Spanakotyropita (Greek Spinach & Feta Pie)

[UPDATED 24/03/2025] Check also the alternatives here

Love spinach and feta? Imagine them wrapped in golden, crispy phyllo with fragrant dill—this is spanakotyropita, a classic from my home region, Thessaly, famous for its pies. 

While ready-made phyllo makes it quick and easy, homemade dough takes it to the next level. Whether you go traditional or take the shortcut, this pie brings the taste of Greece to your kitchen.

Ingredients

For the Filling:

• 500g fresh spinach, chopped
• 3-4 fresh onions or 1 large onion, finely chopped
• 300g feta cheese, crumbled
• 3 eggs
• 2-3 tbsp flour
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• Olive oil

For the Homemade Phyllo Dough (Optional):

• 1 kg flour (plus extra for rolling)
• 1 1/2 tsp salt
• 2 tbsp vinegar
• 100 ml olive oil
• 350 ml lukewarm water (approximately)
• 1 egg (optional, for a crispier crust)

Instructions

If Using Ready-Made Phyllo:

1. Preheat oven to 180°C (fan). Grease a baking dish with olive oil.

2. Mix drained spinach, onions, feta, eggs, flour, dill, salt, and pepper in a bowl.

3. Layer 4-5 phyllo sheets in the dish, brushing each with olive oil.

4. Spread 1/3 of the filling, cover with 2 phyllo sheets, and repeat for 3 layers.

5. Finish with 4-5 phyllo sheets, brushing with olive oil between layers.

6. Score into portions with a sharp knife.

7. Bake for about 40 minutes until golden. Lightly spray with water midway for extra crispiness.

If Making Homemade Phyllo (see here the detailed illustrated version):

1. Mix flour, salt, vinegar, olive oil, and the egg (if using). Gradually add water until a smooth dough forms.

2. Cover and rest for at least 30 minutes (ideally 2 hours).

3. Divide into balls and roll each into thin sheets.

4. Follow the same layering and baking process as above.

Serving Tips:

• Enjoy warm or at room temperature.

• Pair with Greek yogurt.

• Store leftovers in the fridge and reheat in the oven.