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Spanakopita spinach pie slices

Spanakopita (Greek spinach pie) + video

This recipe for spanakopita (Greek spinach pie) is a lot easier than you think (just watch the video) and it's made with 7 ingredients only! Plus, it can be made vegan.
Course Breakfast, Lunch, Side Dish, Snack
Cuisine Greek, Healthy, Mediterranean, vegan
Keyword feta, phyllo, spanakopita, spinach
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Servings 12
Calories 342 kcal
Author Makos


For the filling:

  • 3 tablespoons olive oil
  • 1 pound (450 grams) leeks, chopped
  • 2 pounds (900 grams) fresh spinach, chopped (you can also use frozen spinach)
  • 1 pound (450 grams) feta cheese, crumbled
  • salt and pepper to taste

For the phyllo:

  • 1 package phyllo (or filo)
  • 0.5 -1 cup olive oil (or a mix of half olive oil and half vegetable oil)


  • 14inch x 10inch (36cm x 25cm) rectangular pan or a round one 12-14 inches (30-35 cm) in diameter.


  1. Cook the spinach: Transfer the olive oil and the leeks to a large pot and cook over medium high heat, stirring occasionally, until the leeks are glossy and translucent. Add the spinach and stir until it wilts down and reduced in volume. Reduce heat to a gentle simmer and cook until all the liquids are evaporated (if you're in a hurry: after cooking the spinach for 10 minutes, drain all the liquids from the pot and continue with the recipe).

  2. Make the filling: Remove the pot from the heat and let it cool down for a few minutes. Add the crumbled feta cheese, freshly grated black pepper and a pinch of salt. Mix to combine. Taste and adjust the salt and the pepper.

  3. Preheat your oven to 375 °F (190 °C)
  4. Layer the phyllo: Grease your pan with oil and cover the half with one phyllo sheet and the other half with a second phyllo sheet, making sure the sheets overlap each other (if the sheets are a little ruffled they will trap air between them and they will bake better and become crispier). Brush with oil very gently without pressing the phyllo, and repeat until you have used about 2/3 of the phyllo.

  5. Fill and cover: Fill with the filling and cover with the rest of the phyllo, brushing with oil each sheet. Tuck the phyllo between the pie and the edges of the pan or fold the rim inwards and crimp to secure.

  6. Score and bake: Sprinkle the surface with some water and score into 12 pieces. Bake in the middle/low rack of your oven for 60 minutes or until golden brown on top . Let it cool down for 30 minutes and serve warm or cold.

Recipe Video

Recipe Notes

  • This recipe will also work with puff pastry. If you use puff pastry you will not need to brush it with oil, you will only need to grease the pan or line it with parchment paper.
  • Horiatiko (rustic) phyllo is thicker than the common phyllo and is used in many savory Greek pie recipes. You can use regular phyllo instead.
  • Half a cup of oil is the minimum amount for the spanakopita to become crispy. Use up to 1 cup for even crispier phyllo. If where you live olive oil is expensive, you can use half olive oil and half another neutral tasting vegetable oil like sunflower or corn oil.
  • If your pies are baked with their bottom not very crispy you can try baking this spanakopita at the lowest rack of your oven after the first 30 minutes.


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