands and squish the dough into small lumps. Slowly add 1 cup of warm water. Mix the dough with your hands and form it into a dough ball. You can rub some olive oil on the inside and outside of your hands so that the dough doesn’t stick to your hands. 

 

 

All purpose flour, olive oil, white wine vinegar and salt in a clear glass bowl.

 

The dough should be soft but not sticky to your hands. Knead the dough by pressing the knuckles of hands into the dough and folding it over.  Continue to knead for a few minutes.  After kneading, allow the dough to rest in the bowl for 15 minutes, and cover the dough with plastic wrap.

 

 

STEP 2: Sauté the white onions. Peel and dice a medium-sized white onion. Heat a tablespoon of extra virgin olive oil in a small pan and cook the onions on low to medium heat for a few minutes or until translucent. Be careful that the heat isn’t too high so that the onions don’t burn. When the onions are ready, remove them from the heat and set them aside to cool.

 

 

STEP 3: Prepare the spanakopita filling. Remove the baby spinach from the package and chop it into smaller pieces. Wash and pat dry the green onions, flat leaf parsley, and fresh dill.  Make sure these ingredients are dry before preparing the spanakopita filling.  Allow them to dry at room temperature or dry them well with a clean kitchen towel or paper towel.  This prevents the spanakopita from being soggy. 

 

The bottom of the green onions may be covered in dirt, so it’s important to wash the stems really well.  Cut off the end of the stems and chop the green onions, parsley, and fresh dill. Add the chopped spinach, green onions, parsley, and fresh dill to a large bowl.

 

chopped green onions, fresh dill, and parsley.

 

In a small bowl, whisk the two eggs together. Add the whisked eggs, olive oil, salt, pepper, and white rice to the spinach mixture.  Use your hands or a large spoon to mix the ingredients together.  Add in the cooled sautéed onions and crumbled feta. Stir together and set the spinach pie filling aside.

 

spinach pie filling in a stainless steel bowl.

 

STEP 4: Roll out the dough. Preheat your oven to 375 degrees F on bake. Clear and wipe down a large surface like your kitchen counter or kitchen table. Lightly flour the surface with all-purpose flour. Keep a small side dish of olive oil because you’ll need it for your hands and to brush the dough. Knead the dough with your hands and roll the dough into a log.

 

Four pieces of homemade phyllo dough balls.

 

Cut the dough with a sharp knife into four equal size pieces. Roll each piece of dough into a circle. Flour the surface again and your rolling pin. Use a rolling pin to roll out one piece of dough into a small circle. Brush the top of the dough with oil.

 

homemade phyllo dough rolled into a small circle.

 

 

Two pieces of dough stacked on top of eachother.

 

 

 

Roll out another piece of dough into a similar size circle and stack the two rolled dough circles on top of each other. Continue to roll out the dough until the shape is approximately 16″ x 12″. The piece of phyllo dough that is used for the bottom of the pan should be slightly bigger so that the edges can fold over on top of the spanakopita filling. 

 

 

Continue to roll out the dough pieces until the final size for the bottom piece is approximately 16″ x 12″. The top piece can be smaller at approximately 14″ x 10″ since it just needs to cover the inside of the pan. 

 

 

Spinach pie dough rolled out into a large circle with a rolling pin.

 

 

Repeat this process with the remaining two pieces of dough. You will end up with two large flat pieces.  As you roll out the next two pieces of dough, lightly flour the surface and place the rolled-out dough on top of the flour.

 

 

Cover the rolled-out dough with a clean kitchen towel so that it doesn’t dry out. One piece will go on the bottom of the pan and the other on top of the spanakopita filling. The extra dough on the sides will fold over on top of the filling before placing the top sheet of phyllo on the spanakopita filling.

 

 

homemade phyllo dough in the bottom of a baking dish.

 

 

STEP 5: Prepare the spanakopita. Lightly grease the bottom and sides of a 14″ x 10″ baking dish pan. Carefully place the large flat piece of dough on the bottom of the pan. The dough will roll over on the sides, that’s ok – it’s what we want! Brush the bottom phyllo dough and the sides with extra virgin olive oil.  Use a large spoon to scoop the spanakopita filling into the baking dish. Spread it out evenly.

