Greek Spinach Pie

This Greek Spinach Pie is savory, cheesy, and so comforting. It is layered with flaky phyllo pastry and filled with a yummy (and healthy) mix of spinach, feta cheese, and herbs, then baked to perfection. This dish is inspired by an authentic Greek dish known as Spanikopita, however, it’s easier to make, and won’t burn the roof of your mouth off when you bite into it. 😉

❤️ Why You’ll Love Greek Spinach Pie

• Flaky: The flaky phyllo dough complements this Greek Spinach Pie’s savory filling of spinach and feta cheese. The perfect combo of textures and flavors.
• Greek: This classic Greek dish offers a taste of Mediterranean cuisine, with its fresh herbs, salty feta, and crispy outside. It gives you the flavors of Spanikopita but without the headache of making it!
• Healthy: This dish is jam-packed with spinach which is so good for you. When combined with the feta and other ingredients, it is 100 times better than just eating your veggies through a salad!

🍲 Ingredients

Spinach – Spinach is a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants. The best part is that it’s so easy to add to recipes. You can add it to soups, and pastas, or even make it into delicious dips like a spinach & artichoke dip.

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Better Than Bouillon – These products have been in my kitchen/fridge for years and if you’ve ever made a FoodByMaria you’d know because I put Better Than Bouillon in several of my recipes. There are so many reasons that I love them:

• They are easy to toss in a recipe to add a pop of flavor. They’re great for soups, sauces, and everything in between.
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• The versatility of Better Than Bouillon is unbeatable. It’s convenient, affordable, and easy to keep on hand to throw into recipes you make throughout the week.

👩‍🍳 How to Make Greek Spinach Pie

For the phyllo crust

1. The night before making your spanakopita pie, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.

Make the spinach filling

1. In a large pot, heat your olive oil on medium heat for around 30 seconds.
2. Add the onions and saute until softened about 4-5 minutes. Stir often to avoid burning.
3. Once the onions have softened, add the green onions, dill, parsley, mint, Better Than Bouillon Chicken Base or Better Than Bouillon Turkey Base, and Better Than Bouillon Roasted Garlic Base.
4. Cook for around 2 minutes or until herbs have wilted considerably.
5. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left, this could take 15-20 minutes, stir occasionally. Once the spinach is ready, remove from the heat and let it cool, 5 minutes before stirring in the feta.
6. Once the spinach + feta mixture has cooled, if there is excess moisture or liquid in the pot use a paper towel to soak it up. Then, stir in the whisked egg until fully combined.
7. Preheat the oven to 350F.

Assemble the pie

1. Keep the defrosted phyllo pastry under a slightly damp towel to avoid the pastry drying out while assembling the pie.
2. Melt the butter and then brush the base and the sides of the springform pan with melted butter.
3. Layer a sheet of phyllo on the bottom of the pan and then brush with butter (the phyllo will go up the sides of the pan a bit as you layer). Make 11 more layers, brushing with butter each time, putting the sheets in a slightly off-center pattern / rotating pan slightly each time. Continue for a total of 12 layers on the bottom of the pan.
4. Place the spanakopita filling into the pan, pressing down firmly and smoothing out the top.
5. Use a scissor or knife to trim the phyllo pastry that is above the edge of the pan, making it flush with the top edge of the pan. Fold the edges into towards the center of the pie and then brush around the edge with the remaining butter.
6. Place on a baking sheet and bake for 45-60 minutes, until it’s golden brown.
7. Set aside to cool for at least 45-60 minutes before cutting and serving.

🪄 Tips and Tricks

• Phyllo: Keep the phyllo dough covered and chilled until you’re ready to use it. This will prevent it from drying out and becoming brittle.
• Let it Cool: Allow the spanakopita to cool slightly before cutting into it. This will help the filling set and prevent the pastry from crumbling.

