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    Home » Recipes » Main Dishes

    Light & Easy Spanakopita (Greek Spinach Pie)

    May 30, 2019 • Updated: August 22, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Lighter Spanakopita Recipe | The Good Hearted Woman #spanikopita #spinachpie #greekfood

    Spanakopita (Greek Spinach Pie) is a rich, savory phyllo pastry layered with spinach, onions, feta, lemon, and herbs. Our lighter version has all of the flavor and half the fat of the original!

    Side view of cut pieces of spanakopita on a serving tray.
    Jump to:
    • Why You Will Love this Recipe
    • What Goes into this Recipe
    • How to Make Easy Greek Spinach Pie
    • Expert Tips & FAQs
    • More Vegetarian Main Dish Recipes
    • Light & Easy Spanakopita (Greek Spinach Pie)

    Why You Will Love this Recipe

    Spanakopita (or Greek Spinach Pie) is easily on one of our favorite all-around meals. You can dress it up and serve it warm for dining in, slice and serve for an easy lunch, or eat it cold for a fast meal on the go. It's one of the most versatile foods around! 

    Traditional spanakopita, as you may know, is usually high in fat, and often very heavy as well. However, after making just a few simple changes, we were able to reduce the fat in this Light & Easy Spanakopita recipe to half that of our original recipe. The outcome is a more tender, flakey pie, which Mr B and I much prefer over heavier versions.

    Greek Spinach Pie can be served as a main course or a hearty side. The lemony undertones go well with chicken or fish. (It probably pairs well with lamb too; but since I don't eat lamb, I can't say for sure.) We find that a simple meal of spanakopita and table grapes is very satisfying. 

    Leftover spinach pie makes a delicious lunch or brunch entry. One of our favorite things to do with cold leftover spanakopita is slice it into Lincoln-log size pieces (about 1"x1"x4"), and then fry the spana-links in a skillet like sausages and serve them up with eggs for a lovely breakfast!

    What Goes into this Recipe

    Ingredient Notes & Substitutions

    ★ Spinach: We recommend using frozen spinach. You can use fresh, but we get much better results using frozen.

    ★ Phyllo dough: If phyllo dough intimidates you, you aren't alone. It seems so fragile, and many recipes offer warnings about how to handle it, dramatically demanding that you keep it covered at all times like a sickly newborn. 

    Well, I am here to tell you, don't worry! Phyllo dough is very forgiving, and if you follow a few simple guidelines, you are sure to succeed. 

    For best results, thaw phyllo dough overnight in the refrigerator. If you forget, you can put it out on the counter for four or five hours (or all day if you are at work), but the results won't be as even. Keep the package closed while you are thawing it.

    You can keep unopened, thawed phyllo in the fridge for up to a month.

    Do not thaw phyllo dough in the microwave.

    ★ Feta: Feta is one of the primary, key ingredients in spanakopita. Do not sub in other cheeses in this case.

    ★ Dill: Fresh is best, but you can use dried dill for this recipe as well.

    ★ Flour: You can use all-purpose flour; however, we recommend using Wondra.

    ★ Cavendar's Greek Seasoning: Cavender's is a unique blend of 13 ingredients that is best used on anything you would normally salt and pepper. (We use it on so many things!) If you don't have Cavender's, sub in half a teaspoon each salt and pepper.

    How to Make Easy Greek Spinach Pie

    Make the Spinach Filling

    Defrost the spinach in the microwave, and allow it to cool until it is safe to handle. Then squeeze the crud out of it! I mean really, really squeeze it. With your hands!

    You can use a sieve or colander if you want, but you are going to have to get your hands wet at some point, so it will save you some time if you just dive right in. A pound of frozen spinach will squeeze down to about the size of an orange; somewhere between a baseball- and a softball-sized.

    Once you have the spinach thoroughly drained, set it aside.

    Preheat the oven to 350° | 175°C.

    Heat vegetable oil in a large, heavy skillet over medium heat.

    Slowly cook and stir onions until softened. Add minced garlic and cook one minute more. Mix in the drained spinach and fresh dill.

    Sprinkle flour over the top and stir to combine. Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.

    Add the lemon juice and zest to the spinach mixture and stir.

    In a separate bowl, mix feta, eggs, and seasonings. Add the feta mixture to the warm spinach mixture and stir to combine.

    Assemble the Spanakopita

    Spray the bottom of a 9 x 13-inch baking dish with cooking spray.

    Lay one sheet of phyllo dough flat in pan.

