"My father and mother survived World War II and immigrated to America. They used food and tradition to overcome their struggles and raise a healthy, joyous family. It's the good memories I have of bringing family together -- and family is of number-one importance to me." — momuv2dox
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5 (10 ounce) packages
frozen chopped spinach - thawed, drained and squeezed dry
chopped fresh dill leaves
crumbled feta cheese
ground black pepper, or to taste
phyllo dough, thawed
olive oil, divided
sour cream for garnish
Made recipe as is, but used fresh spinach. It came out excellent and very tasty. Thanks!
I made this recipe as is except I used dried dill. I found it rather bland. One child described it as "awful." The other child picked at it and ate a bit. My husband liked it. Perhaps fresh dill is key
My Polish Mom used to make this for my Greek Dad - only she was of a creative turn and couldn't just follow a recipe. She would make it into individual crispy phyllo triangles and for years I thought that was what it should look like! Imagine my surprise at seeing a 'deep dish' version in a restaurant! Love both versions now:)
I may be Scottish but I learned to love this dish from my Greek buddy!
Made it as it said. Way too much spinach, and too few phyllo sheets.
1-10-12: This was pretty good even though in trying to thaw the dough, I immersed it in water and got it waterlogged.
Yumtatsic! My whole family liked it including my picky two year old and extremely picky teens. I do think the fresh dill is key.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 236
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