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Traditional Vlachiki Spanakotyropita, a Greek spinach and cheese pie with homemade phyllo, baked to golden perfection in a rustic pan.

Vlachiki Spanakotyropita (Village-Style Greek Spinach & Cheese Pie)

Kastra Recipes Staff
This rustic Greek spinach and cheese pie uses fresh ingredients mixed raw—no sautéing needed. Choose between making your own tender homemade phyllo or using thick, store-bought Greek-style phyllo sheets for a quick and delicious result. Sweet trahana adds a subtle fermented depth and texture to the filling. Perfect for a family meal or festive occasion, baked on a lava stone for an extra crispy crust.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Appetizer, Main Course
Cuisine Greek
Servings 12 Pieces
Calories 320 kcal

Equipment

  • 1 38cm (15-inch) round baking pan
  • 1 Large mixing bowl
  • 1 Rolling pin (if using homemade phyllo)
  • 1 Pastry brush

Ingredients
  

Dough Option 1 – Homemade Phyllo (6–8 sheets)

  • 500 g about 4 cups all-purpose or bread flour
  • 1 tsp salt
  • 1 tbsp white wine vinegar or lemon juice
  • 2 tbsp olive oil
  • 280 –300ml warm water as needed
  • Cornstarch for rolling
  • Olive oil for brushing between layers

Dough Option 2 – Store-bought Phyllo

  • 2 package of thick Greek-style phyllo sheets
  • Olive oil for brushing between layers

Filling (No Sautéing)

  • 1.3 kg fresh spinach chopped (or 800g frozen, thawed and squeezed dry)
  • 6 scallions finely sliced
  • ½ cup fresh dill finely chopped
  • 3 tbsp fresh parsley finely chopped
  • 3 tbsp fresh mint finely chopped
  • 500 g feta cheese crumbled
  • 3 large eggs
  • 4 tbsp sweet trahana (or substitute with bulgur or semolina)
  • 1/2 tsp salt adjust based on feta saltiness
  • Freshly ground black pepper to taste
  • 2 tbsp olive oil

Instructions
 

Prepare Dough (if using homemade phyllo)

  • In a large bowl or stand mixer, combine flour and salt.
  • Add vinegar, olive oil, and warm water gradually, mixing until a smooth, elastic dough forms (about 10 minutes).
  • Divide the dough into 6–8 equal balls. Cover and rest at room temperature for 30–45 minutes.

Prepare the Filling (Raw Mix – No Cooking)

  • Place chopped spinach in a large bowl. Sprinkle with a little salt and gently squeeze by hand to remove excess water. Drain well.
  • Add scallions, dill, parsley, mint, crumbled feta, trahana, eggs, salt, pepper, and olive oil.
  • Mix thoroughly with hands or a sturdy spoon until the filling is cohesive and moist but not watery.

Assemble the Pie Using Homemade Phyllo

  • Preheat oven to 180°C (350°F). Grease the 38 cm round baking pan with olive oil.
  • Roll each dough ball into a large thin sheet using cornstarch for dusting. Line the bottom of the pan with 3–4 sheets, brushing each with olive oil.
  • Spread the spinach-cheese filling evenly.
  • Cover with remaining 3–4 sheets of phyllo, brushing each with olive oil. Tuck excess dough down the sides and score the top into serving portions.
  • Bake for 60–70 minutes, until golden and crisp. Let rest 15–20 minutes before serving.

Assemble the Pie Using Store-Bought Phyllo

  • Preheat oven to 180°C (350°F). Grease the 38 cm round baking pan with olive oil.
  • Layer 3 thick phyllo sheets on the bottom, brushing each with olive oil as you go.
  • Add the spinach-cheese filling and spread evenly.
  • Top with the remaining 3 phyllo sheets, again brushing each with olive oil. Tuck in or trim edges and score the top into pieces.
  • Bake for 60–70 minutes, until golden and crisp. Let rest 15–20 minutes before serving.
Keyword Greek spinach pie, spanakotyropita