Most spanakopita recipes use frozen spinach, spinach pie uses fresh. Spanakopita is usually made in three thicker layers while filo spinach pie has many thinner layers of filo and filling. Spanakopita is tangier while ricotta spinach pie has a milder, softer, chewier taste. Spanakopita is flakier and crunchier. Spinach pie can be both, although the topping makes it more soft than crunchy. And finally, spanakopita usually doesn’t have a topping. Spinach pie is topped with milk and butter, or some type of shortening with dairy.