Spinach and feta pie, or spanakopita as it’s lovingly known in Greece, has been a staple in our household for years. It’s one of those dishes that effortlessly bridges the gap between comfort food and healthy eating. I remember the first time I made it; the flaky, golden crust, the savory, cheesy filling – it was an instant hit with the entire family, even my notoriously picky kids. From casual weeknight dinners to potlucks and even slightly fancier brunches, this pie has consistently proven to be a crowd-pleaser. The aroma alone, baking in the oven, is enough to make everyone’s mouth water. And the best part? It’s surprisingly simple to make, especially if you embrace the convenience of store-bought phyllo dough. Over time, I’ve tweaked and perfected our family recipe, and I’m thrilled to share it with you. Get ready to experience a slice of Mediterranean sunshine right in your own kitchen!

Ingredients

To create this delectable Spinach and Feta Pie, you’ll need a selection of fresh, flavorful ingredients. Each element plays a crucial role in building the perfect balance of textures and tastes. Let’s delve into each component and understand why they are essential for an authentic and delicious result.

Phyllo Dough (1 pound): This is the foundation of our pie, providing that signature light, flaky, and incredibly crispy crust. Phyllo dough, also known as filo pastry, is made of paper-thin sheets of dough. You can find it in the freezer section of most supermarkets. It’s crucial to thaw it properly overnight in the refrigerator or for a few hours at room temperature, still in its packaging, to prevent it from cracking and tearing. Using pre-made phyllo dough significantly simplifies the process, making this recipe accessible to even novice bakers. For the best results, look for phyllo dough that is specifically labeled for pastries or pies. If you are feeling adventurous, you can make your own phyllo dough from scratch, but it is a labor-intensive process and store-bought dough is a fantastic and convenient alternative. Ensure you keep the phyllo dough covered with a damp cloth while you are working with it to prevent it from drying out and becoming brittle.
Fresh Spinach (2 pounds): Spinach is the star of the filling, providing a vibrant green color, earthy flavor, and a wealth of nutrients. Fresh spinach is preferred over frozen for its superior texture and taste in this pie. Two pounds might seem like a lot, but spinach wilts down dramatically when cooked. Baby spinach is a convenient choice as it is pre-washed and has tender leaves, but regular spinach works just as well. If using regular spinach, be sure to remove any tough stems and wash it thoroughly to remove any grit. The key is to wilt the spinach properly to remove excess moisture, preventing a soggy pie filling. We will be sautéing it briefly to achieve this perfect consistency.
Feta Cheese (8 ounces): No spinach and feta pie is complete without the salty, tangy, and creamy richness of feta cheese. Authentic Greek feta, made from sheep’s milk or a blend of sheep and goat’s milk, is the ideal choice for its distinct flavor profile. Avoid feta made from cow’s milk, as it tends to be milder and less flavorful. You can choose between block feta or crumbled feta. Block feta often has a creamier texture and allows you to control the size of the crumbles in your pie. Crumble the feta into smaller pieces before adding it to the filling for even distribution and flavor in every bite. The saltiness of the feta cheese will season the filling beautifully, so be mindful of adding extra salt until you have tasted the mixture.
Eggs (4 large): Eggs act as a binder in the filling, holding all the ingredients together and providing a rich and creamy texture. Large eggs are recommended for this recipe. They also contribute to the overall structure and stability of the pie, ensuring it slices beautifully. Beat the eggs lightly before incorporating them into the spinach and feta mixture to ensure they are evenly distributed. The eggs also add protein and richness to the nutritional profile of the pie.
Onion (1 medium, finely chopped): Onion provides a foundational savory flavor to the filling. A yellow or white onion works well. Finely chopping the onion ensures it cooks through evenly and blends seamlessly into the filling without overpowering other flavors. Sautéing the onion before adding it to the spinach helps to mellow its sharpness and bring out its sweetness, creating a more balanced and flavorful base for the pie.
Garlic (2 cloves, minced): Garlic adds a pungent and aromatic depth of flavor that complements both spinach and feta beautifully. Fresh garlic is always preferable to garlic powder for its brighter and more intense flavor. Mince the garlic finely to ensure it disperses evenly throughout the filling. Sautéing the garlic with the onion allows its flavors to meld and deepen, creating a more complex and savory profile for the pie.
Olive Oil (½ cup): Olive oil is essential for both sautéing the vegetables and brushing between the layers of phyllo dough. It adds a characteristic Mediterranean flavor and helps to create a crispy and golden-brown crust. Extra virgin olive oil is recommended for its richer flavor and health benefits, but regular olive oil can also be used. The olive oil also helps to prevent the phyllo dough from drying out and becoming brittle during baking.
Fresh Dill (¼ cup, chopped): Dill adds a bright, herbaceous, and slightly lemony flavor that is a classic pairing with spinach and feta. Fresh dill is crucial for its vibrant aroma and taste. Chop the dill finely before adding it to the filling. If you don’t have fresh dill, you can substitute with dried dill, but use a smaller amount (about 1 tablespoon) as dried herbs are more concentrated. However, fresh dill truly elevates the flavor of this pie.
Fresh Parsley (¼ cup, chopped): Parsley adds a fresh, clean, and slightly peppery flavor that complements the dill and other ingredients. Like dill, fresh parsley is preferred for its bright flavor and aroma. Chop the parsley finely before adding it to the filling. Parsley also adds a touch of green flecks to the filling, enhancing its visual appeal.
Salt and Black Pepper: Seasoning is crucial to bring out the flavors of all the ingredients. Start with a teaspoon of salt and ½ teaspoon of black pepper, and then adjust to taste after you have combined all the filling ingredients. Remember that feta cheese is already salty, so taste the filling before adding too much salt. Freshly ground black pepper is recommended for its more robust flavor.
Nutmeg (Pinch, optional): A pinch of ground nutmeg adds a subtle warmth and spice that enhances the savory flavors of the pie. Nutmeg is a classic spice in spinach dishes and provides a subtle complexity to the filling. Use it sparingly, as a little goes a long way. If you don’t have nutmeg, you can omit it, but it adds a lovely depth of flavor.

