Spanakopita (Spinach and Feta Pie)

A traditional Greek recipe for spanakopita, a crispy pie with spinach and feta cheese. Perfect for a convivial meal or as an appetizer, it'll transport you straight to Greece!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main course
Cuisine Ελληνικά
Servings 7 people
Calories 346 kcal


  • 1 grand bol to mix
  • 1 poêle
  • 1 plat à tarte approx. 23 cm x 33 cm
  • 1 pinceau de cuisine


  • 500 gr fresh spinach or frozen (drained)
  • 200 gr feta cheese crumbled
  • 1 medium onion finely chopped
  • 3 eggs lightly beaten
  • 3 T to s. olive oil
  • 1 T to s. fresh parsley chopped
  • 1 T to s. fresh dill chopped
  • 1 package filo pastry about 500gr
  • 50 gr melted butter to brush the filo sheets
  • 1 T to c. ground pepper
  • 1/2 T to c. this


  • Preheat oven: Preheat your oven to 180°C (350°F).
  • Prepare the spinach: If you're using fresh spinach, steam it until wilted, then drain well and chop coarsely. If using frozen spinach, defrost and drain well.
  • Brown the onion: In a skillet, heat 1 tbsp. to s. of olive oil and sauté the chopped onion until translucent.
  • Mix the filling: In a large bowl, combine the spinach, onion, crumbled feta cheese, beaten eggs, parsley, dill, salt and pepper. Mix well to obtain a smooth filling.
  • Prepare the filo pastry: Unroll the filo pastry and cover it with a damp cloth to prevent it from drying out. Brush the pie dish with a little melted butter.
  • Assemble the spanakopita: Place a sheet of filo pastry in the pie dish, leaving it overhanging the edges. Brush with melted butter. Repeat with approximately 6 to 8 sheets of filo pastry. Spread the spinach filling over the filo pastry sheets. Cover the filling with the remaining sheets of filo pastry, brushing each sheet with melted butter.
  • Place in the oven: Fold the edges of the filo pastry sheets over the filling and brush the top with melted butter. Carefully cut spanakopita into squares or diamonds before baking, to make it easier to cut after cooking. Bake for 45 minutes, or until golden and crisp.
  • Let cool: Let the spanakopita cool slightly before serving to allow the filling to firm up.


Serving: 200grCalories: 346kcal
Keyword feta cheese, filo pastry, Greek cuisine, Spanakopita, spinach pie
Tried this recipe?Let us know how it was!

Discover the Delights of Greek Spanakopita

Spanakopita, a delicious spinach and feta cheese pie, is a classic of Greek cuisine. With its layers of crispy filo pastry and its tasty filling, this recipe is perfect for a convivial meal or as a starter.

The History of Spanakopita

Originating in ancient Greece, spanakopita is a perfect example of the richness of Mediterranean cuisine. It reflects the country’s agricultural traditions, using fresh ingredients like spinach and aromatic herbs, combined with feta, an iconic cheese of the region.

Essential Ingredients

Spanakopita consists mainly of filo pastry sheets, spinach, feta cheese and aromatic herbs like dill and parsley. The combination of these ingredients gives the pie a unique flavor and perfect texture.

Preparing Spanakopita

To make a successful spanakopita, it is essential to prepare the spinach well by draining it carefully to prevent it from releasing too much water when cooking. Filo pastry sheets must be handled with care so as not to tear.

Nutritional Contributions of Spanakopita

Spanakopita is an excellent source of vitamins A and C, iron and calcium, thanks to the spinach and feta cheese. The light and crispy filo dough adds a delicious texture without being too high in calories.

Tasting and Accompaniment

Spanakopita can be enjoyed hot or at room temperature. It can be served as a starter, as a main course with a Greek salad, or as an appetizer cut into small squares. A glass of dry white wine like Assyrtiko goes perfectly with this dish.

Regional Variants

Each region of Greece may have its own version of spanakopita. For example, some versions include additional herbs like mint, or use a blend of cheeses instead of just feta.

Conservation Tips

Spanakopita keeps well in the refrigerator for 2 to 3 days. It can also be frozen before cooking and cooked straight from the freezer, extending the cooking time by a few minutes.

Culinary Experience in Greece

Enjoying spanakopita in Greece, whether at a local taverna or homemade by a yia yia (Greek grandmother), is an authentic culinary experience. The freshness of the ingredients and traditional know-how make each bite unforgettable.

Spanakopita and Greek Culture

Spanakopita is much more than just a dish; it embodies the spirit of Greek cuisine, with its emphasis on fresh ingredients, authentic flavors and conviviality. It is often prepared during festivals and celebrations, symbolizing the richness of the Greek culinary tradition.

Spanakopita, with its rich flavors and varied textures, is a true celebration of Greek cuisine. Whether you prepare it at home or enjoy it in Greece, this tart will bring a touch of authenticity and tradition to your table.

| Greek recipe

Recent articles

Panoramic view of a Lesbos port with white houses, pleasure boats, and mountains in the background


Do you know everything about Lesbos? We explain all of this to you in our Growypedia through Growy and Tasty!

5% off!

Sign up and receive your exclusive discount when our store opens later this year.