Name: How to Make Greek Spanikopita
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 pound Filo Dough; 10 oz package of frozen spinach, drained and “wrung out” with a paper towel.; 8 ounces of Feta cheese; 2 eggs; 1 small onion; 1-2 tbsp Olive Oil; Dash salt and white pepper - white pepper doesn’t show up like black in a recipe

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Greek Spanikopita: Easy Spinach and Feta Filo Pie Recipe

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Today we’re journeying to Greece with a scrumptious dish, Spanikopita – our Greek Spinach Pie. This gem always sparks memories of my first encounter with Greek cuisine at a tiny local eatery, with a whiff of phyllo (or Filo) dough and feta lingering in the air, promising a delicious adventure. And the best part? It’s as easy as pie to make! {snort}

Coupled with a simple, refreshing salad, this easy spinach and feta filo pie recipe is my go-to comfort food, and I can’t wait for it to become yours too!

History of the Dish

The story of Spanikopita is woven into the rich tapestry of Greek culinary history. Its roots date back to ancient Greece, where variations of this pie were considered a staple, offering sustenance and flavor in one package.

Initially, greens and herbs enveloped in homemade dough were the norm. Over time, the humble pie evolved, and feta and phyllo dough found their rightful place, transforming it into the delightful, Spanikopita recipe we know today.

Despite the tweaks and adjustments, its essence of simple ingredients combined to create a feast for the taste buds remains unchanged. Our easy spinach and feta filo pie recipe keeps that tradition alive!

What Can You Serve With Greek Spanikopita?

Just as there’s no limit to the sky, there’s no limit to the side dishes you can serve alongside our easy Spanikopita:

Picture a crisp Greek salad with ripe, juicy tomatoes, cucumber slices, olives, and a sprinkle of feta.
Or, imagine a vibrant beetroot and quinoa salad for a heartier touch. If you’re in the mood for soup, a tangy avgolemono, rich with lemon and chicken broth, would be sublime.
Classic tzatziki or a spicy tirokafteri would add that extra zing for those with a penchant for dips.

Trust me, each side dish will harmonize perfectly with the Spanikopita, making your meal a true Greek feast.

How to Make our Easy Spinach and Feta Filo Pie

I know — diehards will say “Frozen spinach? EEK!” but you can often get it for pennies (with sales and coupons) to help counter the cost of the phyllo dough and feta cheese. Yes, Fresh spinach would work, but this speeds it up a little bit as well as having a great seasonal availability.

Easy Spinach and Feta Filo Pie Recipe ingredients

You will need:

Filo Dough – This is our golden, flaky stage on which the filling will shine, ready to crunch with every bite.
Frozen Spinach – No fear, my friends! This convenient ingredient, once drained, brings a fresh, earthy flavor to our pie.
Feta Cheese – This Greek staple adds a creamy, tangy dimension, pairing beautifully with the spinach.
Eggs – They bind the filling together and add a layer of richness.
Small Onion – Its mild sweetness will play a delightful contrast to the salty feta.
Olive Oil – This Mediterranean elixir will combine our ingredients while adding a hint of fruitiness.
Dash of Salt and White Pepper – They’re our final touch, subtly enhancing the flavors without overpowering them.

Preparation Instructions

First, preheat your oven to 350 degrees. This is a crucial step, ensuring that your Spanikopita bakes evenly and develops a beautiful golden color on the top.

Easy Spinach and Feta Filo Pie raw onions

Next, saute a finely diced onion in generous olive oil.

Easy Spinach and Feta Filo Pie carmelized onions

The caramelized onion will add a sweet aroma and depth of flavor to the Spanikopita filling. Once done, let it cool down to room temperature.

In a mixing bowl, beat two eggs and add crumbled feta cheese, spinach, salt, pepper, and cooled onion.

Mix them well until all the ingredients are evenly distributed and a creamy texture is achieved.

This stuffing will be used to fill the buttery filo pastry layers.

Take a baking pan that’s 9 by 13 inches wide, and generously butter the surface so the pastry sheets don’t stick.

Start by laying six sheets of filo on the bottom of the pan.

Brush each sheet with butter before adding the next one.

Then, spread the spinach mixture over it, and repeat the process of layering the remaining filo sheets over the filling.

Lastly, use a sharp knife to score three sheets on the top of the spanikopita so it does not puff up.

Now, bake it in the preheated oven for 40 to 45 minutes or until the top turns golden brown. Once done, take it out and let it rest for 15 minutes before cutting it into squares and serving warm.

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How to Switch This Up a Bit

Bring a twist to the traditional Greek Spanikopita with this easy Spanikopita variation.

Replace the spinach with rainbow chard, imparting a vibrant hue and a subtly different flavor.
Add leeks for a milder, sweeter onion taste.
Go bold with the feta, swapping half for goat cheese, lending creaminess and tang. Sprinkle in some crushed red pepper flakes for a slight hint of spice.
Finally, use ready-made puff pastry instead of layering filo, creating a flaky, buttery, golden brown crust. This version maintains the spirit of the classic Spanikopita while offering a delightful new take.

Easy Spinach and Feta Filo Pie FAQs

I got leftovers. Now what?

Lucky you! These golden triangles store up like a dream. Pop them in an airtight container and stow them in the fridge. You’ve got up to a week to savor that flaky goodness, but I doubt they’ll last that long!

Freezer or fridge – the ultimate showdown?

If you’re playing the long game, the freezer’s your bet! Seal those tasty treats in a freezer bag, and they’ll keep for about three months. Just remember to let them thaw a bit before the next step.

Ready for round two? How do I reheat?

Bring back that just-out-of-the-oven magic by popping them in a preheated oven at 350°F (175°C). Give them about 10-15 minutes to warm through. Sit back, relax, and enjoy the encore of your delicious, easy Spanikopita snack!

Print off my recipe here:

Yield: 4 - 6 servings

How to Make Greek Spanikopita

It’s pretty simple — Spanikopita is just Greek Spinach Pie. There are days I think I could live off of this stuff — and it’s pretty darned easy to make! Add a simple salad dressed with olive oil, lemon juice, salt, pepper, and feta – and you have a winner of a dish!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

1 pound Filo Dough
10 oz package of frozen spinach, drained and “wrung out” with a paper towel.
8 ounces of Feta cheese
2 eggs
1 small onion
1-2 tbsp Olive Oil
Dash salt and white pepper - white pepper doesn’t show up like black in a recipe

Instructions

preheat your oven to 350 degrees.

Finely dice the onion and saute in the olive oil. Let cool.

In a bowl, beat the two eggs. Add the feta, spinach, salt, pepper, and cooled onion.

Next butter a 9 by 13-inch baking pan, and spread 6 sheets of fillo, brushing each with butter, on the bottom.

Spoon the spinach filling over the fillo, then cover with 6 more sheets of fillo, buttering each sheet.

Score the top 3 sheets with a sharp knife.

Bake for 40 to 45 minutes, or until top is golden, let stand for 15 minutes, then cut into squares and serve warm.