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!

Greek Spinach Pie

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*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 95mg32%
Sodium 489mg21%
Potassium 275mg8%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 6200IU124%
Vitamin C 5mg6%
Calcium 391mg39%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
More Greek Themed Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Penny Noel wrote:

    It may be too late to ask a question, but here goes anyway. 🙂 I want to make sure I’m reading the recipe correctly. There is no phyllo on the bottom – just in the middle and on the top, right? thank you.

    • Lori Lange wrote:

      Yes, no phyllo on the bottom.

  • Maria wrote:

    Oh! And if you have scallions chop about 4 into the filling too!

  • Maria wrote:

    Hi!! From Greece!! You’re recipe is spot on with the exception of the Jack cheese 😉
    we don’t get it here and not far a lack of searching believe me. I use olive oil to brush the phyllo. Butter is usually used when making sweets with phyllo (baklava). And alot more olive oil in the filling. 

    • Lori Lange wrote:

      great to hear- thank you!

  • Bobbi wrote:

    Hi, this looks delicious. I found your recipe on Pinterest while looking for recipes that use fresh spinach. I bought a huge bag of spinach to make soup and I’m now determined to find ways to use the rest of the bag. Do you think fresh spinach would work in this recipe?  If so, how much and would I need to cook it first?  Thank you!

    • Lori Lange wrote:

      Fresh spinach will yield a lot of moisture. I’m not sure it would work the same.

  • larry wrote:

    I found your recipe and gave a try. I liked all ingredients and it was so good. Delicious! Awesome!. Thanks for your great recipe. I served with a lamb patti-Larry

  • Louise Mellwig wrote:

    Can I used puff pastry instead of phylo?

    • Lori Lange wrote:

      No, it will not work— must use Phyllo!

  • Kat wrote:

    can I make it a day before and then just bake it the next day?

    • Lori Lange wrote:

      I wouldn’t think so. The filo will not hold up well.

  • JulieD wrote:

    Lori, this looks so good!! I have to make this for Curtis soon!

  • Annamaria @ Bakewell Junction wrote:


    this looks delicious. I love all the ingredients.


  • Ami@NaiveCookCooks wrote:

    This looks so so delicious!! Now I am craving this!

  • Kevin @ Closet Cooking wrote:

    Love spanakopita and this one looks great, especially with the triple cheeses!

  • Laura @ Laura’s Culinary Adventures wrote:

    Greek food is one of my favorite too! The crust looks so yummy, crispy, and golden!

  • Liz wrote:

    Thank you for the nice recipe.

  • Sharana @ Living The Sweet Life Blog wrote:

    YUUUMMM!! I love all the flavours going on here — this would be the perfect recipe to feed a crowd 🙂

  • Jesica wrote:

    My family is so picky about foods without meat. Can you suggest a tasty protein to add in?

    Thank you!

    • Lori Lange wrote:

      You can serve this as a side dish, and then make some chicken as the main dish!

  • Marisa Franca @ All Our Way wrote:

    I so enjoy Greek foods! This recipe looks like it is what I enjoyed at our favorite Greek Restaurant. Thank you for sharing. 

  • KalynsKitchen wrote:

    Sounds amazing! This has all my favorite flavors.

  • Katrina @ Warm Vanilla Sugar wrote:

    Ohhhhh I can’t wait to try this Lori!! Absolutely lovely!

  • marcie wrote:

    Being Greek, I grew up with my grandfather’s leg of lamb, my aunt’s spanakopita — I was so lucky.  Good Greek restaurants are few and far between, so I’m trying to make Greek food more often at home.  Spanakopita is one of my favorites, and I loved how you made a pie out of without so many layers of phyllo.  Delicious!

  • Karen @ On the Banks of Salt Creek wrote:

    Greek food is my favorite international food. I worked for a year at the BEST Greek restaurant in Portland and ate Greek food daily. It was so awesome!
    I LOVE spanakopita. It is one of my favorites and I sometimes make it. My youngest doesn’t like it so we don’t make it often.
    This recipe looks great