Spanakopita Recipe (Greek Spinach Pies)

About a week ago, I picked up some baby organic spinach with the intention of making some spinach salads during the week. I didn’t get around to doing it, and the spinach was no longer salad worthy. I decided to make some spanakopita. This spanakopita recipe is made with delicate filo dough filled with a mixture of spinach and feta cheese. These Greek spinach pies are perfect for appetizers, or make them larger for a vegetarian main course item. 

Spanakopitas (Greek Spinach Pies)

Rating: 51

Spanakopitas (Greek Spinach Pies)


  • 1 package filo dough
  • 1 package baby spinach leaves (enough for 2 cups cooked down)
  • Kosher salt and fresh cracked pepper
  • Olive oil
  • 1 egg, beaten
  • 3 tablespoons butter, divided use
  • 1 tablespoon olive oil
  • 1/4 cup minced onion
  • 1 clove garlic or 1 teaspoon garlic shallot puree
  • 1/4 cup cream cheese
  • 1/4 cup parmesan, shredded
  • 1 cup feta cheese, crumbled
  • 1/4 cup pine nuts


  1. Turn burner on medium high heat and preheat your saute pan. Add olive oil and 1 tablespoon butter. Stir and melt butter. Add minced onion. Cook it down a couple minutes. Stir in garlic.
  2. Rinse spinach, then add to pan. The water left on the spinach will help wilt and steam the spinach. Cover and reduce heat to medium as it melts.
  3. Put another burner on medium high with smaller saute pan. Toast pine nuts. After a couple minutes, they should start to brown.
  4. After the spinach wilts down, strain it in a colander and press out excess water.
  5. Make the filling: In a food processor, blend the sauteed spinach (you should have roughly 2 cups), egg and pine nuts. Pulse until blended. Add cream cheese, feta and parmesan. Pulse again. Season with a pinch of salt and fresh cracked pepper. Transfer filling to a small bowl.
  6. Layer three sheets of filo dough on a cutting board. Cut lengthwise down the middle, and then horizontally two times, creating six squares.
  7. Brush each square of dough with melted butter on edges. Place a tablespoon of filling in each square and fold into a triangle. Crimp edges, turn over and brush top with more melted butter.
  8. Bake on parchment paper at 350 F for 20 minutes, or until golden brown.

Recipe by Jason Hill /