Spanakopita (Greek Spinach Pie)


Spanakopita, a classic Greek spinach pie, combines the crispiness of phyllo pastry with a flavorful filling of spinach, feta cheese, and herbs. It’s a beloved Mediterranean dish, perfect as an appetizer or a light main course.

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Serving: 6


  • 1 package of phyllo dough (thawed)
  • 500g fresh spinach, washed and chopped
  • 200g feta cheese, crumbled
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 eggs, lightly beaten
  • ¼ cup of olive oil (plus extra for brushing)
  • 1 teaspoon of dried dill
  • Salt and pepper to taste
  • A pinch of nutmeg


  1. Preheat your oven to 350°F (175°C).
  2. In a large pan, sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Let it cool and then squeeze out excess liquid.
  3. In a bowl, combine the spinach mixture, crumbled feta, eggs, dill, nutmeg, salt, and pepper.
  4. Brush a baking dish with olive oil. Lay a sheet of phyllo dough in the dish (keep the rest covered with a damp towel to prevent drying out), brush with olive oil, and repeat with half of the phyllo sheets.
  5. Spread the spinach and feta mixture over the phyllo. Cover with the remaining sheets, brushing each with oil.
  6. Score the top layers with a sharp knife to make serving pieces. Bake for 45 minutes or until golden brown.
  7. Allow to cool for 10 minutes before serving.


  • Phyllo dough dries out quickly; keep it covered while you work.
  • You can substitute fresh dill for dried dill for a more intense flavor.
  • Spanakopita can be made ahead and reheated, making it perfect for entertaining.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 320 kcal
  • Protein: 10g
  • Carbohydrates: 30g
  • Fat: 18g
  • Fiber: 3g
  • Sodium: 580mg
  • Sugars: 2g

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