Instructions

Now that we have all our ingredients ready, let’s embark on the step-by-step journey of creating this magnificent Spinach and Feta Pie. Follow these instructions carefully to ensure a perfectly baked, flaky, and flavorful result.

Prepare the Spinach: Begin by thoroughly washing the fresh spinach. If using baby spinach, it’s often pre-washed, but it’s still a good idea to give it a quick rinse. For regular spinach, remove any tough stems and wash it thoroughly to remove any grit. Place the spinach in a large pot or skillet over medium heat. You don’t need to add any extra water, as the moisture clinging to the leaves after washing will be sufficient. Cook the spinach, stirring occasionally, until it wilts completely and reduces in volume significantly. This should take about 5-7 minutes. Once wilted, remove the spinach from the heat and let it cool slightly.
Drain Excess Moisture from Spinach: This step is crucial to prevent a soggy pie. Once the spinach is cool enough to handle, squeeze it firmly with your hands to remove as much excess moisture as possible. You can also use a clean kitchen towel or cheesecloth to wrap the spinach and squeeze out the liquid. Alternatively, place the wilted spinach in a colander and press down firmly with a spoon or spatula to extract the water. Discard the drained liquid. Finely chop the squeezed spinach and set aside.
Sauté Aromatics: In the same skillet you used for the spinach, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic. The aroma of sautéing onions and garlic is a wonderful start to building the flavor base of our pie.
Combine Filling Ingredients: In a large mixing bowl, combine the squeezed and chopped spinach, sautéed onions and garlic, crumbled feta cheese, lightly beaten eggs, chopped fresh dill, chopped fresh parsley, salt, black pepper, and optional nutmeg. Mix all the ingredients together thoroughly until well combined. Taste the filling and adjust seasoning if necessary. Remember that feta cheese is salty, so taste before adding more salt. The filling should be flavorful and slightly moist, but not too wet.
Prepare Phyllo Dough: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or pie dish with olive oil or cooking spray. Unwrap the phyllo dough and keep it covered with a damp cloth to prevent it from drying out while you are working. Melt the remaining olive oil (about ½ cup less 2 tablespoons) in a small bowl.
Layer Phyllo Dough and Filling: Place one sheet of phyllo dough in the prepared baking dish. Brush it lightly with melted olive oil. Repeat this process with 5 more sheets of phyllo dough, brushing each layer with olive oil. This base of 6 layers will form the bottom crust of your pie.
Add Filling: Spoon the spinach and feta filling evenly over the phyllo dough base in the baking dish. Spread it out to create an even layer.
Top with Phyllo Dough Layers: Now, layer the remaining phyllo dough sheets on top of the filling, one at a time, brushing each sheet with melted olive oil as you go. Use about 6-8 sheets for the top crust. Ensure you brush each layer thoroughly with olive oil to create a crispy and flaky top.
Score and Bake: Using a sharp knife, score the top layers of phyllo dough into squares or diamonds. This makes it easier to serve and allows steam to escape during baking. Bake in the preheated oven for 35-45 minutes, or until the phyllo dough is golden brown and crispy and the filling is set and heated through. The baking time may vary slightly depending on your oven, so keep an eye on the pie and adjust accordingly.
Cool and Serve: Once baked, remove the Spinach and Feta Pie from the oven and let it cool slightly for about 10-15 minutes before serving. This allows the filling to set further and makes it easier to slice. Serve warm or at room temperature. This pie is delicious both ways!

