National Dish Greece: Spanakopita (Recipe)
In this article
Discover Spanakopita, one of Greece’s most cherished savoury pastries! This golden-baked classic wraps a fragrant filling of spinach, tangy feta and fresh herbs in crisp, flaky layers of pastry. Equally at home as a light supper, a picnic treat or a snack between meals, it captures the easygoing warmth of Greek cooking in every bite. Bring a taste of the Aegean straight to your own kitchen with this simple, satisfying recipe.
About Spanakopita
Spanakopita is a much-loved traditional pastry from Greece, built around crisp pastry and a generous spinach filling. Bright with herbs and enriched with creamy feta, it is the kind of dish that turns heads at the table and tastes every bit as good as it looks. The filling is delicately seasoned and folded into the pastry before baking until beautifully golden. Whether served warm from the oven or at room temperature, it is a versatile bake that suits almost any occasion and shows off the easygoing charm of Greek cuisine.
Ingredients (serves 1–2)
- 200 g filo or puff pastry (shop-bought or homemade)
- 200 g fresh spinach
- 2 shallots
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 100 g feta
- 1 egg
- Salt and pepper
Shopping for the ingredients
When shopping for spanakopita, it is worth choosing the freshest ingredients you can find. If you would rather make your own pastry, it helps to prepare it a few hours ahead so it is ready when you need it. For the filling, fresh spinach is best — look for leaves that are crisp and full of life. The herbs can be either fresh or dried, while a good-quality feta makes all the difference, as it has a real influence on the finished flavour.
Preparing the dish
Before you begin cooking, it pays to get all of your ingredients ready. Wash the spinach thoroughly and finely chop the shallots and garlic. The feta can either be crumbled into small pieces by hand or broken down quickly in a food processor. If you are using shop-bought pastry, remember to let it defrost fully before you start, so it is supple and easy to work with.
Step-by-step instructions
- Preheat the oven to 180°C.
- Heat the olive oil in a pan and sauté the shallots and garlic until lightly golden.
- Add the spinach and cook for about 5 minutes, until it has just wilted down.
- Stir in the parsley, mint, feta and egg and mix well, then season to taste with salt and pepper.
- Grease an ovenproof dish.
- Cut the pastry into 12 equal squares and lay them in the dish.
- Spoon the spinach mixture onto the squares.
- Cover the filling with the remaining squares of pastry.
- Brush the top with a little olive oil and bake for 30 minutes, until golden brown.
Gluten-free / lactose-free version
Spanakopita can be adapted into a gluten-free bake with a little care. Swap the regular filo for one of the gluten-free pastries now widely available, so the dish suits anyone avoiding gluten. For a lactose-free version, simply replace the feta with a suitable plant-based cheese and brush with oil rather than butter. That way every guest can enjoy this savoury treat without having to leave anything off the plate.
Tips for vegans and vegetarians
Spanakopita is naturally vegetarian, and turning it fully vegan is straightforward. Replace the feta with a vegan cheese alternative and swap the egg for a few tablespoons of unsweetened apple sauce to bind the filling. Take care to check spice blends and pre-made pastry for hidden animal ingredients. Fresh spinach and herbs are the heart of the flavour, so reach for seasonal produce wherever possible.
More tips and tricks
To get the very best from your spanakopita, make sure the spinach is well drained before it goes into the pastry, as too much moisture can leave the base soggy. Brushing each layer with olive oil helps the pastry bake up wonderfully crisp and golden. A squeeze of lemon over the filling brightens the whole dish, much like the citrus lift in Youvarlakia in Lemon Sauce. Letting the pie rest for a few minutes after baking also makes it far easier to slice.
Adapting the recipe to your taste
Spanakopita is wonderfully forgiving and easy to tailor to your own preferences. Add a pinch of nutmeg or dill to the filling for extra depth, or fold in chopped spring onions for a sharper bite. You can also vary the cheese, mixing the feta with a milder soft cheese for a creamier result. This way you can shape a bake that fits your own taste exactly.
Ingredient substitutions
If certain ingredients for spanakopita are not to hand, there are plenty of creative alternatives. Chard or young kale work beautifully in place of spinach, lending the filling a slightly earthier note — the same leafy goodness that shines in Spanakorizo. Shallots can be swapped for a mild onion, and if feta is hard to find, a firm ricotta or a crumbly plant-based cheese does the job. Substitutions like these help you adapt the recipe to what is in season or simply to your own preferences.
Drink pairing ideas
A range of drinks pairs beautifully with spanakopita and balances its savoury, herby filling. A cold homemade lemonade is the perfect match, while a glass of freshly squeezed orange juice or a cool glass of milk works just as well for a relaxed meal. For something a little different, a light herbal tea complements the spinach and feta without overpowering them, rounding off the dish nicely.
Serving and presentation ideas
Presentation can lift the whole spanakopita experience. Cut the pie into neat squares or triangles and arrange them on a large platter for an inviting spread. A scattering of fresh herbs and a few lemon wedges add both colour and freshness. Serve it alongside a crisp salad such as a Tomato Salad with Feta or a bowl of Tzatziki with Mint to turn it into a full Mediterranean feast.
A bit of history
Spanakopita is one of the oldest and best-loved traditional dishes in Greece. Its modern form dates back to the 19th century, when it was originally enjoyed as a Lenten dish around Easter, made without rich ingredients to suit the fasting period. Over time the recipe was refined and embraced beyond the religious calendar, and today it is a popular bake served in Greek homes and tavernas alike. Its enduring appeal makes it a fine example of the country’s rustic, ingredient-led cooking.
More recipe ideas
Summary: Spanakopita
Spanakopita is more than just a pastry; it is a little taste of Greek tradition baked into crisp, golden layers. With its savoury filling of spinach, feta, fresh herbs and egg, it makes a simple, wholesome meal that is genuinely easy to prepare. Following the ingredients and step-by-step instructions above, you can put together a beautiful spanakopita with very little fuss, and vegans can adapt it effortlessly to suit their own diet. It is a delicious bake that truly deserves a place on your table — give it a try.
