Greek Spinach Pie (Spanikopita)

"A tasty and easy version of the classic greek spinach cheese pie, an excellent main course."
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
Ready In:
50mins
Ingredients:
9
Yields:
1 pie
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Drain spinach, using a paper towel squeeze all moisture out.
  • Saute onion in a bit of olive oil until golden brown.
  • Drain cottage cheese.
  • Chop up or crumble cheeses.
  • In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
  • Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
  • Bake for 20 minutes or until golden brown and 'puffy'.
  • Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
  • This freezes very well.

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Reviews

  1. I've been using this recipe for almost 5 years now. While I do omit the fresh dill, it is the closest to what my husband's great grandmother from Macedonia has made for over 80 years. Delicious!
     
  2. I'm reviewing this while having a warm leftover slice of this for breakfast! This is something I will make over and over, I can tell. I made a few changes, based on what I already had on hand: subbed ricotta cheese for the cottage/cream cheese, used oregano instead of dill, and threw in a handful of toasted pine nuts. It's a dream of a veggie entree!
     
  3. This is a great recipe and it's easy to make. Thanks for helping me get over the intimidation of working with phyllo dough. DH really liked this dish and I can see where it could be a nice appetizer or be served as a light meal. Will definitely make this dish again. Made for Fall PAC, 2012.
     
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Tweaks

  1. I'm reviewing this while having a warm leftover slice of this for breakfast! This is something I will make over and over, I can tell. I made a few changes, based on what I already had on hand: subbed ricotta cheese for the cottage/cream cheese, used oregano instead of dill, and threw in a handful of toasted pine nuts. It's a dream of a veggie entree!
     

RECIPE SUBMITTED BY

<p>I am a realtor here in the best place on earth: Cabo San Lucas, Mexico! My husband and I bought a lot here in the early 90's, built a vacaton home here a few years later, and finally moved here full time about 9 years ago. I'm now Broker/Owner of Realty Executives Los Cabos and very active in real estate. I've got the best job in the world! When I'm not working I'm usually playing with our two adorable Boston Terriers (Daisy Fay and Betsey Ross) who are totally spoiled rotten, or cooking. I particularly enjoy trying new recipes with my friend Cindy while our dogs are enjoying a play date.</p>
 
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