The iconic Greek Spanakopita is a symphony of flavors wrapped in crisp, buttery layers of filo pastry. With fresh spinach, creamy feta, and aromatic herbs like dill and mint, each bite bursts with rich, savory goodness that’s impossible to resist.
What makes this version stand out is using raw spinach to retain a fresh, vibrant taste, combined with a clever layering of cheese between the pastry sheets to keep everything beautifully intact. Whether you serve it as a main or a side, this dish is a showstopper for any meal — brunch, lunch, or dinner.
Full Recipe:
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300g (10oz) English spinach leaves, chopped
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½ tsp salt
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175g (6oz) Greek feta cheese, crumbled
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½ cup Greek yogurt (unsweetened)
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2 green onions, finely sliced
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1 egg
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2 tbsp fresh mint, finely chopped
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1 tbsp fresh dill, finely chopped
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½ tsp lemon zest
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½ tbsp lemon juice
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2 garlic cloves, minced
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½ tsp freshly grated nutmeg
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¼ tsp black pepper
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¼ tsp cayenne pepper
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16 sheets filo pastry
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120g (8 tbsp) butter, melted
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60g (⅔ cup) Greek Kefalotyri cheese (or parmesan), finely grated
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½ tsp white sesame seeds
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½ tsp black sesame seeds
Directions:
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Preheat the oven to 220°C (430°F). Line a baking tray with parchment paper.
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Place chopped spinach in a colander or large bowl. Sprinkle with salt and let sit for 10 minutes to release water.
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Squeeze out water from spinach using a clean tea towel, in small batches.
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In a large bowl, mix spinach with feta, yogurt, green onions, egg, mint, dill, lemon zest, lemon juice, garlic, nutmeg, black pepper, salt, and cayenne pepper. Combine well.
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Cut filo pastry into rectangles (approx. 32x25cm). Keep covered with a slightly damp towel to prevent drying.
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Layer 8 filo sheets on the tray, brushing each with melted butter before placing the next.
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Spread the spinach mixture evenly in the center, leaving a 2.5cm (1-inch) border.
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Top with 5 filo sheets, each brushed with butter and sprinkled with grated cheese between layers.
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Add final 3 filo sheets on top, brushing with butter but skipping the cheese.
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Fold and crimp edges. Trim excess filo if needed.
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Brush top with butter and sprinkle sesame seeds.
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Bake for 25 minutes or until golden brown. Serve immediately for best crispiness.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 672 kcal | Servings: 4-5
What is Spanakopita?
Spanakopita is one of the most iconic and beloved dishes in Greek cuisine. Known globally as a traditional Greek spinach pie, it combines earthy greens, creamy cheeses, fresh herbs, and flaky filo pastry into a savory, hearty dish that’s as comforting as it is flavorful. Though it’s often served as a side or snack, it can easily be the star of a meal.
The word “Spanakopita” is derived from two Greek words: spanaki, meaning spinach, and pita, meaning pie. Despite its humble ingredients, this dish is incredibly nuanced in flavor and has deep cultural roots in Greek culinary traditions.
Cultural Significance in Greece
In Greek households, Spanakopita is more than just a dish—it’s a tradition passed down through generations. It’s often prepared for large family gatherings, holiday feasts, or religious celebrations like Easter. Each region—and even each family—may have its own variation, reflecting personal preferences and local ingredient availability.
It is also an example of resourcefulness, using ingredients that are inexpensive and commonly found in Greek kitchens, such as wild greens, leftover cheese, and herbs from the garden. The use of filo pastry also highlights the Greek mastery of layering and baking delicate dough into crisp perfection, a technique used across many traditional dishes, sweet and savory alike.
What Makes This Recipe Unique
The recipe you’re working with here stands out for one very important reason: it uses raw spinach instead of cooked spinach in the filling. This may seem like a small difference, but it greatly enhances the flavor and texture of the final dish. Cooking spinach beforehand can result in a limp, sometimes watery filling. Using raw spinach, on the other hand, provides a fresher, more vibrant flavor and helps retain a better structure in the pie.
Another unique feature of this recipe is the technique of layering cheese between the top sheets of filo pastry. This little trick is not commonly seen in all versions of Spanakopita, but it plays a huge role in ensuring the top remains intact, crispy, and visually appealing. Instead of the delicate filo layers flying off when you cut into the pie (a common frustration), they stick together neatly while still delivering that sought-after flakiness.
