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Spinach Feta Pie Recipe

Spinach Feta Pie Recipe

Ingredients

Directions

  1. Night before: Remove packages of frozen spinach and phyllo dough from freezer. Place them into the refrigerator to defrost overnight.
  2. Day of: Place spinach, phyllo dough and eggs on the counter one hour before you begin.
  3. Drain and chop spinach: Squeeze spinach in a fine sieve so that excess liquid drains away. You can also wring the spinach in a clean dish cloth to remove excess liquid. Chop drained spinach.
  4. Heat oil in a medium-sized skillet on moderate-high temperature. When the oil is shimmering, add the onions and sauté until soft and fragrant. Add the spinach, stirring while it cooks. Cook these ingredients until the skillet goes dry.
  5. Remove the spinach and green onions from the heat. Stir in the feta to incorporate, then set aside to cool completely.
  6. Place eggs and chopped dill into a large measure and whisk together.
  7. Preheat oven to 350°F with the rack in the middle position.
  8. Using an 9 x 14-inch oven-safe baking dish, brush the bottom with a bit of oil. Add the first sheet of phyllo, tucking the edges under to create an even rectangle. Brush the top of the dough lightly with olive oil. Add a second sheet of dough in the same manner and repeat until half of the quantity of phyllo sheets are used.
  9. Spoon the cooled spinach mixture in with the eggs and dill and stir to combine. Gently pour the mixture into the baking dish.
  10. Add the remaining sheets of phyllo, repeating the same process as detailed above. Tuck the edges of the top layer to create a uniform and attractive look. Brush the top of the pie with oil.
  11. Transfer to oven and bake for 55 minutes, or until the top is a rich golden colour.
  12. Remove from oven and cool for 30 minutes before cutting into 12 or 24 squares.
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Spinach Feta Pie Recipe

5 / 5. 1

Spinach, feta and green onions blended with fresh dill and eggs, baked between layers of flaky, crisp phyllo pastry…

  • clock icon
    70 MIN
  • 24 SERVINGS
Spanakopita, a Spinach Feta Pie Recipe

Love SPANAKOPITA? Then you’re gonna wanna make this SPINACH FETA PIE RECIPE!

SPANAKOPITA, also known as Greek SPINACH FETA PIE, is one of those treats I love having at the ready on the kitchen counter at the cottage. This one dish gets the same love in the city too. It’s so great to have around when someone needs a quick bite or snack.

If you’ve never tried your hand at spanakopita recipes before, this is the one to make. It’s easy and very tasty, yet there is one little drawback; it always seems to disappear pretty quickly. Everyone adores this appetizer!

I better clarify from the outset that we didn’t create this recipe. It comes from my sister Maria, who was taught how to make it by a beloved relative, Thea Joanne. Mrs. Damianos was known for making lots of delicious traditional Greek dishes, and she certainly perfected the technique and measurement of ingredients for this one. It’s a superior recipe that works perfectly every time. All you need to do is follow the directions. Wait until you take your first bite! It’s like a trip to Greece!

Here are a few tips on making this SPINACH FETA PIE RECIPE:

The ingredients needed to make a Spinach Feta Pie Recipe.

INGREDIENTS

This recipe features several ingredients that, when gathered together, create something both unique in flavour and appealing in presentation. As with all of our recipes, we suggest using organic ingredients whenever possible. This is always suggested when selecting vegetables and fresh herbs: in this case, the spring onions and fresh dill. We do think you’ll taste a difference. 

We discovered a trick during the testing of this recipe that helps with preparation. Make sure to follow our lead and move the packages of frozen spinach and phyllo from the freezer to the fridge the night before. This will defrost them. The next day, just place them on the counter an hour before preparing and you’re good to go.

A large bowl filled with frozen spinach set out to defrost.

SPINACH

Defrosting the frozen spinach as described above is important, but the step of draining it is even more so. You can press the defrosted spinach through a fine sieve to render excess moisture but we also found wringing it in a clean dish towel works well too. Your chopped spinach needs to be as dry as possible before you sauté it in the saucepan or skillet. There are lots of olive oils on the market; use your favourite for this recipe. Looking for spinach nutrition facts? Click HERE!

Greek feta cheese crumbled and ready to be added to the pie.

FETA CHEESE

If there’s one “splurge” ingredient in this recipe it’s the feta cheese. We suggest heading to a favourite cheese store and asking for a taste of their favourite top sellers. Ideally, you’re looking for a feta with a nice level of sodium; that salt is important to the flavour of this spinach pie. Of course, a traditional spanakopita is made using only Greek feta, but feel free to experiment with others every time you make it. We think some Bulgarian feta are equally good.

