The Greek phyllo pastry filled with spinach and feta is called spanakopita.
Spanakopita is made by layering or folding thin phyllo pastry around a savory filling. Spinach, feta cheese, herbs, onion, and egg are common ingredients, although family and regional recipes differ. The pastry is baked until the layers become crisp and golden while the filling remains moist.
It is served in bakeries, cafés, homes, and Greek street-food settings. Individual triangular pieces are especially convenient as a snack, while larger versions are cut into squares for sharing. Spanakopita can be eaten warm or at room temperature.
Spanakopita is often confused with tiropita, another Greek cheese pastry. Tiropita centers on cheese and does not require spinach. Baklava is also made with phyllo, but it is a sweet dessert usually containing nuts and syrup rather than a savory spinach-and-feta filling.