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    You are in: Home / Greek / Spanakopita (Greek Spinach Pie) Recipe
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    Spanakopita (Greek Spinach Pie)

    Spanakopita (Greek Spinach Pie). Photo by threeovens

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    P4's Note:

    This is my adaptation of my great-grandmothers, who was from Greece. Of course, she made her own phyllo, but I'm not quite that ambitious. I also added the parmesan and mozzarella. I love this dish because it's comfort food to me, but also because, while it takes some time to prepare and an hour to bake, you can make it far ahead and refrigerate or freeze until you need it. I usually make (2) at a time, and freeze 1 1/2 of them after baking for "quick" suppers.

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    Units: US | Metric


    1. 1
      If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
    2. 2
      Drain well and chop coarsely.
    3. 3
      Put in a large mixing bowl, or the bowl of your mixer.
    4. 4
      If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
    5. 5
      Put in a large mixing bowl, or the bowl of your mixer.
    6. 6
      Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
    7. 7
      Set aside.
    8. 8
      Get out a large 13x9x2-inch metal baking pan.
    9. 9
      Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
    10. 10
      Brush the entire interior surface of the pan with the olive oil/butter mixture.
    11. 11
      Place one sheet of phyllo into the pan.
    12. 12
      If it is too big, don't worry- just fold over the excess edges into pan.
    13. 13
      Brush with butter/oil.
    14. 14
      Continue until you have 5 sheets of phyllo.
    15. 15
      Carefully spread 1/4 of the spinach mixture on top.
    16. 16
      Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
    17. 17
      Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
    18. 18
      Let cool in the pan for at least 15 minutes before cutting and serving.
    19. 19
      Serve with creme fraiche or sour cream on the side.
    20. 20
      This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
    21. 21
      Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.

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    Ratings & Reviews:

    • on June 22, 2009


      Love this. Spanakopita is my favorite food, ever, and I *really* liked the flavor in this. I had to use dried dill, but otherwise made as is. I really liked the flavor the green onion gave this. The only thing I'd do differently next time is not bother with all the layers of phyllo other than a top crust and a bottom crust, because the phyllo kind of "melted" into the filling and couldn't really be tasted anyway.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2010


      OMG! This was really, really good. The addition of the mozzarella is brilliant.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spanakopita (Greek Spinach Pie)

    Serving Size: 1 (346 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 810.7
    Calories from Fat 562
    Total Fat 62.4 g
    Saturated Fat 26.9 g
    Cholesterol 243.8 mg
    Sodium 1032.0 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 6.4 g
    Sugars 2.9 g
    Protein 25.5 g

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