When December arrives in Greece, the craving for warm, comforting foods begins—and nothing embodies that cozy winter feeling quite like spanakopita, the iconic spinach pie wrapped in golden, flaky phyllo. While spanakopita is enjoyed year-round, the winter months give it a special kind of magic. December, filled with family gatherings, festive markets, and cold nights, turns this humble pie into a seasonal star.

A Winter Classic Rooted in Greek Tradition

Spanakopita has been part of Greek home cooking for generations, with every region offering its own twist—some add ricotta-like anthotyro, others prefer the brinier punch of feta, while mountain villages keep it rustic with thick, handmade phyllo. In December, these regional traditions shine brightest as families prepare food in larger quantities and gather around the table more often.

Ingredients for Traditional Spanakopita

For the Filling

• 1 kg fresh spinach (washed, drained, and roughly chopped)
• 1 cup fresh dill, chopped
• 1 cup spring onions, finely sliced
• 1 medium onion, diced
• 300–400 g feta cheese, crumbled
• 150 g anthotyro or ricotta (optional for creaminess)
• 2–3 eggs, lightly beaten
• ¼ cup olive oil
• Salt & pepper to taste

For the Phyllo

• 1 pack of Greek phyllo sheets (thin or country-style)
• ½ cup melted butter or olive oil (for brushing layers)

How to Prepare Spanakopita (Step-by-Step Guide)

1. Prepare the Spinach

Sauté the diced onion and spring onions in olive oil until soft.
Add the chopped spinach in batches, cooking until wilted and most of the moisture evaporates.
Transfer to a bowl and let it cool completely.

2. Mix the Filling

Once the spinach mixture has cooled, fold in:

• crumbled feta
• anthotyro/ricotta (if using)
• dill
• beaten eggs
• salt and pepper

The filling should be moist but not watery.

3. Prepare the Phyllo Layers

Brush your baking tray generously with butter or olive oil.
Layer 5–7 sheets of phyllo at the bottom, brushing each with butter/oil to keep them crisp.

4. Add the Spinach Filling

Spread the spinach-cheese mixture evenly over the layered phyllo.

5. Seal the Pie

Top with another 5–7 sheets of phyllo, brushing each one as before.
Fold excess phyllo over the edges to seal the pie.
Score (pre-cut) the top surface into squares or diamonds so it bakes evenly.

6. Bake

Bake in a preheated oven at 180°C (350°F) for 45–60 minutes, or until the top is golden and crisp.

7. Rest & Serve

Let the spanakopita rest for 10–15 minutes before cutting—this helps it set and hold its shape.

Why December Makes Spanakopita Shine

1. Seasonal Spinach at Its Best

Winter spinach is naturally sweeter and more flavorful, giving the filling extra depth.

2. A Perfect Winter Comfort Food

Fresh-from-the-oven spanakopita brings warmth and coziness to cold December days.

3. Festive Gathering Essential

It’s a dish that always pleases guests, making it a staple at holiday tables.

4. Versatile & Convenient

Great for breakfast, lunch, dinner, or snacking—spanakopita fits every December moment.

5. A Ritual of Love

Making spanakopita is a bonding activity that brings families together in the kitchen.

A Taste That Feels Like December

Warm, rustic, and deeply rooted in Greek culinary tradition, spanakopita turns December into a season of flavor and togetherness. Whether shared at a festive gathering or enjoyed at home with a cup of hot tea, spinach pie remains one of Greece’s most beloved winter dishes.