The use of Greek Kefalotyri cheese (or substitutes like parmesan) between these top layers not only acts as an edible adhesive but also adds an extra dimension of nutty, salty flavor that pairs beautifully with the spinach filling.
The Importance of Fresh Ingredients
As with many Mediterranean dishes, freshness is key. This recipe calls specifically for fresh spinach—not frozen, and not baby spinach from a bag. The reasoning is simple: mature spinach has more flavor and texture. It holds up better when baked and has a deeper, richer green taste that complements the salty feta and aromatic herbs like mint and dill.
Herbs also play a crucial role. The combination of fresh dill and mint may seem unusual to those unfamiliar with Greek cooking, but it’s absolutely essential. Dill adds a sweet, grassy note while mint brings a cool brightness that lifts the whole dish. Together, they transform what could be a dense filling into something layered and aromatic.
The Role of Filo Pastry
Working with filo pastry can be intimidating to some home cooks, but it’s much easier than it looks with the right technique. This recipe emphasizes using refrigerated filo over frozen varieties, since it’s more pliable and less likely to crack during assembly.
Each layer of filo is brushed with melted butter, which serves several purposes. First, it prevents the sheets from drying out. Second, it contributes to the beautifully crisp and flaky texture that defines Spanakopita. And third, it adds rich flavor that permeates the whole dish as it bakes.
The layering technique—eight sheets on the bottom, five with cheese in the middle, and three final sheets on top—gives the Spanakopita its structure and characteristic crunch. The pie is baked until golden brown, with sesame seeds sprinkled on top for a finishing touch of texture and visual appeal.
Versatility and Serving Suggestions
Spanakopita is incredibly versatile. It can be cut into small squares for appetizers, served as a light lunch with a side of salad, or enjoyed as a main dish with soup or roasted vegetables. It’s equally good hot, warm, or at room temperature, which makes it perfect for potlucks, picnics, or meal prep.
It can even be made ahead. One standout feature of this recipe is that the Spanakopita can be assembled earlier in the day and baked right before serving. As long as the spinach is thoroughly drained, the base stays crisp and doesn’t get soggy—a common issue with spinach pies. This convenience makes it ideal for hosting or for busy weeknights when you want something special without last-minute stress.
Health Benefits and Dietary Info
Though Spanakopita is indulgent in flavor, it does come with some nutritional perks. Spinach is rich in iron, vitamins A and C, and antioxidants. The herbs add not only flavor but also micronutrients and digestive benefits. While filo pastry and butter add fat, they do so in relatively thin layers, meaning each bite is flavorful without being overly heavy.
A serving of Spanakopita (based on 4 servings total) delivers around 672 kcal, with 24g of protein, 43g of fat, and 48g of carbs. It’s not exactly a low-calorie dish, but it’s certainly more balanced than many other pastry-based meals. Plus, the presence of greens, herbs, and yogurt helps offset the richness of the cheese and butter.
For those looking to adapt the recipe, it can be made vegetarian (as it already is), and with the use of clarified butter or vegan substitutes, it can be adjusted to fit more dietary needs. However, filo pastry typically contains wheat, so gluten-free substitutions would require a different dough entirely.
Why It’s a Crowd Favorite
Spanakopita is one of those dishes that brings people together. Its rustic charm, satisfying textures, and rich flavors make it irresistible, even to those who might not usually eat spinach or feta. It also has that special “wow” factor thanks to its golden, flaky layers and mouthwatering aroma.
The sound of cutting through those crisp top layers, the warmth of the filling, and the slight tang of the feta create a sensory experience that feels both nostalgic and new every time you make it.
Conclusion
Spanakopita represents the best of Greek cooking: simple ingredients, smart techniques, and vibrant flavors all coming together in one stunning dish. This version of the recipe, using raw spinach and cheese-layered filo, elevates the classic while remaining true to its roots. It’s a dish that honors tradition while embracing small innovations that improve both taste and texture.
Whether you’re cooking for your family, preparing for a gathering, or just craving something soulful and satisfying, Spanakopita delivers every time. With its crisp golden crust, rich herbaceous filling, and adaptability for any occasion, it’s not hard to see why this Greek spinach pie has become a global favorite.