Greek Spinach Pie (Spanakopita) with Homemade Phyllo

EAT

ALEXANDRA'S KITCHEN

Greek Spinach Pie (Spanakopita) with Homemade Phyllo

One of the most famous and beloved dishes of Greek cuisine, Spanakopita is a true taste of Greek home cooking.

By Alexandra's Home

@home.alexandras

April 22, 2026

By Alexandra's Home

Ingredients

2

lb (1 kg) spinach, washed and finely chopped
4-5

fresh onions (spring onions), finely sliced
1

leek, finely sliced
1

lb (500 g) feta cheese, crumbled
2

eggs
1/2

bunch parsley, chopped
1/2

bunch dill, chopped
1/4

cup (50 g) extra virgin olive oil
A little fresh coriander, chopped (optional)
Salt & pepper, to taste
For the Homemade Phyllo:
1

lb (500 g) plain flour, sifted
3

tbsp extra virgin olive oil
2

tbsp red wine vinegar
1

cup (240 ml) water
1

tsp salt
1/2

cup (120 g) extra virgin olive oil, for brushing the sheets
Cornstarch, for rolling the phyllo (or plain flour)

Instructions

TOTAL TIME

2 hours and 15 minutes

12 pieces servings

One of the most famous and beloved dishes of Greek cuisine, Spanakopita is a true taste of Greek home cooking. Crisp, golden homemade phyllo is wrapped around a rich filling of spinach, fresh herbs, sweet leeks, and creamy feta cheese, creating a pie that is both rustic and deeply satisfying. Found in homes, bakeries, and village tables all across Greece, this traditional spinach pie is cherished for its simplicity, flavor, and comforting character.

A slice of baked savory pie, likely spinach and cheese, sits on a white plate next to a glass of white wine and a baking dish with more pie, all on a wooden table.

A pile of sliced leeks on a wooden cutting board, next to a chefs knife. A glass of white wine sits in the upper left corner of the board.

STEP 1

Make the Dough

Sift the flour into a large bowl. Make a well in the center and add the water, olive oil, vinegar, and salt.
Knead for about 8–10 minutes until smooth and soft.
Place the dough in a bowl lightly dusted with flour, cover well, and let it rest for 1 hour and 30 minutes.

A white mixing bowl filled with flour and active dry yeast, with a wooden spoon and a can of grated cheese visible in the background on a wooden surface.

A white bowl with flour, water, and olive oil sits on a wooden cutting board. A bottle of olive oil and part of a glass are visible beside the bowl.

A round ball of dough sits in a large, white mixing bowl dusted with flour. A small glass of yellow liquid, likely oil, is partly visible in the top left corner.

STEP 2

Prepare the Filling

Heat the olive oil in a pan over medium heat. Add the fresh onions and leek, and sauté until soft and fragrant.
Remove from the heat and let cool slightly.

Place the chopped spinach in a colander and rub it well with your hands to help release excess moisture. Squeeze well until most of the liquid is removed.

Transfer to a large bowl.

Add the cooked onions and leek, parsley, dill, fresh coriander, eggs, salt, feta and pepper.
Mix well until fully combined.

A pile of chopped green onions, both white and green parts, sits on a wooden cutting board next to a knife. A bottle labeled GRATS is partially visible in the top left corner.

A person in a striped apron stirs chopped leeks and onions in a white pan with a wooden spoon, cooking the vegetables on a stovetop.

A bunch of fresh green spinach leaves on a wooden cutting board next to a glass of pale yellow liquid.

A metal strainer filled with chopped spinach sits on a wooden surface, with fresh, unchopped spinach leaves lying next to it.

A bowl filled with chopped greens, fresh herbs, an egg yolk, spices, and salt, ready to be mixed together, sits on a wooden surface.

A person wearing black gloves crumbles a block of white cheese over a bowl filled with chopped greens and an egg.

STEP 3

Roll the Phyllo

Divide the dough into 6 equal balls. On a surface dusted with flour or cornstarch, roll each ball into very thin sheets, slightly larger than your baking tray.

Six pieces of dough, dusted with flour, are arranged on a white surface. A wooden rolling pin is partially visible at the top of the image.

A wooden rolling pin is rolling out thin, unevenly shaped dough on a white, floured surface, with flour scattered around.

A rectangular baking dish lined with thin, slightly wrinkled sheets of phyllo dough, lightly dusted with flour and brushed with oil.

STEP 4

Assemble the Pie

Grease a baking tray (about 14 x 10 in / 36 x 25 cm). Layer 3 phyllo sheets on the bottom, brushing each one lightly with olive oil.
Spread the spinach filling evenly over the top.
Cover with the remaining 3 sheets, brushing each layer with olive oil. Tuck in the edges and score the top into portions.

A close-up of a baking dish lined with pastry and filled with a mixture of chopped spinach, herbs, and cheese, ready to be baked.

A rectangular baking dish filled with unbaked, layered phyllo dough that is brushed with oil or butter, with the edges slightly twisted and crimped around the border.

STEP 5

Bake

Bake in a preheated oven at 360°F (180°C) for about 60 minutes, or until deeply golden and crisp.

A woman with curly hair, wearing a gray tank top and striped apron, stands in a kitchen smiling down at a tray of baked pastry cut into squares. Shelves with jars and kitchenware are visible in the background.

STEP 6

Perfect served warm or at room temperature, it can be enjoyed any time of day from breakfast to dinner.
Enjoy it with a glass of chilled Gratsi White Wine!

Tip: Let the pie rest for 20 minutes before cutting this helps the filling set and keeps the layers crisp.

A square piece of golden, flaky spinach pie is served on a white plate. In the background, a larger dish of the same pie is visible, along with a glass of clear liquid on a wooden surface.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39