How to Make Greek Spanakopita (With a Gluten Free Option Too)

Introduction

Spanakopita is one of the most recognizable and loved Greek dishes. Known as spinach pie in English, this savory bake is made with layers of crisp phyllo pastry, a rich spinach and herb filling, and the unmistakable taste of feta cheese. Walk into any bakery in Athens or Thessaloniki, and you will see spanakopita sitting proudly next to other pies, often served as a quick breakfast or a midday snack.

Beyond its popularity in Greece, spanakopita has become an international favorite, especially in places where Greek communities have taken root. Its flavors are both rustic and elegant, making it the perfect recipe to learn if you want to bring Greek cooking into your kitchen. In this guide, you will get the classic version step by step, along with a gluten free adaptation so everyone can enjoy it.

In this guide, you will learn exactly how to make Greek spanakopita step by step, along with a gluten free option that shows you how to adapt this beloved recipe for modern needs.

Ingredients You Need to Make Greek Spanakopita at Home

To make a tray of traditional Greek spanakopita that serves 6 to 8 people, gather the following ingredients:

• 1 package phyllo pastry sheets, thawed according to directions (about 12–16 sheets)

• 900 g fresh spinach, washed and chopped, or 2 packages frozen spinach, thawed and well drained

• 300 g Greek feta cheese, crumbled

• 2 large eggs, lightly beaten

• 1 medium onion, finely chopped, or 3 scallions, chopped

• 3 tablespoons olive oil, plus extra for brushing phyllo

• 1 cup fresh dill, finely chopped (or 2 tablespoons dried dill)

• 1/2 cup fresh parsley, chopped

• 1/4 teaspoon ground nutmeg, optional

• Salt and black pepper to taste

Equipment

• 9x13 inch baking dish or similar tray

• Pastry brush

• Large skillet and mixing bowl

• Clean towel to cover phyllo sheets

Step by Step Guide: How to Make Greek Spanakopita Like a Local

Step 1: Prepare the spinach

If using fresh spinach, wash thoroughly and chop roughly. Heat 1 tablespoon olive oil in a skillet over medium heat, add the onion or scallions, and sauté until soft. Add the spinach in batches until it wilts. Remove from heat, drain in a colander, and press out excess liquid. If using frozen spinach, make sure it is thawed and drained completely.

Step 2: Mix the filling

In a large bowl, combine the spinach mixture with crumbled feta, beaten eggs, dill, parsley, nutmeg, and a touch of salt and pepper. Stir until evenly mixed. Adjust seasoning after tasting, feta adds salt, so be careful not to overdo it.

Step 3: Layer the phyllo base

Preheat the oven to 180°C / 350°F. Brush the bottom of the tray with olive oil. Lay the first sheet of phyllo into the tray, letting edges overhang. Brush lightly with olive oil. Repeat with 5 more sheets, brushing each, to build a sturdy base.

Step 4: Add the filling

Spread the spinach and cheese filling evenly over the layered base. Smooth it out without pressing it too firmly.

Step 5: Layer the top sheets

Add the remaining sheets of phyllo one by one, brushing each lightly with olive oil. Fold overhanging edges inward. Brush the top generously with olive oil. Use a sharp knife to score the surface into squares or diamonds for easy serving later.

Step 6: Bake

Bake for 40 to 50 minutes until the phyllo is golden brown and crisp. Let cool for 10 minutes before cutting along the scored lines. Serve warm or at room temperature.

How to Make Greek Spanakopita Gluten Free

Traditional phyllo is made with wheat flour, but you can still enjoy spanakopita without gluten. Here are reliable ways to adapt the recipe:

• Use gluten free phyllo pastry: Specialty stores and online shops now carry gluten free phyllo sheets. Handle them carefully, as they are more fragile, but they work well. Follow the same layering and baking method as the classic recipe.

• Make a gluten free crust: Combine rice flour, tapioca starch, olive oil, and water to make a thin dough. Press it into the baking dish as a base, blind bake for 10 minutes, then add filling and cover with another thin layer or crumb topping.

• Try a rustic topping: For a simpler version, bake the spinach and feta filling in a dish and sprinkle with a topping made from ground almonds or gluten free breadcrumbs mixed with olive oil.

  
  

The texture may differ slightly from the original, but the flavors remain delicious, and everyone at the table can share the dish. If you want to explore more traditional recipes and adaptations, take a look at our complete guide on Greek Cuisine.

Tips for Making the Best Greek Spanakopita

• Always squeeze out as much liquid as possible from the spinach to avoid a soggy filling.

• Keep unused phyllo covered with a damp towel so it does not dry out.

• Use good quality Greek feta for authentic flavor.

• Brush phyllo lightly, too much oil makes it heavy, too little and it dries out.

• Score the top before baking for neat, even slices.

Common Questions About Greek Spanakopita

Can you freeze spanakopita?

Yes. Assemble the pie but do not bake, then wrap tightly and freeze for up to three months. Bake directly from frozen, adding 15–20 minutes to the cooking time.

Should spanakopita be served hot or cold?

Both are correct. Warm spanakopita is flaky and comforting, while room temperature slices are ideal for picnics or buffets.

Can I replace feta with another cheese?

You can substitute ricotta, goat cheese, or a mild white cheese, but the taste will be different. Feta is traditional and gives spanakopita its signature flavor.

How long does it keep?

Spanakopita stays fresh in the fridge for three to four days. Reheat in the oven to restore crispness before serving.

Why Greek Spanakopita Is a Classic Dish

Spanakopita is more than a recipe, it is a piece of Greek culture. It reflects the Mediterranean way of cooking with fresh greens, herbs, and cheese, bound together with olive oil and pastry. Families pass down their own versions, sometimes adding leeks, other times using different greens. Whether served at a casual lunch or as part of a festive table, it represents the warmth and generosity of Greek cuisine.

Conclusion

Making spanakopita at home brings you closer to Greece with every bite. The flaky pastry, savory filling, and bursts of fresh herbs make it a dish worth mastering. Try the traditional version first, then experiment with the gluten free alternatives to suit your table.

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