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A slice of homemade spinach pie recipe with a golden flaky crust and creamy spinach-feta filling on a white plate, with a fork and fresh spinach leaves in the background.

Spinach Pie Recipe

A golden, flaky spinach pie recipe packed with creamy feta, fresh herbs, and tender spinach – a comforting Mediterranean dish that turns even picky eaters into veggie fans.
5 from 1 vote
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Course: Dinner
Cuisine: Greek, Mediterranean
Keyword: Best spinach pie recipe, Simple spinach pie recipe, Spanakopita, Spanakopita recipe, Spinach Pie Recipe, Traditional spinach pie recipe, Traditional spinach pie recipe easy
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Calories: 310kcal
Cost: $14

Equipment

  • 9x13 inch dish (For assembling and baking)
  • Large skillet (For sautéing filling)
  • Mixing bowl (To mix spinach mixture)
  • Pastry brush (For buttering phyllo)
  • Sharp knife (To score the pie before baking)
  • Cutting board (For chopping herbs and onion)

Ingredients

Filling:

  • 1 lb Fresh spinach - Washed and roughly chopped
  • 1 cup Feta cheese - Crumbled
  • 1 cup Ricotta cheese
  • 3 Large eggs - Lightly beaten
  • 1 Yellow onion - Diced
  • 2 tablespoon Fresh dill - Chopped
  • 2 tablespoon Fresh parsley - Chopped
  • 2 Garlic cloves - Minced
  • Salt and pepper - To taste
  • 1 tablespoon Olive oil - For sautéing

Crust:

  • 1 pkg Phyllo pastry - Thawed overnight in fridge
  • ½ cup Butter - Melted
  • 2 tablespoon Olive oil - Mixed with butter for brushing

Instructions

  • Sauté onion in olive oil, add garlic, then spinach, and cook until wilted. Let it cool and squeeze out excess water.
    Sautéed spinach and crumbled feta cheese in a skillet with a wooden spoon, surrounded by pie ingredients in a cozy kitchen setting.
  • In a bowl, mix spinach, feta, ricotta, eggs, dill, parsley, salt, and pepper until well combined.
  • Preheat oven to 375°F (190°C). Grease a 9x13 baking dish and melt butter with olive oil.
    Brushing olive oil over layered phyllo dough in a white baking dish, with two bowls of oil on a rustic wooden table.
  • Layer 6–8 phyllo sheets in the dish, brushing each with butter. Let edges hang over sides.
  • Add spinach filling, fold overhanging phyllo, and layer 6–8 more sheets on top, brushing each.
    Unbaked spinach pie in a parchment-lined dish, with creamy spinach and cheese filling spread over a phyllo base, ready for baking.
  • Score the top into squares and bake for 45–50 minutes until golden and crispy.
  • Let pie cool for 15 minutes before cutting. Serve warm or at room temperature.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 200g | Calories: 310kcal | Carbohydrates: 18g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 470mg | Potassium: 460mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5600IU | Vitamin C: 19mg | Calcium: 260mg | Iron: 3mg