 

 

homemade phyllo dough on a baking sheet brushed with olive oil.

 

 

Spanakopita filling on top of homemade phyllo dough in a baking dish.

 

Roll over the sides of the dough on top of the spanakopita filling. Brush the temporarily exposed sides of the dough with oil. Carefully place the second piece of flat phyllo dough on top of the spanakopita filling. Brush the top of the dough generously with olive oil. Score the spanakopita with a sharp knife, only cutting through the top layer of phyllo dough.

 

Unbaked spanakopita in a baking dish.

 

 

Greek spinach pie in a baking dish scored with a knife into 20 pieces.

 

STEP 6: Bake the spanakopita at 375 degrees F. Sprinkle the spanakopita with a dash of cold water and place the spanakopita in the preheated oven to allow the spanakopita to bake for 45 – 60 minutes or until the spanakopita is golden brown.

 

 

STEP 7: Allow the spanakopita to cool slightly. When the spanakopita is ready, remove it from the oven and allow it to cool on an oven-safe surface in the baking dish for 10-15 minutes. Use a sharp knife to cut along the score lines. Enjoy!

 

Greek spinach pie in a baking dish with three pieces of spinach pie on a white plate.

 

 

What To Serve With Spanakopita? 

Spanakopita can be enjoyed as an appetizer or the most delicious Greek main dish and served with Greek salad, tzatziki, Greek roasted lemon potatoes or Greek rice.

 

 

Is Spanakopita Served Warm?

This spanakopita is so good baked fresh from the oven when it’s warm. Spanakopita can be enjoyed at room temperature or cold, but I would recommend reheating spanakopita in the oven for 15 minutes at 225 degrees F or until it’s warmed through to get the most delicious result if you’re planning on reheating it.

 

You can store any leftover spanakopita pieces in the refrigerator for up to 3-4 days. Simply cover with plastic wrap or store in an airtight container, but allow the spanakopita to cool completely before refrigerating it.

 

 

Where Did Spanakopita Originate? 

Spanakopita (spa-nah-koh-pee-tah) originated in Greece! 

 

 

Greek spinach pie baked in a baking dish.
Yield: 20 pieces

Greek Spinach Pie

Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 2 hours 40 minutes

Delicious spanakopita (Greek spinach pie) with fresh spinach, crumbled feta cheese, fresh herbs, and crispy homemade phyllo dough!

Ingredients

Homemade Phyllo Dough

  • 2 1/2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil for the dough. Plus a few extra tablespoons for brushing the dough with olive oil as you prepare the spanakopita
  • 1 teaspoon white wine vinegar
  • 1 cup warm water

Sautéed White Onion

  • 1 medium-sized white onion (approximately 1 1/4 cup diced)
  • 1 tablespoon extra virgin olive oil

Spanakopita Filling

  • 1 package pre-washed baby spinach (312 grams / 11 oz)
  • 2 bunches of green onions (approximately 3 1/2 cups chopped)
  • One bunch flat leaf parsley (1/2 cup chopped)
  • One bunch fresh dill (1/2 cup chopped)
  • 2 eggs (room temperature)
  • Feta cheese (2 1/2 cups crumbled feta)
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 tablespoons short grain white rice

