Spanakopita (Greek Spinach Pie)

Ingredients

• 1 package phyllo dough, thawed
• 2 lbs fresh spinach, wilted and squeezed dry, chopped
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1 diced onion, sautéed until soft
• 2 large eggs, beaten
• 2 tbsp fresh dill, 1/2 cup melted butter, for brushing

Method

1. Preheat oven to 375°F (190°C).
2. Mix the spinach, feta, ricotta, sautéed onion, eggs, and dill together.
3. Layer half the phyllo sheets in a buttered baking dish, brushing each sheet with melted butter as you go.
4. Spread the spinach filling evenly over the phyllo, then layer the remaining phyllo sheets on top, brushing each with butter.
5. Score the top layers into squares, then bake for 35–40 minutes, until deep golden brown and crisp.
6. Cool 10 minutes before cutting along the scored lines.

The Tale of Spanakopita (Greek Spinach Pie)

Story updated September 19, 2026

Spinach pies of some kind have long been part of Greek cooking, but spanakopita as we know it, crisp layers of phyllo around spinach and feta, took shape more recently. Spinach is thought to have reached the region from the Islamic world in the Middle Ages, and phyllo, whose name means leaf in Greek, is often said to be related to the Ottoman yufka tradition, though its exact origin is debated. Greek cooks layered the thin dough with spinach, feta and herbs such as dill, and the dish became one of the country's best-known foods, sold in home kitchens and city bakeries alike.