Name: Greek Spinach Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 10 oz spinach (fresh or frozen) (Fresh baby spinach wilts down quickly, but frozen is a time-saver.); 1 onion, chopped (Yellow onion offers a gentle sweetness.); 2 cloves garlic, minced (Add more garlic for additional flavor, if desired.); 1/2 cup feta cheese, crumbled (Sheep’s milk feta is recommended for authenticity.); 1/4 cup ricotta cheese (Adds creaminess to the filling.); 2 eggs, beaten (Room temperature eggs blend more smoothly.); 1/4 cup fresh dill, chopped (Fresh dill enhances the flavor; dried may be substituted.); 1/2 cup olive oil (Extra-virgin olive oil is preferred for flavor.); Salt and pepper to taste Salt and pepper (Season filling according to preference.); 1 package phyllo dough (Ensure it's thawed and cool; keep covered with a damp towel.)

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A Cozy Afternoon in the Kitchen: My Greek Spinach Pie Story

Picture this: a chilly Sunday, the scent of olive oil and fresh dill swirling around the kitchen, a cup of coffee by my side, and Greek music humming gently in the background. That’s exactly how I fell in love with the art of making Greek spinach pie—also known as spanakopita. The first time I tried this savory, golden masterpiece, I was sitting at my friend Maria’s table, surrounded by laughter and endless stories about family traditions. With every flakey, cheesy bite, I felt like I’d been welcomed into a special, sun-drenched Greek kitchen, even though I was a thousand miles from the Mediterranean.

Ever since then, Greek spinach pie has been my go-to comfort dish—the kind that brings people together and invites second (and third) helpings without hesitation. If you’re new to this classic dish, trust me: it’s simpler than it looks, and the payoff is pure joy.

Why You’ll Adore This Greek Spinach Pie

Let me gush for a second, because Greek spinach pie genuinely sweeps me off my feet every time:

It’s comfort in every bite: Between the buttery crunch of phyllo dough and the creamy, herby spinach filling, this homemade spinach pie feels like a hug on a plate.
Simple ingredients, big flavor: You don’t need anything fancy—just a handful of fresh ingredients and pantry staples yield something extraordinary.
Perfect for every occasion: Make it for a lazy family brunch, a shareable party appetizer, or just because you’re craving something soul-soothing (I usually do!).
Leftovers reheat like a dream: Seriously, it’s one of those rare recipes where the next-day slices taste just as good—maybe better.

Ingredients You’ll Need for Greek Spinach Pie

Here’s everything you’ll need (plus a few personal notes I’ve collected after many, many pie experiments):

1 package phyllo dough: Make sure it’s thawed but still cool so it’s easier to handle. Keep a damp towel over it while you work—it dries out quickly.
1/2 cup olive oil: I always opt for extra-virgin for that rich, fruity flavor (you really taste it in a recipe like this).
1 onion, chopped: Yellow onion is classic for a gentle sweetness.
2 cloves garlic, minced: If you love garlic, toss in an extra clove for extra pizzazz.
10 oz spinach (fresh or frozen): Fresh baby spinach wilts down fast, but frozen is a lifesaver when you’re short on time. Just squeeze out any extra liquid!
1/2 cup feta cheese, crumbled: Go for sheep’s milk feta if you can—it’s tangier and more authentic.
1/4 cup ricotta cheese: This adds a lovely creaminess that balances the salty feta.
2 eggs, beaten: Room temperature eggs blend more smoothly.
1/4 cup fresh dill, chopped: Fresh dill makes the filling sing, but dried will work in a pinch.
Salt and pepper to taste: Don’t be shy—taste as you go!

Cooking doesn’t have to be complicated—with just a handful of classic Greek ingredients, homemade spinach pie is totally doable.

Step-by-Step Guide: Making the Perfect Greek Spinach Pie

Here’s how I make my favorite spinach pie—feel free to follow along, cup of coffee in hand!

