Yiayia's Greek Spinach Pie (Spanakopita) Gluten Free Optional
A savory, herb-forward Greek spinach pie layered with golden phyllo, feta, and olive oil. Gluten-free optional and passed down through generations.
What is spanakopita? (And Why this one matters)
Spanakopita (σπανακόπιτα), or Greek spinach pie, is a beloved savory dish traditionally made with phyllo dough, feta cheese, spinach, onions, scallions or leeks, eggs, olive oil, and a medley of herbs. It has been at the heart of Greek cuisine for thousands of years — served during holidays, shared at family gatherings, or baked on quiet weeknights when something deeply nourishing is needed.
“Phyllo” translates to leaf, a nod to the delicate pastry sheets used to wrap the filling. In ancient versions of the dish, fig leaves were used before phyllo became widespread. And while spinach didn’t make its way to Greece until the Byzantine Empire, it’s now a staple in iconic recipes like this one.
Across Greece, spanakopita takes on many forms — from rustic horiatiko crusts to hand pies, triangles, or large family-style trays. You’ll even find similar recipes around the world, like Torta Pasqualina in Italy or Argentina’s spinach tortas.
But this version? This one is different.
This one is mine — and my family’s…. Continued below!
There are some dishes you carry with you, even if they started long before you were born.
This spinach pie is one of those. Passed down from my Yiayia, who never measured and always cooked by instinct, to me who wrote it down. I’ve made a few gentle updates to simplify the process and make it gluten-free friendly, while keeping the spirit of the recipe intact.
This spanakopita is herb-forward, rich with sautéed spinach, dill, parsley, and just enough feta to bring it all together. It holds its shape, slices beautifully, and has that perfect golden phyllo crunch with every bite. And when life is shifting — seasons, routines, chapters — this is the kind of recipe that shows up. Grounding, unfussy, and made to be shared.
Ingredients for making Spanakopita:
The Filling:
16 oz frozen chopped spinach, thawed and drained
2 bunches flat-leaf parsley, finely chopped
1 bunch of fresh dill, finely chopped
3 tbs fresh oregano
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp extra virgin olive oil
4 eggs
12 oz quality feta cheese, crumbled
2 tsp dried dill weed
Freshly-ground black pepper
The Phyllo:
1 (16 oz) package frozen phyllo dough, thawed
Optional: gluten-free phyllo works perfectly
Olive oil for brushing
Instructions:
Preheat oven to 325°F.
Drain spinach well — wrap in a towel and squeeze to remove all moisture.
In a large bowl, mix spinach, herbs, onion, garlic, olive oil, eggs, feta, dried dill, and pepper.
Lay out thawed phyllo sheets between damp towels.
Brush a 9x13 baking dish with olive oil and layer phyllo sheets, brushing each with oil.
Spoon in the filling evenly.
Top with remaining phyllo, brushing each layer.
Score the top gently (optional), then bake for 60 minutes until golden and crisp.
Let rest 10–15 minutes before slicing and serving.
Frequently Asked Questions - FAQ’S
Can I use fresh spinach instead of frozen?
Yes — use about 1½ pounds fresh spinach, sauté until wilted, then squeeze out excess moisture.
Can I make it ahead of time?
Definitely. Assemble the pie a day in advance, cover, and refrigerate. Bake fresh when ready.
Does gluten-free phyllo work?
Yes! It’s slightly more delicate, but it works just as well with a gentle hand.
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Save, Share & Enjoy —
If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more of my family’s blue zone inspired dishes.