Spinach Pie

My Cozy Kitchen Memory: The Magic of Homemade Spinach Pie

If you ask me what comfort tastes like, I’ll tell you—without hesitating—it’s a big, golden slice of homemade spinach pie, warm from the oven and fragrant with dill and feta. I still remember the first time I made spinach pie for a family sunday—it was a chilly evening, rain tapping on the windows, and something about layering those flaky phyllo sheets made the kitchen feel instantly cozier. There’s just something about spinach pie that brings people together, whether you’re making it for a holiday, a potluck, or just to treat yourself on a random Tuesday.

This classic spinach pie recipe has become one of my signature comfort foods—I love the way the creamy spinach filling melts together with tangy feta and earthy dill, all tucked between shatteringly crisp layers of phyllo dough. If you’re searching for an easy savory pie that feels both rustic and kind of fancy, you’re in the right place. Let’s fill your home with the irresistible aroma of baked goodness!

Why You’ll Adore This Spinach Pie

Honestly, spinach pie is one of those universally loved dishes—I’ve rarely met anyone who didn’t sneak a second slice. Here’s why you’ll fall in love with this savory treat:

• So Simple, Yet So Special: You don’t need much culinary magic to make spinach pie—the basic ingredients do all the heavy lifting, leaving you with something that tastes way more impressive than the effort required.
• Flaky, Buttery Layers: Phyllo dough turns deliciously crisp in the oven, contrasting perfectly with the lush spinach and cheese filling.
• Crowd-Pleaser Status: Whether you’re feeding picky eaters or a group of foodies, spinach pie is always a hit. It works as a main, side, or even a hearty snack (trust me, there are never leftovers!).
• Make-Ahead Friendly: Spinach pie reheats beautifully, so you can prep ahead and enjoy stress-free hosting—or just a weeknight dinner win.

Ingredients You’ll Need for Spinach Pie

Let’s talk spinach pie ingredients! I’ve included a few little tips I’ve picked up over countless batches to help you choose and prep with confidence.

• 1 package phyllo dough: Look for this in the freezer aisle. Keep it covered with a damp towel while working so it doesn’t dry out.
• 1/2 cup olive oil or melted butter: Olive oil adds fruity, savory notes; butter is a bit richer (I sometimes mix them!).
• 1 onion, chopped: Yellow or sweet onions both work—sautéed until golden for sweet depth.
• 2 cloves garlic, minced: Don’t skip this! Garlic gives a lovely background warmth.
• 10 oz fresh spinach, chopped (or 1 package frozen spinach, thawed and drained): I adore fresh, but frozen is just as tasty and a real time-saver (just squeeze out all the water).
• 1 cup feta cheese, crumbled: Buy a block and crumble it yourself for best flavor.
• 1/2 cup ricotta cheese: This adds creaminess—sub cottage cheese if you like.
• 2 eggs, beaten: They help everything hold together.
• Salt and pepper, to taste: Season boldly—the cheeses add salt, so taste as you go.
• 1/4 cup fresh dill, chopped (optional): Fresh dill is amazing, but dried works too—or skip it if you’re not a dill fan.

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

Don’t stress—making homemade spinach pie is totally doable, even if you’re new to phyllo! Here’s how I do it:

1. Preheat and Prep: Set your oven to 375°F (190°C). Take the phyllo out to thaw and cover with a damp towel.
2. Sauté the Basics: In a sauté pan, heat a drizzle of olive oil over medium. Add the chopped onion and garlic; cook until soft and fragrant (your kitchen will smell heavenly).
3. Add Spinach: Stir in the spinach—if using fresh, let it wilt down; if frozen, just cook off any excess moisture.
4. Mix the Filling: In a big bowl, combine cooked spinach mixture, feta, ricotta, eggs, dill (if using), salt, and pepper. Give it a taste!
5. Layer the Phyllo: Brush a baking dish with olive oil or butter. Lay down several phyllo sheets, brushing each with oil (I use 4-6 for the base).
6. Spread and Cover: Spoon in your spinach mixture. Top with 4-6 more sheets of phyllo, brushing each with oil.
7. Slice First: Using a sharp knife, cut the pie into squares or triangles before baking (so much tidier later).
8. Bake: Pop into the oven for 30–40 minutes, until golden brown and totally irresistible.
9. Cool Slightly: Let it sit for 5–10 minutes so the layers set (if you can wait!).