    Dip a pastry brush ½" or less into the melted butter: you don't want to overload it. Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter. Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter.

    Add another sheet of phyllo dough and repeat until you have five sheets total. Spread half the spinach mixture over the buttered phyllo dough layers.

    Layer on 5 more sheets of phyllo, buttering lightly in between each layer, and then spread on remaining spinach mixture.

    Top with the last 5 sheets of phyllo, buttering lightly between each layer.

    Bake in the preheated oven for 45-50 minutes, or until golden brown.

    Expert Tips & FAQs

    Tips for Handling Phyllo Dough

    • Prepare all your ingredients and have EVERYTHING ready to go before you open the phyllo dough package!
    • Make sure your hands are dry when you handle the dough.
    • When you unroll phyllo, cover it with wax paper or kitchen cloth. You can put a damp cloth over the wax paper or cloth, but don’t put it directly on the phyllo dough. (I never use a damp cloth, and everything always works out fine.)
    • Work fast when it is uncovered, and don't get distracted. (Phyllo dough doesn't care about your phone.)
    • If you tear a piece, just patch it – no worries. Unless it is the top sheet, no one will ever know.
    • If you have sheets left over, just roll them back up and cover them tightly with plastic wrap. They will keep in the fridge for at least a week.
    What is good to serve with spanakopita?

    Spanakopita is great with so many dishes! We love to keep things simple and serve it with a Greek salad and a little tzadiki or feta-dill sauce on the side. Another meal combo that we enjoy includes cucumber-feta salad, fresh grapes, and Greek turkey burgers.

    Overhead shot of three cut squares of spanakopita on a long blue and white serving tray, garnished with red grapes and fresh spinach leaves.

    More Vegetarian Main Dish Recipes

    • Portobello Mushroom Stroganoff
    • Sun-dried Tomato Carbonara (20-Minute Meal)
    • Spaghetti Squash with Garlic & Almonds
    • Cheesy Zucchini Casserole with Tomatoes

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Side view of cut pieces of spanakopita on a serving tray.
    5 from 1 vote

    Light & Easy Spanakopita (Greek Spinach Pie)

    Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry layered with spinach, onions, feta, lemon, and herbs - with all of the flavor and half the fat of the original!
    Print Pin Add to Shopping List Go to Shopping List
    Course: Lunch, Main Dish, Side Dish
    Cuisine: Greek
    Diet: Vegetarian
    Prep Time:40 minutes
    Cook Time:45 minutes
    Total Time:1 hour 15 minutes
    Servings: 8 large servings
    Calories: 321kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 9 x 13 glass baking dish
    • 1 Microplane or citrus zester
    • 1 Enameled Cast Iron Skillet

    Ingredients

    US Customary - Metric
    • 2 tablespoons vegetable oil
    • 1 large onion chopped
    • 2 cloves garlic minced
    • 1 pound frozen spinach thawed & thoroughly drained
    • 2 tablespoons fresh dill chopped; or 1 tablespoon dried dill
    • 2 tablespoons flour I use Wondra
    • 8 ounces feta cheese crumbled
    • 1 medium lemon zest & juice
    • 4 large eggs lightly beaten
    • 1 teaspoons Cavender's Greek Seasoning or Salt & Pepper, to taste
    • 15 sheets phyllo dough
    • Olive oil or non-stick cooking spray
    • 3-4 tablespoons butter melted

    Instructions

    • Preheat oven to 350° | 175°C.
    • Heat vegetable oil in a large saucepan over medium heat.
      Slowly cook and stir onions until softened.
      Add minced garlic and cook one minute more.
    • Mix in the thoroughly drained spinach and dill.
      Sprinkle flour over the top and stir to combine.
      Cook approximately 5 minutes, or until most of the moisture has been absorbed.
      Remove from heat.
    • Zest the lemon and add zest to the spinach mixture.
      Squeeze the juice from the zested lemon halves into the mixture as well.
    • In a separate bowl, mix feta, eggs, and seasonings.
      Add the feta mixture to the warm spinach mixture and stir to combine.
    • Spray the bottom of a 9 x 13-inch baking dish with cooking spray.
      Lay one sheet of phyllo dough flat in pan.
    • Dip a pastry brush ½" or less into the melted butter: you don't want to overload it.
      Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter.
      Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter.
      (I can usually do at least two sheets with one brush dip.)
    • Add another sheet and repeat until you have five sheets total.
    • Spread half of spinach mixture over the buttered phyllo dough layers.
    • Layer on 5 more sheets of phyllo, buttering lightly in between each layer.
      Spread on remaining spinach mixture.
    • Top with the last 5 sheets of phyllo, buttering lightly between each layer.
    • Bake in the preheated oven 45-50 minutes, or until golden brown.

