There’s something magical about the moment you slice into a perfectly baked spinach stuffed pie and see those gorgeous layers – the golden, crispy pastry giving way to a rich, emerald filling that smells like herbs and comfort. When I first tried making spanakopita (Greek spinach pie) at home, I was honestly a little intimidated by all that phyllo dough. But once I took that first bite of my homemade version, with its perfectly seasoned spinach and creamy cheese filling wrapped in buttery, flaky pastry, I knew this was going to become a regular in my kitchen rotation.

Key Takeaways

• Simple yet impressive: This spinach stuffed pie looks fancy but uses straightforward techniques that any home cook can master
• Make-ahead friendly: Perfect for meal prep – you can assemble it completely and bake later, or freeze portions for busy weeknights
• Versatile and customizable: Easily adapt with different cheeses, add herbs you love, or make it your own with personal touches
• Crowd-pleasing comfort food: Works beautifully as a main dish, side, or even cut into smaller pieces for appetizers
• Nutritious and satisfying: Packed with iron-rich spinach, protein from cheese and eggs, all wrapped in golden pastry

Why You’ll Love This Spinach Stuffed Pie

• Easier than you think – No need to stress about perfect phyllo technique; even slightly imperfect layers taste absolutely divine
• Incredible flavor combination – The earthy spinach pairs beautifully with tangy feta, creamy ricotta, and aromatic herbs like dill and parsley
• Perfect for any occasion – Serve it for brunch, lunch, dinner, or slice it small for party appetizers
• Freezer-friendly – Make a double batch and freeze one for those nights when you want something homemade but don’t have time to cook

Ingredient Highlights & Notes

The beauty of this spinach pie lies in its simple, quality ingredients working together. Fresh spinach is definitely worth seeking out if you can find it – the flavor is so much brighter than frozen, though frozen works perfectly well too. For the cheese, I love using a combination of feta for that tangy punch and ricotta for creaminess, but you can definitely play around with what you have on hand.

Ingredients

For the Filling:

• 2 lbs fresh spinach, washed and chopped (or 20 oz frozen spinach, thawed and drained)
• 1 large onion, finely diced
• 4 green onions, chopped (adds a lovely mild onion flavor)
• 3 cloves garlic, minced
• 8 oz feta cheese, crumbled (go for block feta if possible – it’s less salty)
• 15 oz ricotta cheese (whole milk ricotta gives the best texture)
• 3 large eggs, beaten
• 1/4 cup fresh dill, chopped (or 2 tbsp dried dill)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (trust me on this – it’s the secret ingredient)
• Salt to taste (be careful – feta is already salty)

For the Pastry:

• 1 lb phyllo dough, thawed (keep covered with damp towel)
• 1/2 cup olive oil or melted butter for brushing
• 2 tbsp sesame seeds for sprinkling (optional but delicious)

Equipment & Tools

• Large skillet or sauté pan
• Large mixing bowl
• 9×13 inch baking dish (or round 10-inch springform pan)
• Pastry brush
• Clean kitchen towels
• Sharp knife for serving

Instructions & Method

Step 1: Prepare the Spinach (15 minutes)
If using fresh spinach, heat 2 tablespoons of olive oil in your largest skillet over medium heat. Add the spinach in batches, wilting it down until all the spinach fits in the pan. This usually takes about 5-7 minutes total. Let it cool, then squeeze out as much liquid as possible using your hands or a clean kitchen towel. If using frozen spinach, just thaw it completely and squeeze out every drop of water you can – this step is crucial for preventing a soggy pie!

Step 2: Sauté the Aromatics (8 minutes)
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened and lightly golden, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.

Step 3: Make the Filling (5 minutes)
In a large bowl, combine the squeezed spinach, sautéed onion mixture, green onions, crumbled feta, ricotta, beaten eggs, dill, parsley, black pepper, and nutmeg. Mix everything together gently but thoroughly. Taste and add salt if needed – remember, the feta brings saltiness, so start with just a pinch.

Step 4: Prepare Your Pan and Phyllo (10 minutes)
Preheat your oven to 350°F (175°C). Brush your baking dish with olive oil. Unroll the phyllo dough and cover it immediately with a slightly damp kitchen towel to prevent it from drying out. This stuff dries out fast, so keep it covered whenever you’re not actively using it!

Step 5: Layer the Bottom Phyllo (15 minutes)
Place one sheet of phyllo in your prepared pan, letting the edges hang over the sides. Brush lightly with olive oil. Repeat with 7-8 more sheets, brushing each one with oil and rotating them slightly so the overhanging edges are distributed around the pan. Don’t worry if some sheets tear – just patch them together and keep going.

Step 6: Add the Filling
Spread your spinach mixture evenly over the phyllo base. It should come up about 3/4 of the way up the sides of your pan.

Step 7: Top with Remaining Phyllo (10 minutes)
Layer the remaining phyllo sheets on top, brushing each with oil. Fold the overhanging bottom sheets up and over the top to create a sealed edge. Brush the top generously with oil and sprinkle with sesame seeds if using.

