Go Back
Traditional Greek Spinach Pie with feta and fresh herbs
Print Recipe

Traditional Greek Spinach Pie with Feta & Herbs

This delightful Greek spinach pie features fresh spinach, phyllo pastry, and a rich filling of feta cheese and herbs, making it a classic dish that embodies Mediterranean flavors.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Keyword: Feta, Spanakopita, Spinach Pie
Servings: 8 pieces
Calories: 320kcal

Ingredients

For the Spinach Filling

  • 500 g fresh spinach (or 400 g frozen, thawed and drained) Fresh spinach brings vibrant color and delicate texture, while frozen spinach offers convenience.
  • 1 tbsp olive oil Infuses the pie with richness and enhances overall flavor.
  • 1 small onion, finely chopped Provides a wonderful aromatic base.
  • 2 spring onions chopped Adds freshness.
  • 2 cloves garlic, minced Elevates the dish with aroma.
  • 200 g feta cheese, crumbled Offers a bold flavor contrast.
  • 100 g ricotta or cottage cheese Delivers a smooth texture.
  • 2 large eggs Essential for binding the filling.
  • 1 tbsp fresh dill, chopped Complements the earthy greens.
  • 1 tbsp parsley, chopped Adds herbal freshness.
  • Salt & pepper to taste Essential seasonings.

For the Pie

  • 10–12 sheets phyllo dough, thawed Creates a crispy, light exterior.
  • 100 g melted unsalted butter or olive oil (for brushing) Promotes a golden-brown finish.

Instructions

Preparation

  • In a large pan, heat the olive oil over medium heat.
  • Add the finely chopped onion and spring onions, cooking until tender.
  • Add the minced garlic, infusing the oil with its aroma.
  • Add the fresh spinach, cooking until it wilts and moisture evaporates. Set aside to cool.

Making the Filling

  • In a bowl, combine the cooled spinach mixture with crumbled feta, ricotta, eggs, dill, parsley, salt, and pepper. Stir until cohesive.

Assembly

  • Preheat the oven to 180°C (350°F) and brush a baking dish with melted butter.
  • Layer 5 to 6 sheets of phyllo in the dish, brushing each one with butter.
  • Spread the spinach and cheese mixture evenly across the base.
  • Top with remaining phyllo sheets, brushing each with butter and tucking the edges.
  • Lightly score the top of the pie into portions.
  • Bake for 40 to 45 minutes until golden brown.
  • Let the pie rest for 10 to 15 minutes before slicing.

Notes

Serve with tzatziki or a Greek salad for a complete meal. Optional: Use whole wheat phyllo for a healthier version.