Name: Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie) Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 2 cups all-purpose flour, plus more for kneading; 5 teaspoons olive oil; ½ teaspoon fine salt; 2 teaspoons white wine vinegar or plain white vinegar; ¾ cups warm water (just above lukewarm but not hot); 2 tablespoons corn starch for dusting; ¼-½ cup flour for dusting; ¼ cup melted butter, plus more if needed; 2 tablespoons olive oil, plus more if needed; 2 tablespoons olive oil; 312 g (11 oz) spinach (baby spinach preferred or roughly chopped regular spinach); 1 leek (white and light green parts only, cleaned well and sliced); 3 spring onions (white and green parts sliced); 1 cup crumbled feta cheese (approx 200 grams); 3 eggs; 3 tablespoons ricotta cheese; ¼ cup chopped fresh herbs (combination of fresh dill and parsley recommended)

Jump to Recipe· 4.1 from 79 reviews

If you’ve ever dreamed of making a dish that tastes like a warm hug from Mediterranean sunshine, then you must try this Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie) Recipe. This authentic Greek delight combines flaky, golden layers of homemade phyllo dough with a savory filling bursting with tender spinach, leeks, vibrant herbs, creamy feta, and ricotta—all coming together to create a perfectly balanced symphony of textures and flavors. Making the dough from scratch might sound ambitious, but trust me, it’s simpler than you think, and the fresh, delicate pastry really takes this dish to the next level. Whether you’re serving it as a snack, appetizer, or main course, this spanakopita will become a favorite go-to recipe that you’ll love sharing with family and friends.

Ingredients You’ll Need

The image shows a golden-brown baked dish in a black cast iron skillet. The dish has one main layer of folded and crimped dough with varying shades of light brown and golden, creating a textured, uneven surface that looks soft and slightly puffy. The edges of the dough are rolled and pressed around the skillet's sides, darker near the folds. The skillet sits on a white marbled surface with a knife with a wooden handle and a white plate nearby. A teal cloth is partially under the skillet's edge. Photo taken with an iphone --ar 4:5 --v 7

For a dish as iconic as this, it’s the simple, fresh ingredients that make all the difference. Each element has a role: the homemade phyllo dough gives the spanakopita its signature crispness, the spinach and leeks bring a gentle earthiness, and the cheese adds that satisfying creaminess that makes every bite irresistible. Here’s a rundown of what you’ll need to bring this classic together.

2 cups all-purpose flour: The foundation of your homemade phyllo, providing flexibility and strength for rolling out ultra-thin sheets.

5 teaspoons olive oil: Adds tenderness to the dough and helps with brushing the layers for a golden finish.
½ teaspoon fine salt: Enhances flavor without overpowering the subtle ingredients.
2 teaspoons white wine vinegar: Gives the dough a slight tang and improves elasticity.

¾ cups warm water: Just above lukewarm to activate the flour mixture.
2 tablespoons corn starch: Used for dusting the dough sheets to keep them from sticking.
¼-½ cup flour: Additional dusting flour for rolling out the phyllo.

¼ cup melted butter: Essential for brushing between phyllo layers to get that crisp, buttery texture.
2 tablespoons olive oil: Used in the filling and for brushing, adding a rich, fruity note throughout the pie.
312g (11 oz) spinach: Fresh baby spinach works best for delicate flavor and texture, but regular spinach chopped roughly is just fine.

1 leek (white and light green parts): Adds a subtle sweetness and depth alongside the spinach.
3 spring onions (white and green parts): Bright and slightly pungent, balancing the richness of the cheese.
1 cup crumbled feta cheese (approx. 200g): Classic briny flavor that’s essential to authentic spanakopita.

3 eggs: Binds the filling together for perfect texture.
3 tablespoons ricotta cheese: Adds a creamy softness that lightens the filling.
¼ cup fresh herbs (dill and parsley): The fresh dill and parsley bring herbaceous brightness that makes the filling sing.

How to Make Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie) Recipe

The image shows many cooking ingredients arranged in small white bowls and a large clear bowl on a white marbled surface. Starting from the top left, there is a small white bowl with yellow oil, next to a medium white bowl filled with chopped white onions, a medium white measuring cup with crumbly white cheese, a white bowl with a white soft cheese, and a clear measuring cup with water. Below them, there is a white bowl with chopped green onions, a small white bowl filled with chopped green herbs, and a small white bowl with three white eggs. Near the bottom, a large clear bowl holds fresh spinach leaves, and next to it a speckled white bowl filled with white flour. Below that, there is a clear glass bowl with melted butter, a small white bowl with yellow oil, a small white bowl with salt, a wire sieve with flour, and a small brown bowl with white powder. Everything is neatly placed and well-lit, showing clear colors and textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Phyllo Dough

Start by combining the flour, salt, olive oil, and white wine vinegar in a mixing bowl. Gradually add the warm water and knead for about 10 minutes until you have a soft, elastic dough. Cover it with a towel and let it rest for at least 30 minutes—this resting period helps the dough relax, making it much easier to roll out into those delicate sheets that are the hallmark of spanakopita.

