Making Spanakopita is easier than you think! This traditional savory Greek phyllo pastry is filled with spinach, lots of fresh herbs, and feta.
I present to you ... the best way to eat spinach. EVER.
Mixed with lots of feta and fresh herbs and wrapped in flaky, crispy phyllo dough.
Spanakopita (aka Greek Spinach Pie) is one my favorite comfort foods. I grew up eating spanakopita practically every time I went to Yiayia's house (which was usually once a day since she lived right across the street from my house).
If you've never made your own spanakopita before, you are in for a treat! The spiral version is a little bit more work, but definitely worth it.
The filling is made with lots of spinach, fresh herbs, feta, and onions. It's important to use fresh herbs instead of dried to pack in tons of flavor.
My favorite phyllo dough is from The Fillo Factory that I find at Whole Foods. It is organic, vegan, and has no preservatives. Each sheet of phyllo is brushed with oil (you can also use melted butter) and then stuffed with the filling. Then it is rolled up and arranged in a spiral-shape on a baking pan.
Spanakopita is truly so versatile! It makes the best breakfast, light lunch, snack, appetizer or even as a side dish.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Spanakopita Recipe (Greek Spinach and Feta Pie)
- 1 tbsp olive oil
- 1 small onion diced
- 2 lbs spinach
- ⅓ bunch dill chopped
- 8 oz feta crumbled
- 2 eggs lightly beaten
- salt and pepper
- 1 package phyllo dough thawed
- 1 cup olive oil
- 1 tbsp sesame seeds optional
- Preheat oven to 375 degrees F. Lightly grease a 12-inch round baking pan with olive oil and set aside. Heat 1 tbsp olive oil in a large skillet over medium high heat. Cook onion 4-5 minutes or until soft. Add spinach and cook until wilted (you may need to add the spinach in batches). Once the spinach has cooked down, remove from heat and allow to cool.
- Once the spinach/onion has cooled, squeeze out as much water as you can. Place in a large mixing bowl and add the dill, feta, and beaten eggs. Stir gently to combine.
- To assemble pie lay one sheet of dough (keep the longer side in front of you) on your work surface and lightly brush with olive oil. Lay another sheet on top of the first sheet and brush with oil. Add enough filling to cover the width of the sheet and start by rolling the sheet away from you, lightly pressing, so that the filling is packed. Then, roll it into a spiral and place it in the center of your prepared baking pan. Continue, using 2 sheets at a time, brushed with olive oil, until you have used up all of the filling. Roll each one around the previous one, to make the spiral larger.
- Once you have used up all of the filling, brush the top with olive oil and sprinkle with sesame seeds (if using). Bake for 45 minutes to 1 hour, or until light golden brown.
- Enjoy warm or room temperature!