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5 from 3 votes


This Greek spinach and cheese pie is one of my favorite phyllo pie's to enjoy. It is packed with flavor and is the perfect dish to enjoy fresh or even freeze and warm up for another time!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Greek
Keyword: Fufus Kitchen, greek dish, phyllo pie, spanakopita, spinach and cheese pie
Servings: 8 slices
Author: Heifa


Spinach & Cheese Filling

  • 12 oz Fresh Feta cheese, crumbled
  • 28 oz Frozen chopped spinach, defrosted and drained
  • 3 Sprigs of Green onions, chopped
  • 1 White onion, finely chopped
  • 6 Garlic cloves, minced
  • 1/2 cup Parsley, chopped
  • 1/2 tbsp Sumac optional, but a great addition
  • 1 Egg, beaten
  • Salt & Pepper to taste

Liquid mixture

  • 1 Egg, beaten
  • Salt & Pepper to taste
  • 3/4 cup Milk

Other ingredients

  • 1 Package of Phyllo dough #4 or #7 works
  • 1.5 Sticks unsalted butter, melted
  • 1/4 cup Sesame seeds


  • First, work on the spinach and cheese filling. All you need to do is mix together the filling ingredients really well then set aside.
  • Now, prepare your work area for assembly. Have the melted butter ready in a bowl with a brush nearby. Have the phyllo sheets covered with a damp towel. Have the baking pan nearby that you plan to use prepped with some melted butter.
  • There are two main designs you can create with spanakopita. One is a spiral which is what I am showing how to do today and the other is the simple layered one like a baklava but with spinach and cheese! Feel free to do what you prefer.
  • For the large spiral, you will need a 10 inch baking pan preferably springform so it is easier to come apart.
  • Lay a sheet of phyllo on the clean surface gently and then gently brush some melted butter over the top. Do not go overboard on the butter just enough to lightly brush the phyllo sheet.
  • Repeat this 3-4 times before adding filling. So for each layer of filling; you will need 3-4 buttered phyllo sheets stacked on top of each other.
  • Add a log of filling going down the longest part of the phyllo about 3 inches from the edge. Roll the edges over the filling and create a tight roll and keep rolling until all the phyllo is rolled up covering the filling.
    spinach filling
  • Lay the roll around the edge of the round baking pan. Keep repeating the steps of buttering the phyllo, layering the spinach/cheese, rolling and placing in the baking pan in a spiral design.
    roll filling
  • Lastly, top the phyllo design with a brush of melted butter then sesame seeds scattered over the top!
    spiral with sesame
  • Bake at 375F for 25 minutes. Then, mix together the egg and milk mixture with a tad of salt and pepper and drizzle all over the top of the phyllo pie.
    milk mixture
  • If using a springform pan, make sure to put the springform pan over another pan as the liquid may leak through the edges.
  • Bake for another 25 minutes until the liquid is completely dried off then broil for 1 minute to achieve nice coloring over the top.
  • Allow to cool to room temperature. Cut into slices carefully and enjoy!
    spanakopita result