Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie) | Olive & Mango

Updated 29th August 2024

This Traditional Greek Homemade Spanakopita or Greek Spinach Pie is easy to make from scratch with homemade phyllo or filo dough. You will be surprised how easy it is to make the homemade phyllo/filo pastry, you may just never use the store bought stuff to make spanakopita ever again. The homemade phyllo pastry turns out so flaky, crispy and delicious and the spinach filling is made even more delicious with the addition of leeks – my personal favorite way to make spanakopita. This authentic spanakopita recipe can be made and served as an appetizer, a meal with a side salad (I recommend my Horiatiki salad or my Maroulosalata) and I have heard some enjoy theirs with my homemade Tzatziki too, or enjoy it as snack, it’s also perfect to pack for a picnic or basically anytime! Hope you enjoy and be sure to watch the short how to VIDEO which will help take out all the guesswork in making the tastiest homemade spanakopita.

What exactly is spanakopita?

Greek “Spanakopita” (spinach pie), pronounced (spa-nah- KOH -pee-taa), is a Greek classic pie and probably one of the most popular ones. The Greek word for spinach is “σπανάκι and pie is πίτα” the two make up the word spanakopita. Spanakopita is made with loads of greens most often spinach, herbs, and briny feta cheese encased in layers of homemade, crispy phyllo. I like to add leeks to mine because the leeks add a sweet and delicious flavour to the filling.

What do you need to make spanakopita?

It requires basic pantry items for the dough and simple ingredients for the filling. Here are the basic ingredients you will need:

• FLOUR: All purpose flour I what I always use and have not experienced with other flours
• CORNSTARCH: I just use a touch of it mixed with flour to dust the layers of phyllo – helps make them light and crisp – but this is totally optional and you could use flour alone for dusting
• OLIVE OIL: Extra virgin olive oil is what I use and it is for brushing the phyllo with and sautéing the spinach
• BUTTER: I use unsalted butter and although this might be controversial I mix the olive oil with the butter for brushing and greasing the phyllo – I find that the combo is great for a crispy phyllo – but you could simply use all olive oil if you wish
• VINEGAR: Helps hydrate dough and also helps dough become crisp
• SPINACH: Can’t have spanakopita without spinach or ‘spanaki’. I usually use baby spinach but you can use any spinach – rough chop if needed. I always use fresh spinach but you can use frozen as well just take sure to thaw and drain very well.
• LEEK: I always add a leek – not even does but I do and it really makes the filling delicious – you could use a small yellow onion in its place
• GREEN ONIONS: Green onions add a fresh flavor to the filling – you could use chives also
• FETA CHEESE: Use the feta cheese you love
• RICOTTA CHEESE: This adds a lightly sweet creaminess the filling
• EGGS: You will need 3 eggs for the filling which help it set.
• FRESH HERBS: I like to do a combo of fresh dill and fresh parsley. You could also add in some fresh mint too.

How do you make spanakopita?

Although it may seem like a lot of work and many steps – it’s actually quite easy to make homemade spanakopita from scratch. And it comes together pretty quickly. Here are the basic steps:

1. MAKE DOUGH: Combine dough ingredients stir until you get a shaggy dough then knead dough until it comes together, approx 5-7 minutes then let rest for at least 30-60 min (make ahead instructions below)
2. MAKE FILLING: make filling while dough rests by pan frying the leeks, onions and spinach until softened – set aside to cool completely before adding the rest of the filling ingredients
3. CUT & SHAPE DOUGH BALLS: roll dough into a log and cut dough into 8 portions rolling each into balls
4. ROLL OUT DOUGH BALLS & STACK: roll out dough balls into 5 inch circles then layer them into two stacks brushing each layer with olive oil/butter mixture (one stack with 5 layers for the base of the spanakopita and the other with the remaining 3 for the top of it) then chill while you grease your baking pan and stir in the remaining filling ingredients to spinach mixture
5. ROLL OUT FIRST LAYER OF PHYLLO DOUGH: preheat oven then roll out the first stack (5 stack dough) out thin 2-3 inches wider than the pan you are baking your pie in then transfer It to baking pan leaving overhang over edges of pan
6. ROLL OUT SECOND LAYER OF PHYLLO DOUGH: roll out the top layer (3 stack dough)
7. ADD FILLING: Spoon out and spread filling into the pan over the bottom layer of phyllo
8. ADD TOP LAYER OF PHYLLO: Place top layer over filling then roll up the bottom layers overhanging edges, drizzle with oil/butter mixture,
9. SCORE TOP & BAKE: Score top of pita with a sharp knife and bake until golden.

Tips to making the best spanakopita every time:

• Chilling the buttered dough stacks for a few minutes or even up to 15 minutes before rolling them out. This really helps to get that flaky crust or phyllo we all look forward to eating
• The cornstarch is optional for dusting with the flour but I always find adding the fine cornstarch to the flour for dusting always helps my phyllo to get extra crispy
• Generously brush the layers of dough with the olive oil butter mixture – the butter really helps create those buttery flaky layers
• Do not over flour while rolling out the dough balls or the phyllo layers – too much flour absorbed but the dough will create dough’y phyllo layers instead of light crispy flaky ones
• Don’t be in a rush to add the filling to the pan. If you let it sit in pan over the bottom layer of dough for example while you roll out the top one it could result in a soggy bottom layer. Add the filling right before you are ready to place the top layer of dough on. Then work quickly to get the pita in the oven shortly after that.
• Everyone has different tastes when it comes to the filling. Please adjust seasoning according to taste and add extra herbs or spices as you wish.
• Some like a thick spinach filling but what they don’t realize is the thicker the filling the soggier the phyllo will be. That being said if you prefer more filling in your spanakopita feel free to double the filling
• When making the filling make sure to really cook off as much excess moisture from the spinach mixture when sautéing it. Use a slotted spoon if needed when placing filling into pan over the phyllo to reduce the amount of liquid going into the pita

This is my mom’s recipe that I worked with to create this easy no fail spanakopita recipe. My mom really doesn’t measure anything so I really had to test this several times to get it just right for you guys to be able to make without any kind of guesswork. It’s my fav kind of pita – more of a horiatiki or village style spanakopita that can be served hot or cold and enjoyed as a snack but also be served as a main dish. In Greece, it is a favorite choice for breakfast and a really popular street-food.

This recipe has been a long time coming cause I was quite intimidated to make the phyllo from scratch. I really wish I made it sooner cause it really can’t get easier than this. The dough is so easy to work with and very forgiving especially with my moms easy method of preparing it. I really couldn’t wait to share this recipe with you guys and I can’t wait to see you guys make it and enjoy it! Happy baking!!

If you like this recipe you will love these:

Serve this Spanakopita with my: