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Spinakopita with Spinach Feta Phyllo

Section: Flavorful Vegetarian Recipes That Satisfy

Spinakopita celebrates Mediterranean flavor with layers of golden, buttery phyllo pastry and a savory filling of spinach, tangy feta, and fragrant herbs. Earthy greens and briny cheese balance beautifully, creating a pie that's crisp on the outside and tender within. Traditionally enjoyed warm or at room temperature, it’s perfect for brunch, lunch, or gatherings. Pair with Greek yogurt or lemony salad for an authentic touch. With its pleasing crunch and aromatic filling, this classic is beloved for its versatility and crowd-pleasing taste, making every bite a flavorful comfort.

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Recipe Author Evelyn
Updated as of Tue, 19 Aug 2025 22:03:16 GMT
A slice of spinakopita on a plate. Bookmark
A slice of spinakopita on a plate. | foodbymary.com

Spinakopita is the Greek savory pie that stands out for its flaky layers and bold, herb-packed spinach filling. When I bake this, my kitchen fills with the aroma of buttery pastry and fresh greens—a dish that’s rustic and surprisingly elegant at the same time. Its golden crust always draws people in, and every bite blends creamy feta and earthy spinach with a hint of lemon zest.

My family started asking for Spinakopita after I brought it to a summer picnic. It quickly became a staple for gathering nights and potlucks because people cannot resist the crispy crust and vibrant, savory filling.

Ingredients

  • Spinach: provides a fresh green flavor and is the star of the dish. Choose bright green leaves without wilting for best texture and taste
  • Feta Cheese: brings a creamy salty tang. For extra richness I go for a Greek block feta in brine and crumble it just before mixing
  • Phyllo Pastry: gives those signature crisp flaky layers. Handle gently and keep under a damp towel when working to prevent drying out
  • Onions and Scallions: create sweet depth and help round out the filling. Use sweet yellow onions and fresh green scallions for balance
  • Eggs: help bind and set the whole mixture so that it slices neatly and holds its shape. Use fresh local eggs for richer flavor
  • Fresh Dill or Parsley: offers a bright herbal kick. Try to find fresh herbs for the most vibrant taste

Step-by-Step Instructions

Sauté the Aromatics:
Chop the onions and scallions. In a large skillet, heat a good splash of olive oil with a knob of butter over medium heat. Slowly cook the onions and scallions for about five minutes, stirring often so they turn soft and fragrant but not browned. Add minced garlic in the final minute and cook until it releases its aroma. Turn off the heat and let this cool to room temperature
Mix the Filling:
Chop the spinach leaves and place in a big mixing bowl. Add crumbled feta, finely chopped herbs, lemon zest, salt, black pepper, and a small pinch of nutmeg. Pour in the cooled onion mixture. Crack in the eggs and stir until everything looks evenly coated and combined. You are aiming for a mixture that keeps its color but is well seasoned and moist
Assemble the Pie:
Brush your baking dish with olive oil. Lay the first sheet of phyllo on the base and brush it gently with oil or melted butter. Repeat layering five to six sheets to build a sturdy bottom. Be sure to brush every layer so the pastry stays flaky after baking. Spoon the spinach mixture on top and spread to the corners. Layer with another set of phyllo sheets for the top, brushing each with more oil or butter so the crust bakes up golden and crisp
Bake to Finish:
Bake in a preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit for about thirty-five minutes. The pastry should look golden brown and crisp all over. Let the pie cool for a few minutes before slicing so each serving holds together with both tender filling and flaky crust
A slice of spinakopita on a plate. Bookmark
A slice of spinakopita on a plate. | foodbymary.com

Spinach has always been my favorite vegetable since childhood. My grandmother would pick spinach straight from her garden and I can still remember the fresh, springy smell as it wilted in the skillet for our family’s Spinakopita feasts.

Storage Tips

Store leftover Spinakopita covered in the refrigerator for up to three days. To keep the pastry crisp, reheat slices in the oven or a toaster oven rather than the microwave. You can freeze baked Spinakopita tightly wrapped for up to two months; thaw and reheat until the pastry is hot and flaky again.

Ingredient Substitutions

If you do not have feta, a good quality ricotta or crumbled goat cheese will offer similar tang and creaminess. For a dairy free option, use tofu blended with nutritional yeast and lemon juice for the filling. You may swap fresh spinach with thawed and well drained frozen spinach in a pinch, just squeeze out extra moisture to avoid a soggy pie.

Serving Suggestions

Slice into squares and serve as part of a brunch spread with tomatoes, cucumbers, and olives. Pair with a spoonful of chilled Greek yogurt or classic tzatziki for a creamy, cooling touch. For a heartier meal, serve alongside a bowl of lentil soup or a platter of grilled vegetables.

