Greek Spinach Pie

A Warm Slice of Home: My Greek Spinach Pie Memories

Nothing brings me back to my childhood kitchen quite like the aroma of Greek Spinach Pie wafting from the oven. I remember watching my mother gently layering phyllo dough, her hands deft and patient, as I tried to sneak bits of crumbled feta when she wasn’t looking. There’s something almost magical about the golden crackle of phyllo, the creamy, savory filling, and just a hint of fresh dill in the air. Greek Spinach Pie—known as spanakopita in our home—has become my ultimate comfort food, reminding me that simple ingredients and a dash of nostalgia create the coziest meals. If you’ve never made Greek Spinach Pie at home, I can’t wait to guide you through it. Let’s fill your kitchen with warmth (and the best smells imaginable)!

Why You’ll Adore This Greek Spinach Pie

I could easily wax poetic about this classic Greek Spinach Pie all day, but let me narrow it down to what makes it truly special:

• Flaky, Buttery Goodness: That phyllo dough! There’s nothing like it. Every golden, crisp layer gives each bite a satisfying crunch.
• Creamy, Savory Filling: The combination of feta, ricotta, and fresh spinach hugs your tastebuds with Mediterranean flavors. Seriously, I could eat the filling by the spoonful.
• Simple, Wholesome Ingredients: You don’t need fancy or hard-to-find ingredients—just a few fresh, flavorful staples (think: baby spinach, garlic, herbs).
• Share-Worthy and Crowd-Pleasing: I love serving this at family gatherings or potlucks. It disappears in moments, and everyone asks for seconds (and the recipe!).

Ingredients You’ll Need for Greek Spinach Pie

Let’s take a closer look at what makes up this dreamy spinach pie. Grab your grocery list!

• Phyllo Dough: Find it in your freezer section. Let it thaw overnight for easy handling and make sure you keep it covered (it dries fast).
• Fresh Spinach (1 lb, chopped): I go for baby spinach, but regular works if you chop it well and wash it thoroughly.
• Feta Cheese (1 cup, crumbled): Authentic Greek feta gives you a salty, tangy punch. Pre-crumbled is fine, but I love crumbling a block myself.
• Ricotta Cheese (1/2 cup): Adds creaminess and mellows out the sharper feta taste.
• Small Onion (finely chopped): Yellow or sweet both work. Sautéed until soft, it mellows and sweetens the filling.
• Garlic (2 cloves, minced): Don’t skip it! Add more if you’re a garlic lover (I always do).
• Fresh Dill (2 tbsp, chopped): Gives that classic, bright Greek flavor. Dried dill works in a pinch.
• Olive Oil (2 tbsp): For sautéing and to brush on the phyllo sheets. Use the best Greek olive oil you can find for even more authentic vibes.
• Salt and Pepper: Simple, classic seasoning.
• Egg (beaten, optional): For brushing the top for extra color and shine.

(Pro tip: Let the kids help crumble the cheese or brush on the oil—it gets everyone involved!)

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

You got this! Here’s my gentle, easy-to-follow way to prepare your homemade Greek Spinach Pie:

1. Preheat the Oven: Set it to 375°F (190°C). Trust me, getting the oven just right means that wonderful golden crust.
2. Sauté Onions and Garlic: Warm olive oil in a skillet on medium. Add chopped onions, then garlic. Sauté until softened and fragrant—don’t rush it!
3. Wilt the Spinach: Stir in your freshly chopped spinach. Cook until just wilted (it’ll shrink a ton!). Remove from the heat and let cool a bit.
4. Mix the Filling: In a big bowl, combine your sautéed veggies, crumbled feta, ricotta cheese, dill, salt, and pepper. (Give it a taste—this is where the magic happens!)
5. Work with Phyllo: Lay one sheet on a clean surface, lightly brush with olive oil, lay another, repeat. (Keep a damp towel over the unused sheets so they don’t dry out.)
6. Assemble the Pie: Spoon a line of the spinach mixture along the long edge of your prepared phyllo stack and roll it up, jelly-roll style, as tight as you can.
7. Get Ready to Bake: Place the filled rolls on a parchment paper-lined baking sheet. Brush the tops with beaten egg if you like—for that beautiful sheen.
8. Bake: Pop them in the oven for 30–35 minutes, or until deep golden brown. Your whole house will smell heavenly!
9. Cool & Serve: Let them cool for a few minutes (if you can wait!) before slicing and serving.

