Before we start cooking, let’s first understand what we’re making. Greek Spanakopita is a classic spinach and feta pie layered with thin filo pastry. The outside turns golden and crisp after baking, while the inside stays soft, savory, and full of herbal aroma.

This dish is commonly served as an appetizer, light main dish, or everyday snack. We can enjoy it warm or at room temperature, making it perfect for home cooking, gatherings, or meal prep.

Ingredients We Need

Before cooking, we prepare all ingredients so the process feels smooth and relaxed.

For the filling:

- Spinach: 1 pound (500 g), fully thawed and squeezed dry

- Onion: 1 medium, very finely chopped

or green onions: 3–4, white parts only, finely chopped

- Olive oil: 2 tablespoons (plus extra for brushing filo)

- Fresh parsley: 3 tablespoons, finely chopped

- Fresh dill: 2 tablespoons, finely chopped

- Fresh mint: 1/4 cup chopped

or dried mint: 2 tablespoons

- Ground nutmeg: 1/4 teaspoon

- Sugar: 1 teaspoon

- Feta cheese: 10–12 ounces (280–340 g), crumbled

- Eggs: 2 large eggs or 2–3 medium eggs

For assembling:

- Filo pastry sheets: 12 sheets

Step 1: Prepare the Spinach Filling

1. We begin by preheating the oven to 350°F (180°C).

2. Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the chopped onion and cook gently for about 3–4 minutes, until soft and lightly fragrant.

3. Next, add the spinach. It is very important that we squeeze out as much liquid as possible beforehand. Stir the spinach and onion together and cook for 2–3 minutes, allowing extra moisture to evaporate.

4. Add parsley, dill, mint, nutmeg, and sugar. Stir well and cook for another 2 minutes, then turn off the heat and let the mixture cool slightly.

Step 2: Combine Eggs and Feta

1. While the spinach mixture cools, we prepare the cheese base. Crumble half of the feta finely and keep the rest in slightly larger pieces for texture.

2. In a bowl, beat the eggs until smooth. Add all the feta and mix gently. Then combine this mixture with the cooled spinach filling.

3. Add 1 more tablespoon olive oil and stir until everything is evenly mixed. The filling should look moist but not wet.

Step 3: Layer the Filo Sheets

1. Brush a 10 x 15-inch baking dish lightly with olive oil.

2. Place one filo sheet into the dish and brush it with olive oil. Repeat this step until 6 sheets are layered. Always brush each sheet to prevent dryness and tearing.

3. Spread the spinach and feta filling evenly over the layered filo. Smooth the surface gently.

4. Cover the filling with the remaining 6 filo sheets, brushing each one with olive oil. Tuck or trim the edges neatly inside the dish.

Step 4: Prepare for Baking

1. Using a sharp kitchen tool, lightly score only the top filo layers into 10–12 portions. This helps the pie bake evenly and makes slicing easier later.

2. Make sure the top is fully brushed with olive oil so it turns crisp and golden.

Step 5: Bake Until Golden

1. Place the dish in the oven and bake for about 40 minutes, or until the top becomes evenly golden and crisp.

2. Once baked, remove it from the oven and allow it to cool for 10–15 minutes before slicing. This helps the layers set nicely.

Serving and Storage Tips

- We can enjoy Spanakopita at room temperature or warm it briefly in the oven for extra crispness. It pairs well with fresh vegetables or stands beautifully on its own.

- For storage, we can either freeze it unbaked and bake directly when needed, or bake first, cool, slice, and reheat later. Both methods work well and keep the texture pleasant.

Final Thoughts

Lykkers, Greek Spanakopita shows us how simple ingredients can turn into something truly comforting. With crisp layers, fragrant herbs, and creamy feta, every bite feels balanced and satisfying. We hope this step-by-step guide makes the process clear and enjoyable, and that this pie becomes a favorite in our kitchens too.