Delicious Greek Spinach Pie with Sides of Rice, Potato, Salad, Pita, and Tzatziki

Adapted by Andrea McGurran

Published: 25 August, 2026

Greek cuisine offers a wonderful balance of fresh ingredients, bold flavors, and comforting textures. One of its most beloved dishes is the Greek spinach pie, known locally as Spanakopita. This savory pie combines tender spinach, creamy feta cheese, and flaky phyllo dough to create a dish that’s both hearty and light. When paired with simple sides like rice, a slice of roasted potato, fresh salad, warm pita, and cool tzatziki sauce, it becomes a complete meal that satisfies every craving.

This post will guide you through a detailed recipe for making this classic Greek meal at home. Whether you’re new to Mediterranean cooking or looking to expand your recipe collection, this step-by-step guide will help you create an authentic and delicious experience.

Serves: 4

Ingredients:

For the Spinach Pie

• 1 lb fresh spinach, washed and chopped (or 16 oz frozen spinach, thawed and drained)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 8 oz feta cheese, crumbled

• 2 eggs, lightly beaten

• 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)

• 1/4 cup fresh parsley, chopped

• 1/4 cup olive oil (plus extra for brushing phyllo)

• Salt and pepper to taste

• 12 sheets phyllo dough, thawed

  
  

For the Rice

• 1 cup long-grain white rice

• 2 cups water or vegetable broth

• 1 tbsp olive oil

• Salt to taste

  
  

For the Roasted Potato Slice

• 1 large potato, peeled and cut into thick slices

• 2 tbsp olive oil

• 1 tsp dried oregano

• Salt and pepper to taste

  
  

For the Side Salad

• 2 cups mixed greens (lettuce, arugula, spinach)

• 1/2 cucumber, sliced

• 1/2 cup cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• Salt and pepper to taste

  
  

For the Pita Bread and Tzatziki

• 4 pita breads, warmed

• 1 cup Greek yogurt

• 1/2 cucumber, grated and drained

• 1 clove garlic, minced

• 1 tbsp fresh dill, chopped

• 1 tbsp lemon juice

• Salt to taste

  
  

Ingredients:

Step 1: Cook the Spinach Filling

1. Heat 1/4 cup olive oil in a large skillet over medium heat.

   
   

2. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

   
   

3. Add the spinach in batches if needed, cooking until wilted and any excess moisture evaporates.

   
   

4. Remove from heat and let cool slightly.

Step 2: Mix the Filling Ingredients

1. In a large bowl, combine the cooked spinach mixture with crumbled feta, beaten eggs, dill, parsley, salt, and pepper.

   
   

2. Mix well to create a flavorful filling.

Step 3: Prepare the Phyllo Dough

1. Preheat your oven to 350°F (175°C).

   
   

2. Lightly grease a 9x13 inch baking dish with olive oil.

   
   

3. Lay one sheet of phyllo dough in the dish and brush it lightly with olive oil.

   
   

4. Repeat this process with 6 sheets, layering and brushing each sheet.

Step 4: Add the Filling and Top Layers

1. Spread the spinach and feta filling evenly over the layered phyllo.

   
   

2. Cover the filling with the remaining 6 sheets of phyllo, brushing each sheet with olive oil as before.

   
   

3. Tuck in the edges to seal the pie.

Step 5: Bake the Pie

1. Using a sharp knife, score the top layers of phyllo into squares or diamonds to make serving easier after baking.

   
   

2. Bake for 40-45 minutes or until the phyllo is golden brown and crisp.

   
   

3. Let the pie cool for 10 minutes before slicing.

Cooking the Rice

1. Rinse the rice under cold water until the water runs clear.

   
   

2. In a medium saucepan, heat 1 tbsp olive oil over medium heat.

   
   

3. Add the rice and stir for 1-2 minutes to toast slightly.

   
   

4. Pour in 2 cups of water or vegetable broth and add salt to taste.

   
   

5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid absorbed.

   
   

6. Fluff with a fork before serving.

Preparing the Roasted Potato Slice

1. Preheat the oven to 400°F (200°C).

   
   

2. Toss the potato slices with olive oil, oregano, salt, and pepper.

   
   

3. Arrange them in a single layer on a baking sheet lined with parchment paper.

   
   

4. Roast for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.

Making the Fresh Side Salad

1. In a large bowl, combine mixed greens, cucumber slices, cherry tomatoes, and red onion.

   
   

2. Drizzle with olive oil and red wine vinegar.

   
   

3. Season with salt and pepper, then toss gently to coat evenly.

Preparing the Tzatziki Sauce

1. In a small bowl, mix Greek yogurt with grated cucumber, minced garlic, chopped dill, lemon juice, and salt.

   
   

2. Stir well and refrigerate for at least 30 minutes to let the flavors meld.

   
   

3. Serve chilled.

Serving Suggestions and Tips:

• Serve the spinach pie warm with a generous helping of rice on the side.

• Add a slice of roasted potato for a crispy, comforting contrast.

• The fresh salad adds brightness and crunch, balancing the richness of the pie.

• Warm pita bread is perfect for scooping up tzatziki or wrapping small bites of pie and salad.

• Tzatziki’s cool, creamy texture complements the savory pie and fresh vegetables beautifully.

  
  

This meal offers a wonderful combination of textures and flavors that showcase the best of Greek home cooking. The spinach pie is rich and satisfying, while the sides keep the meal balanced and fresh. Whether for a family dinner or a special occasion, this recipe brings a taste of Greece to your table.