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Spanakopita, the Greek spinach pie, can be cut into small diamonds or squares and served as an appetizer. Good with other Greek or Middle Eastern appetizers, such as hummus and taramasalata, as a mezze platter.

Yield : 12 servings
Prep Time : 35 mins, plus cooling
Cooking Time : 1½ hrs


  • 4 tbsp olive oil
  • 1 onion, peeled and chopped
  • 8 scallions, white and green parts, chopped
  • 2 lb (900g) spinach, rinsed and shredded, but not dried
  • 3 tbsp chopped dill
  • 3 tbsp chopped parsley
  • 4 large eggs
  • 8 oz (225g) feta cheese, finely crumbled
  • Freshly ground black pepper
  • 10 tbsp butter, melted
  • 14 sheets thawed frozen filo dough

Special Equipment:

  • 11½ × 8in (29 × 20cm) baking or roasting pan


1. Heat the olive oil in a large saucepan over medium heat. Add the onion and scallions and cook, stirring occasionally, about 5 minutes, until softened.

2. Stir in the spinach, and cover. Cook, stirring occasionally, about 8 minutes, or until wilted. Stir in the dill and parsley, and increase the heat to medium-high. Cook, uncovered, stirring frequently, for about 15 minutes, until the liquid evaporates and the mixture starts to stick to the bottom of the saucepan. Transfer to a colander lined with paper towels, and let cool.

3. Beat the eggs in a large bowl. Add the spinach and feta cheese and season with plenty of pepper.

4. Preheat the oven to 325°F (170°C). Generously brush the pan with some melted butter. Line the pan with a sheet of filo dough, carefully pressing it into the sides and corners of the pan. Repeat with 6 more filo sheets.

5. Spread the spinach mixture into the pan. Repeat layering and buttering the remaining 7 filo sheets. Using kitchen scissors, trim away excess dough, and tuck the filo edges into the pan. Brush the top with any remaining butter. Bake for 1 hour, or until the pastry is crisp and golden brown all over.

6. Cut into squares and serve hot or warm.


Creamy Spinach Pie

Delete the cheese. After half of the filo has been layered, spread half of the spinach mixture into the pan. Spread with 2 cups cold bèchamel sauce and 2 chopped hard-boiled eggs, then the remaining spinach mixture. Finish layering with the remaining filo.


Prepare ahead:

The filling can be prepared through step 2, and refrigerated for up to 1 day.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

289kcal (14%)
192mg (19%)
25mg (42%)
489mcg RAE (16%)
113mg (38%)
405mg (17%)
10g (52%)
21g (33%)
3mg (19%)

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  • cylin

    09.21.09 Flag comment

    Added 3 cloves minced garlic and 1.5 tsp crushed red pepper to spinach. Added ~1 oz extra feta and it still could have used more cheese. Forgot the green onions and added extra chopped yellow onion instead. Used 6 sheets filo for the top and bottom layer each and 8 tbsp butter total. Baked 1 hour 10 min and could have baked for a few more. Filling could use a bit more flavor if you like herbs and spices but is traditional.


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