Authentic Greek Spanakopita Recipe (Greek Spinach Pie) | Baba's Bakaliko

Authentic Greek Spanakopita Recipe (Greek Spinach Pie) | Baba's Bakaliko

Authentic Greek Spanakopita Recipe (Greek Spinach Pie)

Spanakopita

🌿 Uses: Baba's Village Blend

⏱️ Prep: 30 min

🔥 Bake: 45–50 min

🍽️ Serves: 8–10

⭐ Difficulty: Moderate

Authentic Greek Spanakopita Recipe

Golden, flaky, buttery phyllo dough wrapped around a rich filling of spinach, authentic Greek feta cheese, fresh herbs, and olive oil—few dishes represent Greek home cooking better than spanakopita.

Whether you're making it for a holiday, a church festival, a family dinner, or simply because you're craving authentic Greek comfort food, this recipe delivers the same timeless flavors found in homes throughout Greece.

At Baba's Bakaliko, this is the kind of dish that brings everyone into the kitchen. The smell of buttery phyllo baking in the oven is enough to gather the whole family around the table.

Want to learn the history, ingredients, and traditions behind this famous dish? Be sure to read our Complete Guide to Spanakopita after you finish this recipe.

Ingredients

Filling

  • 2 lbs fresh spinach (or 20 oz frozen spinach, thawed and well-drained)
  • 2-3 Tablespoons of Baba's Village Blend
  • 16 oz authentic Greek feta cheese, crumbled
  • 6 green onions, sliced
  • ½ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • 2 eggs, lightly beaten
  • ¼ cup Baba's Greek Extra Virgin Olive Oil
  • Freshly ground black pepper

Phyllo

  • 1 package phyllo dough (16 oz), thawed overnight
  • ¾ cup Baba's Greek Extra Virgin Olive Oil (or half olive oil, half melted butter for a richer finish)

Equipment

  • 9x13 baking dish
  • Pastry brush
  • Large mixing bowl
  • Sharp knife
  • Clean kitchen towel

Instructions

Here's a visual guide showing each step, from preparing the spinach to baking a perfectly golden, flaky spanakopita.

 

Step 1 – Prepare the Spinach

If using fresh spinach, sauté it lightly until just wilted. Allow it to cool before squeezing out as much moisture as possible.

If using frozen spinach, thaw completely and squeeze out every bit of liquid using a clean towel.

The drier the spinach, the crispier your spanakopita.

Step 2 – Make the Filling

In a large bowl combine:

  • Spinach
  • Baba's Village Blend
  • Feta
  • Green onions 
  • Dill - Fresh
  • Parsley - Fresh
  • Eggs
  • Olive oil
  • Black pepper
  • Festival Seasoning (optional)

Mix gently until everything is evenly incorporated.

Step 3 – Prepare the Phyllo

Lay the thawed phyllo sheets on the counter and cover them with a slightly damp towel while you work.

This prevents the delicate dough from drying out.

Step 4 – Build the Layers

Brush the baking pan with olive oil.

Layer 8–10 sheets of phyllo, brushing each sheet lightly with olive oil before adding the next.

Spread the spinach filling evenly over the phyllo.

Top with another 8–10 sheets, brushing each layer with olive oil.

Finish by brushing the top generously.

Step 5 – Score Before Baking

Using a sharp knife, lightly score the top layers into squares or triangles.

This makes serving easier after baking.

Step 6 – Bake

Bake at 350°F (175°C) for 45–55 minutes, or until the phyllo is deeply golden brown and crisp.

Allow the spanakopita to rest for 10–15 minutes before serving.

Baba's Tips

✅ Always use authentic Greek feta.

✅ Don't skip fresh dill.

✅ Remove as much water as possible from the spinach.

✅ Keep the phyllo covered while assembling.

✅ Olive oil gives authentic Greek flavor.

What to Serve with Spanakopita

Spanakopita pairs beautifully with:

  • Traditional Greek Village Salad
  • Homemade Tzatziki
  • Kalamata olives
  • Fresh tomatoes and cucumbers
  • Crusty bread
  • Greek lemon potatoes
  • A glass of crisp white wine

Can You Freeze Spanakopita?

Absolutely.

Freeze it:

  • Before baking for up to 3 months.
  • After baking, wrapped tightly, for easy lunches or quick dinners.

Bake directly from frozen by adding 10–15 minutes to the cooking time.

Storage

Store leftovers in the refrigerator for up to 4 days.

Reheat in a 350°F oven for about 10 minutes to restore the crisp phyllo.

Avoid microwaving if possible, as it softens the crust.

Frequently Asked Questions

Can I use frozen spinach?

Yes. Many Greek families do. Just make sure it's thoroughly drained.

Can I use butter instead of olive oil?

You can, but authentic Greek spanakopita is traditionally made with olive oil or a combination of olive oil and butter.

Why is my spanakopita soggy?

The two biggest causes are excess moisture in the spinach and not baking long enough.

Can I make spanakopita into triangles?

Absolutely. Individual triangles are a favorite at Greek bakeries, festivals, and family gatherings.

From Baba's Table

Some of my favorite memories are of walking into a kitchen where a tray of spanakopita had just come out of the oven. Before anyone sat down to eat, someone had already cut off the corner piece to "taste it," and before long everyone was reaching for another square.

At Greek festivals, spanakopita is one of the first foods people look for. At home, it's the kind of dish that disappears just as quickly. Crispy layers of phyllo, creamy feta, fresh spinach, and herbs—it's simple food made with care, and that's what Greek cooking is all about.

Whether you're making this for your family, your church festival, or simply to bring a little Greece into your kitchen, I hope this recipe becomes one you'll come back to again and again.

Καλή όρεξη!

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