Greek Spinach Pie

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This Greek Spinach Pie is a dinner recipe that my family absolutely loves!  Watch the video showing you how to make Greek Spinach Pie, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Slice of Greek Spinach Pie

I’ve always, always been drawn to Greek food of every kind.  I love lemon.  I love spinach.  Feta cheese is my favorite.  Dill adds life to everything.  And I adore lamb!  So if you were taking me on a hot date and you took me to a Greek restaurant, I guess you could say I’d be pretty happy.  (I’m married though… so that hot date would have to be with my hot husband).

Is this an authentic Greek Spinach Pie recipe?

No, this is not authentic!  This Greek Spinach Pie recipe is a homemade version of the traditional Greek spanakopita with a couple of twists.  This version utilizes three cheeses:  feta, ricotta and jack.  There is dill.  There is sauteed onion.  This pie makes a great dinner item (my family loves it so I’m going to call it family-friendly!)  It’s especially awesome served with Greek Orzo and Chicken Soup!

Greek Spinach Pie scored and ready to serve

How do you make Greek Spinach Pie?

My Greek Spinach Pie is made layered with phyllo, melted butter and the spinach- cheese filling.  Before I bake it, I score the pastry with a knife so the baked squares will be easy to cut out of the pan for serving.

It bakes up so perfectly, and the scored square servings naturally kind of pull apart as it bakes.

Slice of Greek Spinach Pie

The baked pie pieces are delicious!  The filling is tender and cheesy and wonderful, and it’s layered with crispy, golden phyllo.  It’s a neat twist on the classic Greek spinach pie (or spanakopita).  I hope you like it as much as we do!

Greek Spinach Pie

Here are a few more Greek-style recipes you might enjoy:

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4.56 from 9 votes

Greek Spinach Pie

Great, tasty, family favorite recipe.
Prep Time 30 minutes
Cook Time 21 minutes
Total Time 51 minutes
Servings 12 servings
Calories 295kcal
Course Main Course
Cuisine Greek
Keyword greek, Pie, spinach



  • 6 sheets phyllo pastry (17x13-inches each), defrosted if frozen
  • 4 tablespoons unsalted butter, melted


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 20 ounces frozen chopped spinach, thawed and squeezed dry
  • 2 cups ricotta cheese
  • 8 ounces crumbled feta cheese
  • 8 ounces grated Monterey Jack cheese
  • 2 large eggs
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
  • In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
  • In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
  • Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares. Serve warm.



  • *If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.


Serving: 1piece | Calories: 295kcal | Carbohydrates: 10g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 489mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6200IU | Vitamin C: 5mg | Calcium: 391mg | Iron: 1.9mg
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Lori Lange of Recipe Girl

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  • Doris Schaefer wrote:

    I made the Greek Spinach Pie just like the recipe said, and it looked really good, but both my husband and I did not like it at all. I am not hard to please when it comes to food either. I usually like everything but not this. Most of it went in the trash.

    • Lori Lange wrote:

      Sorry you didn’t care for it – it’s one of our favorites!

  • Shelley wrote:

    I used shortcrust for my base and puff for the top as I didn’t have filo. I also added garlic, used dry dill and used 6 eggs (to bulk it up). This dish will be a regular for our 4 meat eaters and 1 vegetarian!

  • Tyler Larocca wrote:

    Very good. Cooking time was 1:15 to get the crispness but that’s oven related. Very good and very easy.

  • Cindy wrote:

    Could this be frozen prior to baking? I am thinking individual size pieces?

    • Lori Lange wrote:

      I haven’t tried it!

  • Venus wrote:

    If I was to add a meat to this, what would you suggest??

    • Lori Lange wrote:

      Crumbled, cooked lamb?