71 Reviews

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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ironchefmarcya March 30, 2010

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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Keee August 01, 2010

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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gary7 July 20, 2010

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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dwedell January 13, 2010

This is AMAZING and simple... I pre-made the spinach mixture with out the feta, egg, and garlic. I refrigerated it over night. It was easy to assemble the next day! Would be great for an appetizer for a dinner party. Thanks for posting.

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LilMissMolly July 21, 2014

Took this to a Greek-themed party and people raved! It was sitting behind a bakery version made in lovely, fancy swirls, and mine won the taste-test hands down!<br/>Since spinach isn't sold in lbs here, I guessed and bought two large plastic tubs of baby spinach. It, naturally, cooked way down, and felt a little shy, so I added a few minced kale leaves. <br/>I also couldn't find fresh dill in Ottawa in February, so used a couple of generous tablespoons of dried dill.<br/>Working with phyllo is always a bit of a patience lesson. I'm thinking next time of using an oil sprayer rather than brushing it on, in the interest of speed and keeping the bottom a touch less oily.

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Patrice S. February 22, 2014

Very good recipe. I added cottage cheese, 1/4 pound to enhance fluffiness of filling, and added mushrooms and quinoa to enhance nutritional content.

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bicycler January 30, 2013

We enjoyed this, even my kiddos. I was leary about if they would and they devoured it. Thanks for introducing us all to a new recipe.

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mommyoffour August 24, 2012

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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Ninna April 04, 2012

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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CunSwim September 10, 2011
Spanakopita (Greek Spinach Pie)