🗒 Variations

• Add Veggies: If you want to add more than just spinach into your pie you totally can. Mushrooms in particular can be a great addition!
• Herbs: Play with or add/swap in whatever herbs you wish to make your pie your own.
• Feta: Traditionally you’d use feta here but you can also play with parmesan or ricotta instead for a different spin on it.
• If you’re looking for a spin on Greek Spinach Pie try my Chicken and Spinach Pie or my Vegan Spanikopita Recipe.

🗒 Substitutions

• Spinach: You can use frozen spinach for this recipe but you’ll want to ensure you thaw it out beforehand and squeeze out as much excess moisture as possible. This will prevent a soggy filling.
• Olive Oil: Use your favorite cooking oil. Avocado oil is a great option!

🗒 Best served with

• Greek Salad 
• Greek Tzatziki Sauce

👝 How to Store Leftovers

Leftovers can be kept in the fridge in an airtight container for 2-3 days. Warm up in the oven at 325F until heated through.

🤔 Common Questions

Greek Spinach Pie

5 from 5 votes

This Greek Spinach Pie takes crispy phyllo pastry and fills it with spinach and feta cheese for the perfect pie that everyone will love!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling time 45 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Cuisine Greek

Servings 8 pieces

Calories 444 kcal

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Ingredients

  

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For the crust

• 12 sheets of defrosted phyllo pastry
• 2 sticks unsalted butter, melted

For the spinach filling

• 2 tbsp olive oil
• 1 medium white onion finely chopped
• 1 1/2 cups green onion finely chopped
• 1 cup fresh chopped dill
• 1 cup fresh chopped parsley
• 1/2 cup fresh chopped mint
• 1 tbsp Better than Bouillon Chicken or Better Than Bouillon Turkey Base
• 2 tsp Better than Bouillon Roasted Garlic Base
• 900 g fresh spinach
• 1 1/4 cup crumbled feta cheese
• 1 egg, whisked

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Instructions

 

For the phyllo crust

• The night before making your spanakopita pie, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.

Make the spinach filling

• In a large pot, heat your olive oil on medium heat for around 30 seconds.
• Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
• Once the onions have softened, add the green onions, dill, parsley, mint, Better Than Bouillon Chicken Base or Better Than Bouillon Turkey Base and Better Than Bouillon Roasted Garlic Base.
• Cook for around 2 minutes or until herbs have wilted considerably.
• Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left, this could take 15-20 minutes, stir occasionally. Once the spinach is ready, remove from the heat and let it cool 5 minutes before stirring in the feta. Let this mixture cool for another 15 minutes or so.
• Once the spinach + feta mixture has cooled, if there is excess moisture or liquid in the pot use a paper towel to soak it up.

  Then, stir in the whisked egg until fully combined.
• Preheat the oven to 350F.

Assemble the pie

• Keep the defrosted phyllo pastry under a slightly damp towel to avoid the pastry drying out while assembling the pie.
• Melt the butter and then brush the base and the sides of the springform pan with melted butter.
• Layer a sheet of phyllo on the bottom of the pan and then brush with butter (the phyllo will go up the sides of the pan a bit as you layer). Make 11 more layers, brushing with butter each time, putting the sheets in a slightly off-center pattern / rotating pan slightly each time. Continue for a total of 12 layers on the bottom of the pan.
• Place the spanakopita filling into the pan, pressing down firmly and smoothing out the top.
• Use a scissor or knife to trim the phyllo pastry that is above the edge of the pan, making it flush with the top edge of the pan. Fold the edges into towards the center of the pie and then brush around the edge with the remaining butter.
• Place on a baking sheet and bake for 45-60 minutes, until it’s golden brown.
• Set aside to cool for at least 45-60 minutes before cutting and serving.

Video

Notes

• Leftovers will keep in the fridge in an airtight container for 2-3 days. Warm up in the oven at 325F until heated through.
• This Greek Spinach Pie can stand alone as a main dish when served with Greek Salad and Greek Tzatziki Sauce

Nutrition

Calories: 444kcal | Carbohydrates: 26.4g | Protein: 11.4g | Fat: 34.6g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11.4g | Cholesterol: 104.9mg | Sodium: 479.6mg | Fiber: 4.6g | Sugar: 2.8g

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