There’s nothing quite like that first bite of a warm, flaky Easy Spanakopita. The crisp layers of phyllo dough give way to a savory filling of spinach, feta, and fragrant herbs that transport me straight to a sunlit terrace in Greece. I discovered this delightful recipe while searching for a satisfying vegetarian option that didn’t skimp on flavor, and boy, did I hit the jackpot!
This Greek Spinach Pie is not just a feast for the senses; it’s also incredibly versatile. Whether served as a main dish at a family gathering or as bite-sized Spanakopita triangles at a casual get-together, it’s a guaranteed crowd-pleaser. Plus, you can whip it up quickly, making it a fantastic alternative to those all-too-familiar fast food runs. So, let’s roll up our sleeves and dive into making this easy, comforting classic that’s sure to become a staple in your kitchen!
Why is Greek Spinach Pie a Must-Try?
Flaky Layers: Each bite reveals crispy phyllo dough that perfectly contrasts with the savory spinach and feta filling.
Vibrant Taste: Fresh herbs like dill and parsley enhance the flavor, making this dish a taste sensation.
Incredibly Versatile: Enjoy it warm as a meal, or serve little triangles cold as a party snack – it adapts to any occasion!
Quick Preparation: With straightforward steps, this recipe is a time-saver, perfect for busy weeknights or impromptu gatherings.
Freezer-Friendly: Make extra and freeze for a quick future meal. Simply reheat, and you’ve got a delicious dinner on hand!
Whether you’re feeding a crowd or indulging in a cozy night at home, this Easy Spanakopita will surely impress and delight!
Greek Spinach Pie Ingredients
For the Filling
- Frozen Spinach (800 g / 28 oz) – Use fresh spinach for better flavor; wilt and strain before use for optimal taste.
- Feta Cheese (400 g / 14 oz, crumbled) – Main flavoring ingredient; ricotta can be used for a creamier texture that pairs beautifully with spinach.
- Large Eggs (2) – Binds the filling together and enriches the taste.
- Fresh Parsley (100 g / ½ cup, chopped) – Adds freshness; swap with basil for a different herbaceous note.
- Fresh Dill (100 g / ½ cup, chopped) – Key flavor component; can be replaced with mint for a refreshing alternative.
- Spring Onions (8, finely chopped) – Adds mild onion flavor; can substitute with yellow onions if unavailable for a sweeter taste.
- Leeks (2 large, white part only, finely chopped) – Provides a sweet, mild onion taste; more spring onions can be added if you prefer.
- Lemon (zest only) – Brightens up the filling with a citrus note, elevating the overall flavor.
- Salt (1 tsp or more) – Essential for flavor enhancement; adjust to taste for your preference.
For the Phyllo Layers
- Frozen Phyllo Pastry (1 pack) – Crispy outer layer; ensure thawed before use for easy handling.
- Butter (113 g / ½ cup, melted) – For brushing the phyllo, giving it a golden finish; can substitute with olive oil for a lighter option.
- Olive Oil (60 ml / ¼ cup) – Used in combination with butter when layering phyllo to enhance flavor and crispness.
- Sesame Seeds (2 tbsp, optional) – For garnish, adding crunch and flavor, and elevating the dish visually.
This Easy Spanakopita combines the elegance of Greek Spinach Pie with comforting flavors that will leave you craving more!
How to Make Easy Spanakopita
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Preheat: Begin by preheating your oven to 180°C (350°F). This ensures a perfectly baked pie with a crispy, golden crust. Don’t forget to prepare your baking tray with a light coating of oil or butter!
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Thaw and Squeeze: If you’re using frozen spinach, thaw it and squeeze out any excess moisture. This is crucial for preventing a soggy filling. Fresh spinach can also be wilted and strained for enhanced flavor!
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Sauté: In a pan, sauté the finely chopped spring onions and leeks in olive oil. Sprinkle a pinch of salt and cook until softened, about 5-7 minutes, releasing their sweet aroma as they cook.
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Mix and Cool: Stir in the chopped parsley, dill, and spinach, cooking briefly. Then, take the pan off the heat and allow the mixture to cool down. This step helps set the flavors beautifully!
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Combine: In a bowl, mix the cooled spinach mixture with crumbled feta, large eggs, and lemon zest. Taste and adjust the salt as needed for a flavorful filling that binds everything together.
