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Spanakopita (Greek Spinach Pie)

Prep Time:

30 minutes

Bake Time:

45 minutes

Total Time:

1.5 hours


6-8 servings




  • 10 ounces frozen chopped spinach, thawed & drained

  • 2 large eggs

  • ½ small yellow onion, diced

  • ½ cup shredded mozzarella cheese

  • ½ cup feta cheese, crumbled

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon pepper

  • 1 package frozen phyllo dough, thawed

  • ½ cup unsalted butter, melted

  • Sesame seeds, for sprinkling

Tools Needed

Baking Dish

Basting Brush

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  1. Preheat oven to 350℉.

  2. In a large bowl, combine spinach, eggs, onion, mozzarella, feta, salt, garlic, and pepper. Mix well and set aside.

  3. Remove the phyllo dough from the packaging. Use a sharp knife to trim the phyllo dough to fit a 13x9-inch glass baking dish.

  4. Use a basting brush to brush a layer of butter along the bottom and sides of the baking dish. Place one phyllo sheet along the bottom. Brush more butter over the first phyllo sheet and top with a second sheet. Repeat with the first 7 layers of phyllo.

  5. Pour the spinach mixture over the phyllo layers. Spread it evenly in one layer then top with a sheet of phyllo. Brush with butter and continue layering, as before, for 7 layers.

  6. Baste the top phyllo sheet generously with butter. Sprinkle with sesame seeds.

  7. Bake the spanikopita in the oven for 45-50 minutes or until the filling is hot and the phyllo is golden.

  8. Remove from the oven and cool in the baking dish for 5 minutes then slice. Cool for another few minutes then serve warm. Enjoy!

Recipe Tags

Breakfast, Appetizer, Side Dish, Dinner

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