A slice of spinakopita on a plate. Bookmark
A slice of spinakopita on a plate. | foodbymary.com

Cultural and Historical Context

Spinakopita has deep roots in Greek village cooking where resourcefulness meets flavor. Historically, families would fill phyllo dough with whatever early spring greens were at hand, with feta and herbs becoming classic additions. The dish is now a fixture on Greek tables from home kitchens to bustling tavernas, beloved for both everyday meals and special occasions.

Frequently Asked Questions

→ What gives Spinakopita its signature flavor?

The combination of tender spinach, tangy feta, fresh dill, parsley, and lemon zest creates a vibrant, savory filling that’s both herby and briny.

→ Can I make Spinakopita ahead of time?

Yes, prepare and assemble in advance, then bake when ready to serve. It keeps well in the fridge and can be reheated for freshness.

→ Are there vegan options for this dish?

Swap feta for vegan cheese and use olive oil instead of butter. The result is just as flavorful and satisfying.

→ What’s the best way to serve Spinakopita?

Enjoy it warm or at room temperature, paired with creamy Greek yogurt, tzatziki, or a crisp Greek salad for a full meal.

→ How can I ensure the phyllo pastry is crispy?

Brush each sheet lightly with olive oil or melted butter before layering to achieve a golden, flaky crust once baked.

→ What can I serve with Spinakopita at a gathering?

Pair with Mediterranean white wine, fresh lemonade, or olive spread to complement the savory pie and enhance the meal.

Spinakopita Spinach Feta Phyllo Pie

Flaky phyllo layers embrace spinach, feta, and herbs, offering rustic, savory Mediterranean comfort.

Prep Time
30 minutes
Cooking Time
40 minutes
Overall Time
70 minutes
Recipe Author: Evelyn

Dish Category: Vegetarian

Recipe Difficulty: Medium Effort

Cuisine: Greek

Serves: 8 Serving Size (1 large pie, cut into 8 squares)

Dietary Options: Vegetarian

What You’ll Need to Cook

→ Filling

Ingredient 01 800 g fresh spinach, washed and chopped
Ingredient 02 200 g feta cheese, crumbled
Ingredient 03 1 medium onion, finely chopped
Ingredient 04 4 scallions, thinly sliced
Ingredient 05 2 large eggs
Ingredient 06 15 g fresh dill, finely chopped
Ingredient 07 15 g fresh parsley, finely chopped
Ingredient 08 1 teaspoon finely grated lemon zest
Ingredient 09 2 cloves garlic, minced
Ingredient 10 1/4 teaspoon ground nutmeg
Ingredient 11 1/2 teaspoon sea salt
Ingredient 12 1/2 teaspoon ground black pepper

→ Pastry

Ingredient 13 12 sheets phyllo pastry (approximately 250 g)
Ingredient 14 60 ml extra virgin olive oil
Ingredient 15 60 g unsalted butter, melted

Steps to Prepare

Step 01

Preheat oven to 180°C. In a large skillet over medium heat, heat half the olive oil and half the butter. Sauté chopped onions and scallions for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute. Remove from heat and let cool slightly.

Step 02

In a large mixing bowl, combine the chopped spinach, crumbled feta, sautéed onions, scallions, garlic, fresh dill, parsley, lemon zest, nutmeg, salt, and black pepper. Crack in the eggs and mix thoroughly until evenly combined.

Step 03

Brush a 23 x 33 cm baking dish with olive oil. Lay one sheet of phyllo pastry in the dish and lightly brush with olive oil or melted butter. Repeat layering five more sheets, brushing each with oil or butter to create a sturdy base. Evenly spread the spinach-cheese filling across the layered pastry.

Step 04

Cover the filling with the remaining phyllo sheets, brushing each with olive oil or melted butter as you layer. Tuck edges in and brush the final layer generously. Score the top lightly with a sharp knife to mark serving portions.

Step 05

Bake in the preheated oven for 30–40 minutes, until the phyllo pastry is crisp and golden brown. Cool for 15 minutes before slicing into squares. Serve warm or at room temperature.

Extra Cooking Tips

  1. If using frozen spinach, thaw completely and squeeze out excess moisture before using to avoid a soggy filling.

Must-Have Tools

  • Large skillet
  • Mixing bowl
  • 23 x 33 cm baking dish
  • Pastry brush
  • Sharp knife

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains eggs, milk (feta cheese, butter), and gluten (phyllo pastry).

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 325
  • Fats: 19.5 grams
  • Carbs: 24 grams
  • Proteins: 11.4 grams