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4.7 from 42 votes

Spanakopita - Traditional Greek Spinach Pie

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 229 kcal
Course: Lunch
Cuisine: Greek

Ingredients

  • 16 sheets of phyllo dough
  • 2 tbsp. olive oil (plus more for brushing the dough)
  • 1 medium onion, diced
  • 1 small bunch of scallions, chopped (about ½ cup)
  • 2 lb. fresh baby spinach
  • ¾ cup ricotta cheese
  • 1 cup feta cheese crumbles
  • ½ cup fresh dill, chopped
  • 2 eggs
  • ¼ tsp. salt

Instructions

    Cup of Yum
  1. In a large skillet, sauté the onion and scallions with olive oil for about 5 minutes, until soft and lightly browned. Stir in the spinach and continue to cook until it is limp, about 5 minutes. Add the salt, stir, and transfer the mixture into a fine mesh colander.
  2. Squeeze the liquid out of the spinach mixture by pressing with a large spoon. Let the spinach cool down for 15 minutes (see “Note 1” below).
  3. Preheat the oven to 325º F.
  4. In a large bowl, mix the ricotta, feta, spinach mixture, dill, and eggs together.
  5. Brush a 9×11 (or something close to these dimensions) baking dish with olive oil. Lay down a sheet of phyllo dough, letting it cover the sides of the dish. Brush it very lightly with olive oil and then lay the next phyllo sheet on top. Use 8 phyllo sheets to cover the bottom (see “Note 2” below).
  6. Pour the filling onto the layered phyllo and spread evenly. Cover with the remaining 8 sheets of phyllo dough, following the same technique you used for the bottom layers. Fold the flaps or excess from the sides and brush them with olive oil (they will break and crumble, but that’s OK).
  7. Bake the Spanakopita for about 40 minutes, until golden brown.

Notes

  • [nutrition-label]
  • Note 1: Squeezing the liquid out of the spinach is very important. Otherwise, you may end up having very soggy Spanakopita.
  • Note 2: When working with phyllo dough, it is important to be fast, because the dough dries out fast. Prepare all the necessary tools and utensils before you start layering the pie. Brush each sheet lightly with olive oil and then move on to the next one.

Nutrition Information

Calories 229kcal (11%) Carbohydrates 9g (3%) Protein 15g (30%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 40mg (13%) Sodium 714mg (30%) Potassium 844mg (24%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 14750IU (295%) Vitamin C 58.6mg (65%) Calcium 360mg (36%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 229

% Daily Value*

Calories 229kcal 11%
Carbohydrates 9g 3%
Protein 15g 30%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 714mg 30%
Potassium 844mg 18%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 14750IU 295%
Vitamin C 58.6mg 65%
Calcium 360mg 36%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.