This Easy Spanakopita is a version of the classic Greek Spanakopita triangle appetizer made faster and easier by making it into one large pie.

Spanakopita is a classic Greek dish made with phyllo dough, spinach, onions, dill, eggs and feta cheese. This recipe is a personal favourite and though I've made it several times, I've always shaped them into small triangles. They're perfect for serving as an appetizer but they are time-consuming to make that way.

To save time, I like to make Spanakopita into one large pie. The process is much quicker and the spanakopita pie always turns out amazing.

Jump to:

How to Make Spanakopita Pie
Ingredients Overview
Steps Overview
Serving Suggestions
More Delicious Recipes
Easy Spanakopita

How to Make Spanakopita Pie

This recipe is adapted from Christine Cushing's recipe for Spanakopita. I adapted her recipe and her method to reflect my preferences for this dish.

I like a lot of spinach in Spanakopita, so I multiplied the amount of spinach by five and doubled the rest of the ingredients. I also used a combination of feta cheese and goat cheese, but it can be made using only feta cheese. I also like to include a bit of dried mint in mine but it's not necessary.

Ingredients Overview

Baby spinach washed, drained and roughly chopped
Olive oil and butter
Green onions
Fresh dill
Dried mint (optional)
Feta cheese
Eggs
Salt, pepper and grated nutmeg
Phyllo dough

Steps Overview

The first thing you'll need to do is cook the spinach until it is wilted and the water from the spinach has evaporated. Then you'll need to sauté the aromatics, add the spinach back to the aromatics and season the mixture.

Remove the pan from the heat and let the mixture cool. If you like you can prepare this part ahead of time and refrigerate until you're ready to make the dish.

The next step involves beating the eggs, and adding the cheese and spinach mixture to the eggs. This will be the filling for the pie.

I like using a spring-form pan to assemble the pie because it makes it much easier to release the spinach pie from the pan.

To assemble the pie, you'll need to lay sheets of phyllo inside the spring-form pan allowing one end of the phyllo to overhang at the edge of the pan. Brush the sheets with a butter-oil mixture before adding the next sheet.

Turn the pan slightly and lay the next sheet of phyllo overlapping the first one. Repeat this process with 5 more sheets of phyllo, always turning the pan slightly (in the same direction) between each addition of phyllo.

Once the bottom of the pan is covered with phyllo, add the spinach and cheese mixture to the pan spreading the filling evenly. Fold the overhanging dough over the filling.

Take one last sheet of phyllo dough and shape it into a circle by crumpling the sides. Lay it on the top of the pie and brush it lightly with the butter and oil mixture.

Bake the pie until the pastry is golden all over. Remove from the oven, let it cool slightly and serve.

You can also bake the Spanakopita ahead of time and serve it at room temperature.

Close-up of a slice of Greek spinach pie.

Not only does Spanakopita served this way make a beautiful dish but it's also delicious, healthy and quicker to prepare.

Serving Suggestions

Spanakopita pie makes a great starter or a side dish. I like serving it as a side to Roast Turkey, Lamb Chops or this Pistachio Crusted Salmon. It can even be a main if served with a side salad.

Enjoy!

More Delicious Recipes