My hearts skips a beat every time I hear that first crunch!

My Secret Tips and Tricks for Greek Spinach Pie Success

After years of making spanakopita, here’s what always helps me out (and keeps my Greek Spinach Pie turning out flaky and flavorful):

• Don’t Overstuff the Roll: Too much filling can make the phyllo soggy. Less is more—you can always make more rolls!
• Use a Pastry Brush: To gently apply olive oil to each phyllo layer for maximum crispiness (no dry spots or burnt bits).
• Let Filling Cool: Warm filling can tear the phyllo dough and make it more likely to break.
• Season to Taste: Feta can be salty; taste before adding extra salt. I often add lots of fresh pepper for a gentle kick.
• Keep Phyllo Covered: It dries lightning fast. Cover any unused sheets with a barely damp towel.
• Practice Makes Perfect: If your first roll is a bit wonky, don’t sweat it. Imperfect pies taste just as amazing.

Creative Variations and Ingredient Swaps

Everyone has their own spin on Greek Spinach Pie. Here are my favorite ways to mix things up while still nailing that classic spanakopita flavor:

• Mix-Up the Greens: Try half spinach, half Swiss chard or even kale for a deeper earthiness.
• Go Dairy-Free: Use vegan feta and ricotta, and swap in olive oil for the egg wash for a plant-based treat.
• Add Protein: Stir in sautéed mushrooms or chopped sun-dried tomatoes for extra heartiness.
• Try Different Herbs: Not a dill fan? Fresh parsley, mint, or even a sprinkle of oregano work wonders.
• Mini Appetizers: Roll smaller strips of phyllo for bite-sized spinach pie snacks—perfect for parties!

Don’t be afraid to get creative—this recipe is super forgiving and honestly, a little improvisation keeps things interesting.

How to Serve and Store Your Greek Spinach Pie

The best way to enjoy your homemade Greek Spinach Pie is fresh from the oven, cut into slices or squares. Here’s how I serve and store mine:

• Serve It Hot or Warm: Those flaky, crispy layers are pure bliss warm, but it’s also delicious at room temperature (great for picnics or lunchboxes).
• Pair It With: A simple Greek salad, a squeeze of fresh lemon, or a side of tzatziki.
• Storing Leftovers: Let the pie cool completely before covering and refrigerating. It keeps for up to 3 days (though it rarely lasts that long in my house).
• Reheating: Pop slices in the oven or a toaster oven for a few minutes to restore that crispy-phyllo magic. Microwave works too, but the crust won’t stay as crisp.

Greek Spinach Pie is just as tasty the next day—if you’re lucky enough to have leftovers!

FAQs: Your Top Questions About Greek Spinach Pie Answered

Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw completely and squeeze out every bit of water (seriously—wet spinach makes a soggy pie).

Do I need to use both feta and ricotta?
Feta is traditional and gives that unmistakable saltiness. Ricotta just makes it a bit creamier, but you can skip it for a more classic taste.

What’s the secret to super crispy phyllo?
Use good-quality olive oil, brush every layer lightly, and bake until golden brown all over. Don’t skimp on the oven time!

Is Greek Spinach Pie gluten-free?
Traditional phyllo is not gluten-free, but there are some great GF versions out there—just watch for crumbling and handle gently.

Can I prepare it ahead?
Totally! Assemble the unbaked pie, cover, and refrigerate up to a day ahead. Bake just before serving for maximum crispness.

Whether you’re trying Greek Spinach Pie for the first time or carrying on a family tradition, I hope this recipe adds a little extra comfort and joy to your table. Leave me a comment if you make it—I’d love to hear how your spanakopita turns out! (Bonus points for flaky golden photos.)