Greek Spinach Pie

Ingredients & Substitutions

Here I explain the best ingredients for my easy spinach pie recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Pie Crust – I used my almond flour pie crust. My coconut flour crust or gluten free crust works too, or you can use any crust you like, even store-bought. If you don’t want to fuss with a crust, my spinach stuffed mushrooms have a very similar filling.
• Spinach – I chose frozen spinach because that’s what I had (and needed to use up!), but fresh spinach works just as well. You’ll need more if using fresh, about 1.5 pounds. Just sauté the spinach first to cook off the excess moisture.
• Cheeses – Feta, mozzarella cheese, and a little cream cheese.
• Garlic – Although freshly minced garlic brings the best flavor, 2 teaspoons of the jarred kind will work.
• Fresh Dill – I love the flavor fresh herbs add here, but you can substitute 1 teaspoon of dried dill. Feel free to swap in or add other herbs, like fresh parsley, chives, and/or mint.
• Eggs – They hold everything together.

You can also toss a dash of black pepper to the filling if you like. I don’t recommend adding salt, because the cheeses have plenty.

How To Make Greek Spinach Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the crust. In a 9-inch pie pan, make the almond flour pie crust here (savory version without sweetener), or any pie crust of your choice. Don’t bake it.
2. Squeeze the thawed spinach. I mean it, get all that excess liquid out! You should end up with a tight little ball, about a cup. (See my ingredient picture above for how it should look — the one below is after I broke it up.)

3. Mix the filling. In a large bowl, stir together the spinach, feta and mozzarella cheeses, garlic, dill, and eggs. Then, fold in the cubes of cream cheese.
4. Assemble. Transfer the spinach mixture into the crust. Smooth the top with a spatula.

5. Bake. Pop the Greek spinach pie in the oven, and bake until the center is set and a knife comes out clean. Keep an eye on the crust—once the edges turn golden brown, loosely cover them with foil or a pie crust shield, so they don’t get too dark.

Make Ahead Options

• Pre-make the crust and filling: Make the crust, and mix the filling in a bowl. Store them separately in the fridge for 1-2 days, covered in plastic wrap. Just give the filling a stir before adding it to the crust and baking.
• Store the baked pie: This Greek spinach pie reheats quite well! I don’t recommend filling the crust and refrigerating without baking, because the crust can get soggy.
• Freeze before baking: If you want to assemble the whole pie, you can cover and freeze it for up to 3 months. I slightly prefer this over the next option, as the texture is better.
• Freeze after baking: You can also bake it first, then freeze individual slices wrapped in plastic wrap and stored in a freezer bag.
• How to reheat: If frozen, thaw first. Then cover the crust edges with foil and bake at 350 degrees F, 20–30 minutes for a whole pie or 5–10 minutes for slices. The microwave works too, but is a little more dry.

Serving Ideas

This Greek spinach pie recipe is hearty enough to stand on its own—I’ve had it solo for lunch more times than I can count. But if you want to turn it into a full meal or serve it for a special occasion, here are a few of my favorite pairings:

• Brunch Spread – Pair it with salmon lox, baked bacon, or a fresh fruit salad for a brunch that feels a little fancy without much effort. And yes, it goes great with mimosas—just saying.
• Lunch Side – Add a simple salad on the side. My fave with this is Greek salad for all the Mediterranean vibes, but a cucumber tomato salad or arugula salad with lemon vinaigrette pairs well, too.
• Main Dish – Spinach pie also works beautifully as a side for roasted chicken, grilled salmon, or lamb chops. Just cut the slices a bit smaller if you’re serving it alongside a protein.