GreekMedium · Hot
Spanakopita with Fresh Herbs and Feta
A classic Greek pie with wilted spinach, fragrant herbs, and creamy feta baked under a golden crispy breadcrumb crust. Simple, honest, and absolutely delicious.
Prep
20 min
Cook
30 min
Rest
10 min
Total
1h
Method
Preparing the Dish and Base
1
Preheat your oven to 200°C (400°F). Drizzle 2 tablespoons of olive oil into a 9x13 inch baking dish and spread it around to coat the bottom and sides evenly.
2
In a small bowl, mix together 1 cup breadcrumbs, 2 tablespoons olive oil, and salt. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer. Set aside.
Making the Spinach Filling
3
Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add the chopped yellow onion and sauté for 5-6 minutes until soft and translucent.
4
5
Transfer the wilted spinach mixture to a large bowl and let it cool for 10 minutes. Crumble in the feta cheese, then add the beaten eggs, fresh parsley, fresh dill, fresh mint, 3 tablespoons olive oil, and black pepper. Mix everything together thoroughly until well combined.
Assembling the Spanakopita
6
Spread the spinach and feta filling evenly over the breadcrumb base in the baking dish, pressing it down gently to create a smooth, compact layer.
Adding the Crispy Topping and Baking
7
In a small bowl, combine 0.5 cup breadcrumbs, crumbled feta cheese, and 2 tablespoons olive oil. Sprinkle this mixture evenly over the top of the filling.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
594
per serving
Source of protein · 22gLow sugar · 4g
Protein
22g
Carbs
55g
Fat
33g
Sat. fat
11g
Fiber
6g
Sugar
4g
Sodium
1173mg
VegetarianLacto VegetarianHeart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinLow Processed Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.9
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Runoff
0.07g P
Feta Cheese drives 53% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
7
Salty
3
Sour
2
Bitter
1
Spicy
Textures
CrispyTenderCreamy
Aromas
HerbalNuttyPungent
Kitchen Equipment
Primary Tool
OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Bake at 200°C (400°F) for 25-30 minutes until golden brown and crispy. Use a food thermometer to ensure the internal temperature reaches at least 74°C (165°F) to properly cook eggs and eliminate pathogens.
Cross Contamination
Use separate cutting boards and utensils for raw spinach/onion and ready-to-eat ingredients. Wash hands thoroughly after handling raw eggs before touching other surfaces.
High Risk Population
This dish contains eggs and dairy. For pregnant women, elderly, immunocompromised individuals, or young children, ensure eggs are fully cooked to safe temperatures. Consider pasteurized eggs if serving to high-risk populations.
Storage
Cool cooked spanakopita to room temperature within 2 hours, then refrigerate at or below 4°C (40°F). Consume within 3-4 days. Reheat to 74°C (165°F) before consuming leftovers.
Handling
When wilting spinach, ensure all moisture fully evaporates before combining with egg and cheese mixture. Excess moisture can create bacterial growth conditions and compromise the structural integrity of the pie.
Allergen Warning
This recipe contains multiple allergens (milk, eggs, wheat/gluten). Always verify ingredient labels for breadcrumbs, as some brands may contain additional allergens like soy. Inform guests of allergen content before serving.
Pro Tips
Technique
When wilting your spinach, do not rush it - add in batches and let each one collapse completely before adding more. That extra moisture evaporating means the difference between a filling that stays crisp and one that goes soggy.
Substitution
If you cannot find good Greek feta, look for a young, firm sheep's milk cheese, but never use pre-crumbled stuff - you want to break it yourself so the pieces are uneven and full of character.
Flavor Boost
A squeeze of fresh lemon over each serving just before eating brightens everything and makes the herbs sing.
From the chef
The breadcrumb crust here gives you that golden crunch without the fuss of phyllo, getting you faster to the part that matters: wilted spinach with fresh parsley, dill, and mint folded together with creamy feta, all soaked in good olive oil. Packed into a baking dish and roasted until the top is crispy and golden, this spanakopita is honest taverna food at its best. Herbed, rich, and bright. You do not need the most complicated technique to make something beautiful — you need the right ingredients and enough respect for them.
TagsGreekSpinachFetaHerb FillingOlive OilBakedVegetarianMediterraneanCheese Pie
AllergensMilkEggsWheatGluten
Source: generated · June 10, 2026