Spanakopita (Greek Spinach Pie)

If you’ve never tried rich, cheesy, and utterly decadent spanakopita, you need to remedy that ASAP — and we’ve got just the recipe for you! With this top-rated Greek spanakopita recipe, you’ll have the most delicious savory pie of your life on the table in just over an hour.

What Is Spanakopita?

Spanakopita is a savory Greek pie that consists of a spinach-ricotta filling baked in a buttery phyllo crust.

Spanakopita Pronunciation

“Spanakopita” is pronounced “spah-nah-KO-pee-tuh.”

How to Make Spanakopita

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated spanakopita:

Make the Filling

Saute onion, green onions, and garlic in olive oil until they’re soft and lightly browned. Add spinach and parsley, then continue to saute until spinach is limp. Remove from heat and let cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir into spinach mixture.

Assemble the Spanakopita

Lay one sheet of phyllo dough in a lightly oiled 9×9 inch baking pan. Brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat this process with two more sheets of phyllo. The sheets will overlap the pan. Spread the spinach and cheese mixture into the pan and fold overhanging dough over filling. Brush with oil, then layer with the remaining sheets of phyllo dough, brushing each with oil. Seal the filling with the overhanging dough.

Bake the Spanakopita

Bake for 30 to 40 minutes, until golden brown. Cut into squares and serve while it’s still hot.

How to Store Spanakopita

Store leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until heated through.

How to Freeze Spanakopita

The best way to freeze spanakopita? Freeze it before baking. It won’t lose nearly as much flavor or texture this way, as the dish won’t be cooked twice. Just assemble the spanakopita, wrap it in one layer or storage wrap and one layer of aluminum foil, then freeze for up to two months. Thaw in the fridge and cook according to the recipe.

You can also freeze spanakopita after baking: Simply let the dish cool and transfer it to a freezer-safe container. Freeze for up to two months. Thaw in the fridge and reheat in the oven until heated through.

• 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
  

  Directions

  1. Gather all ingredients.

     

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.

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

     

  4. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from the heat and set aside to cool.

     

  5. Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture.

     

  6. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.

     

  7. Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.

     

  8. Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.

     

  9. Bake in the preheated oven until golden brown, 30 to 40 minutes.

     

  10. Cut into squares and serve while hot.