Spanakopita (Greek Spinach Pie)

I’ve got a fun twist on the classic spanakopita. This version is loaded with layers of flaky phyllo dough, packed with a rich filling of spinach, artichoke hearts, and sautéed leeks.

Spanakopita – Spinach and Artichoke 

I’ve always loved making spanakopita, but I wanted to mix things up a bit, so I gave the filling a little twist. Instead of sticking to the usual, I added artichoke hearts and sautéed leeks, which brought in some great flavors and textures. And let me tell you, the zesty lemon really kicks it up a notch, giving the dish a refreshing tang that balances out the earthiness of the spinach.

The creamy feta cheese is the star here, adding a salty contrast that ties everything together in each bite. Whether you serve it as an appetizer, a side, or even a light main course, this spanakopita “pie” always hits the spot.

Why I Love This Recipe

• Flavor Boost: The artichokes and leeks add a fresh twist to the classic recipe.
• Simple Process: It’s easy to make, but looks impressive.
• Versatile: Works as a snack, side, or light main course.

Ingredients

Here’s everything that goes into my spanakopita, kept simple and said plainly.

• Frozen spinach – thawed and squeezed dry so the filling stays structured.
• Artichoke hearts – bring a soft, briny richness that plays well with the feta.
• Leeks – sautéed until sweet and mellow, the quiet backbone of the filling.
• Garlic and shallot – because the base needs depth, not drama.
• Olive oil – or melted butter if you want something a little rounder.
• Eggs – bind everything into a creamy, scoopable layer.
• Feta cheese – salty, tangy, and exactly what this needs.
• Dried dill weed – the herb that keeps spanakopita tasting like spanakopita.
• Salt and pepper – added with restraint since the feta brings plenty.
• Phyllo dough – the flaky wrapper that does all the work. If you want more phyllo ideas, this pumpkin praline pie with phyllo and my strawberry goat cheese tart both show off how nicely it bakes.
• Lemon zest – just enough to brighten the whole pan.

How To Make Spanakopita

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pan):
  Heat the oven to 325ºF (163ºC). Grab a 9 by 13 inch (23 by 33 cm) pan and brush the bottom and sides with olive oil. Set it aside so it’s waiting for you.
• Step Two (dry the spinach):
  Thaw the spinach and let it drain in a colander. When it stops dripping, wrap it in a clean towel or cheesecloth and squeeze until it looks like it’s been through something. Dry spinach is everything here.
• Step Three (prep the leeks):
  Slice the leek lengthwise, ditch the dark tops, and finely dice the tender parts. Nothing fancy. Just small pieces that cook quickly.
• Step Four (build the base flavor):
  Warm a splash of olive oil in a skillet. Add the diced leek and the shallot and let them soften for a couple of minutes. Stir in the garlic and cook until everything turns glossy and smells like you’ve made a good decision.
• Step Five (mix the filling):
  In a medium bowl, combine the drained spinach, the leek mixture, the chopped artichoke hearts, the eggs, the crumbled feta, the dill, the salt, and the pepper. Give it a good stir so the feta and greens become friends instead of roommates.
• Step Six (set up the phyllo):
  Take the phyllo out of the box and sandwich it between two slightly damp towels. Phyllo dries out fast. Babysit it like you mean it.
• Step Seven (bottom layers):
  Lay two sheets of phyllo in the oiled pan, letting the extra hang over the sides. Brush lightly with olive oil. Keep layering and brushing until you’ve used about half the stack. This is where the flaky magic starts.
• Step Eight (add the filling):
  Spoon the spinach mixture across the phyllo and nudge it all the way to the corners so every slice gets the good stuff.
• Step Nine (top layers):
  Add two more sheets of phyllo, brush with oil, and repeat until the dough is gone. Finish with a final brush of olive oil because that’s how the top gets crisp.
• Step Ten (bake):
  Slide the pan into the oven and bake for about 1 hour, or until the top is golden and the corners look satisfyingly crunchy. Take it out and let it settle for a minute.
• Step Eleven (score it):
  Use a sharp knife to score the top into whatever size pieces you want. Appetizer squares. Dinner slabs. Whatever the day asks for.

Recipe Tips

Here are few things to keep in mind while making spanakopita.

• Fresh spinach works great too! Just remember that one pound of fresh spinach cooks down to about one cup.
• To keep your phyllo sheets from drying out while you’re working, place them between slightly damp tea towels or paper towels. Just don’t make the towels too wet or the dough will get soggy. Phyllo is super delicate and tears easily if it dries out.
• Be careful not to make your spinach filling too wet, or you might end up with soggy bottom layers. Make sure to squeeze out as much water as possible from the spinach before mixing it into the filling.
• When scoring the pastry before baking, only cut through the top layers of dough. This helps keep the bottom crispy.
• You can even dip a square into my Greek salad dressing recipe if you’re into extra flavor.