Instructions

  1. Prepare the dough: In a medium-sized bowl, combine flour and salt. Create a small opening in the middle of the flour and pour in the extra virgin olive oil and white wine vinegar. Use your hands and squish the dough into small lumps. Slowly add 1 cup of warm water. Mix the dough with your hands and form it into a dough ball. You can rub some olive oil on the inside and outside of your hands so that the dough doesn't stick to your hands. Knead the dough for a few minutes, then allow the dough ball to rest in the bowl for 10-15 minutes, and cover the dough with plastic wrap.
  2. Sauté the white onion: Peel and dice a medium-sized white onion. Heat a tablespoon of extra virgin olive oil in a small pan and cook the onions on low to medium heat for a few minutes or until translucent. Keep the heat on low so that the onions don't burn. When the onions are ready, remove them from the heat and set them aside to cool.
  3. Prepare the spanakopita filling: Remove the baby spinach from the package and chop it into smaller pieces. Wash the green onions really well and pat them dry. Wash and dry the flat leaf parsley and fresh dill. Cut off the end of the stems and chop the green onions, parsley, and fresh dill. Add the chopped spinach, green onions, and fresh dill to a large bowl. In a small bowl, whisk two eggs together. Add the whisked eggs, extra virgin olive oil, salt, pepper, and white rice to the spinach mixture. Use your hands or a large spoon to mix the ingredients well in the large bowl. Add in the cooled sauteéd onions and crumbled feta. Stir together and set aside.
  4. Roll out the dough: Preheat your oven to 375 degrees F on bake. Clear and wipe down a large surface like your kitchen counter or kitchen table. Lightly flour the surface with all-purpose flour. Keep a small side dish of olive oil beside you because you'll need it for your hands and to brush the dough. Knead the dough with your hands and roll the dough into a log. Cut the log with a sharp knife into four equal size pieces. Roll each piece of dough into a circle. Brush one side with oil and then stack the second piece of dough on top. Continue to flour the surface and your rolling pin. Repeat this process again. You will end up with two large flat pieces of dough. Continue to roll out the dough pieces until the final size for the bottom piece is approximately 16" x 12". The top piece can be 14" x 10". As you roll out the second piece, cover the first piece of rolled-out dough with a clean kitchen towel so that it doesn't dry out. One piece will go to the bottom of the pan, and the other will be placed on top of the spanakopita filling.
  5. Prepare the spanakopita: Lightly grease the bottom and the sides of the pan of a 14" x 10" baking dish. Carefully place the large flat piece of dough on the bottom of the pan. The dough will roll over on the sides, that's ok - it's what we want! Brush the dough with a generous amount of olive oil. Use a large spoon to spread the spanakopita filling into the baking dish. Spread it out evenly. Roll over the sides of the dough on top of the spanakopita filling. Brush the rolled-over sides with olive oil. Carefully place the second piece of flat dough on top of the spanakopita filling. Brush the top of the dough will olive oil. Score the spanakopita with a sharp knife, only cutting through the top layer of phyllo dough.
  6. Bake the spanakopita at 375 degrees F: Sprinkle the spanakopita with a dash of cold water, place the spanakopita in the preheated oven, and allow the spanakopita to bake for 45 minutes to an hour or until the spanakopita is golden brown. Use oven mitts to remove the pan from the oven, and if you move the pan and spanakopita slides, it's ready!
  7. Allow the spanakopita to cool slightly: When the spanakopita is ready, remove it from the oven and allow it to cool on an oven-safe surface in the baking dish for 10-15 minutes. Use a sharp knife to cut along the score lines. Enjoy!

Notes

  • Wash the green onions well to ensure there's no dirt on them. Pat dry really well or allow them to air dry before adding them to the spanakopita mixture. If you'll be washing the spinach or herbs, it's important to make sure they are completely dry before making the spanakopita filling. This will prevent any excess moisture in the filling.
  • When rolling the dough, flour the surface and rolling pin so that the dough doesn't stick to the surface.
  • If one piece of dough is larger than the other, use the larger piece for the bottom of the pan since it will need to cover more surface area. The top piece should be approximately 16" x 12", and the bottom piece can be slightly smaller at approximately 14" x 10" since it's only covering the inside of the pan.
  • Sautéing the white onions will bring out their sweetness. Allow the onions to fully cool before adding them to the spinach mixture.
  • Cover the rolled dough with a clean kitchen towel so that it doesn't dry out. Sprinkle the table with flour before placing the rolled-out dough on top of it so that the dough doesn't stick to the surface.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 148Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 300mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

 

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The Best Spanakopita Recipe Ever (Greek Spinach Pie)

VIEW THE COMMENTS

  1. Marlene says:

    Can’t wait to try this..I will.probably use commercial phyloo as I do.not do crust easily or well.
    Thank you

  2. Marlene says:

    Awesome recipes!!

  3. Kay says:

    😋😋😋💕💞💕😘😘😘

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