Greek Spinach Pie

Spinach pie (Spanikopita in Greek) is a classic of Greek cuisine. It is made with phillo pastry, a paper-thin dough and fresh succulent spinach…

Ingredients (for 2)

  • 4 cups fresh spinach
  • 8 sheets phyllo pastry
  • 1/2 cup feta cheese
  • 1 egg
  • 1/2 tbsp dill
  • 1/2 tsp nutmeg
  • 1/4 scallion
  • 2 tbsp olive oil
  • 1 tbsp butter
  • salt & pepper


  • Preheat oven to 350 °F (180 °C)
  • Remove large, tough stems from spinach and wash carefully the leaves in abundant running water
  • Dry the spinach leaves on paper towels and chop coarsely
  • Heat olive oil in a large skillet, add scallion cut in slices and cook until translucent (about 3-4 minutes)
  • Add the spinach and stir-fry at medium heat for 5 minutes or until soft and tender (add a sip of water if necessary); set aside and let it cool a few minutes
  • Stir dill and beaten egg into the pan
  • Season with salt, black pepper and nutmeg to your taste
  • Butter a baking pan and start to place one sheet of phyllo pastry after the other, continuing brushing each sheet of phyllo with butter until you use half of the sheets
  • Spread spinach filling evenly over phyllo and cover with the remaining phyllo pastry sheets brushed with butter
  • Fold excess phyllo over and bake for 40 minutes, or until crust is golden
  • Let it rest a few minutes before serving, and cut it in squares

Tips from the Chef

  • Be sure that all moisture of the spinach has evaporated before laying it on the phyllo pastry or it will get too wet
  • You can use frozen spinach, but squeeze out excess water through a colander before baking