This Greek Spinach Pie is a dinner recipe that my family absolutely loves! Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.
I’ve always, always been drawn to Greek food of every kind. I love lemon. I love spinach. Feta cheese is my favorite. Dill adds life to everything. And I adore lamb! So if you were taking me on a hot date and you took me to a Greek restaurant, I guess you could say I’d be pretty happy. (I’m married though… so that hot date would have to be with my hot husband).
Is this an authentic Greek Spinach Pie recipe?
No, this is not authentic! This Greek Spinach Pie recipe is a homemade version of the traditional Greek spanakopita with a couple of twists. This version utilizes three cheeses: feta, ricotta and jack. There is dill. There is sauteed onion. This pie makes a great dinner item (my family loves it so I’m going to call it family-friendly!) It’s especially awesome served with Greek Orzo and Chicken Soup!
How do you make Greek Spinach Pie?
My Greek Spinach Pie is made layered with phyllo, melted butter and the spinach- cheese filling. Before I bake it, I score the pastry with a knife so the baked squares will be easy to cut out of the pan for serving.
It bakes up so perfectly, and the scored square servings naturally kind of pull apart as it bakes.
The baked pie pieces are delicious! The filling is tender and cheesy and wonderful, and it’s layered with crispy, golden phyllo. It’s a neat twist on the classic Greek spinach pie (or spanakopita). I hope you like it as much as we do!
Here are a few more Greek-style recipes you might enjoy:
- Greek Spinach Triangles
- Greek Salad Sushi
- Pastitsio (Greek Lasagna)
- Greek Potatoes with Lemon Vinaigrette
- Cucumber Dill Greek Yogurt Salad
- Greek Style Cole Slaw
Greek Spinach Pie
Ingredients
TOPPING:
- 6 sheets phyllo pastry (17x13-inches each), defrosted if frozen
- 4 tablespoons unsalted butter, melted
FILLING:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 20 ounces frozen chopped spinach, thawed and squeezed dry
- 2 cups ricotta cheese
- 8 ounces crumbled feta cheese
- 8 ounces grated Monterey Jack cheese
- 2 large eggs
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons finely chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
- In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
- In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
- Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares. Serve warm.
Notes
- *If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the recipe. Made it 3 times
Hi! I found this recipe on Pinterest and I Cannot wait to make this version of spanikopita, but I do have one question: Do you think that I could successfully sub cottage cheese for the ricotta if I drained it a little? It always works in my lasagne, but just not sure about this particular application. Thanks in advance!
I’m not sure- I haven’t tried it!
Can I sub dried parsley for fresh ? I’m also having to sub rosemary for dill ( I’ve done this before ) but don’t want to mess up this Xmas brunch recipe .
I’m sure that’s fine- just Google for how to sub dried for fresh.
What could I serve as side dishes with this Greek Spinach Pie, besides possibly Greek Orzo? Thanks in advance for the suggestions.
We like to serve it with Greek Orzo Soup https://www.recipegirl.com/greek-orzo-and-chicken-soup/, but in the summer a Greek salad is probably perfect.
This sounds amazing, but I would so prefer fresh spinach … Is that a possibility?
I haven’t tried making it with fresh spinach. Fresh spinach yields a lot of moisture, so I’m not sure if it’s best for this recipe.
I have used fresh spinach. I just cook it with onions when they are almost done and then put everything in colander to take out the liquid. The recipe is very forgiving.
I’ve made this recipe numerous times and it is always a hit. I prefer to use fresh spinach and cook it with the onions. Could you please tell me the amount I would need ?
That’s a tough one to answer. Fresh spinach yields a ton of moisture, which would not be good for this recipe. So I’m afraid you’d just have to experiment.
I loved this recipe and so did my family! I used frozen spinach and gave it an extra chop in the food processor then made sure I squeezed out all of the water before preparing. Served with a side of Tzadziki…Delicious!