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Brush: Combine the melted butter with olive oil. Brush the bottom of your pie dish with this mixture to ensure the phyllo doesn’t stick.
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Layer: Take 5-6 sheets of phyllo pastry, brushing each layer generously with the butter-oil mix. Lay these in the pie dish, allowing the edges to hang over. Then, spread the filling evenly.
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Fold: Gently fold over the edges of the phyllo to encase the filling. Brush the top with the remaining butter/oil mixture. Score the top lightly with a knife to allow steam to escape and sprinkle sesame seeds if desired.
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Bake: Bake in the preheated oven for 45 minutes. Cover with foil after 15-20 minutes to prevent over-browning. The pie should be golden and crispy when done!
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Cool: Let the spanakopita cool for a few minutes before slicing. This helps retain its shape and makes serving straightforward!
Optional: Serve warm with tzatziki or a fresh salad for an extra touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Easy Spanakopita are perfect for meal prep enthusiasts! You can prepare the filling (spinach, feta, eggs, and herbs) up to 24 hours in advance, simply refrigerate it in an airtight container to maintain freshness. Additionally, you can assemble the entire pie and store it in the fridge for up to 3 days. Just make sure to cover it well to prevent the phyllo from drying out. When ready to serve, uncover and bake directly from the fridge, extending the cooking time by a few minutes if needed to ensure it’s heated through. This way, you’ll enjoy a delicious Greek Spinach Pie with minimal effort on busy weeknights!
How to Store and Freeze Greek Spinach Pie
Fridge: Store any leftover Greek Spinach Pie in an airtight container for up to 3 days. This helps maintain its crispy texture while keeping it fresh.
Freezer: For long-term storage, wrap individual slices in plastic wrap and then aluminum foil, freezing them for up to 2 months. This makes for quick meals on busy days!
Reheating: When ready to enjoy, reheat the pie slices in a preheated oven at 180°C (350°F) for about 15-20 minutes until heated through and crispy again.
Serving Suggestions: For the best taste, serve your spanakopita warm with a slice of lemon or a side of tzatziki after reheating!
Greek Spinach Pie Variations
Customize your Greek Spinach Pie with these delightful twists that will elevate your flavors and satisfy your cravings!
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Zucchini Swap: Replace spinach with grated zucchini for a lighter, veggie-packed pie that adds moisture and flavor.
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Herb Twist: Experiment with fresh basil or mint instead of dill for a refreshing twist that’s aromatic and vibrant.
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Cheese Blend: Use a mix of feta and ricotta for a creamier filling that melts beautifully in every bite.
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Phyllo Alternatives: Try using whole wheat or gluten-free phyllo for a healthier option that fits dietary preferences.
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Protein-Packed Option: Add cooked, shredded chicken or chickpeas to the filling for a heartier, protein-rich dish that will keep everyone full.
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Spicy Kick: Stir in some red pepper flakes or diced jalapeños for a fiery flavor boost that contrasts wonderfully with the creamy feta.
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Mini Spanakopitas: Create bite-sized triangles for easy snacking or appetizers that please guests while making an adorable presentation!
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Savory Sides: Serve with a zesty lemon salad or a marinated olive platter to complement the pie’s richness and enhance the Mediterranean experience.
Let your creativity shine through as you explore these variations to make your Easy Spanakopita truly your own!
What to Serve with Easy Spanakopita?
Imagine the delightful aroma of fresh herbs mingling with golden phyllo as you explore the perfect pairings for this traditional Greek dish.
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Tzatziki Sauce: This tangy yogurt sauce with cucumber is a refreshing complement, enhancing each bite of spanakopita with its cool creaminess.
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Greek Salad: Tossed with ripe tomatoes, cucumbers, olives, and feta, this salad adds a burst of freshness and texture that balances the richness of the pie.
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Roasted Vegetables: Seasonal veggies like zucchini and bell peppers bring hearty fiber and satisfying crunch, creating a well-rounded meal full of vibrant colors.
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Lemon Wedges: A simple yet bright addition, squeezing fresh lemon over the spanakopita elevates the flavors, bringing a zesty brightness that dances on the palate.
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Warm Pita Bread: Soft and fluffy, this bread offers a wonderful vehicle for scooping up leftover filling or accompanying dips, perfect for enhancing your meal’s shareability.
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Herbal Tea: Enjoy a soothing cup of chamomile or mint tea; its warm, aromatic flavors harmonize beautifully with the herbaceous notes of the spinach pie.
