Reviewed: Sep. 3, 2009

I used two 10 oz boxes of frozen spinach, dried the heck out of it as suggested, some extra garlic, salt and pepper, 8 layers of phyllo on top and bottom with butter instead of olive oil and OMG it was delicious!!! My bf loved it and took tons to work for a long weekend. Thank you Silverwolf and everyone for sharing their wonderful tips!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MEEDGE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

I would get rid of the ricotta, more feta, use melted butter mixed with oil instead of straight olive oil, and add lemon and dill. I did use 8 pcs of phyllo on each top and bottom...4 would not have been enough. Skip this recipe and look for one more traditional. This was lazy and terrible.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

I agree that it needs a few extra sheets of phyllo dough. Other than that, I reduced the amount of feta and added chevre. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

slecky77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

Delicious! Added dill, lemon juice, and black pepper, and a few extra sheets of phyllo dough. Next time will substitute plain yogurt for eggs.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jacqueline Sue

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Paris, Île-De-France, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2009

Great recipe! 3 quick comments: First, the importance of drying the spinach must not be understated. Second, for those of us watching clocks, note that drying can be done using the microwave without negatively affecting taste. Finally, I reduced the fat in this recipe by substituting 2 extra egg whites instead of the amount of whole eggs orginally called for. Needless to say, it didn't leave me feeling guilty or slightly drowsy after the meal. I tried substituting egg whites only for whole eggs, and added more parsely.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adam Gilman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2009

to dry your spinach (and any other fresh greens that need to be washed before being used like parsley, cilantro, basil...) just put them into an old kitchen towel. then make a "net" out of the towel, holding the gathered corners in one hand and the bottom in the other. and run the whole thing under cold water, wringing it out and re-soaking it several times. finally, wring it out as hard as you can. open it up and you've got clean, dry greens.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rockymountainedr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2009

There's a Greek diner near my house, and every now and then, I'm lucky enough to go in when they have Spanakopita on the specials board (it's not on the menu). My boyfriend hates spinach, but I was so hungry for Spanakopita, I decided that I didn't care and made this recipe anyway. It would have been worth it for me if this had tasted nearly as good as what I get at the diner. It didn't even come close. The filling wasn't as good and the dough was much too thin. I'm not sure what would make the filling better, but I'd definitely double up on the dough on top and bottom if I made it again. I'm rating this on my own taste alone, not my boyfriend's, as I knew he wouldn't like it to begin with. I'll look for a different recipe next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2009

I used frozen spinach to save time. this was half thawed and when added to the hot mixute was just the right consistancy and temp to keep moving and finish this. Great Pie.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JoAnne Gauthier

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2009

Delicious! This tasted much better than the frozen spanakopita appetizers I bought! I used this recipe for the filling, but rolled the filling up in phyllo triangles. Make sure to remember to let the filling cool before wrapping it up. I used pam spray between the layers of my phyllo instead of butter- it made things go a lot faster, but didn't taste as good as butter would have.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura

Cooking Level: Expert

Home Town: Bridgewater, New Jersey, USA

Living In: North Arlington, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2009

I used this recipe as the base for my spanakopita, but grafted on some of a different one. I added 1/2 cup green(spring)onion and a medium leek(cleaned and chopped)to the white onion in the recipe. Instead of making one big pie, I made individual ones by using (at least)3 layers of phyllo(each one brushed lightly with a mix of butter and olive oil)and wrapping them into a triangle. It's a great dish, and a good way to get veggies into the kids!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHEFGEE

Cooking Level: Professional

Home Town: Newark, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 27, 2009

This was pretty good. A nice change for the menu.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

Added dill and more feta, make sure to squeeze all excess moisture out of spinach.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angie Szabo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2009

I live near tarpon springs fl. that has some of the finest greek cuisine you can find and this recipe rivals a top rated bakery there. only critique is a little less ricotta and some nutmeg. still an exelent recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

john

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

This is a great recipe, but to make things a little easier on myself I used frozen spinach. I used about 3 1/2 10oz packages of frozen chopped spinach, just make sure you drain all of the water out of it. I added a couple handfuls of pine nuts which was a nice addition. After reading other reviews I cut this before baking which definitely prevented it from cracking so much. Also, I put 8 sheets of phyllo on the top and the bottom, worked out perfect. the next time I make this though, I'll definitely add some more feta cheese, and maybe a little salt. Otherwise delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kris09

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

This is so good! I recently became vegetarian and have been looking for a filling main course...this does the trick!!! I ended up using an 8x8 dish and it work perfectly. I also used frozen chopped spinach (make sure to squeeze out water!) because it was easier and on hand. I didn't have feta cheese, so instead I used shredded mozzarella. I was so happy with the end results! I've already put this recipe in my favorites.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bailie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

I really enjoyed making and eating this recipe!!! It was fun to make. I have some Greek friends and I asked them about this recipe and they said it was great but they recommended that I omit the ricotta cheese and add more feta. I did that and it turned out to be perfect. I did use frozen spanich and I drained it well in advance by putting it in a strainer and pressing down on it with a plate and that made a huge difference. Thanks for that suggestion from the reviews!! One thing that I did that was not mentioned in the recipe was to layer the spanakopita with a mixture of butter and oil(with more melted butter then oil in the mix). Also when layering the phyllo dough it is very very important to smooth and flaten it as much as possible, espically the top layer because it wont puff up when u are baking it. I also put the spanakopita in the frigde after i was done layering it and before i baked it so that that butter/oil mix would solidfy and then it was so much easier to cut into squares. and doing this also helps the spanakopita to bake much better on the top. I also found covering the phyllo with a damp cloth helped while i was working with it so that it was not to dry.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

rosey cheeks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

This was really good and even my kids loved it. I did change some things to fit my taste but the overall recipe is great. I used 1 1/2 bags of 9oz baby spinach (no where near 2lbs)I found that for everyone's need for more pastry this made a better balance as well as using about 2 extra sheets per layer. I only used 3 green onions, 1/4 cup parsley and realized after we ate it that it would have been perfect with more feta. Since I modified the recipe to my tastes I feel I cannot rate less than a five since we loved it, so the core recipe is a winner.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reggie

Cooking Level: Expert

Home Town: Syracuse, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

I use 1/2 of an onion and use one of those large plastic tubs of spinach. Definitely need to squeeze out the water! I also add a bit of dill and nutmeg to the spinach/egg mixture to add flavor. Very good and fun to make!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Margaret

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2009

The recipe is easily five stars if you add fresh dill (after cooking the spinach mixture) and lemon juice to the mix. I also used half fresh spinach and half swiss chard. It had a really subtle but fascinating flavor. Wasn't too "greens" tasting either. Also, as other reviewers stated, I would fret more about straining the spinach/greens mix than working with the philo dough. No matter how you manage to place the philo dough, it's still delicious if you brush it with olive oil and bake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Holly23

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2009

This was the best spinach pie ever!!! My whole family loved it, even my husband who thinks that feta smells like feet and hates spinach.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

shannon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Spanakopita (Greek Spinach Pie)

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!