Step 8: Score and Bake (45-50 minutes)
Using a sharp knife, lightly score the top into serving portions – this makes it much easier to cut later. Bake for 45-50 minutes until the top is golden brown and crispy. The pie should sound hollow when you tap it gently.

Step 9: Rest and Serve (15 minutes)
Let the pie rest for at least 15 minutes before cutting. This helps everything set up and makes for much cleaner slices.

Tips, Variations & Substitutions

Pro Tips:

• Squeeze that spinach dry! I cannot emphasize this enough – excess water is the enemy of crispy phyllo
• Room temperature ingredients mix more easily and create a smoother filling
• Don’t stress about perfect phyllo – even wrinkled or torn sheets will taste amazing once baked

Delicious Variations:

• Add some protein: Crumbled cooked sausage or diced ham makes this heartier
• Cheese swaps: Try goat cheese instead of ricotta, or add some grated Parmesan for extra depth
• Herb variations: Fresh mint is traditional and delicious, or try oregano and thyme
• Make it vegan: Use vegan feta and ricotta, and replace eggs with flax eggs

Dietary Substitutions:

• Gluten-free: Look for gluten-free phyllo dough (it exists!) or use layers of gluten-free puff pastry
• Lower fat: Use part-skim ricotta and reduce the oil for brushing (though it won’t be quite as crispy)

Serving Suggestions

This spinach pie is incredibly versatile! I love serving it warm as a main dish with a simple Greek salad and some crusty bread. It’s also fantastic at room temperature for picnics or potluck dinners. For brunch, pair it with fresh fruit and maybe some Greek yogurt with honey.

Perfect Pairings:

• A crisp white wine like Sauvignon Blanc or Pinot Grigio
• Tzatziki sauce for dipping
• Roasted vegetables or a simple tomato salad
• Lemon wedges for a bright squeeze of acidity

Storage, Make-Ahead & Reheating

Storage: Leftover pie keeps beautifully in the refrigerator for up to 4 days. Cover it loosely with foil to prevent the top from getting too crispy.

Make-Ahead Magic: You can assemble this pie completely and refrigerate it unbaked for up to 24 hours. Just add an extra 10-15 minutes to the baking time if you’re putting it in the oven straight from the fridge.

Freezing: This pie freezes wonderfully! Wrap individual portions in plastic wrap and foil, or freeze the whole thing. Frozen pie will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results, reheat in a 325°F oven for 15-20 minutes until warmed through. The microwave works in a pinch, but you’ll lose some of that lovely crispy texture.

Nutrition Information

Per serving (assuming 8 servings):

• Calories: Approximately 320
• Protein: 14g
• Carbohydrates: 25g
• Fat: 18g
• Fiber: 3g
• Iron: Excellent source thanks to all that spinach!

This pie is packed with nutrients from the spinach, protein from the cheeses and eggs, and provides a good balance of macronutrients that will keep you satisfied.

Frequently Asked Questions

Q: Can I use store-bought pie crust instead of phyllo?
A: Absolutely! Use two pie crusts (bottom and top) and bake according to the crust package directions. It won’t be traditional spanakopita, but it’ll still be delicious.

Q: My phyllo dough tore – is my pie ruined?
A: Not at all! Phyllo is forgiving. Just patch torn pieces together with your hands and brush with oil. The overlapping layers will create a beautiful, rustic look.

Q: Can I make individual portions?
A: Yes! Use muffin tins lined with phyllo sheets, fill with the spinach mixture, and bake for 20-25 minutes. Perfect for parties or portion control.

Q: Why is my pie soggy on the bottom?
A: This usually happens when the spinach wasn’t drained well enough, or if the pie was stored while still warm. Make sure to squeeze out every bit of liquid from the spinach, and let the pie cool completely before covering.

Q: Can I add other vegetables?
A: Definitely! Sautéed mushrooms, roasted red peppers, or sun-dried tomatoes would all be wonderful additions. Just make sure any added vegetables are well-drained.

Conclusion

There’s something deeply satisfying about pulling a golden, bubbling spinach pie from your oven and knowing you created something this beautiful and delicious from scratch. The combination of crispy, buttery phyllo with that rich, herb-scented filling never fails to impress – whether you’re serving it to family on a Tuesday night or bringing it to a special gathering.

Don’t let the phyllo dough intimidate you. Yes, it requires a little patience, but the technique is much more forgiving than you might think. Even if your layers aren’t perfect, even if a sheet tears here and there, the end result will still be absolutely delicious. I’ve made this pie dozens of times now, and I’m still amazed by how something so elegant can come together with such simple, wholesome ingredients.

Ready to get started? Gather your ingredients, put on some good music, and give yourself permission to enjoy the process. Take your time with the layering, don’t stress about perfection, and trust that your kitchen is about to smell absolutely incredible. Once you taste that first bite of your homemade spinach pie, I have a feeling this recipe is going to become a treasured part of your cooking repertoire too.