Tip: Phyllo can be finicky, but honestly, even a few tears won’t ruin your spinach pie.

My Secret Tips and Tricks for Spinach Pie Success

• Keep Phyllo Covered: Seriously—if phyllo dries out, it gets brittle. Work fast and cover the unused sheets with a damp towel.
• Squeeze That Spinach: If you’re using frozen spinach, press out as much water as possible—otherwise, your pie might end up soggy.
• Bold on Cheese: Don’t be shy with the feta; it gives the spinach pie that classic tang.
• Make Ahead: You can assemble your spinach pie up to a day ahead and bake when you need it (perfect for entertaining).
• Let It Rest: A brief cooling time means cleaner slices and crispier layers (the ultimate win for homemade pie!).

Creative Variations and Ingredient Swaps

One of my favorite things about making savory pies is how easy they are to customize with what you have on hand (or what’s in season):

• Dairy-Free: Try swapping out the cheeses for your favorite dairy-free alternatives, and use an egg replacer.
• Different Greens: Sub half of the spinach with kale, chard, or even arugula for a creative twist.
• Protein Boost: Stir in a cup of cooked, shredded chicken, or add sautéed mushrooms for extra heartiness.
• No Dill? Fresh parsley, mint, or even chives can stand in beautifully.
• Nutty Crunch: Sprinkle some toasted pine nuts or walnuts into the filling for a hint of crunch.

Honestly, the classic Greek spanakopita is all about that harmonious mix of spinach, cheese, and flaky pastry—so feel free to play around with those key flavors.

How to Serve and Store Your Spinach Pie

Spinach pie is versatile and so easy to share.

• Serve: I love it warm with a simple side salad, a dollop of tzatziki, or even as brunch with poached eggs on top. It travels well for picnics and potlucks, too!
• Store: Leftovers? (Lucky you!) Let the pie cool, then wrap tightly and refrigerate for up to 4 days. Warm slices in the oven or a toaster oven to re-crisp the phyllo.
• Freeze: Spinach pie freezes like a dream—just thaw overnight in the fridge and reheat when the craving strikes.

You’ll find yourself reaching for a square every time you wander through the kitchen, trust me.

FAQs: Your Top Questions About Spinach Pie Answered

1. Can I make spinach pie ahead of time?
Yes! You can assemble the spinach pie a day in advance and bake it when you’re ready. Or, bake it and reheat slices when needed—the flavor just gets better.

2. What’s the best way to reheat spinach pie?
I recommend the oven or toaster oven at 350°F for 10-15 minutes. This keeps the phyllo crispy and the filling creamy (avoid the microwave if you can).

3. Can I use puff pastry instead of phyllo dough for spinach pie?
Definitely! Puff pastry will give you a different texture—more like a classic pie crust, but still delicious with the spinach and cheese filling.

4. What’s the difference between spinach pie and spanakopita?
They’re super similar! Spanakopita is the Greek name for spinach pie, although some versions use more herbs or different cheeses.

5. How do I keep my spinach pie from turning soggy?
Squeeze out all excess water from your spinach and don’t skimp on that initial sauté—no one likes a soggy pie!

There you have it, friends! Whether you’re baking spinach pie for the first time or it’s a cherished family favorite, I hope this recipe brings as much warmth and joy to your table as it has to mine. Don’t forget to let me know how yours turns out—or which creative twist you try!

Happy baking,
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