Greek spanakopita traditionally uses spinach as its principal leafy-green filling with feta and herbs.
The name combines the Greek words for spinach and pie. The filling is usually mixed with feta, onions or scallions, dill, and sometimes parsley, then enclosed in layers of paper-thin phyllo pastry brushed with olive oil or butter. Spanakopita can be baked as a large pie or shaped into individual triangles.
Although spinach is the classic ingredient, regional and household recipes may add other greens. Wild greens, sorrel, chard, and leeks can appear in related Greek pies, especially when cooks use seasonal produce. These variations do not change the standard answer for the dish’s best-known filling.
Spanakopita is often confused with tiropita, another Greek phyllo pastry. Tiropita is centered on cheese, while spanakopita is defined by its spinach-based filling, commonly enriched with feta. The dish is served as a snack, appetizer, breakfast food, or light meal.