Greek Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Spanakopita (Spinach Pie)
A savory and flaky Greek pastry filled with a bright mixture of fresh spinach, tangy feta cheese, and fragrant herbs wrapped in crisp phyllo dough.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
5 steps- 1
Prep Filling: If using fresh spinach, sauté briefly until wilted, then squeeze out excess liquid. In a large bowl, mix the spinach, feta, ricotta, scallions, eggs, and dill.
- 2
Layer Base: Unroll the phyllo dough. Brush a 9x13 baking dish with melted butter. Lay one sheet of phyllo in the dish and brush lightly with butter. Repeat until you have an 8-sheet thick base.
- 3
Add Filling: Spread the spinach and feta mixture evenly over the phyllo base.
- 4
Layer Top: Cover the filling with another sheet of phyllo, brushing it with butter. Repeat with the remaining sheets, brushing each layer.
- 5
Bake: Score the top layers with a sharp knife into square or diamond portions. Bake at 350°F (175°C) for 45-50 minutes until golden and crisp. Cool slightly before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving550
Calories
24 g
Protein
6 g
Carbs
49 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Spanakopita is a Greek savory pie built on phyllo, the paper-thin pastry that Greek and wider Ottoman-influenced baking developed for both sweet and savory fillings. Feta's sharp saltiness paired with spinach became the defining combination, though home cooks across Greece have long varied the greens and herbs depending on the season and region.
Listahan note
This version squeezes the cooked spinach completely dry before mixing it with the feta and eggs, since any leftover liquid would seep into the phyllo layers during baking and turn the crisp base soggy.
Technique cues
- Squeezing the wilted spinach dry of every bit of released liquid is what keeps the filling from turning the phyllo base soft and wet as it bakes.
- Brushing each of the eight base sheets of phyllo individually with melted butter, rather than brushing only the top, is what makes the base crisp and flaky through every layer.
- Keeping the unused phyllo covered while you work matters because the sheets dry out and crack within minutes of exposure to open air.
- Scoring the top layers into portions before baking, rather than after, lets the knife cut cleanly through crisp baked phyllo instead of shattering it.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Spanakopita (Spinach Pie) while the main component cooks or chills, so everything lands on the platter at once. This one leans on the ricotta cheese. Plan around the bake; that's the slow part.
- Make-ahead
- Spanakopita (Spinach Pie) can be assembled a few hours ahead and held, covered, until serving. This one leans on the ricotta cheese. The bake step is what sets the pace here.
- Leftover move
- Leftover Spanakopita (Spinach Pie) reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the ricotta cheese. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Wash serving dishes for Spanakopita (Spinach Pie) promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the ricotta cheese. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
16 oz fresh spinach, chopped
Flavor support
Purpose: oz fresh spinach, chopped supports the balance of Spanakopita (Spinach Pie) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
8 oz feta cheese, crumbled
Main protein or body
Purpose: oz feta cheese, crumbled gives Spanakopita (Spinach Pie) its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1/2 cup ricotta cheese
Main protein or body
Purpose: cup ricotta cheese gives Spanakopita (Spinach Pie) its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 bunch scallions, thinly sliced
Aromatic base
Purpose: bunch scallions, thinly sliced creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 large eggs, lightly beaten
Main protein or body
Purpose: large eggs, lightly beaten gives Spanakopita (Spinach Pie) its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
Technique notes
- Let the pie cool for at least ten minutes before cutting along the scored lines, since the filling needs that time to firm up enough to hold a clean slice.
- Ricotta is listed as optional here, but it's what keeps the filling from tasting purely of salty feta — leave it out only if you want a sharper, saltier bite.
- Reheat leftover slices in the oven rather than the microwave, which leaves the phyllo limp instead of restoring its crackle.
Ingredient swaps
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the scallions.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the scallions.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the scallions.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the scallions. This one's done in around 30 minutes, plated for 4. Greek technique drives this recipe. Count the ingredient list and it's 8 deep.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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