Greek Spinach Pie

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!

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

5 from 5 votes

Greek Spinach Pie

Great, tasty, family favorite recipe.

Course Main Course
Cuisine Greek
Keyword greek, Pie, spinach
Prep Time 30 minutes
Cook Time 21 minutes
Total Time 51 minutes
Servings 12 servings
Calories 295 kcal



  • 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


  1. Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
  2. 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.
  3. 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.

  4. 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.

Recipe Video

Recipe Notes

  • *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.
Nutrition Facts
Greek Spinach Pie
Amount Per Serving (1 piece)
Calories 295 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 95mg 32%
Sodium 489mg 20%
Potassium 275mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 15g 30%
Vitamin A 124%
Vitamin C 6%
Calcium 39.1%
Iron 10.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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  • GP wrote:

    There is no video! I’d loved to have watched it. Is there a link you can email me directly?

    • Lori Lange wrote:

      The video is at the top of the post if you’re on desktop. If you’re viewing on your phone, it shows up toward the bottom, just before the recipe!

  • 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?