Spanakopita (Greek Spinach & Feta Pie)

Everyone loves spinach prepared this way! A famous Greek classic, spanakopita combines spinach, tangy feta cheese, and flaky layers of fillo.

Simply Delicious Greek Cooking: Episode 3: Spanakopita and Tyropita

This is my absolute favorite. I love it warm, room temperature, and even cold! Leftovers make a fabulous breakfast treat! Just a word of caution — don’t try reheating it in the microwave because it gets soggy, losing the crisp layers.

Susan Tweeton



  • 2 packages frozen chopped spinach
  • 4–5 eggs
  • 1 large carton cottage cheese
  • 8 ounces. Feta cheese
  • 1 bunch green onions
  • 1 tablespoon dried mint
  • 1 tablespoon dried dill weed
  • 2 tablespoons dry, unflavored breadcrumbs


  • 1 pound phyllo
  • 1 cup olive oil
  • Butter


Filling Preparation:

  1. Thaw spinach; drain and squeeze dry
  2. Beat eggs
  3. Chop green onions
  4. Chop/crumble Feta cheese
  5. Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well.

To assemble pita:

  1. Layer ½ phyllo sheets for bottom of pita.
  2. Do not cut bottom phyllo sheets to pan size; keep sides up.
  3. Brush olive oil between each layer of phyllo; brush sides.
  4. Pour in filling; spread evenly.
  5. Fold phyllo sides over to completely enclose filling.
  6. Cut remaining ½ phyllo sheets to pan size.
  7. Continue layering phyllo sheets, brushing olive oil between each layer.
  8. Brush top of final phyllo sheet with butter to aid browning. 
  9. Trim excess phyllo dough from sides and corners of pan.
  10. Cut through TOP phyllo layers ONLY; do NOT cut all the way through.
  11. Bake pita at 350° for 45–60 minutes; pita should be light, golden brown.
  12. Let cool for at least ½ hour before cutting all the way through.
  13. Serve warm, at room temperature, or cold.
  14. Refrigerate leftovers.