Greek Spinach Pie: Authentic Spanakopita Guide & Recipe

Greek spinach pie, known as spanakopita, is a traditional savory pastry made with layers of flaky phyllo dough filled with spinach, feta cheese, herbs, and onions, with culinary roots tracing back to ancient Greece over 2,000 years ago.

Discover why spanakopita remains Greece's most beloved savory pastry and how to make it authentically. This definitive guide reveals the historical significance, regional variations, and step-by-step preparation methods that distinguish genuine Greek spinach pie from imitations. You'll learn the critical ingredient ratios, proper phyllo handling techniques, and cultural context that transforms this simple dish into a culinary icon.

The Historical Journey of Greek Spinach Pie

Spanakopita's story begins long before modern Greece existed. Ancient Greeks combined wild greens with cheese as early as the 3rd century BCE, according to food historian Andrew Dalby's research in Food in the Ancient World. The dish evolved significantly during the Byzantine era (330-1453 CE) when phyllo-like dough techniques emerged. Ottoman influence later refined the preparation method, introducing the delicate layering technique we recognize today.

Era	Key Development	Historical Evidence
Ancient Greece (8th c. BCE-146 CE)	"Hortopita" concept with wild greens and cheese	Athenaeus' Deipnosophistae mentions green pies
Byzantine Empire (330-1453 CE)	Early phyllo techniques developed	Manuscripts describe "placounte" layered pastries
Ottoman Period (1453-1830)	Refined layering technique established	Turkish culinary records note Greek pastry variations
Modern Greece (1830-present)	Standardized as national dish	Greek Ministry of Culture recognizes as traditional food

What Makes Authentic Greek Spinach Pie Different

Many Mediterranean cultures have spinach pie variations, but genuine Greek spanakopita has distinctive characteristics. The European Commission's Protected Designation of Origin documentation confirms that authentic Greek spanakopita must contain at least 51% Greek feta cheese (PDO certified) and use handmade phyllo dough. Unlike Turkish börek or Bulgarian banitsa, traditional Greek versions avoid heavy cream or excessive eggs, maintaining a light, flaky texture with pronounced herbal notes.

Regional variations across Greece create subtle but important differences:

• Athens-style uses more dill and mint with a thinner phyllo layering
• Island versions incorporate local greens like vlita (amaranth)
• Mainland recipes often include scallions instead of onions
• Northern Greece adds a touch of nutmeg to the filling

Your Step-by-Step Guide to Authentic Spanakopita

Creating genuine Greek spinach pie requires attention to ingredient quality and technique. Follow these professional steps for perfect results every time:

Essential Ingredients Checklist

For authentic flavor, use these proportions (serves 8):

• 1.5 lbs (680g) fresh spinach, washed and chopped
• 12 oz (340g) PDO Greek feta cheese, crumbled
• 3 large eggs, lightly beaten
• 1 medium onion, finely diced
• 3 spring onions, sliced
• ¼ cup fresh dill, chopped
• ¼ cup fresh mint, chopped
• ½ cup olive oil (plus extra for brushing)
• 1 package (1 lb) phyllo dough, thawed
• Salt and pepper to taste

Preparation Process

1. Prepare spinach: Blanch fresh spinach for 2 minutes, then squeeze out ALL moisture using a clean kitchen towel. This critical step prevents soggy pastry.
2. Create filling: Combine spinach, feta, eggs, onions, and herbs. Season lightly (feta is naturally salty).
3. Handle phyllo: Keep unused sheets covered with damp cloth. Brush each layer with olive oil before adding next sheet.
4. Layer properly: Use 8 sheets for bottom, filling, then 8 sheets for top. Create clean edges by folding excess inward.
5. Bake correctly: 350°F (175°C) for 45-50 minutes until golden brown. Cool 15 minutes before slicing.

When and How Greeks Traditionally Serve Spanakopita

Understanding the cultural context enhances your appreciation of this dish. Spanakopita functions differently in Greek cuisine than as a standalone main course in Western restaurants. According to ethnographic studies from the University of Athens, Greeks typically serve spanakopita:

• As part of a meze spread with other small dishes
• For breakfast with Greek yogurt and olives
• At Easter celebrations alongside lamb dishes
• As a portable lunch wrapped in parchment paper

Avoid these common authenticity pitfalls:

• Using frozen spinach without thorough draining
• Substituting non-Greek feta (the PDO certification matters)
• Overloading with eggs (traditional versions use minimal binder)
• Serving it piping hot (Greeks prefer it slightly cooled)

Modern Variations Worth Trying

While purists prefer the classic recipe, these thoughtful adaptations maintain the dish's essence while accommodating different dietary needs:

• Vegan spanakopita: Substitute feta with almond-based cheese and add nutritional yeast for tang
• Whole wheat version: Blend traditional phyllo with 20% whole wheat flour for added nutrition
• Mini spanakopita triangles: Perfect for parties using pre-cut phyllo squares
• Spinach and leek pie: A Thessaloniki specialty using local leeks instead of onions

Perfect Pairings for Your Greek Spinach Pie

Complete your authentic experience with these traditional accompaniments:

• Horiatiki salad: The classic Greek village salad with tomatoes, cucumber, and olives
• Tzatziki: Cool yogurt-cucumber dip that balances the pie's richness
• Average Greek wine: A crisp Assyrtiko white wine from Santorini
• Lemon potatoes: Roasted with oregano and lemon juice

What's the difference between spanakopita and other Mediterranean spinach pies?

Authentic Greek spanakopita uses PDO-certified Greek feta cheese as the primary dairy component, has a higher ratio of greens to cheese, and employs thinner phyllo layers compared to Turkish börek or Bulgarian banitsa which often include more eggs and dairy.

Why does my spanakopita turn out soggy?

Sogginess typically results from insufficiently drained spinach. After blanching, squeeze spinach in a clean kitchen towel until no moisture remains. Using frozen spinach without proper thawing and draining also causes excess liquid in the filling.

Can I make spanakopita without phyllo dough?

Traditional spanakopita requires phyllo, but you can create a rustic alternative using puff pastry for easier preparation. However, this changes the dish's character significantly. For closest approximation, seek pre-made phyllo in the freezer section of Mediterranean markets.

How long does spanakopita stay fresh?

Properly stored in an airtight container, spanakopita stays fresh for 3-4 days in the refrigerator. Greeks traditionally enjoy it at room temperature. For longer storage, freeze individual portions for up to 3 months and reheat in a 325°F oven until warmed through.