Authentic Spanakopita: Traditional Greek Spinach and Feta Pie

Authentic Spanakopita: Traditional Greek Spinach and Feta Pie

Through years of trials and fine-tuning, I've finally mastered the authentic recipe for Spanakopita, the traditional Greek spinach and feta pie. The filling is a perfect blend, gently imbued with Greek flavours, while the homemade puff pastry offers a buttery and delightful texture. While I initially experimented with store-bought pastry sheets, they were too thin, making portioning a challenge. Thankfully, I've nailed down a more traditional Spanakopita recipe featuring homemade dough, which I'm thrilled to share with you.

Children and adults alike have expressed their fondness for this dish, but for particularly picky eaters, you can easily adjust the ratio of spinach to cheese to suit their preferences. If you're seeking an authentic and delicious Greek spinach and feta pie, I highly recommend giving this recipe a try!


White flour
500 g
200 ml
Olive oil
200 ml
3 tsp
200 g
soft butter, at room temperature
Fresh spinach bunch
1 kg
1 bunch
Green onions
3 pieces
Fresh mint leaves
3 pieces
3 sprigs
Feta cheese
350 g
3 pieces
Ground black pepper
0.25 tsp

Step by step


Prepare the puff pastry dough 3-4 hours or even a day ahead. Combine 500g of flour, 1 teaspoon of salt, 200ml of water, and 200ml of olive oil in a large bowl.


Mix until dough forms, then knead until uniform. Divide into two equal portions, roll into balls and let rest for 10 minutes.


After the dough has rested, roll out each ball into a thin oval or rectangular shape. Ensure the table is well-floured to prevent sticking.


Spread a thin layer of soft butter over the rolled dough with the back of a spoon or a brush.


Fold the dough in half and spread another layer of butter on top.


Fold the dough in half once more and spread another layer of butter.


Fold the dough again, transfer it onto a floured plate, cover with plastic wrap, and refrigerate for at least 3-4 hours.

Repeat steps 3-7 with the second ball of dough.


Trim spinach leaves, discard stems, and wash as detailed in our Sauteed Garlic Spinach Recipe, steps 1-3.


Chop the spinach into large pieces, season with 1 tsp of salt, and massage until reduced in volume and tender.


Transfer spinach to a sieve, weigh down, and let the juice drain for 30-40 minutes.


Combine drained spinach, chopped dill, mint, green onions, crumbled feta cheese, 3 eggs, salt, and black pepper in a bowl.


Grease a 30x35 cm oven tray with oil.

Roll out the first dough sheet, and fit it in the tray, ensuring there's a raised edge.


Distribute the spinach-cheese mixture evenly over the dough in the tray.


Roll out the second dough sheet and cover the filling.


Press down the edges to seal the pie and make several slits with a knife.


Brush the top with olive oil or melted butter.


Bake in a preheated oven at 180 degrees for 50-60 minutes or until golden brown.

Cool completely before slicing and serving.

Enjoy your meal!

Quantity: 20 servings (1 large oven tray)
Prep time: 120 min
Difficulty: intermediate
Ready in: 240 min
Publish date:

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