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Dessert Option: End the meal on a sweet note with Baklava, layers of phyllo, nuts, and honey, creating a delightful bridge between savory and sweet traditional dishes.
These pairings not only complement your Easy Spanakopita but also create a memorable dining experience that brings a taste of Greece right to your table.
Expert Tips for Greek Spinach Pie
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Use Fresh Spinach: For the best flavor, fresh spinach is ideal. If using frozen, make sure to squeeze out excess moisture to avoid a soggy filling.
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Crust Quality: Layer your phyllo carefully, brushing each sheet with butter or oil. This ensures a crispy texture for your Greek Spinach Pie, avoiding a chewy crust.
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Flavor Adjustments: Don’t be shy with herbs! Feel free to enhance the filling with extra dill and parsley or try adding a pinch of nutmeg for a unique twist.
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Fill and Fold Properly: Make sure to leave some overhang when layering phyllo, which will create a beautiful crust. When folding, ensure the filling is fully enclosed to prevent leaks.
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Perfect Baking: Keep an eye on your pie. If it browns too quickly, cover it loosely with foil to achieve that golden finish without burning.
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Storage Tips: This Greek Spinach Pie is freezer-friendly. Slice and freeze portions for quick meals—just reheat in the oven for that freshly baked taste!
Easy Spanakopita Recipe FAQs
What type of spinach should I use for Greek Spinach Pie?
Very! While frozen spinach is convenient, using fresh spinach will give your Easy Spanakopita a burst of flavor. If you opt for fresh, make sure to wilt and strain it well to remove excess moisture before mixing it into the filling; otherwise, you might end up with a soggy filling.
How should I store leftovers of Easy Spanakopita?
Absolutely! You can store any leftover Greek Spinach Pie in an airtight container in the fridge for up to 3 days. To maintain its crispy texture, try to consume it within this time frame. Reheat it in the oven to get that fresh-out-of-the-oven taste again.
Can I freeze Greek Spinach Pie?
Yes, indeed! To freeze, wrap individual slices of Easy Spanakopita tightly in plastic wrap first, then cover with aluminum foil. This will protect it from freezer burn. You can freeze it for up to 2 months. When you’re ready to enjoy, simply reheat it in a preheated oven at 180°C (350°F) for about 15-20 minutes until it’s crispy and warm.
What if my phyllo dough is too dry or breaks?
That’s a common concern! If your phyllo dough feels dry, it’s crucial to keep it covered with a damp cloth while you work with it to prevent it from drying out further. If it breaks, don’t fret! Use both halves to layer over your filling—they will still create a lovely, flaky crust when baked!
Can you make Easy Spanakopita ahead of time?
Absolutely! You can prepare the filling and layer the phyllo ahead of time. Simply assemble the pie and cover it tightly with plastic wrap or foil, and refrigerate it overnight. When ready to bake, just pop it straight into the oven—it’s a great time-saver for gatherings!
Is this recipe suitable for people with allergies?
Very! The Easy Spanakopita contains common allergens like eggs and dairy (feta cheese). If you’re cooking for someone with dietary restrictions, you can substitute the feta with a non-dairy cheese, and the eggs can be replaced with a flaxseed mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, allowed to sit until thick) for binding. Always ensure to check for any additional allergies specifically!
Irresistibly Crispy Greek Spinach Pie You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and prepare your baking tray with a light coating of oil or butter.
- Thaw frozen spinach and squeeze out excess moisture; fresh spinach can be wilted and strained.
- Sauté finely chopped spring onions and leeks in olive oil, seasoning with salt, until softened, about 5-7 minutes.
- Stir in chopped parsley, dill, and spinach, briefly cooking, then remove from heat and allow the mixture to cool.
- Mix the cooled spinach mixture with crumbled feta, eggs, and lemon zest; adjust salt as needed.
- Combine melted butter with olive oil and brush the bottom of the pie dish.
- Layer 5-6 sheets of phyllo pastry in the dish, brushing each with the butter-oil mix, and spread the filling evenly.
- Fold phyllo edges over the filling, brush the top with remaining oil mixture, score the top lightly, and sprinkle with sesame seeds.
- Bake for 45 minutes, covering with foil after 15-20 minutes to prevent over-browning.
- Let the spanakopita cool for a few minutes before slicing.