Step 2: Roll Out the Phyllo Sheets

After resting, divide the dough into smaller balls to work with more easily. On a floured surface dusted lightly with corn starch and flour, roll each ball out as thinly as you can—not paper-thin, but close! The dusting prevents sticking and makes the layers easier to separate when assembling the pie. Keep the dough covered as you work to avoid drying out.

Step 3: Prepare the Spinach Filling

Heat olive oil in a skillet and sauté the sliced leek and spring onions until soft and fragrant. Add the spinach and cook until wilted, letting excess moisture evaporate; this avoids soggy filling. Transfer this mixture to a bowl and let it cool slightly before stirring in the crumbled feta, ricotta, beaten eggs, and chopped herbs. The mixture should be well combined and moist but not watery.

Step 4: Assemble the Spanakopita

Brush your baking dish with melted butter and start layering the phyllo sheets, brushing each sheet lightly with butter as you go. Once you have built up half your phyllo layers, spread the spinach filling evenly over the top. Continue layering the remaining phyllo sheets on top, again brushing each layer with butter. Tuck any overhanging edges inside the dish and score the top surface into serving-sized squares or triangles—this helps the spanakopita bake evenly and makes slicing easier after baking.

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F (175°C) and bake the spanakopita for about 40-45 minutes, or until the top is a gorgeous golden brown and crisp. It’s best to let it cool for a few minutes before cutting in order to let the filling set perfectly. That first crisp crack of the phyllo is always so satisfying!

How to Serve Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie) Recipe

Garnishes

Fresh lemon wedges are a must-have when serving spanakopita. A gentle squeeze over each slice highlights the earthy spinach and salty cheese in a beautiful way. You can also sprinkle extra chopped fresh dill or parsley for a vibrant, herbal lift that makes the dish look as good as it tastes.

Side Dishes

This Greek spinach pie pairs wonderfully with simple sides like a crisp Greek salad with tomatoes, cucumbers, olives, and red onion tossed in olive oil and oregano. A dollop of tzatziki on the side is another lovely cool contrast that your guests will appreciate.

Creative Ways to Present

Beyond the classic square slices, try cutting the spanakopita into small triangles and serving them as elegant finger food at your next gathering. Another fun idea is to create individual mini pies baked in muffin tins—perfect for brunch or a light lunch served with a fresh herb salad.

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita can be stored covered in the refrigerator for up to 3 days without losing its flaky texture. Make sure it has cooled completely before wrapping to prevent sogginess.

Freezing

Spanakopita freezes beautifully either baked or unbaked. Wrap tightly in plastic wrap and place in a freezer-safe bag or container. When ready to enjoy, thaw overnight in the fridge and bake or reheat until warmed through and crisp again.

Reheating

For the crispiest results, reheat spanakopita in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving, which can make the phyllo soggy, unless you’re in a hurry—just be sure to finish with a quick oven crisp if possible.

FAQs

Can I use store-bought phyllo dough instead of making it from scratch?

Absolutely! Store-bought phyllo is a great shortcut and still yields delicious spanakopita. Making it from scratch, however, adds that extra special homemade touch and a fresher texture that’s truly rewarding.

What can I substitute for ricotta cheese in the filling?

If you don’t have ricotta, cream cheese or a mild cottage cheese works as a good substitute, adding creaminess without overpowering the spinach and feta flavors.

Can I prepare the filling ahead of time?

Yes! The spinach and cheese filling can be made a day in advance and stored in the refrigerator. Just keep it covered and bring to room temperature before assembling your spanakopita.

Is this recipe vegetarian?

Yes, this Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie) Recipe is naturally vegetarian as it uses no meat or meat-based products—just wholesome vegetables, cheese, and eggs.

How thin should I roll the phyllo dough?

Roll the dough until it’s thin enough to be almost translucent but still sturdy enough to handle without tearing easily. The dusting of corn starch and flour helps with this delicate process.

Final Thoughts

Making this Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie) Recipe is not only a delicious culinary adventure but also a wonderful way to bring the authentic flavors of Greece right into your kitchen. The time and love you invest in crafting your own phyllo dough, combined with the fresh, vibrant filling, will reward you with a dish that’s both impressive and comforting. I promise this recipe will quickly become one of your favorite go-to recipes for sharing with loved ones. Give it a try and enjoy every flaky, savory bite!