Easy Spanakopita, Greek Spinach Pie

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This Greek Spinach Pie is traditionally made by buttering layer after layer of phyllo. Try my easy Spanakopita recipe using my simplified method for a crisp, gorgeous pie.

My recipe for spanakopita is one my Sitto learned at her Greek Orthodox Church and shared with me. The original includes the best of everything, and my original post went to the heart of a grandmother who never had children of her own yet amassed an unbelievable number of children and grandchildren. A woman I take after in a whole bunch of ways.

Spanakopita, or spinach pie, is traditionally made as phyllo dishes always are: separating the delicate sheets of phyllo and buttering each layer, with a rich filling in between. It takes some doing to keep the phyllo from drying out while all of that buttering is taking place!

But now, with my fabulously simplified method, spanakopita can be pulled together in a fraction of the time. The secret here, my hack, is to pour the butter over the whole assembled and cut pie, allowing the butter to absorb before baking. Game changer!

Ingredients on the counter for spinach pie

What is Spanakopita?

Spanakopita is a traditional Greek spinach pie. Layers of thin, crisp phyllo pastry are filled with a luscious filling of spinach, cheese, herbs, and eggs. The phyllo assembly typically calls for buttering each thin layer individually, which is time consuming and takes some finesse because the phyllo can dry out quickly.

Why you’ll love my Easy Spanakopita Recipe

Time Saver. Move over, time-consuming Spanakopita. No more carefully brushing butter on every single sheet of phyllo dough! This recipe stacks the phyllo dough on the bottom and on top of the filling. You’ll cut the dough into sections before baking and pour the clarified butter all over the top of the Spanakopita. It takes longer to bake it than it does to make it! And this simplified method results in a pie that tastes just as fabulous as the original method, but much more quickly.

Loaded with Flavor. This crisp, rich, cheesy favorite uses fresh crumbled feta cheese, fresh chopped dill, yummy spinach and buttery baked phyllo for a WOW in every mouthful!

Spinach. It’s no wonder this green leafy vegetable is considered a super food. It’s packed with nutrients, low in calories, and high in fiber. A win win ingredient.

Phyllo Dough. If you’ve never baked with phyllo dough, fear not! You won’t have to separate the individual sheets of delicate dough. This recipe makes it easy to create spanakopita without any fuss.

Perfect for any Occasion. This spanakopita shines as a main course and is “company worthy”. It can compliment any buffet as a side dish, perk up a brunch/ lunch, or even be cut smaller for appetizers.

Filling in a bowl for spinach pie
Filling in a pan for spinach pie

Ingredients you’ll need for this recipe:

Frozen Spinach. I prefer the ease and convenience of frozen spinach because I usually have it on hand and it tastes as good as fresh spinach when it’s all baked in. Of course, you can use fresh spinach after you wilt it and just like the frozen, you’ll need to drain and squeeze out any excess moisture.

Feta Cheese. For the best and most robust flavor get the feta cheese in a block and crumble it yourself. Precrumbled feta cheese will work too so no worries if that’s what you have.

Cottage Cheese. Cottage cheese offers a mild flavor and creaminess to the cheese mixture.

Cream Cheese. I like cream cheese because of its smooth texture and it adds a nice tang to the taste.

Eggs. To bind the cheeses and the spinach together.

Scallions. These are young onions, the cousin of garlic, leeks, shallots and chives. Scallions add the perfect amount of onion flavor without being as strong as red or yellow onions.

Fresh Dill. This awesome herb is what gives the filling its pop. It’s a game changer in Spanakopita. I love fresh chopped dill but you can use dried dill in a pinch.

Clarified Butter. Clarified butter, also called ghee, is simply butter with the solids removed. I use this kind of butter exclusively with any of my phyllo dough recipes because it gives the crispy texture and golden brown color to the dough. Regular butter has solids that turn to liquid when baked which can cause soggy phyllo dough. You can easily make your own clarified butter or you can purchase ghee at my market or at your local grocery store. I prefer butter ghee rather than oil-based ghee.

Phyllo Dough. Use the 9 x 14-inch package of one pound of phyllo dough, which contains 2 packages of 20 sheets each. If you use the larger box of phyllo also available, simply cut that stack in half crosswise to make two stacks that fit in your 13 x 9 x 2-inch pan.

