Tray Spanakopita (Greek Spinach Pie)

Today I’m sharing a cherished family recipe for Greek spanakopita – the much-loved spinach and feta pie. It’s put together in a simple baking tray and baked until perfectly golden and crisp. We favor butter for its rich finish, though olive oil may be used instead with equally delicious results.

Behind the Bites

Spanakopita belongs to a long tradition of Greek pies, which date back to most likely ancient Greece, when people made simple flat pastries filled with wild greens, herbs, or cheese. These early pies were practical, portable foods for farmers and shepherds, and they relied heavily on whatever ingredients were locally available.

During the era of the Ottoman Empire, pie-making techniques evolved further, particularly with the introduction and refinement of phyllo (filo) dough, which became a defining feature of many Balkan and Middle Eastern pastries. Over time, Greek cooks adapted these techniques to local tastes, combining spinach with feta and fresh herbs to create the version of spanakopita we recognize today.

By the 19th and early 20th centuries, spanakopita had become a staple of rural Greek households, especially in regions like Epirus and Macedonia. It was often baked in large trays or wood-fired ovens and served as an everyday meal, a snack, or even a dish for fasting periods (with cheese or eggs omitted). Each region developed its own variation – some with thicker handmade dough, others with a higher ratio of greens or different herb blends.

In modern Greece, spanakopita remains one of the country’s most iconic dishes, found everywhere from village kitchens to urban bakeries, symbolizing a blend of ancient traditions, local agriculture, and centuries of cultural influence.