Nutrition Facts

(Approximate values per serving – based on 8 servings)

Servings: 8
Calories per serving: Approximately 350-400 kcal

Approximate Nutritional Breakdown per Serving:

Protein: 15-20g
Fat: 20-25g (primarily from olive oil and feta cheese)
Saturated Fat: 8-10g
Cholesterol: 100-120mg
Sodium: 500-600mg (primarily from feta cheese)
Carbohydrates: 25-30g
Fiber: 3-4g
Sugar: 2-3g

Please note: These are approximate values and can vary based on specific ingredients used (e.g., type of feta, brand of phyllo dough) and portion sizes. For more precise nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities you use. Spinach and Feta Pie is a relatively nutritious dish, providing a good source of protein, healthy fats, and vitamins and minerals from spinach and eggs. However, it is also moderately high in fat and sodium due to the olive oil and feta cheese, so moderation is key as part of a balanced diet.

Preparation Time

Prep Time: 30 minutes (includes vegetable prep, filling making, and phyllo layering)
Cook Time: 35-45 minutes
Total Time: Approximately 1 hour 5 minutes – 1 hour 15 minutes

This recipe is relatively quick to prepare, especially with store-bought phyllo dough. The active preparation time is around 30 minutes, mainly spent on chopping vegetables, wilting spinach, and layering the phyllo. The baking time is around 40 minutes, during which you can relax or prepare side dishes. Overall, from start to finish, you can have a delicious and satisfying Spinach and Feta Pie ready in just over an hour. This makes it a great option for both weeknight meals and weekend gatherings.

How to Serve

Spinach and Feta Pie is incredibly versatile and can be served in numerous ways, making it suitable for various occasions. Here are some delightful serving suggestions:

Warm as a Main Course:
- With a Fresh Salad: A simple green salad with a light vinaigrette dressing is a classic and refreshing accompaniment. The acidity of the dressing cuts through the richness of the pie. Consider a Greek salad for a truly Mediterranean experience.
- Alongside Roasted Vegetables: Roasted vegetables like bell peppers, zucchini, eggplant, and tomatoes complement the pie beautifully. Roast them with herbs and a drizzle of olive oil for added flavor.
- With a Yogurt Dip: A cooling yogurt dip with cucumber, dill, and garlic (tzatziki-inspired) provides a creamy and refreshing contrast to the flaky pie.
As a Side Dish:
- Part of a Mediterranean Feast: Include Spinach and Feta Pie as part of a larger Mediterranean spread with dishes like hummus, olives, grilled halloumi, and pita bread.
- With Grilled or Roasted Meats: Serve smaller slices of the pie as a side dish alongside grilled chicken, lamb, or fish.
- Accompanying Soups: Pair it with a light and brothy soup like lemon chicken soup or a tomato soup for a satisfying meal.
Cold or at Room Temperature:
- Picnics and Potlucks: Spinach and Feta Pie is excellent cold or at room temperature, making it perfect for picnics, potlucks, and buffet-style gatherings.
- Lunch Boxes: Pack slices of the pie in lunch boxes for a healthy and flavorful midday meal.
- Appetizer or Snack: Cut into smaller squares or triangles and serve as an appetizer or snack for parties or casual get-togethers.
Breakfast or Brunch:
- Brunch Spread: Include Spinach and Feta Pie as part of a brunch spread with other breakfast favorites like eggs, bacon, fruit salad, and pastries.
- With a Fried Egg: Top a slice of warm pie with a fried egg for a protein-packed and indulgent breakfast.

