Spinach, herbs, and feta folded into shatteringly crisp phyllo — northern Greece’s beloved greens pie.

Where does Spanakopita come from?

Spanakopita is a Greek (Macedonian) dish from Macedonia (Thessaloniki), Greece.

Can Spanakopita be made vegan, gluten-free, or dairy-free?

Yes. This Spanakopita recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Spanakopita take to make?

About 75 minutes total (30 minutes prep, 45 minutes cooking), serving 6.

Spanakopita — a Macedonia (Thessaloniki), Greece recipe

Name: Spanakopita
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Greek (Macedonian)
Ingredients: 2 lbs spinach, chopped and wilted; 2 cups feta, crumbled; 6 scallions; 1/2 cup fresh dill; 1/4 cup parsley; 3 eggs; 1 lb phyllo pastry; 1/2 cup olive oil (for brushing); a scrape nutmeg; generous black pepper

Europe → 🇬🇷 Greece → Macedonia (Thessaloniki)

Spanakopita

Greek (Macedonian) · medium · serves 6

prep 30 min · cook 45 min

~87 cal · 8g protein · 7g carbs · 4g fat (estimated, per serving)

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Golden phyllo pie cut to show green spinach-feta filling

🇬🇷 Macedonia (Thessaloniki)

Spanakopita belongs to Greece’s great family of pites (pies), and northern Greece — with its wild-greens tradition — makes some of the best. Grandmothers still roll their own phyllo; the ratio of dill to spinach is a matter of regional pride.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 6 —

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2 lbs spinach, chopped and wilted

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2 cups feta, crumbled

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6 scallions

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1/2 cup fresh dill

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1/4 cup parsley

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3 eggs

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1 lb phyllo pastry

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1/2 cup olive oil (for brushing)

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a scrape nutmeg

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generous black pepper

Instructions

1

Squeeze the wilted spinach very dry — wet filling is the enemy of crisp phyllo.

2

Mix spinach, feta, scallions, herbs, eggs (or slurry), nutmeg, and pepper.

3

Brush a pan and layer half the phyllo sheets, oiling each. Spread the filling; top with the rest, oiling as you go.

4

Score the top layers into portions and brush with a last coat of oil.

5

Bake at 375°F for 45 minutes until deep gold and shattering-crisp. Rest 10 minutes before cutting along the scores.

Northern Greek pita tradition.

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🌏 While it simmers — know your destination

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Macedonia (Thessaloniki). Northern Greece, where phyllo and greens become a pie.

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Greece. Olive oil civilization, from island tavernas to mountain villages.

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Europe. Village recipes guarded for generations.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →