Authentic Greek Spanakopita Recipe (Spinach & Feta Pie)

This is the authentic Greek Spanakopita recipe passed down through generations. Made with crispy phyllo dough, fresh spinach, and premium Roussas PDO barrel-aged feta, this traditional Greek spinach pie is the perfect appetizer or main dish. Learn the secrets to achieving that golden, flaky crust and creamy, flavorful filling.

Why This Spanakopita Recipe is Authentic

The secret to truly authentic Greek Spanakopita lies in two critical ingredients that most recipes overlook: premium barrel-aged feta cheese and high-quality extra virgin olive oil. These aren't just fancy upgrades—they're essential to achieving the texture and flavor of traditional Greek spinach pie.

Why Roussas PDO Feta Makes the Difference

Not all feta cheese is created equal. Generic supermarket feta often becomes watery and loses its structure when baked, leaving your Spanakopita soggy and bland. Here's why Roussas barrel-aged PDO feta is the game-changer:

• Superior texture: Barrel-aged feta maintains its creamy yet firm structure during baking, preventing the dreaded watery filling
• Authentic flavor: Made from traditional sheep and goat's milk (not cow's milk), it delivers the tangy, complex flavor authentic to Greek cuisine
• PDO certification: Protected Designation of Origin guarantees this feta is made using centuries-old methods in Greece
• Perfect moisture balance: The aging process creates the ideal moisture content that won't make your phyllo soggy

When you use Roussas Authentic Greek PDO Feta, you're not just buying cheese—you're ensuring your Spanakopita tastes like it came straight from a Greek grandmother's kitchen.

The Secret to Crispy Phyllo: Premium Olive Oil

Many recipes call for melted butter to brush phyllo layers, but authentic Greek Spanakopita uses extra virgin olive oil—and the quality matters enormously:

• Prevents sogginess: High-quality EVOO like Sparta Gourmet Extra Virgin Olive Oil has the perfect fat composition to create crispy, golden layers without making them greasy
• Authentic Mediterranean flavor: The fruity, peppery notes of premium Greek EVOO enhance the spinach and herbs
• Better browning: Quality olive oil helps achieve that beautiful golden-brown crust
• Healthier choice: High-polyphenol EVOO adds antioxidants and heart-healthy fats

Pro tip: Never use "light" or refined olive oil. Only extra virgin olive oil has the flavor and properties needed for authentic Spanakopita.

Ingredients for Authentic Spanakopita

For the Filling:

• 2 lbs fresh spinach (or 2 packages frozen spinach, thawed and squeezed dry)
• 1 lb Roussas PDO Feta Cheese, crumbled
• 1 large onion, finely chopped
• 4 green onions (scallions), chopped
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 3 large eggs, beaten
• 1/4 cup Sparta Gourmet Extra Virgin Olive Oil
• Salt and black pepper to taste
• Pinch of nutmeg (optional, but traditional)

For the Phyllo Layers:

• 1 package phyllo dough (16 oz), thawed according to package directions
• 3/4 cup Sparta Gourmet Extra Virgin Olive Oil for brushing

Step-by-Step Instructions

Step 1: Prepare the Spinach

If using fresh spinach, wash thoroughly and remove tough stems. Blanch in boiling water for 2 minutes, then immediately transfer to ice water. Squeeze out as much water as possible—this is crucial to prevent a soggy pie. Chop roughly.

If using frozen spinach, thaw completely and squeeze out every drop of water using a clean kitchen towel or cheesecloth.

Step 2: Make the Filling

1. Heat 1/4 cup Sparta Gourmet EVOO in a large skillet over medium heat
2. Sauté the chopped onion until soft and translucent, about 5 minutes
3. Add green onions and cook for another 2 minutes
4. Remove from heat and let cool slightly
5. In a large bowl, combine the spinach, sautéed onions, crumbled Roussas feta, dill, parsley, beaten eggs, salt, pepper, and nutmeg
6. Mix well until everything is evenly distributed

Step 3: Assemble the Spanakopita

1. Preheat oven to 350°F (175°C)
2. Brush a 9x13 inch baking pan with olive oil
3. Unroll phyllo dough and cover with a slightly damp towel to prevent drying
4. Place one sheet of phyllo in the pan, letting edges hang over the sides
5. Brush lightly with olive oil
6. Repeat with 7-8 more sheets, brushing each layer with oil
7. Spread the spinach-feta filling evenly over the phyllo
8. Layer 8-10 more phyllo sheets on top, brushing each with oil
9. Fold overhanging edges over the top and brush with oil
10. Using a sharp knife, score the top layers into squares or diamonds (don't cut all the way through)

Step 4: Bake to Golden Perfection

1. Bake for 45-50 minutes until golden brown and crispy
2. If the top browns too quickly, cover loosely with foil
3. Let cool for 10-15 minutes before cutting completely through the scored lines
4. Serve warm or at room temperature

Expert Tips for Perfect Spanakopita

1. Keep Phyllo Dough Covered

Phyllo dries out extremely quickly. Always keep unused sheets covered with a slightly damp (not wet) kitchen towel while working.

