Spanakopita

Spanakopita

29
Bea Gassman 39

"Greek spinach pie."

Ingredients

1 h 50 m {{adjustedServings}} servings 496 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
  3. In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
  4. Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
  5. Bake in preheated oven for 40 minutes, or until golden brown.
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Reviews

29
  1. 41 Ratings

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I can't believe it was so-o-o-o good. I, too, followed another reviewer's suggestions and used a 9x9 casserole dish, two packages of spinach and no cinnamon. Be sure you use a casserole deep e...

Here's what I learned from making this dish: I wanted to cut the saturated fat (a cup is A LOT of grease!); I did this by mixing 1/4 each melted butter and olive oil. Also added about 1 scant ts...

Excellent recipe, I substituted premade pie crusts for the phyllo dough. It was easier, and it tasted great still. Thanks Bea!