1/2 Photos of Spanakopita (Greek Spinach Pie)
1 hr 45 mins
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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- 4 lbs fresh spinach, cleaned and stemmed or 4 lbs frozen spinach, thawed and drained
- 6 large eggs, beaten lightly
- 1 cup chopped green onion
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh grated parmesan cheese
- 8 -10 ounces crumbled feta cheese (Greek feta, if possible)
- 1/4 cup olive oil
- 1/4 cup chopped fresh dill
- 1/4 teaspoon fresh ground black pepper
- 1 (1 lb) box of commercially made frozen phyllo dough, thawed
- 8 ounces unsalted butter, melted with olive oil
- 1/2 cup olive oil
- 1If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
- 2Drain well and chop coarsely.
- 3Put in a large mixing bowl, or the bowl of your mixer.
- 4If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
- 5Put in a large mixing bowl, or the bowl of your mixer.
- 6Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
- 7Set aside.
- 8Get out a large 13x9x2-inch metal baking pan.
- 9Unroll 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).
- 10Brush the entire interior surface of the pan with the olive oil/butter mixture.
- 11Place one sheet of phyllo into the pan.
- 12If it is too big, don't worry- just fold over the excess edges into pan.
- 13Brush with butter/oil.
- 14Continue until you have 5 sheets of phyllo.
- 15Carefully spread 1/4 of the spinach mixture on top.
- 16Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
- 17Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
- 18Let cool in the pan for at least 15 minutes before cutting and serving.
- 19Serve with creme fraiche or sour cream on the side.
- 20This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
- 21Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.
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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