2. Don't Skimp on the Olive Oil

Each phyllo layer needs to be brushed with oil. This creates the flaky, crispy texture. Use a pastry brush and work quickly.

3. Remove ALL Water from Spinach

This cannot be emphasized enough. Excess water is the #1 cause of soggy Spanakopita. Squeeze, squeeze, squeeze!

4. Score Before Baking

Scoring the top layers before baking makes it much easier to cut clean pieces later and helps the top layers crisp up evenly.

5. Let It Rest

Allow the Spanakopita to cool for at least 10-15 minutes after baking. This helps the filling set and makes cutting much easier.

Frequently Asked Questions

Can I freeze Spanakopita?

Yes! Spanakopita freezes beautifully. You can freeze it either before or after baking:

Before baking: Assemble completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.

After baking: Let cool completely, cut into portions, wrap individually, and freeze for up to 2 months. Reheat in a 350°F oven for 15-20 minutes until heated through and crispy.

What to serve with Spanakopita?

Spanakopita pairs beautifully with:

• Greek salad with tomatoes, cucumbers, olives, and feta
• Tzatziki sauce for dipping
• Lemon potatoes roasted with olive oil and oregano
• Grilled lamb or chicken for a complete Greek feast
• Simple green salad with lemon vinaigrette

Can I make Spanakopita ahead of time?

Absolutely! Assemble the Spanakopita up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bring to room temperature for 30 minutes before baking as directed.

Why is my Spanakopita soggy?

The most common causes are:

• Not squeezing enough water from the spinach
• Using low-quality feta that releases too much moisture
• Not using enough olive oil between phyllo layers
• Cutting into it while still hot (let it rest!)

Can I use butter instead of olive oil?

While some recipes use butter, authentic Greek Spanakopita uses extra virgin olive oil. Olive oil creates a lighter, crispier texture and adds authentic Mediterranean flavor. If you must use butter, use clarified butter (ghee) to prevent burning.

How do I know when Spanakopita is done?

The top should be deep golden brown and crispy to the touch. If you insert a knife into the center, it should come out hot. The edges will be darker and extra crispy—that's perfect!

Variations & Substitutions

Add Leeks

Traditional Greek cooks often add 2-3 chopped leeks (white and light green parts only) to the filling for extra depth of flavor.

Cheese Variations

While feta is traditional, you can add 1/2 cup ricotta or cottage cheese for extra creaminess. Never replace the feta entirely—it's essential to the flavor.

Herb Adjustments

Fresh mint is a wonderful addition alongside the dill and parsley. Use about 2 tablespoons of chopped fresh mint.

Individual Triangles

Instead of a large pan, cut phyllo sheets into strips, add a spoonful of filling, and fold into triangles. Perfect for appetizers!

The History of Spanakopita

Spanakopita (σπανακόπιτα) has been a staple of Greek cuisine for centuries. The name comes from "spanaki" (spinach) and "pita" (pie). While the exact origins are debated, phyllo-based pies have been part of Greek and Ottoman culinary traditions since ancient times.

In Greece, Spanakopita is enjoyed year-round—as a breakfast pastry, lunch dish, meze (appetizer), or light dinner. Every Greek family has their own variation, passed down through generations, but the core elements remain the same: fresh greens, quality feta, herbs, and crispy phyllo.

Nutrition Information (Per Serving)

Calories: 280 | Protein: 12g | Carbohydrates: 22g | Fat: 16g | Fiber: 3g | Calcium: 25% DV | Iron: 15% DV

Note: Nutrition values are approximate and will vary based on specific ingredients used.

Make This Recipe Your Own

Now that you have the authentic Greek Spanakopita recipe and understand why premium ingredients matter, it's time to create your own masterpiece. The combination of Roussas barrel-aged PDO feta and Sparta Gourmet extra virgin olive oil will transform this from a good recipe into an unforgettable dish that rivals anything you'd find in Athens.

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