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+ servings
Spanakopita slices stacked on a white platter.


Herbs and Flour
Spanakopita is a popular Greek savoury pie made with spinach, feta, and herbs that are enveloped in a buttery filo crust that is baked until golden and flaky. This easy recipe makes the perfect vegetarian meal, snack or appetizer.
5 from 4 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Dinner
Cuisine Greek
Servings 8 slices
Calories 307 kcal


For the Filling

  • 1 lb spinach fresh, chopped
  • 1/2 onion finely chopped
  • 1 tablespoon olive oil
  • 1 1/4 cups feta cheese crumbled
  • 3/4 cup ricotta cheese
  • 2 eggs beaten
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • salt and pepper

For the Filo Crust

  • 10 sheets filo (about 1 package)
  • 1/2 cup butter melted


  • Preheat oven to 350F and brush a 12 inch quiche pan or baking dish with butter.
  • Heat olive oil in a skillet and add the onion. Saute for a few minutes until they begin to soften and then add the spinach in batches, stirring until it wilts.
  • Remove from heat and transfer the spinach to a colander or sieve. Press down with a wooden spoon to remove any moisture.
  • Place the spinach in a large bowl and add the remaining filling ingredients. Mix everything well and then set aside.
  • Working with one filo sheet at a time, butter a sheet and place it into the baking dish letting the edges overhang. Do this with 4 more sheets placing them at different angles so they overhang all around the dish.
  • Add the filling to the baking dish and spread it evenly. Top with 3 more buttered filo sheets letting them overhang as you did the base. Then fold all the overhang edges towards the center of the baking pan. Don't worry if they do not completely cover the filling.
  • With the remaining 2 filo sheets, butter them and then scrunch them up as you place them on top of the filling, tucking in any edges so that they do not overhang.
  • Gently score slices, but do not cut all the way through. (Think of it as if you are making dashed lines for each portion. After it is baked you will fully slice it but for now you are only scoring it. I use the tip of a knife and gently make small cuts to form the rough shape of each slice. Do not run your knife completely across the filo sheets to make full slices. If you run a knife through and completely cut each slice, the filo will begin to shrink into itself so avoid this.)
  • Bake in the oven for approximately 40 minutes or until the filo turns a nice golden brown.


Calories: 307kcalCarbohydrates: 17gProtein: 11gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 104mgSodium: 558mgPotassium: 407mgFiber: 2gSugar: 2gVitamin A: 6020IUVitamin C: 18mgCalcium: 235mgIron: 3mg
Keyword feta, feta cheese, filo, greek food, phyllo, spinach
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