A large measure containing the eggs whisked together with fresh dill.

FRESH DILL & EGGS

Whisking up the large eggs with the dill in a bowl is an easy step, but remember to heed our instructions: have your eggs at room temperature and use only fresh dill for the recipe. We found that room-temperature eggs cook more evenly in this application and fresh dill is the fresh flavour enhancement that makes each bite so memorable. 

Layers of phyllo dough line the baking dish.

PHYLLO PASTRY

In the VIDEO attached to this Greek spinach pie, we mention the importance of having a balanced SPINACH FETA PIE. This is easy to achieve simply by taking the number of filo pastry sheets in the package and dividing them by two. The first sheets of filo, half the quantity, get layered into the bottom of the baking dish or pan before the spinach mixture is added. It kinda acts like a crust. Don’t worry if a sheet of phyllo dough splits or cracks, you can still use it.

The spinach and feta filling layered in the pan on top of the phyllo dough.

The second half is gently layered on top and a balanced, layered pie is sent to the oven to bake. This uniform approach ensures everything cooks evenly. It’s also an attractive presentation, too. Yes, that’s my type-A kicking in right there!

The golden dome of the cooked phyllo pastry.

SHATTERED

One of the hallmarks of this stellar recipe is the way the phyllo dough responds to heat. It gets all gorgeously golden and the layers become more pronounced as the dish bakes. Perhaps one of the most memorable serving moments happens when you first cut into it with a sharp knife. The filo almost shatters. In the end, you’re left with a heavenly, savoury baked good that you can almost pick apart and enjoy layer by layer.

A square of the layered, Spinach Feta Pie Recipe.

SERVE

Thankfully, there’s no shortage of ways to enjoy something as wonderful as this SPINACH FETA PIE RECIPE. We suggest placing the finished dish on the counter, plates to the side, and simply let your family or friends have at it. It will disappear in no time.

Individual squares of Spanakopita, aq spinach feta pie.

You can also serve it next to a favourite main or salad like our GREEK SALAD, our COBB SALAD our tender and juicy, GRILLED LAMB CHOPS or any one of the delicious SOUPS & STEWS in this COLLECTION

Spinach Feta Pie left on the counter for people to help themselves.

Our SPINACH FETA PIE RECIPE is the spanakopita everyone’s been dreaming about!

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Spinach Feta Pie Recipe

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Spinach Feta Pie Recipe

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Ingredients

  • 2 packages (300g each) frozen spinach, thawed and drained
  • 2 bunches green onions, roughly chopped
  • 400g of feta cheese, crumbled
  • 1 bunch of fresh dill, roughly chopped
  • ¼ cup extra virgin olive oil + ⅓ cup for phyllo
  • 8 eggs, room temperature
  • 1 package phyllo pastry, thawed

Directions

  1. Night before: Remove packages of frozen spinach and phyllo dough from freezer. Place them into the refrigerator to defrost overnight.
  2. Day of: Place spinach, phyllo dough and eggs on the counter one hour before you begin.
  3. Drain and chop spinach: Squeeze spinach in a fine sieve so that excess liquid drains away. You can also wring the spinach in a clean dish cloth to remove excess liquid. Chop drained spinach.
  4. Heat oil in a medium-sized skillet on moderate-high temperature. When the oil is shimmering, add the onions and sauté until soft and fragrant. Add the spinach, stirring while it cooks. Cook these ingredients until the skillet goes dry.
  5. Remove the spinach and green onions from the heat. Stir in the feta to incorporate, then set aside to cool completely.
  6. Place eggs and chopped dill into a large measure and whisk together.
  7. Preheat oven to 350°F with the rack in the middle position.
  8. Using an 9 x 14-inch oven-safe baking dish, brush the bottom with a bit of oil. Add the first sheet of phyllo, tucking the edges under to create an even rectangle. Brush the top of the dough lightly with olive oil. Add a second sheet of dough in the same manner and repeat until half of the quantity of phyllo sheets are used.
  9. Spoon the cooled spinach mixture in with the eggs and dill and stir to combine. Gently pour the mixture into the baking dish.
  10. Add the remaining sheets of phyllo, repeating the same process as detailed above. Tuck the edges of the top layer to create a uniform and attractive look. Brush the top of the pie with oil.
  11. Transfer to oven and bake for 55 minutes, or until the top is a rich golden colour.
  12. Remove from oven and cool for 30 minutes before cutting into 12 or 24 squares.

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