READY IN 1½ hrs

Homemade Spanakopita

Read Reviews (7)

"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

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.
Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.
Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 26, 2011

Made recipe as is, but used fresh spinach. It came out excellent and very tasty. Thanks!

—Oesi

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Most Helpful Critical Review

Jan 05, 2012

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

—camelteapot

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7 Ratings

Jan 08, 2012

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:)

—Zofia

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Dec 30, 2011

I may be Scottish but I learned to love this dish from my Greek buddy!

—Rena

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Feb 28, 2012

Made it as it said. Way too much spinach, and too few phyllo sheets.

—k2smiths

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Jan 11, 2012

1-10-12: This was pretty good even though in trying to thaw the dough, I immersed it in water and got it waterlogged.

—Rex Hutcheson

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Jan 10, 2012

Yumtatsic! My whole family liked it including my picky two year old and extremely picky teens. I do think the fresh dill is key.

—Seth's girl

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Nutrition

Calories
415 kcal
21%

Carbohydrates
23.4 g
8%

Cholesterol
217 mg
72%

Fat
26.3 g
40%

Fiber
6 g
24%

Protein
24.7 g
49%

Sodium
1027 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homemade Spanakopita

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 415
Calories from Fat: 236

% Daily Value *
Total Fat 26.3g 40 %
Saturated Fat 12.7g 63 %
Cholesterol 217mg 72 %
Sodium 1027mg 41 %
Potassium 809mg 23 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 6g 24 %
Protein 24.7g 49 %
** Sugars 4.7g
Vitamin A 433 %
Vitamin C 24 %
Calcium 71 %
Iron 55 %
Thiamin 38 %
Niacin 69 %
Vitamin B6 41 %
Magnesium 56 %
Folate 180 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.