Butter ghee in a jar
Phyllo dough for Lebanese baklawa, Maureen Abood
buttered phyllo for spanakopita in a pan
Spanakopita the easy way: with the butter poured over the assembled and cut pie.

How to make my easy Spanakopita, step by step

For the Filling:

Step 1. Squeeze the spinach in the sink to remove as much liquid as possible.

Step 2. Stir the feta, cottage cheese and cream cheese until well incorporated.

Step 3. Add eggs and stir to combine. Stir in the scallions, spinach, dill, salt and pepper.

For the Phyllo Crust:

Step 1. Brush the bottom of a 9 x 13 pan with clarified butter.

Step 2. Unwrap one of the packs of phyllo dough and unfold it on the counter. Trim the long edge to fit in the pan. Place the whole pack (20 sheets) in the bottom of the pan.

Step 3. Spread the filling over the phyllo dough.

Step 4. Unwrap the remaining pack of dough and unfold it on the counter. Trim to fit in the pan. Place the whole stack on top of the filling.

Step 5. Use a sharp knife to cut the phyllo dough into even sections, cutting all the way through to the bottom of the pan.

Step 6. Pour the melted Clarified butter over the entire top of the phyllo dough. It may look like it’s resting on top but give it a minute, it’ll seep down into the cuts. You can tilt the pan to move the butter, so it covers the dough completely.

Step 7. Bake the Spanakopita for 40-50 minutes or until golden. Cool for 10 minutes.

Baked golden spanikopita spinach pie in a pan

Tips for making Spanakopita this easier way:

Be sure your knife to cut is sharp. Precutting the phyllo dough before baking is the key to having the clarified butter soak into all the layers from the top to the bottom of the pan. A freshly sharpened knife will make easy work of cutting through all the layers of dough.

Make this ahead of time and bake later. The Spanakopita can be made ahead and left in the refrigerator for a day, then baked when you’re ready. Or you can make ahead and fully bake it, let it cool completely and refrigerate. Then when you’re ready to serve just reheat in the oven at 350 degrees until warmed through.

Substitutions and Additions:

Substitute dried dill if you don’t have fresh dill. Use two teaspoons of dried dill for this recipe if you can’t get fresh.

Use fresh parsley if you don’t have dill. Chopped fresh flat leaf parsley is another great herb commonly used in Spanikopita.

Ricotta Cheese can be substituted for cottage cheese. It’s a classic that works well in this recipe too.

How to store Spanakopita:

Store in the refrigerator in an airtight container. Reheat slices on a cookie sheet in the oven at 350 degrees for 10 -13 minutes, or until heated through.

Freeze baked Spanakopita in a freezer safe dish for up to 2 months. Thaw in the fridge before reheating in oven.

Frequently Asked Questions

Can I make spanakopita in advance?

To make in advance, assemble the whole pie, cut into pieces and pour the butter over top. Then, cover and refrigerate for up to one day and bake just before serving. Bake the spanakopita cold, as directed in the recipe, adding a few more minutes if needed.

Why is my spanakopita soggy on the bottom?

The bottom layer of the pie may get too wet if too much butter is used, or if the spinach is not squeezed to remove as much liquid as possible from the thawed, frozen leaves.

What do you serve with spanakopita?

Spanakopita is a rich, filling and satisfying dish. If you’re serving the spanakopita as a main dish, make light sides such as:
Greek or Lebanese Salad
Roasted Cauliflower

Serve spanakopita as a side dish for meats such as:
Seared Lamb Chops with Mint
Grilled Kofta
Chicken Shish Tawook

Other Similar Recipes:

My (Much!) Easier Lebanese Baklava

Easier spanakopita with golden cut pieces in a pan
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Easy Spanakopita Recipe

By Maureen Abood
My simplified method for spanakopita, Greek Spinach Pie, is to pour the clarified butter over the assembled filled phyllo. So much faster! And the results are just as crisp, flaky and delicious as if you buttered every layer individually. Cut the pie into however many pieces you'd like, larger for a main dish, medium for a side dish, and small for appetizers for a crowd.
Prep: 10 minutes
Cook: 50 minutes
Servings: 8 pieces