    Notes

    Tips for Handling Phyllo Dough

    • Prepare all your ingredients and have EVERYTHING ready to go before you open the phyllo dough package!
    • Make sure your hands are dry when you handle the dough.
    • When you unroll phyllo, cover it with wax paper or a kitchen cloth. You can put a damp cloth over the wax paper or cloth, but don’t put it directly on the phyllo dough. (I never use a damp cloth, and everything always works out fine.)
    • Work fast when it is uncovered, and don't get distracted. (Phyllo dough doesn't care about your phone.)
    • If you tear a piece, just patch it – no worries. Unless it is the top sheet, no one will ever know.
    • If you have sheets left over, just roll them back up and cover them tightly with plastic wrap. They will keep in the fridge for at least a week.

    Nutrition

    Serving: 1serving | Calories: 321kcal | Carbohydrates: 27g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 605mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7045IU | Vitamin C: 12mg | Calcium: 242mg | Iron: 3mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    Originally published January 21, 2014. Post has been updated with new content, images, and recipe instructions to improve reader experience.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Molly says

      June 05, 2019 at 10:06 am

      This looks fantastic! I love Spanakopita, but I've never really tried to make it...or thought about trying. I may just have to give it a try!

      Reply
      • Renée ♥ says

        June 05, 2019 at 11:20 am

        You should try it - it's a lot easier to make than you might think!

        Reply
    2. Marina says

      June 01, 2019 at 3:36 am

      Look great and delicious to be honest with you, but I need to find a vegan option x

      Reply
    3. Rowena says

      June 01, 2019 at 12:16 am

      I love Greek food and we often visit the Greek side of Cyprus. This looks absolutely delicious and cooked to perfection. I’m definitely going to give this recipe ago so thank you so much for sharing.

      Reply
    4. Erin says

      May 31, 2019 at 2:07 pm

      Crazy timing it’s the Greek Festival in Richmond VA this weekend! This looks so good!

      Reply
    5. Heather says

      May 31, 2019 at 12:40 pm

      We actually JUST had this at a restaurant a couple of weeks ago. SOOOOO good!

      Reply
    6. Catherine @ To & Fro Fam says

      May 31, 2019 at 11:30 am

      5 stars
      I haven't made spanikopita since my cooking class in high school! I totally remember squeezing the life out of that frozen spinach, haha! I really appreciate your making this a healthier version of spanikopita.

      Reply
      • Renée ♥ says

        May 31, 2019 at 2:15 pm

        From one mom to another: This is a great recipe for picnicking or when you're out and about, Catherine. Just cut it up cold and serve it like sandwiches. Goes great with grapes, and lasts a week in the fridge.

        Reply
    7. Alexandrea Harrelson says

      May 31, 2019 at 11:19 am

      I haven't ever heard of this one before but it looks completely amazing! Thank you so much for sharing; I can't wait to try it myself!

      Reply
    8. Jasmine Watts says

      May 31, 2019 at 4:21 am

      My sister love phyllo dough while I don't., However, I can see the one above is different from what I have tasted so I would love to give it a try and hopefully, it will change my mind. 🙂

      Reply
    9. Erica Valentin says

      May 31, 2019 at 2:43 am

      Wowwwww this looks so good! I grew up around a huge Greek community… And this has always been one of my favorite foods growing up. Although I have always been intimidated to try making it!

      Reply
      • Renée ♥ says

        May 31, 2019 at 2:12 pm

        It's much easier to make than you might imagine!

        Reply
    10. Bee says

      January 21, 2014 at 9:28 pm

      I looooooove phyllo dough. I wish I could justify cooking with it more. And the kiddos eat it even though it has spinach! Score one for mum!

      Reply
    11. Pech says

      January 21, 2014 at 1:18 pm

      I've always been afraid of phyllo dough... the last time I played with it, I remember melting sticks.. that's right, multiple STICKS... of butter in the microwave for the recipe. However, the above sounds pretty healthy, since before you spread the butter on each sheet you already have a light spray of olive oil!

      Reply
      • Renée ♥ says

        January 21, 2014 at 4:32 pm

        Actually, you only spread butter on three of the sheets - the last of each stack of five. This version is much more tender and flaky than my original version, and I think the flavors of the feta and spinach come through better too.

        Reply

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