Preheat your oven to 375°F (190°C).
Sauté the aromatics: In a large pan, heat olive oil over medium and gently cook the onions until translucent (about 5 minutes). Add the minced garlic and cook for another minute, just until fragrant.
Wilt the spinach: Add your spinach to the pan. If using fresh, stir until it’s just wilted. If frozen, let it warm through and cook off the excess water.
Mix the filling: In a big bowl, combine the spinach mix, crumbled feta, creamy ricotta, beaten eggs, chopped dill, and a dash of salt and pepper. Stir well—I mean it.
Layer the phyllo: Brush the bottom of your baking dish with olive oil, then layer in 5-6 sheets of phyllo, brushing each one generously with more oil (embrace the mess!).
Add the filling: Spread the spinach mixture evenly over your phyllo base.
Finish the top: Layer another 5-6 sheets of phyllo on top, again brushing each with oil. Tuck in the edges for that perfectly rustic look.
Brush and bake: Give the top layer a final brush of olive oil. Bake for 30-40 minutes, or until your pie is deeply golden and the house smells unbelievable.
Cool and slice: It’s tempting, but let it cool for at least 15 minutes before cutting—this helps the layers hold together (and saves your fingertips).

Cooking homemade spinach pie for the first time can feel intimidating, but honestly, it’s mostly just layering and stirring. You’ve got this!

My Secret Tips and Tricks for Greek Spinach Pie Success

After a fair share of pie fails and victories, here’s what I’ve learned for swoon-worthy spanakopita (and how to avoid any Greek pie disasters):

Don’t rush the phyllo! Phyllo dough tears easily. If it rips, just patch it together—a rustic look is charming (and forgivable).
Squeeze out your spinach: Excess moisture is the enemy of a crisp pie. Wrap thawed spinach in a clean towel and twist until it’s dry (seriously, wring it out).
Taste your filling before baking: The punch of feta can vary. A quick taste-test makes sure the filling is well seasoned.
Olive oil is your friend: Don’t skimp—generously brush every layer so you get that signature golden, flaky top.
Let it rest after baking: If you cut too soon, the spinach pie will spill. Ten extra minutes of patience makes neat slices (worth it for party appetizers!).

And most important: don’t stress about perfection. Greek spinach pie is meant to be rustic and full of love.

Creative Variations and Ingredient Swaps

Maybe you’re feeling adventurous (or just need to use what’s in your fridge)? Try these fun variations to make this classic Greek spinach pie your own:

Cheese lover’s twist: Add a handful of shredded mozzarella or parmesan for extra meltiness.
Greens galore: Sub in kale, Swiss chard, or even arugula for the spinach (just cook and drain them well).
Herb swap: Don’t have fresh dill? Use parsley or mint for a fresh spring flavor.
Vegan option: Use dairy-free cheeses and an egg replacer (or skip the cheese altogether and bump up the sautéed veggies!).
Low-carb hack: Skip phyllo and bake the filling in little ramekins for spinach pie soufflés.

The beauty of homemade spinach pie is that you can totally make it your own (your Greek grandmother would be proud, promise).

How to Serve and Store Your Greek Spinach Pie

Once your golden Greek spinach pie is out of the oven, here’s how I love to share and save every savory bite:

Serve it warm or at room temperature—perfect with a crisp salad or a side of roasted potatoes.
As a brunch centerpiece, cut it into big wedges (with plenty of strong coffee on the side).
For party snacks, slices make fantastic finger food appetizer bites.

Storing leftovers: Cover and refrigerate for up to 4 days (trust me, it gets even tastier after a night in the fridge). Reheat slices in a hot oven to crisp up the phyllo and revive that irresistible texture (skip the microwave if you can).

FAQs: Your Top Questions About Greek Spinach Pie Answered

1. Can I make Greek spinach pie ahead of time?
Absolutely! Prep the assembled pie a day ahead, cover it tightly and chill. When you’re ready to bake, pop it directly in the oven—just add a few extra minutes to the bake time.

2. Can I freeze homemade spinach pie?
Yes! Spanakopita freezes like a champ. Wrap cooled, baked pieces in foil and freeze for up to 2 months. Reheat straight from the freezer in a 350°F oven until hot and crispy.

3. Does phyllo dough need to be thawed before using?
YES—let it thaw overnight in the fridge, then bring to room temp (still sealed) for 1-2 hours before assembling your spinach pie. Cold phyllo cracks, trust me!

4. What’s the best feta for Greek spinach pie?
Sheep’s milk feta is the traditional gold standard (it’s tangier and creamier), but honestly, any good-quality feta will work beautifully.

5. Can I make this without eggs?
You sure can—try a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) as a binder, or just use extra ricotta for a slightly softer filling.

If you’re craving a taste of Greece, homemade spinach pie is the answer—no passport required. Whether you’re making it for a crowd or just for yourself (I won’t judge), I hope you find as much comfort and joy in every golden, flaky bite as I do. Enjoy, friends!

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