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Spanakopita

Spanakopita

  • Prep

    1 h 10 m
  • Cook

    40 m
  • Ready In

    1 h 50 m
Bea Gassman

Bea Gassman

Greek spinach pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  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

SCL
37

SCL

10/10/2006

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 enough because it can start out fairly high. I used olive oil instead of butter to brush the phyllo layers, and added some fresh garlic when I sauted the onions. Another step saver -- I thawed and drained the frozen spinach, then added it directly to the softened onions/garlic without steaming first. I can't wait to make this again!

4n20blackbirds
29

4n20blackbirds

11/17/2008

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 tsp. nutmeg (the traditional Greek seasoning for this dish). I never use eggs in mine, as they make the mixture too wet, and the lovely phyllo gets soggy as a consequence. Nothing worse than soggy phyllo! I also only used half the phyllo and 2 10 oz. frozen packs spinach for the same reason. Kept the parm and swiss cheese and that was a really nice touch. I used only half the package of phyllo and baked in a 9 x 13 Pyrex dish until golden. Make sure you roll the edges and butter them (it makes a nice pizza-like crust). I serve this with a large Greek salad, and, on special occasions, get to serve it with the homemade baklava that my next door neighbor Georgia -- who is Greek -- brings by during the holidays. Good times.

FOODGOOD13
17

FOODGOOD13

10/8/2003

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

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