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.
I made this and loved it! Is it doable to use cottage cheese instead of ricotta? What adjustments will I need to make?
I have not tried using cottage cheese, so I’m not sure!
Made exactly to recipe. Very happy with the result. Loved by all. Perfect
I love making the spiach pie but it goes soggy the next day. How do i keep it crispy like when it comes out of the oven. Yes it does last for the next day. Please if you can answer to my question i would appreciate it. Thank you.
I’m not sure you can keep it as nice and wonderful as it is on the day you eat it. Any refrigeration is going to add a bit of moisture to the phyllo.
Hi, I’m Greek and I make this all the time. You can use fresh spinach but you have to saute it with the onions. I also add some green onions and chopped curly leaf lettuce along with the spinach, dill and parsley. I saute all the greens except the dill. If you find there is to much moisture in your mix you can add some plain bread crumbs to it.
Enjoy
Thank you for the tips!
I made this this past weekend. I was anxious about whether I would really be able to make a spinach pie, but I did it, and it was not hard! Also, it was delicious! Without blowing my own horn too much (especially since I didn’t make up this recipe; I just followed it), I would say that the result was as good as any spinach pie I’ve gotten from a diner or similar restaurant.
Thanks!
If no jack cheese, what would you use instead or leave it out all together ?
I’d probably want to put “some” kind of cheese that melts in there… so any kind of white cheese that you can shred — that isn’t too strong flavored.
jack cheese? no. absolutely not.
I love Spinach pie, and go to several greek restaurants to get it.However the spinach pie is not always as good as I’d like . Some are pretty tasty, and pricey as well ,about 5 bucks a slice. I made this recipe tonight and got 9 big delicious slices . I only used 2 oz. of pepper jack cheese as I didn’t want it too spicy and that was what I had on hand along with the feta and ricotta and extra dill (yum) that’s what I was missing in my own recipe. It’s a bit time consuming but well worth the effort. I will be making this again and again! Thanks!!….Happy 2017 !
What is jack cheese? all I can find where I live is Colby/jack or Pepper Jack???????? Help quickly!!
Monterey Jack cheese…
OMG!….I think I’m in love….haven’t determined if it’s with you or the pie….But this pie is amazing. I, being a garlic junkie, needed to add a bit of fresh garlic and a touch of cinnamon and lemon juice, which I find usually brightens up most Mediterranean dishes, although I didn’t even notice the lemon in there. I also was thinking a bottom crust of filo would be nice, but would most likely be soggy w/o baking/crusting it up first. (too much trouble). Great recipe…keep up the good work.
P.S. Get my tabbouleh from a little Mediterranean store here in Grand Rapids, MI. and have been trying to replicate it for years, getting it in the hood, but not quite as good as theirs. Your recipe is even closer to where I got….Good stuff. Bright, fresh, and terribly delish. Good job. I’ll use your recipe from now on.
Thx.