Spinach Pie

The Cozy Magic of Homemade Spinach Pie

There are certain dishes that just feel like a warm hug—which is exactly how I’d describe my very first taste of homemade spinach pie. I can vividly recall being in my grandmother’s tiny, sunlit kitchen, the savory scent of buttery phyllo and sautéd onions mingling with laughter and good stories. That first bite—flaky pastry giving way to creamy feta, bright spinach, and fragrant dill—tasted like home, even though it was worlds away from anything I’d grown up with. Years later, I still reach for this spinach pie recipe (sometimes called spanakopita by my Greek friends) whenever I want comfort, nostalgia, and a delicious bit of green all in one bite.

If you’ve been on the hunt for an easy spinach pie that doesn’t skimp on flavor or joy, you’re in for a real treat.

Why You’ll Adore This Spinach Pie

Let me gush about why I truly believe you’ll fall in love with this spinach pie:

• It’s Comfort Food with a Lively Twist: The combination of creamy cheeses, savory spinach, and crispy, golden phyllo pastry just sings (plus, that little pop of fresh herbs is pure sunshine).
• Perfect for Sharing (or Not!): This easy spinach pie slices up beautifully for family dinners, holiday spreads, or a week’s worth of cozy lunches.
• Surprisingly Simple, Shockingly Impressive: Even if you don’t consider yourself a pastry pro, this recipe walks you through each step. (Spoiler: it looks and tastes gourmet, but it’s totally do-able!)
• Crowd-Pleaser for All Palates: Whether you’re feeding kids, vegetarians, or picky eaters, spinach pie is always a happy compromise. It disappears fast at any table.

Ingredients You’ll Need for Classic Spinach Pie

Here’s what you’ll need to gather for your spinach pie adventure. I’ll toss in a few little tips I’ve picked up along the way!

• 1 package phyllo dough: Look for it in the freezer section. Thaw overnight in the fridge for best results, and handle sheets gently—they’re delicate!
• 1 cup olive oil or melted butter: Olive oil gives a lovely flavor, but melted butter makes things extra-rich. You can mix them, too.
• 1 onion, chopped: Yellow or sweet onions add the most mellow, fragrant base.
• 2 cups fresh spinach, chopped: I always pile it a bit extra—spinach wilts down. You can use baby spinach or even swap in frozen (just squeeze it dry).
• 1 cup feta cheese, crumbled: Briny, creamy feta is the soul of Greek pies. Buy a block and crumble your own for even better flavor.
• 1 cup ricotta cheese: This gives the pie its dreamy, creamy texture.
• 2 eggs, beaten: They help bind the filling and give it structure.
• Salt and pepper to taste: Go easy on the salt, since feta is salty already.
• 1/4 cup fresh dill or parsley, chopped (optional): Dill is classic, but parsley is lovely and fresh. Use what you like most!

(Bonus: These ingredients also make your kitchen smell amazing while it bakes!)

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

Let’s walk through it together—no stress, I promise!

1. Preheat your oven to 375°F (190°C).
   Get excited; good things are about to happen.

2. Sauté the veggies:
   In a skillet, heat a little olive oil and cook your chopped onion until it’s soft and translucent—about 3-4 minutes. Add chopped fresh spinach, stirring until it’s wilted and bright green. (I love this part—the colors just pop!)

3. Mix the filling:
   In a big bowl, combine your sautéed mixture with crumbled feta, ricotta, beaten eggs, herbs (dill or parsley), and plenty of freshly cracked black pepper. Taste for salt—you might not need much.

4. Layer the phyllo:
   Brush a baking dish (a 9×13 works perfectly) with olive oil. Lay down a sheet of phyllo, brush with oil, and repeat to create a sturdy base of about 6 sheets. (Don’t worry if they tear, just patch as you go—it’s rustic!)

5. Add the filling:
   Spread your spinach and cheese mixture evenly over the phyllo base.

6. Top with more phyllo:
   Layer on more phyllo sheets (about 6–8), brushing each with oil. Tuck in the edges for a nice seal.

7. Bake:
   Into the oven it goes! Bake for 30–35 minutes, until beautifully golden and crisp on top. (Your kitchen will smell so homey by now!)

8. Cool before slicing:
   Let it rest for 10–15 minutes so it slices cleanly. Serve warm, room temp, or even cold—a slice is delicious any time.

My Secret Tips and Tricks for Spinach Pie Success

Having made way more spinach pies than I can count, here are my hard-won tricks (with a friendly nod to classic spanakopita methods and Mediterranean flavors):

• Keep your phyllo covered: It dries out quickly! Lay a damp clean towel over the stack while you work.
• Don’t over-fill: The layers should gently sandwich the filling, not get soggy. (Less is more with spinach pie.)
• Let it rest: As tempting as it is to cut into right away, waiting helps everything set and slice up beautifully.
• Egg wash optional: If you want serious golden color, you can lightly brush the top with beaten egg rather than just oil.