Storage and Freezing

To keep your spanakopita fresh and ready to enjoy later, here are some handy tips for storing and freezing.

• Store leftovers in the fridge for 2-3 days. Keep them in an airtight container or wrap them tightly in plastic wrap to maintain freshness.
• For freezing, wrap individual portions in plastic wrap to prevent sticking and minimize freezer burn. Place the wrapped portions in a freezer storage bag, squeezing out as much air as possible before sealing to avoid frost.
• If you prefer, you can use a vacuum food saver bag to keep the spanakopita fresh and prevent freezer burn.
• To reheat, bake the frozen portions in the oven until they’re heated through and the phyllo is crispy. Avoid microwaving if you want to keep the pastry crisp.

Serving Suggestions

When looking for tasty ways to enjoy your Spanakopita? Check out these fun serving ideas

• As an Appetizer: Cut it into bite-sized pieces and serve with a side of tzatziki or a fresh Greek pasta salad for a perfect starter.
• For a Light Meal: Pair it with a crisp side salad or a tomato gratin for a light, satisfying main course.
• With Soup: Serve it alongside a bowl of tomato soup or lentil soup for a comforting and hearty meal.
• Brunch Option: Add it to a brunch spread with a honey lime fruit salad and oven omelet for a delicious start to the day.

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Print Recipe

5 from 4 votes

Spanakopita (Greek Spinach Pie)

This savory Spanakopita “pie” features a bit of a twist on the traditional filling. Layers of flaky phyllo dough with a rich filling of spinach, artichoke hearts, and sautéed leeks.

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Appetizer, Main Course, Side Dish

Cuisine: Greek

Keyword: Spanakopita - Greek Spinach Pie

Servings: 12 pieces

Calories: 336kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• baking dish 9x13
• cheesecloth or dish towel
• pastry brush
• hand mixer

Ingredients

Filling:

• 2 lbs. (approx. 2 cups) frozen chopped spinach (usually 2 bags), thawed and drained
• 1 leek
• 2 tbsps. olive oil
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1 can (12-14 oz.) artichoke hearts (in water) drained and chopped
• 3 large eggs, whisked
• 8 oz. block of feta cheese, crumbled
• 2 tsps. dried dill weed
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Crust:

• 1 (16 oz.) box phyllo dough
• 3/4 cup olive oil

Instructions

• Preheat your oven to 325ºF. Brush the bottom and sides of a 9x13 pan with olive oil and set aside.
• Thaw the spinach and drain it in a colander. Then, place the spinach in a cheesecloth or tea towel and squeeze out as much water as possible. Set aside.
  2 lbs. (approx. 2 cups) frozen chopped spinach (usually 2 bags), thawed and drained
• Cut the leek in half, remove the dark leaves, and dice the rest.
  1 leek
• In a skillet, with olive oil, sauté the leek and shallot for a couple of minutes. Add the minced garlic and cook for a few more minutes, until the leek and shallot start to turn translucent.
  2 tbsps. olive oil, 1 shallot, chopped, 2 cloves garlic, minced
• In a medium bowl, combine the drained spinach, leek mixture, artichoke hearts, eggs, feta, dill, pepper and salt.
  1 can (12-14 oz.) artichoke hearts (in water), 3 large eggs, whisked, 8 oz. block of feta cheese, crumbled, 2 tsps. dried dill weed, 1/2 tsp. black pepper, 1/4 tsp. salt
• Carefully remove the phyllo dough from the box and place it between two slightly damp paper towels or a damp tea towel.
  1 (16 oz.) box phyllo dough
• Add a couple of sheets of dough to the bottom of the 9x13 dish, letting the extra pastry go up the sides. Generously brush the top of the sheets with olive oil. Repeat this step until you’ve used about half of the sheets.
  3/4 cup olive oil
• Spread the filling evenly over the dough and gently press it to the edges.
• Add two sheets of dough on top of the filling, then generously brush with olive oil. Repeat until all the dough is used. Brush the top layer with olive oil.
• Bake for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven.
• Using a sharp knife, score the top layers of pastry into your preferred serving sizes—either appetizer size or larger dinner portions.

Notes

For optimal outcomes when making this spanakopita, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Spanakopita (Greek Spinach Pie)

Amount Per Serving (142 g)

Calories 336 Calories from Fat 203

% Daily Value*

Fat 22.6g35%

Saturated Fat 5.6g35%

Polyunsaturated Fat 2.3g

Monounsaturated Fat 13.2g

Cholesterol 63mg21%

Sodium 519mg23%

Potassium 211mg6%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 2g2%

Protein 9g18%

Vitamin A 238IU5%

Vitamin C 3mg4%

Calcium 161mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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