Earth Eats: Spanakopita or Greek Spinach Pie
Prep time
Cook time
Total time
A delectable spinach pie from Greece that is easy to prepare and you're whole family will love. This meatless meal is perfect for #MeatlessMondays
Recipe type: lunch, dinner, meatless meal, meatless monday, vegetarian
Cuisine: Greek
Serves: 4-6
  • 800 gm or 1.75 lbs frozen chopped spinach- defrosted *
  • 3 green onions (100gm or 3.5 oz), finely chopped
  • 1 small yellow onion (100gm or 3.5 oz), finely chopped
  • 5 cloves or garlic, minced
  • ground black pepper, to taste
  • small handful chopped fresh parsley
  • 200gm or 7 oz feta cheese
  • 2 medium eggs, lightly beaten
  • 2 tbsp whole wheat or GF oat flour
  • 2 large sheets of puff pastry**
  • 1 egg lightly beaten for egg wash
Baking dish:
  • I like to use a rectangle 9x7 baking dish but you bay use a round one too.
  1. Strain and squeeze out all of the water from defrosted spinach, set aside. Preheat the oven to 175C or 350F, and line the baking dish with one sheet of puff pastry then set aside.
  2. Heat the oil, once warm saute the yellow and green onions until soft and translucent. Add the minced garlic and cook until soft, then remove from heat. Mix the drained and defrosted spinach into the onions, sprinkle in the ground black pepper, then add the crumbled feta cheese. Taste to see if salt is needed -- feta can be salty so you may not need to add anymore salt. Next mix in the two lightly beaten eggs, then pour the mixture into the baking dish. If the bottom layer of puff pastry overlapped the dish, folded in now and brush with egg wash. Place the remaining sheet of puff pastry over the filled baking dish, and pinch the bottom and top layers of pastry to form a seal. Brush with egg wash, place in center of oven and bake for 35-40 minutes or until the pastry is golden brown and crispy.
  3. Allow to cool before serving. This dish may be made ahead and stored in the refrigerator and either served cold, at room temperature or reheated.
*You can use fresh spinach but you'll have to cook it first then strain or cook off all the liquid --and allow to cool before mixing in with eggs. I always use frozen-defrosted spinach.

**I always use two large sheets of puff pastry, just make sure what you purchase is large enough for a rectangle 9x7 baking dish. Alternatively you may use phyllo dough.
Recipe by Spicie Foodie ™ at