And remember, spinach pie is forgiving. If you tear a phyllo sheet, just layer it in—it’ll all bake up perfectly and taste just as wonderful!

Creative Variations and Ingredient Swaps

This classic spinach pie is endlessly customizable (and an easy vegetarian dinner option!), so don’t hesitate to make it yours:

• Go Green: Try mixing in chopped kale, Swiss chard, or even arugula with the spinach.
• Cheese Swap: Sometimes I toss in a handful of shredded mozzarella or a pinch of parmesan for a little extra richness.
• Dairy-Free/Vegan: Use plant-based cheeses and swap eggs for a flaxseed “egg” (the flavor still shines!).
• Add Protein: A little cooked chicken, turkey, or even tofu can bulk things up for a heartier meal.
• Spice It Up: A tiny pinch of nutmeg, red pepper flakes, or fresh mint gives the pie an intriguing twist.

With spinach pie, you can make the most of what’s in your fridge—embrace the flexibility!

How to Serve and Store Your Spinach Pie

Serving spinach pie is the fun part—it’s just as good warm from the oven as it is at room temperature (hello, easy potluck dish). Here’s how I like to enjoy and save leftovers:

• Serve with: A bright side salad, classic tzatziki sauce, or a wedge of lemon—those fresh flavors make the richness pop!
• Storing: Let leftovers cool completely, then wrap tightly or store in an airtight container in the fridge for up to 4 days. The phyllo stays crispiest if you reheat slices in the oven or toaster oven.
• Freezing: Yep, you can freeze spinach pie! Slice, wrap individually, and stash in a freezer bag. To reheat, bake straight from frozen for 20–30 minutes at 350°F.

Spinach pie actually improves in flavor after a day—it makes a killer work lunch, too.

FAQs: Your Top Questions About Spinach Pie Answered

Can I use frozen spinach in this easy spinach pie?
Absolutely! Just thaw and squeeze out as much water as possible, so your filling doesn’t get watery.

Is spinach pie the same as spanakopita?
They’re really close—spanakopita is the Greek version, often more herby and bite-sized, while spinach pie is usually baked in a big pan. Both are delicious!

Can I make spinach pie ahead of time?
Yes, you can assemble and refrigerate (uncooked) for up to 24 hours. Bake it fresh before serving for the crispiest phyllo.

What if I don’t have phyllo dough?
You could use puff pastry for a slightly different, more buttery crust. It’s not traditional, but it’s still delicious.

Can I double this recipe?
Definitely! Bake it in a larger pan or two separate pans—it’s perfect for parties and meal prep.

I hope you give this homemade spinach pie a whirl. Whether you’re making it for yourself, your people, or new friends at a potluck, it’s bound to make any meal feel special—and a lot more comforting. If you try it (or riff on it with your own favorite cheeses and greens), let me know how it turns out. Spinach pie is one of those classics I could talk about all day—and eat for days, too!

Happy cooking and cozy eating!

Print Pin

Classic Spinach Pie

A comforting and flavorful spinach pie made with creamy cheeses and flaky phyllo pastry, perfect for sharing and any occasion.

Course Appetizer, Main Course

Cuisine Greek, Mediterranean

Keyword Comfort Food, Homemade, Phyllo, Spinach Pie, Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 320kcal

Ingredients

For the crust and base

• 1 package phyllo dough Thaw overnight in the fridge.
• 1 cup olive oil or melted butter Mix for added richness.

For the filling

• 1 onion, chopped Yellow or sweet onions preferred.
• 2 cups fresh spinach, chopped Can use baby spinach or frozen (squeeze dry).
• 1 cup feta cheese, crumbled Buy a block for better flavor.
• 1 cup ricotta cheese Adds creaminess.
• 2 eggs, beaten Helps bind the filling.
• salt and pepper to taste Go easy on salt because of feta.
• 1/4 cup fresh dill or parsley, chopped (optional) Choose based on preference.

Instructions

Preparation

• Preheat your oven to 375°F (190°C).
• In a skillet, heat a little olive oil and cook your chopped onion until it’s soft and translucent—about 3-4 minutes.
• Add chopped fresh spinach, stirring until it’s wilted and bright green.
• In a big bowl, combine your sautéed mixture with crumbled feta, ricotta, beaten eggs, herbs, and plenty of freshly cracked black pepper. Taste for salt.
• Brush a 9×13 baking dish with olive oil. Lay down a sheet of phyllo, brush with oil, and repeat to create a sturdy base of about 6 sheets.
• Spread your spinach and cheese mixture evenly over the phyllo base.
• Layer on more phyllo sheets (about 6–8), brushing each with oil and tucking in the edges for a nice seal.

Baking

• Bake for 30–35 minutes, until beautifully golden and crisp on top.
• Let it rest for 10–15 minutes before slicing.

Notes

Keep your phyllo covered while working to prevent it from drying out. For better color, you can lightly brush the top with beaten egg. This dish is versatile, allowing for various greens and cheeses.