Serving Tips:

Garnish: Garnish the pie with a sprinkle of fresh dill or parsley before serving for visual appeal and an extra burst of freshness.
Presentation: Serve slices of the pie on a platter or individual plates. For a more rustic presentation, you can serve it directly from the baking dish.
Reheating: To reheat leftover pie, warm it in the oven at 350°F (175°C) until heated through and crispy again, or microwave individual slices for a quicker option (though microwaving may soften the crust slightly).

Additional Tips for Perfect Spinach and Feta Pie

To elevate your Spinach and Feta Pie from good to exceptional, consider these helpful tips gleaned from years of making this recipe:

Handle Phyllo Dough with Care: Phyllo dough is delicate and can dry out quickly. Always keep it covered with a damp cloth while you are working with it. Work quickly and gently when layering the sheets. If the dough tears slightly, don’t worry too much; just patch it up with another small piece and brush with olive oil. Thawing the phyllo dough properly is also crucial – allow it to thaw overnight in the refrigerator or for a few hours at room temperature, still in its packaging.
Don’t Overfill the Pie: While a generous filling is desirable, avoid overfilling the pie, as this can make it difficult to bake evenly and might cause the crust to become soggy. Stick to the recommended amount of filling for a 9×13 inch dish or a standard pie dish. If you have leftover filling, you can bake it separately in a small oven-safe dish without the phyllo for a delicious spinach and feta bake.
Brush Phyllo Generously with Olive Oil: Don’t skimp on the olive oil! Brushing each layer of phyllo dough generously with melted olive oil is essential for creating a crispy and flaky crust. Ensure every part of the dough is lightly coated. This is what gives the pie its signature texture and golden-brown color.
Experiment with Cheese Variations: While feta is the classic choice, you can experiment with other cheeses to customize the flavor profile. Try adding a bit of ricotta cheese for extra creaminess, or a sprinkle of grated Parmesan cheese for a sharper, saltier note. A blend of feta and goat cheese can also be delicious, adding a tangy twist.
Add Extra Flavor Boosters: Feel free to enhance the filling with additional flavor boosters. Consider adding:
- Lemon Zest: A teaspoon of lemon zest adds a bright and zesty flavor that complements spinach and feta beautifully.
- Red Pepper Flakes: A pinch of red pepper flakes adds a subtle warmth and spice.
- Sun-dried Tomatoes: Chopped sun-dried tomatoes (oil-packed, drained) add a chewy texture and intense flavor.
- Pine Nuts or Toasted Walnuts: A handful of toasted pine nuts or walnuts adds a delightful crunch and nutty flavor.
- Fresh Mint: A tablespoon of chopped fresh mint can add a refreshing and aromatic dimension to the filling.

Frequently Asked Questions (FAQ)

Here are some common questions people often ask when making Spinach and Feta Pie:

Q1: Can I use frozen spinach instead of fresh spinach?
A: While fresh spinach is recommended for the best flavor and texture, you can use frozen spinach in a pinch. Be sure to thaw the frozen spinach completely and squeeze out as much excess moisture as possible before using it in the recipe. Frozen spinach tends to be more watery than fresh spinach, so draining it thoroughly is crucial to prevent a soggy pie.

Q2: Can I make Spinach and Feta Pie ahead of time?
A: Yes, you can prepare the Spinach and Feta Pie ahead of time. You can assemble the pie completely, up to the baking stage, and store it unbaked in the refrigerator for up to 24 hours. When ready to bake, simply bake as directed, adding a few extra minutes to the baking time if baking from cold. Alternatively, you can bake the pie ahead of time and reheat it gently in the oven before serving.

Q3: How do I store leftover Spinach and Feta Pie?
A: Store leftover Spinach and Feta Pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F (175°C) until heated through and crispy again, or microwave individual slices for a quicker option.

Q4: Can I freeze Spinach and Feta Pie?
A: Yes, you can freeze baked Spinach and Feta Pie. Allow the pie to cool completely after baking, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To reheat, thaw the pie overnight in the refrigerator and then bake in a preheated oven at 350°F (175°C) until heated through and crispy, about 20-30 minutes.

Q5: Can I make this recipe gluten-free?
A: Traditional phyllo dough is not gluten-free as it is made from wheat flour. To make a gluten-free Spinach and Feta Pie, you would need to substitute the phyllo dough with a gluten-free alternative. You can find gluten-free phyllo dough in some specialty stores or online, or you could consider using a gluten-free pie crust or even layers of gluten-free tortillas or rice paper as a creative alternative, although the texture will be different from traditional phyllo. You would need to adjust the layering and baking method accordingly when using gluten-free substitutes.