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.
My husband and I really liked this recipe. I used two pkgs of refrigerated, not frozen, puff pastry that I happened to have on hand. I put one in the bottom of the buttered dish and baked it for 10 minutes. Took it out when it started to puff, added the filling, and topped it with the second sheet of puff pastry. Brushed it with butter and started it in a 4oo degree oven to get the pastry going. After 20 minutes, I lowered the temp to 375 so it wouldn’t over brown, and baked it for another 10-15 minutes. It came out golden brown and puffed. I sauteed the chopped spinach with the onion and added some minced garlic. Also added some garlic powder and lemon juice to the filling seasonings. And I also scored the top just as directed. This is a GREAT spinach pie recipe!
You have cook time as 21 minutes at the beginning of the Greek Spinach Pie recipe. But in the body of the recipe, it reads 45 minutes. I have it in the oven right now. 21 minutes is definitely not correct. g
Oh, thank you– the written instructions say “bake for 45 minutes,” so that’s correct! I’ve edited to reflect that in the words at the top.
I am Greek and you would never use frozen spinach. My mom’s recipe was spinach, Swiss chard, kale, leeks, scallions, sautéed onion, lots of feta cheese, ricotta cheese, dill, parsley, eggs, salt and pepper. You have to put a layers of phyllo at the bottom of the buttered pan before you add the ingredients, then add the ingredients and more layers of phyllo on top. Each layer of phyllo should be brushed with melted butter.
I love this recipe. I traded the jack for kesari and limited the dill a bit. It is amazing with some squeezed lemon on top!! I know it isn’t truly authentic but honestly it reminds me of the amazing spinach pie from the Greek restaurant where I worked in college. The sautéed onions make it perfect. Thank you!!
Is this similar to taste to spanikopita?
Yes!
I made the Greek Spinach Pie just like the recipe said, and it looked really good, but both my husband and I did not like it at all. I am not hard to please when it comes to food either. I usually like everything but not this. Most of it went in the trash.
Sorry you didn’t care for it – it’s one of our favorites!
Delicious!
I used shortcrust for my base and puff for the top as I didn’t have filo. I also added garlic, used dry dill and used 6 eggs (to bulk it up). This dish will be a regular for our 4 meat eaters and 1 vegetarian!
The key to this coming out right is to ensure all the ingredients are THOROUGHLY blended! I recommend using one of those 5 bladed plastic ground meat choppers to do it. Also add garlic. About 3 or 4 average sized cloves. I can’t see how anyone born with tastebuds does not like this recipe. I mean, really!
Very good. Cooking time was 1:15 to get the crispness but that’s oven related. Very good and very easy.
Could this be frozen prior to baking? I am thinking individual size pieces?
I haven’t tried it!
Yes, this could be made into triangles. Cut the phyllo dough into 4 or 5 strips. Brush with butter add your ingredients and brush the top. Fold until you have a sealed triangle. Freeze in freezer ziploc bags in 2 layers and separate them with a piece of wax paper. Pop them in the oven and cook whenever you want them.
If I was to add a meat to this, what would you suggest??
Crumbled, cooked lamb?