Spanakopita
Try our Greek spanakopita recipe and enjoy the perfect mix of crispy, flaky pastry and a rich, herby filling. This traditional Greek pie features soft spinach, fragrant dill, and smooth white cheese, wrapped in golden, buttery filo pastry. Serve it as a starter or a main course and bring a slice of Greece to your dining table.
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Ingredients
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500 g
Frozen spinach, thawed
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1
Small onion
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1
Garlic clove
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30 g
Parsley
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30 g
Fresh dill
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4
Eggs
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½
Organic lemon, grated zest
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½ tsp
Nutmeg, freshly grated
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Freshly ground black pepper
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2 packs
Filo pastry (600 g, about 14–18 sheets)
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50 - 100 ml
Olive oil for brushing
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Filo needs oil, but only just enough. Light brushing between the sheets helps the layers separate and bake into a desirable, crisp, and delicate texture. Too much oil weighs the pastry down and dulls the contrast with the soft, herby filling inside.
Spanakopita is at its best when it has a few minutes to settle after baking. This brief pause before serving allows the layers to set and makes the slices cleaner without sacrificing the filo pastry's crispness.
FAQ: Questions about spanakopita
If you want to make the perfect spanakopita, our questions and answers are here to help. Read everything you need to know below.
What is spanakopita?
Spanakopita is a Greek savoury pie made with layers of filo pastry and a filling of spinach, herbs, eggs, and white cheese. The best thing about it is the contrasts between the crisp, flaky pastry and the soft, savoury, cheesy centre. It is usually cut into squares and served warm or at room temperature.
What to eat with spanakopita?
Spanakopita is best served alongside something light and refreshing. A simple tomato and cucumber salad with lemon and olive oil cuts through the richness nicely, as do lightly dressed greens or grilled vegetables. And you never go wrong with a thorough serving of tzatziki.
How do I know when spanakopita is done baking?
Look for colour first. The filo should be a deep, even golden colour and sound crisp when tapped. The top layers should feel dry rather than soft, and the edges should be properly coloured. A knife slid into the centre should come out hot, which tells you the filling is cooked through.
Can I make spanakopita ahead of time?
Yes. You can assemble the pie, cover it, and keep it in the fridge for up to 24 hours before baking. This is the easiest way to work ahead without compromising the filo. Baked spanakopita can also be refrigerated for a few days and reheated in the oven until hot and crisp again.
How to reheat spanakopita?
The oven is your friend here. Reheat the pie until it is warmed through and the pastry has crisped up again. It is best to avoid the microwave, as it softens the filo and takes away its crisp texture. Smaller slices tend to reheat more evenly than large ones.
Can you freeze spanakopita?
Yes, but keep in mind that spanakopita freezes best before it goes into the oven. Assemble it fully, wrap it well, and freeze. You can bake it straight from frozen, adding a little extra time in the oven. Freezing it after baking works, but the pastry will not be quite as crisp once reheated.
Nutritional values per piece
Energy:
357 Kcal
| Energy distribution % | Nutritional values per piece | |
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| Fibre | - | 3 g |
| Protein | 16.4 % | 14.4 g |
| Fat | 11.9 % | 4.8 g |
| Carbohydrates | 71.7 % | 63 g |
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Try the Greek spinach pie spanakopita
Spanakopita is a classic Greek pie that pairs crisp, golden filo with a soft, herb-packed filling. Spinach, dill, parsley, lemon zest, and creamy white cheese come together in every bite, offering a comforting, lightly tangy flavour.
Crispy and flaky filo pastry layers
The filo is the first thrill when you slice into the spanakopita. Each sheet is almost impossibly thin, but brush it lightly with oil and bake, and it transforms into layers that crackle, snap, and crumble in your mouth. That first bite is like little fireworks – light, golden, and crisp – giving way to the soft spinach and cheese filling underneath.
Spinach and white cheese filling
Inside, the filling is creamy and indulgent without feeling heavy. The spinach adds a gentle earthiness, brightened by fresh parsley and dill and a touch of lemon zest, while the white cheese melts just enough to give a silky richness. It makes for a softly set, custardy interior that is somehow rustic and refined at the same time, with the subtle tang from the cheese taking centre stage.
If you love this recipe, we have a few others that you will probably love, too. Try our recipe for white cheese in filo pastry, a crustless quiche with mozzarella and spinach, or for fans of Greek flavours, this halloumi traybake recipe.
Serve it Mediterranean style with tzatziki and fresh tomato salad
Spanakopita is a Greek favourite, and you will find it in village bakeries, cut into squares for breakfast, tucked into lunchboxes, or served warm at family tables. When serving it for a full dinner, keep the sides simple and Greek-inspired. A dollop of garlicky tzatziki and a fresh tomato salad are all it takes to complement the rich filling. The cool, creamy yoghurt in the tzatziki, the juicy, vibrant tomatoes, and the crisp, golden filo play together in every bite, making it feel effortlessly classic Mediterranean – and utterly irresistible.
Ideas for varying the recipe
Spanakopita is wonderfully flexible, and small tweaks can make it feel fresh without losing its Greek soul. For sharing or snacking, try shaping it into individual triangles or spirals instead of a big tray. Cheese lovers can mix in a softer cheese, such as ricotta, alongside the white cheese for a creamier filling. Extra herbs, for example, mint or oregano, bring a bright lift, and you can also fold in leeks or spring onions to add a subtle oniony sweetness.
Frozen spinach is convenient and works well, but fresh spinach brings a greener, cleaner flavour and a slightly softer texture. If you choose fresh spinach, wilt it in a pan first and let it cool before draining it thoroughly. You need about 1 kg of fresh spinach to match 500 g of thawed, drained frozen spinach.
If you want something rich and flaky in a different way than filo pastry, puff pastry makes a buttery, crisp crust that works beautifully with the same filling. Use a ready-rolled puff pastry. Keep it cold until baking, and brush it lightly with oil or butter after adding the filling. Bake at around 200 °C until puffed, golden, and crisp – usually 25-35 minutes.
