Spanakopita - Savory Greek Pie with Phyllo Dough filled with Spinach and Feta Cheese

ORIGIN & HISTORY OF SPANAKOPITA

Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.

Ancient Roots

Spanakopita (σπανακόπιτα in Greek) means “spinach pie.” Its lineage is tied to the long tradition of Greek savory pies, which date back thousands of years.

Ancient Greece: While phyllo pastry itself didn’t exist yet, the Greeks were making layered or enclosed pies using unleavened dough and fillings of greens, herbs, and cheese. Spinach was not native to the Mediterranean — it was introduced from Persia to Europe via Arab trade around the 9th century — but ancient Greeks made similar pies with native greens like chard, beet leaves, and wild herbs.

Byzantine Era (4th–15th centuries): After spinach arrived, it became a favored ingredient, blended with soft cheeses and eggs in wrapped doughs. This is where the early ancestors of spanakopita began to take shape.

Ottoman Influence

From the mid-15th century onward, Greece was under Ottoman rule for nearly 400 years. This period deeply influenced Greek cuisine, especially the development of phyllo pastry. The paper-thin dough technique likely came from Central Asia and the Middle East, refined in Ottoman palace kitchens, and was adapted in Greece for savory and sweet pies.
This marriage of Greek herb-cheese filling traditions with Ottoman phyllo-making birthed the recognizable spanakopita style.

Regional Variations

Mainland Greece: Often made in large pans (tapsi) and cut into squares.

Epirus & Northern Greece: Famous for hand-rolled, thicker country-style phyllo and coiled pies (spanakopita strifti).

Islands: May include unique local greens, wild fennel, or goat’s milk cheeses.

Diaspora Influence: In Greek immigrant communities (especially in the U.S., Canada, and Australia), spanakopita became a staple at church festivals and family gatherings, sometimes baked as triangles for portability.

Modern Status

Today, spanakopita is both a beloved everyday snack and a festive dish in Greece and abroad. It’s sold in bakeries, served at meze tables, and enjoyed hot or cold. While traditional recipes use homemade phyllo, store-bought phyllo has made it far more accessible worldwide.

TRADITIONAL SPANAKOPITA RECIPE

(Serves 8–10, as a main or appetizer)

Equipment

• Large skillet or sauté pan
• Large mixing bowl
• 9x13-inch baking dish (or round pan)
• Pastry brush

Ingredients

For the Filling:

• 2 lbs. (900g) fresh spinach, washed and roughly chopped (or 1½ lbs. frozen spinach, thawed and drained well)
• 1 cup chopped scallions (about 6–8)
• 1 medium yellow onion, finely chopped
• ½ cup fresh dill, finely chopped
• ½ cup fresh parsley, chopped
• 1 lb (450g) feta cheese, crumbled
• ½ cup ricotta or anthotyro cheese (optional, for creaminess)
• 3 large eggs, lightly beaten
• ¼ cup extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg (optional but traditional in some regions)

For the Crust:

• 1 lb. (450g) phyllo pastry sheets (about 18–20 sheets)
• ¾ cup butter, melted (or a mix of butter and olive oil)

Method

Prepare the Filling:

1. In a large skillet, heat 2 tbsp olive oil over medium heat.
2. Sauté onions and scallions until soft, 5–6 minutes.
3. Add spinach in batches, cooking just until wilted and liquid evaporates.
4. Transfer to a colander, press out excess moisture, and let cool.
5. In a large bowl, combine the spinach mixture with dill, parsley, feta, ricotta (if using), eggs, salt, pepper, and nutmeg.

Layer the Phyllo:

1. Preheat oven to 350°F (175°C).
2. Brush the baking dish with butter/oil.
3. Lay one phyllo sheet in the dish, letting excess hang over edges; brush with butter. Repeat with 8–10 sheets, buttering each.

Assemble:

1. Spread the spinach-cheese filling evenly over the layered phyllo.
2. Top with the remaining 8–10 phyllo sheets, buttering each.
3. Fold overhanging edges inward and brush top with butter.

Score & Bake:

1. Using a sharp knife, score the top layers into squares or diamonds (don’t cut all the way through).
2. Bake 45–55 minutes, until golden brown and crisp.

Serve:

• Cool slightly before cutting through fully.
• Serve warm or at room temperature.

Serving & Pairing Notes

• Traditional Pairing: Greek village salad (horiatiki) and a glass of retsina or crisp white wine.
• Meze Table: Serve in small squares or triangles alongside dolmades, olives, and tzatziki.
• Storage: Keeps 2–3 days refrigerated; reheat in oven for best texture.