Spanakopita (Greek Spinach Pie)

Delicious! My boyfriend said this spanakopita took my cooking skills to a whole new level (I'm not the best cook :) The only baking pans I had were 8x8 so I thought I'd make two pies. It turned out fine but I like much more filling in spanakopita so I think next time I'll make the recipe as stated but use it to make one 8x8 pie. I also used less than half of the phyllo and thought it was plenty, just personal preference. I will also use frozen spinach next time as it took forever to clean all the dirt off and trim the fresh spinach. Thanks for the great recipe!!

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This was simply Amazing. I work in a Steel stamping plant where it's not unusual to be a bit nervous at times, but nothing like the apprehension I was about to experience in our kitchen. I'm going to make Spanakopita I asked myself? Like why? Why not phone for a pizza? Well, don't think I'll be ordering pizza for a while.

This turned out perfect and although I've never worked with phyllo I have tucked my children into bed at night. Kinda the same thing I thought. Little bit of care and it workes itself out.

Leeks are a nice touch, don't leave them out, and the dill sure adds a lovely flavor when combined with spinach.

Thanks Evelyn, I'm no longer a phyllo virgin along with so many others here that tried this recipe.

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excellent! the only thing I did different is melt butter in the olive oil when painting the filo sheets. it gives it a much better taste and texture in the end. thanks for a really great and easy recipe for Spanakopita! (Oh yes - I did use frozen spinach instead of fresh too - I let it thaw and squeeze the heck out of it to get all the water out before using)

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This was really delicious and definitely a 5 star recipe, even though I very nearly ruined it. I put it in the oven and then realised I had left out the eggs. I then had to remove it from the oven, take the pastry off the top and mix the eggs into the filling and replace the pastry. I did wonder why it looked so dry but was tired after a busy day LOL. In spite of my huge error it was amazing and I am going to make it again soon for guests - next time I will give myself time to do it properly. I used a mixture of fetta, one Greek, the other goats fetta only because that is what I had but it was great. Thanks for a great recipe Evelyn.

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First time making this, it turned out great even though I realized that I only had 2 eggs after I had already come and gone to the store it still worked. I used a rectangular pyrex and it actually was great to be able to see the bottom and avoid burning.

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This was almost a disaster. I followed the recipe word for word up until the phyllo part, My phyllo was still frozen by the time I cooked the spinach, onions, etc. Oh no!.... I thawed out the phyllo in the microwave and lo and behold, they would not separate. A couple of hours into this project I was not going to give up. The hell with it, I placed the sheets (they were separated in two halves with a piece of cardboard) across the bottom of the 15 x 10 casserole dish. I put the spinach mixture on top and cooked as directed. Spanikopita pizza? Works for me. It was absolutely delicious. Oh by the way, I did add shrooms to the mix. Loved it. I will try it again as written, and thaw out the phyllo ahead of time. Thanks! Can I come over to your house for dinner?

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I love the flavor of this, and I love your tip Evelyn about not eating it piping hot, I know that in Greece this is eaten at room temperature often and it is sooo good that way! When you think of Spanikopita, I think of spinach, here I learned the other wonderful flavors that make it what it is, the dill and the onion; I used the 3 varieties as suggested! I loved this and I enjoyed making it, too!

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The directions for this dish were easy enough to follow. My spanakopita smelled and looked delicious. I didn't care for the flavor at all. It was my first experience with Greek food (aside from baklava) so maybe I was expecting something different? My husband thought it tasted okay.

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yummy!!! had one portion for my breakfast already and can't wait to have another one for dinner :) thanks for shearing!

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The latest ZWT adventure for the big round pizza pan that has also seen King Cake and Paella in previous tours. My first experience with phyllo dough, this was a must-do stop on the Greek part of the tour, and well worth the experience. Flavor-wise, a little heavy on the olive oil, but the whole effect together is, to say the least, culturally rich. Made for Zaar World Tour 6, on behalf of the Voracious Vagabonds.

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We like this a lot!! Husband did not expect to like it...but he did and went back for more. Very easy to prepare, great taste! made exactly as listed. Thank you for posting it! ZWT6

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Perfection plus! This is just the way it should be. Don't skimp on any ingredient or any step. It's super easy to put together, take your time, and wait for each step to happen. Lovely taste Ev, will be making this again from now on! Made for ZWT6 Zee Zesties!

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A million thanks for this amazing recipe! I usually don't like spinach, or feta cheese, but Spanakopita was a special request from all the girls at my Greek-themed bachelorette party for my friend. I didn't have time to taste the final product, but when I tasted the spinach without the feta, I thought it tasted weird. But when the feta and egg was mixed in, magic happened! It was the first to finish at the buffet! Thanks!

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I can't believe I got everyone to eat spinach! Very delicious and the phyllo was easier to work with than I expected. Just used spray olive oil between each sheet. Used 2 boxes frozen spinach and 2 large eggs and the filling amount was perfect for us (didn't want to overdo the spinach for non-lovers.) My phyllo didn't turn out quite as dark brown as the pics here but was very flaky and crisp. Thanks for the great recipe, and thanks to all the reviewers for the tips!

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The filling alone is reason enough to make this Spanakopita! It is better than anything I ever ate in a Greek restaurant and I can't wait to eat it again tonight. Run, don't walk, to the veggie aisle in the grocery store and buy leeks, red onions and spring onions for your filling! This was fast and easy to put together, froze beautifully and looked fantabulous. I used regular phyllo dough since we don't have country-style in our local area and I made it in a half-sheet pan which fit the phyllo sheets perfectly. I used 3 ten-ounce boxes of frozen chopped spinach (coulda used 4) because the fresh spinach looked a little sad. It was great. Tonight we are having it with salsa if you can believe that! This is the best ever recipe and it's going into my top ten list for company appy's. Everyone loves it. Evelyn, thanks so much for posting this treasure. ;) SA

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This is THE BEST spanakopita!!!! I can't say enough about it. I have made this over and over. People that have never liked spanakopita before love mine. Thanks sooo much for sharing

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Not much to add, but this is EASY even for a phyllo novice. I also used frozen spinach (4x), which I thawed all the way and then wrung out in a sparging bag. I used 3 leeks because I really like them, as well as the other onion types (even red, which I tend not to like), and I used the dill. I made this in a very large roasting pan (adjusted all ingredients upward a bit) and ended up with a lot! I was having a phyllo extravaganza with a number of other recipes, so after this cooked and cooled, I froze by groups of 4 portions in foil packets in plastic bags. I tried the first set the other night...just took the foil packet out of the freezer and straight into a 250* oven for ~1 hour, opening the top at the very end for crispness. It was wonderful--and no need to slave away before eating! Such interesting flavor. Thanks for a recipe that makes me feel like I can really cook!

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This turned out really well despite me never having worked with phyllo before. I made it for New Years and it was a nice treat. Thanks!!

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