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Spanakopita Pie Recipe

Name: Spanakopita Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 slices
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, rough chopped; 2 lbs chopped baby spinach, fresh or frozen; 0.33 cup chopped fresh dill; 0.33 cup chopped Italian parsley; 0.5 teaspoon salt; 0.25 teaspoon pepper; 0.25 teaspoon nutmeg, freshly grated; 2 large eggs; 0.75 cup sheep's milk feta cheese, crumbled; 1.25 cups shredded gruyere or mozzarella cheese; 12 sheets phyllo dough, thawed; 5 tablespoons olive oil for brushing

Spanakopita Pie - an easy, healthy recipe for spanakopita, with double the spinach filling, made in a pie pan! A delicious Greek style lunch or brunch idea!

4.7 from 135 votes

90 mins

Total Time

slices

Jump to Recipe

How to Make the Best Spanakopita Pie

Spanakopita is one of Greece’s most beloved dishes, and this spanakopita pie version makes it easier than ever to enjoy at home. Instead of individual triangles, the filling is baked in a pie pan with layers of buttery, flaky phyllo dough—perfect for feeding a crowd or enjoying as leftovers throughout the week.

The secret to great spanakopita is in the filling: plenty of fresh spinach, aromatic dill and parsley, tangy feta cheese, and a touch of nutmeg that brings everything together. This recipe doubles up on the spinach for an extra-hearty, vegetable-forward dish that’s satisfying enough for a main course.

Whether you serve it for brunch, lunch, or a light dinner alongside a fresh Greek salad, this spanakopita pie delivers authentic Mediterranean flavors with a golden, shatteringly crisp phyllo crust that’s simply irresistible.

Keywordgreek spinach pie, spanakopita, spanakopita pie, spinach feta pie, phyllo pie

Ingredients

Spinach Filling

Phyllo Crust

12 sheets phyllo dough, thawed
5 tablespoons olive oil for brushing

Instructions

Prepare the Filling

Make sure your phyllo dough is thawed overnight in the fridge, or on the counter for 3 hours.
Preheat oven to 350°F.
In an extra-large skillet, heat oil over medium-high heat. Sauté the onion 3-4 minutes, stirring until fragrant and golden. Lower heat to medium and add garlic, sauté 2-3 minutes.
If using fresh spinach, add in batches, wilting until all fits in the pan. If using frozen spinach, add and sauté until warmed through. Toss in the herbs and mix well.
Strain for a few minutes using a fine mesh strainer, pressing down to encourage drainage. You want this pretty dry!
Using a fork, stir in the nutmeg, pepper, eggs, feta, and mozzarella. Stir the filling to combine.

Assemble and Bake

Unwrap and unroll the thawed phyllo dough so it's lying flat on the counter. Cover with a dish towel to prevent drying out.
Brush or spray a 9 or 10-inch pie pan with oil, coating bottom and sides. Lay a piece of phyllo over the bottom, letting edges hang over. Brush lightly with olive oil.
Continue layering phyllo sheets in a crisscross star pattern, brushing each layer lightly with oil. Layer all 12 sheets.
Place the cooled spinach filling in the middle and spread it out. Gently gather the edges upwards, brushing any dry spots with oil, and fold them over the filling towards the middle.
Bake in the lower middle of your oven for 25 minutes. If necessary, rotate and lay a piece of foil gently over top. Bake another 30 minutes until eggs cook through. Lower oven to 325°F if getting too dark.
Let cool 15-20 minutes before cutting with a sharp knife.

Notes

This recipe requires phyllo thawing time of 3 hours on the counter or overnight in the fridge.
You can substitute goat cheese for the feta if preferred.
Fresh grated nutmeg makes a noticeable difference in flavor.
Press the spinach mixture well to remove excess moisture for a crispier crust.