Greek Spinach And Feta Filo Pie

It’s slightly embarrassing how many spinach and feta recipes there are on this blog, but I’m not going to apologise for adding one more!

Go to any Greek bakery, or Greek party, and you’d be shocked if there wasn’t some kind of feta and spinach pie on offer.

In fact, there really aren’t many occasions when a big fresh piece of spinach and feta pie (called spanakopita in Greece) doesn’t do the job. It’s wonderful for breakfast, brunch, lunch, dinner for guests, or even an after clubbing snack (I’m too old for all that now, but the Greeks do love their all-nighters followed by some typical Greek comfort food!).

Why you’ll love it

Spinach and feta cheese is a match made in heaven. Well, in Greece at least, which many would say is the next best thing to heaven! Add fresh herbs, sundried tomatoes, spring onions (scallions) and the lightest, crispiest filo crust and you have one extraordinarily delicious savory pie.

Spinach feta pie of any kind tastes amazing, and you’d think it was difficult to make, but really it couldn’t be easier. It’s especially easy if you make it this way – with ready-made paper-thin sheets of filo pastry.

You don’t have to make the pastry or roll it, pre-bake it, or even fit it neatly into a pie dish. You don’t have to pre-cook anything for the delicious but very simple spinach and feta cheese filling, either. Not even the spinach! You simply empty it into a springform pan lined with several layers of the paper-thin pastry and scrunch it around and on top of the filling.

Bake until the top is irresistibly golden and crispy. It looks delicious, impressive, and perhaps a little complicated. But you’ll be shocked how easy this simple version of a classic Greek dish is to make!

Make this next time you have guests over for lunch and you won’t hear any complaints!

Ingredients

You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.

It’s amazing how few ingredients you need for making this easy spanakopita with filo pastry. Here’s what you need to know:

Filo pastry: Sometimes called ‘phyllo dough’. I usually grab a box of fresh filo pastry but frozen is fine, too. Just make sure you let it defrost in its box in the fridge overnight or at room temperature for at least 2 hours.

Olive oil: You’ll need a small bowl of olive oil (around 3 tablespoons) to brush all over the pastry layers and on the top of the pie before baking. I always prefer good quality extra virgin olive oil, but use what you have.

Spinach: I prefer to use fresh baby spinach that doesn’t need much chopping. You only need around 5 cups or 200 grams/7 ounces, unlike some other recipes for spinach filo pie which use ridiculous amounts of the stuff!

For sure it’s also possible to use a package of frozen spinach instead. You’ll need around half a 10-ounce frozen package to get the equivalent amount.

Feta cheese: I prefer using an authentic Greek style feta. However, you can use any type. I occasionally use Danish style feta instead, which is creamier in texture. Crumble before adding to the filling.

Fresh parsley: A whole bunch to chop up and mix in with the spinach feta mixture.

Eggs: You’ll add 2 large eggs to the filling to bind everything together.

Sundried tomatoes, fresh dill, spring onions/scallions: These are all optional ingredients. Just in case you don’t have or can’t find any of them. I do recommend adding all of these if you can, though, especially the dill and spring onions.

Just in case… here is a list of the 20 best dill substitutes for this recipe and more.

How to make it

The first thing I always do when making this very easy feta and spinach filo pie is to make the filling.

Step 1: Wilt the spinach by pouring boiling water over it in a metal colander. Rinse with cold water, then squeeze out as much of the water as you can. I use the back of a metal spoon, pressing it down into the colander. Then to finish simply squeeze it with your hands!

Step 2: Roughly chop the wilted, squeezed spinach and throw it into a large bowl. Then mix in the rest of the filling ingredients. Finally, stir through the 2 lightly whisked eggs.

Then set the filling aside because it’s done! I told you this filo pie was easy!

Step 3: Now you need to layer 4 or 5 of the thin filo sheets into a loose-bottomed (spring-form) round baking tin. Each sheet should overlap onto the next and with the sides hanging over the edge.

You should brush olive oil over the empty spingform pan and then between each layer of pastry.

Like this:

Step 5: Fold and scrunch the over-hanging pastry over the top of the pie.

Step 6: Brush with more olive oil. Then bake for around 30 minutes until very browned and crisp on top.

Then simply slice and enjoy!

How to serve

FUN FACT: Traditionally, spanakopita is served as part of a big holiday dinner alongside Greek lamb or Greek lemon chicken. But equally you can grab it from a bakery for breakfast or a snack on the run, and it’s also served at parties of every description!

This filo spinach & feta pie makes an absolutely delicious impressive but easy lunch for guests (or just for yourselves!).

Serve it with a simple salad (maybe a perfect Greek salad?) and maybe a dip such as Greek tzatziki (cucumber and yogurt dip) or hummus on the side.

It’s also fantastic made for a picnic or party.

If you’d like to make it part of a larger Greek feast, You will NEVER go wrong with this famous Greek potato recipe. Or how about a potato salad Greek style? Prefer rice? This Greek lemon rice is so simple made on the stove-top or in your pressure cooker (Instant Pot).

Keep your meal vegetarian (try serving some of these very delicious giant Greek beans on the side), or add some delicious and easy Greek baked chicken.

For more incredibly delicious Greek recipe ideas, browse my popular Greek category.