Spanakopita (Greek Spinach Pie)


This is an authentic Greek spanakopita pie recipe featuring layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling. Serve warm for an impressive but easy to make vegetarian main dish.

Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
1 9-inch square 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 9x9 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.

Allrecipes Community Tips and Praise

"My apologies to the purists out there, but I also added fresh basil, chopped asparagus, mushrooms, and artichoke hearts," says S'more. "I have made it with none of the additions, all of the additions, and a combination of the 3 depending on what I had on hand and it always turns out phenomenal!"

"This is awesome," raves Sylvia C. "We ate the whole thing in 15 minutes. I will probably need to double this next time. I used a 9-oz. bag of pre-washed spinach, chopped, and it turned out great. This would be great with a Greek salad with olives."

"I used frozen spinach to save time," according to JoAnne Gauthier. "This was half-thawed and, when added to the hot mixture, it was just the right consistency and temp to keep moving and finish this. Great pie."

Editorial contributions by Corey Williams


  • 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


  1. Gather all ingredients.

    All ingredients gathered to make spanakopita.

    Dotdash Meredith Food Studios

  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.

    Chopped onion, green onions, and garlic being sauteed in hot oil until soft and lightly browned.

    Dotdash Meredith Food Studios

  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.

    Spinach added to onion and garlic mixture.

    Dotdash Meredith Food Studios

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

    Feta and ricotta cheese mixed with eggs until well combined.

    Dotdash Meredith Food Studios

  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.

    Layer phyllo dough and olive oil until pan is covered.

    Dotdash Meredith Food Studios

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

    Spinach mixture spread into pan and overhanging dough folded over top.

    Dotdash Meredith Food Studios

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

    Layer top with remaining phyllo dough and brush with oil.

    Dotdash Meredith Food Studios

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

    Bake spinach pie until phyllo dough is golden-brown.

    Dotdash Meredith Food Studios

  10. Cut into squares and serve while hot.

    close up view of a spanakopita in a baking dish, on a wooden cutting board


Nutrition Facts (per serving)

494 Calories
35g Fat
32g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 494
% Daily Value *
Total Fat 35g 44%
Saturated Fat 12g 58%
Cholesterol 100mg 33%
Sodium 894mg 39%
Total Carbohydrate 32g 11%
Dietary Fiber 7g 26%
Total Sugars 5g
Protein 18g
Vitamin C 62mg 309%
Calcium 495mg 38%
Iron 8mg 43%
Potassium 1304mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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