Greek Spinach & Feta Pitas (No Phyllo) – Easy Spanakotiropitakia

Steph
2 days ago
2 min read

A simple, everyday version of spanakopita

There’s something about spinach and feta that always feels like home. These little pitas are inspired by traditional spanakopita, but made in a much simpler, more relaxed way - no delicate phyllo layers, no complicated steps.

Instead, everything comes together in one bowl into a soft dough, packed with herbs, greens, and salty feta. They’re shaped into small oblong pitas (almost like rustic hand pies), brushed with egg wash, and baked until golden.

They’re the kind of thing you make once and then keep coming back to. They are easy, comforting, and perfect to have on hand for quick lunches, snacks, or slow weekend baking.

Ingredients

Dough & filling

2 large eggs
200 ml olive oil
180 g Greek yoghurt
1½ tsp salt
450 g all-purpose flour
4½ tsp baking powder
200 g fresh spinach, finely chopped
Big bunch of fresh parsley and dill, finely chopped
½ tsp dried oregano
¼ tsp black pepper
200 g feta cheese, crumbled

For topping

1 egg yolk
1 tbsp milk
30 g mix of sesame seeds and nigella seeds (optional)

Instructions

Preheat the oven to 180°C and line a tray with baking paper.
Make the base. In a large bowl, whisk together eggs, yoghurt, and olive oil until smooth.
Form the dough. Add flour, baking powder, and salt. Mix until a soft dough forms.
Add the filling. Fold in spinach, parsley, dill, oregano, pepper, and feta. Don't be afraid to get your hands in and make sure it is all fully mixed in.
Take small portions (~50 g) and shape into little oblong pitas. Place on tray.
Brush with egg yolk + milk and sprinkle with seeds.
Bake for 25–30 minutes until golden and lightly crisp on top.

Notes

The dough will be slightly soft — lightly oil your hands if needed.
You can swap feta with other Greek cheeses like graviera or a mix. You can also add Parmesan into the mix.
They keep well in the fridge for a few days and reheat beautifully.