  • 8-10 oz. frozen chopped spinach, thawed
  • 7 oz. feta cheese, crumbled
  • 1 cup small curd cottage cheese
  • 3 oz. cream cheese, softened
  • 2 large eggs, whisked
  • 4 scallions, finely sliced (both white and green parts)
  • 1 teaspoon kosher salt
  • A Few grinds black pepper
  • 2 tablespoons chopped fresh dill
  • 1 cup clarified butter, melted
  • 1 pound package frozen phyllo dough, 9”x14”, thawed to room temperature, unopened until just before using


  • Heat the oven to 350°F. Squeeze the spinach in the sink to remove as much liquid as possible.
  • In a large bowl, combine the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).
  • Add the eggs and mix well. Stir in the scallions, spinach, salt, pepper, and dill.
  • Brush the bottom of a 13” x 9” x 2”-inch glass or metal (not dark) pan with a teaspoon or two of the clarified butter.
  • Remove one sleeve of the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into the pan. Lay the entire stack in the bottom of the pan and smooth to fit.
  • Spoon the filling over the phyllo and gently spread the filling evenly over the phyllo.
  • Remove the other sleeve of the phyllo from its wrapping and do the same as with the first: trim the long side by an inch so it will fit into the pan. Lay the entire stack over the filling layer and smooth to fit.
  • Use the tip of a sharp chef's knife to mark where your cuts will be around the edge of the pan: one mark on the short side and three marks on the long side, evenly spaced. Then cut the length of the phyllo down the middle, making sure to cut all the way through to the bottom of the pan. Make three cuts crosswise to get 8 large pieces, again cutting all the way through to the bottom of the pan.
  • Pour the melted clarified butter evenly over the assembled and cut pie. Use the tip of the knife to again cut through where the cuts were made previously to ensure the butter gets fully absorbed.
  • Bake for about 50 minutes, or until golden brown. Let the spanakopita rest for a few minutes, then cut from the pan and serve.


Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8 pieces
Like this recipe? Leave a comment below!
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  1. I made this recipe for Mother’s Day and it was delicious and so easy. We served it as a side with grilled lamb chops. Your recipes are so good. Thank you Maureen.

  2. I have a greek. Husband, an has”e been making greek food, f[r 40 years.. I do spinach pie in 2 parts, filling ,takes 1 hour, goes in fridge… Next day, fix, 2 buttered pans, 13 x 15, butter every 2 layers, divide filling in both an bake. I come out, with plenty of pie an some to freeze

  3. Made this for late Mother’s Day. My son had emergency surgery Mother’s Day Monday, he’s fine now but we had to delay… He’s vegetarian, so worked hard to find something he and my other son would both be happy to eat is always a challange.And this is perfect.Thank you.

  4. Thanks so much another great recipe! It has been a life saver this summer with entertaining. I have a crowd coming for Coast Guard Festival and I feed them breakfast before they head out for the Parade. Folks will be taking plates of food outdoors to eat, and your Spanakopita works really well with my morning buffet spread. Do you think I could adapt this to a large Nordic half sheet pan by simply doubling the recipe? Or am I better off just making (2) 9 x 13 pans?

    1. Karen I think it’s easiest to manage in two 9×13 pans, but you could absolutely make this in the half-sheet pan using the larger sized phyllo available in some groceries.

  5. This is our Greek family’s favorite easy spanakopita recipe. Easy and delicious. Remember to use a feta cheese in the brine and fresh dill… chefs kiss!

  6. Thank you for the recipe! I’ve tried a few and this was the best one yet with one change.
    I only used one sleeve of the dough with 9 pieces on the top and 9 on the bottom. It was all I had. It browned up and the flavor of the fresh dill did the trick. So easy, a time saver and so good!

  7. Maureen,
    Can I make the spinach pie and then freeze it for later? What is the best way to freeze it if I can? Then how to reheat it?
    Thanks, Beth Schroeder

    1. Beth great question, you sure can. You can freeze it fully assembled with butter, unbaked, then bake from frozen (extend bake time as needed). Or you can freeze it after baking then reheat on low. In either case, wrap the whole thing well before freezing.