Home » Traditional Recipes » Spanakotiropita – A Traditional Greek Spinach and Feta Pie

Spanakotiropita – A Traditional Greek Spinach and Feta Pie

Spanakotiropita could be considered as the combination of tiropita and spanakopita, two of the most famous Greek traditional pies! As a result, spanakotiropita (σπανακοτυρόπιτα in Greek) is one of the most delicious pies and my wife’s most favorite one.

You may wonder what the difference between spanakopita from spanakotiropita is. In simple words, spanakopita has no cheese in it while spanakotiropita has both spinach and Greek feta in it. Both delicious, spanakopita is a vegan pie while spanakotiropita is a vegetarian one.  

Rich in flavor and nutritious, this authentic Greek spinach and feta pie is full of fiber, iron, folic acid, and magnesium. Having that in mind, any time of day is a good time for a slice of spanakotiropita. So hearty, you can enjoy this any time of day as a snack, an appetizer or even the main dish. And nothing tastes like a homemade Greek pita!

To make this pie, you need the following ingredients: spinach, green onions, dill, feta cheese, phyllo dough, Greek olive oil, and eggs. As I find quite challenging to make phyllo pastry, I prefer to buy phyllo dough. 

This authentic spanakotiropita recipe takes one hour to prepare and around one hour to bake.

Spanakotiropita

Spanakotiropita – Ingredients

  • 1 1/2 kg of spinach
  • 5 green onions, finely chopped
  • 1 bunch of dill, finely chopped
  • 350 g of Greek feta cheese, crumbled
  • 375 g of Greek olive oil
  • 2 eggs
  • 500 g of phyllo dough
  • Salt
  • Pepper




How to Make – Instructions

  1. Start this authentic spanakotiropita recipe by allowing the phyllo dough to cool down to room temperature.
  2. If you are using fresh spinach for this pie, first try to remove the large and tough stems from spinach leaves. Then, carefully, wash the spinach leaves in cold water. Squeeze water with hands and allow it to dry.
  3. If using frozen spinach, allow it to defrost. Place it in a strainer and squeeze out any excess moisture with the back of a large spoon.
  4. Take a large bowl and add the spinach. Then, add the green onions, dill, feta cheese, some olive oil, and the eggs. Add salt and pepper and mix well.
  5. Preheat oven at 356°F (you may use this temperature converter for your convenience)
  6. Take a baking pan (around 35 cm diameter) and grease its surface with some olive oil.
  7. Place one sheet of phyllo dough in the pan and brush it with olive oil. Repeat the same until you place half of the phyllo dough.
  8. Evenly pour the spinach filling over phyllo with a spoon.
  9. Take one sheet of phyllo dough. Top the spinach filling. Brush it with some olive oil. Repeat the same until you place the remaining phyllo dough.
  10. With a sharp knife, cut the surface of the spanakotiropita and brush it with some olive oil.
  11. Sprinkle its surface with some water.
  12. Place in oven and bake around one hour until it gets a nice golden color
  13. Allow to cool down before cutting and serving

I hope you like this spanakotiropita recipe! Enjoy! Please help me keep my blog by sharing this post to your favorite social media accounts. Many thanks!



Share This

Facebooktwitterredditpinterestlinkedintumblr