Spanakopita with homemade phyllo (Authentic Greek spinach pie) Recipe

This authentic Greek spanakopita recipe shares the secrets of creating flaky, golden phyllo pastry from scratch.

A cherished Mediterranean comfort food, this savory spinach pie combines fresh spinach, creamy feta, and aromatic herbs, all wrapped in delicate homemade phyllo layers.

Perfect as a side dish or vegetarian main, each slice delivers a satisfying 337 calories of traditional Greek flavors.

Whether you’re exploring Mediterranean cuisine or seeking a crowd-pleasing dish, this classic spanakopita promises restaurant-quality results in just 90 minutes.

Classic Greek Spanakopita Ingredients

• For the Filling:
  • 2 red onions: Halved and thinly sliced for optimal flavor distribution
  • 1 spring onion: Finely chopped for added freshness
  • 2 garlic cloves: Crushed to release maximum flavor
  • 500g fresh spinach: Washed and roughly chopped
  • Nutmeg: Just a pinch for that authentic Greek touch
  • 200g feta cheese: Crumbled for even distribution
  • 2 eggs: Beaten, acts as a binding agent
  • 1-2 tbsp fresh dill: Adds wonderful aroma
  • Butter: For sautéing
  • Salt and pepper: To taste
• For the Homemade Phyllo:
  • 300g all-purpose flour: Creates the perfect crispy texture
  • 5 tbsp olive oil: Ensures flakiness
  • 1 tbsp red wine vinegar: Helps achieve the right consistency
  • 1 tsp salt: Enhances overall flavor
  • 130-150g water: For proper dough formation

Step-by-Step Instructions

1. Prepare the Phyllo: Begin with making fresh phyllo dough, or use store-bought for convenience
2. Preheat: Heat oven to 200C/180C fan/gas 6
3. Create the Filling: Sauté onions in butter until golden, add garlic, then gradually wilt spinach
4. Mix Filling: Combine cooled spinach mixture with nutmeg, feta, eggs, and seasonings
5. Layer the Pie: Place phyllo sheets in a 25cm pan, brushing each with olive oil
6. Add Filling: Spread the spinach mixture evenly, fold over excess phyllo
7. Final Touch: Brush top with olive oil, score with knife
8. Bake: Cook for 60 minutes until golden and crispy
9. Rest: Allow to cool 10-15 minutes before serving

Cooking Techniques

Getting that perfectly crispy phyllo is one of the best parts of making spanakopita! The secret lies in how you handle those delicate sheets.

Brush each layer with olive oil – this creates that wonderful golden, flaky texture we all love. When working with the spinach, make sure to cook it just until wilted and drain off any extra liquid.

This keeps your pie from becoming soggy. The layering technique might take a little practice, but don’t worry if your sheets tear a bit – just patch them together and keep going!

Storage Tips

Your spanakopita will stay fresh in the fridge for up to 3 days. Just wrap it well in foil or pop it in an airtight container. Want to enjoy it warm?

Heat it in the oven at 350°F (175°C) for about 10-15 minutes – this brings back that lovely crispy texture.

You can also freeze spanakopita for up to 3 months! Wrap individual portions in foil and freeze them.

When you’re ready to eat, no need to thaw – just bake straight from frozen, adding about 10 minutes to the heating time.

Serving Suggestions

While this Greek spinach pie is amazing on its own, you can turn it into a complete meal with some tasty sides!

A classic Greek salad is perfect – the fresh tomatoes, cucumbers, and olives balance the rich, savory pie.

Add a dollop of tzatziki for extra freshness, or serve with a simple lemon wedge to brighten up the flavors.

For a light lunch, pair it with a bowl of avgolemono (Greek lemon soup) or a fresh Mediterranean-style green salad.

Recipe Success Tips

The key to amazing spanakopita is in the details! Make sure your spinach is really well-drained – squeeze out any extra moisture after cooking.

When crumbling the feta, leave some bigger chunks for extra bursts of flavor. If you’re using store-bought phyllo, keep it covered with a slightly damp kitchen towel while you work to prevent it from drying out.

And don’t rush the baking – those 60 minutes give you that gorgeous golden color and perfectly crispy layers!

Spanakopita (Authentic Greek Spinach Pie)

Bushra

Traditional Greek spinach pie made with homemade phyllo dough, filled with spinach, feta cheese, and herbs.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Sides

Cuisine Greek

Servings 8 pieces

Calories 337 kcal

Equipment

• non stick baking pan (25cm)

Ingredients

  

1x2x3x

For the filling

• 2 red onions halved and sliced
• 1 spring onion finely chopped (optional)
• 2 cloves garlic crushed
• 500 g spinach washed and roughly chopped
• 1 pinch nutmeg grated
• 200 g feta cheese crumbled
• 2 eggs beaten

For the phyllo dough

• 300 g all-purpose flour
• 5 tbsp olive oil
• 1 tbsp red wine vinegar

Instructions

 

• To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
• When done, heat the oven to 200C/fan 180C/gas 6.
• To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
• Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
• Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil.
• Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
• Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve with Greek salad.

Nutrition

Calories: 337kcalCarbohydrates: 35.1gProtein: 11.2gFat: 17.4gSaturated Fat: 6.5gCholesterol: 72.6mgSodium: 880.4mgFiber: 3gSugar: 2.7g

Keyword authentic Greek cuisine, Greek spinach pie, homemade phyllo dough, Mediterranean pastry, traditional spanakopita

Tried this recipe?Let us know how it was!