Spanakopita (Greek Spinach Pie) Delight

If you haven't experienced the indulgence of a rich, cheesy, and irresistibly delicious spanakopita, it's time to change that — and we’ve got the perfect recipe to make it happen! In just over an hour, you can prepare this incredible savory Greek pie that will leave everyone asking for more.

What Is Spanakopita?

Spanakopita is a classic Greek savory pie filled with a creamy spinach and ricotta mixture, all encased in a crispy, buttery phyllo crust. It’s the perfect comfort food with Mediterranean flair.

Pronouncing Spanakopita

The correct pronunciation of "Spanakopita" is "spah-nah-KO-pee-tuh."

How to Prepare Spanakopita

The complete step-by-step guide is below, but here’s a quick preview of what you’ll experience when making this highly rated spanakopita:

Prepare the Filling

Sauté onions, green onions, and garlic in olive oil until softened and lightly golden. Add spinach and parsley, continuing to sauté until the spinach wilts. Remove from heat and allow to cool. In a separate bowl, combine eggs, ricotta, and feta, then mix into the cooled spinach mixture.

Assemble the Spanakopita

Place a sheet of phyllo dough in a lightly greased 9x9-inch baking dish. Brush with olive oil. Add another sheet of phyllo on top, brushing with more oil, and repeat with two additional sheets. The dough should hang over the sides of the pan. Spread the spinach and cheese mixture evenly across the dough, folding the overhanging dough over the filling. Brush with oil, then layer the remaining phyllo sheets, brushing each with oil as you go. Seal the pie with the overhanging dough.

Bake the Spanakopita

Bake for 30 to 40 minutes, or until golden brown and crispy. Cut into squares and serve hot for the best flavor.

How to Store Spanakopita

Keep leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until warmed through for the best taste and texture.

How to Freeze Spanakopita

The ideal way to freeze spanakopita is before baking. This method preserves its flavor and texture, as it avoids the dish being cooked twice. Simply assemble the spanakopita, wrap it tightly in plastic wrap, then cover with a layer of aluminum foil, and freeze for up to two months. Thaw in the refrigerator and bake as instructed in the recipe.

You can also freeze spanakopita after baking. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to two months. When ready to eat, thaw in the fridge and reheat in the oven until hot.

Dinogo Community Tips and Praise

"Apologies to the purists, but I also added some fresh basil, chopped asparagus, mushrooms, and artichoke hearts," shares S'more. "I've made it with none of the additions, all of them, or a mix of whatever I had on hand, and it always turns out incredible!"

"This is amazing," exclaims Sylvia C. "We devoured the entire thing in 15 minutes. Next time, I’ll probably double the recipe. I used a 9-ounce bag of pre-washed spinach, chopped, and it turned out perfect. This would pair wonderfully with a Greek salad with olives."

"I used frozen spinach to save time," says JoAnne Gauthier. "It was partially thawed, and when added to the hot mixture, it had the perfect consistency and temperature to keep everything moving smoothly. Great pie."

Editorial input by Corey Williams

Ingredients List

• 3 tablespoons olive oil

• 1 large onion, chopped

• 1 bunch green onions, chopped

• 2 cloves garlic, minced

• 2 pounds spinach, rinsed and chopped

• ½ cup chopped fresh parsley

• 1 cup crumbled feta cheese

• ½ cup ricotta cheese

• 2 large eggs, lightly beaten

• 8 sheets phyllo dough

• ¼ cup olive oil, or as needed

Instructions

Prepare all the necessary ingredients.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion, green onions, and garlic in the hot oil until softened and lightly browned, about 5 minutes.

Add the spinach and parsley, and continue sautéing until the spinach wilts, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, combine feta cheese, ricotta cheese, and eggs, mixing until smooth. Add the spinach mixture and stir to combine.

Place a sheet of phyllo dough in the prepared baking dish and brush lightly with olive oil. Add another sheet on top and brush with more olive oil. Repeat the process with two additional sheets of phyllo dough, ensuring the sheets overlap the pan edges.

Evenly spread the spinach and cheese mixture into the pan. Fold any excess phyllo dough over the filling and brush with olive oil.

Add the remaining 4 sheets of phyllo dough, brushing each one with olive oil. Tuck any excess dough into the pan to seal in the filling.

Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and crispy.

Slice into squares and serve while still hot for the best flavor.

Nutritional Information (per serving)