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Spanakopita

By: Bea  
"Greek spinach pie."

Rating: This weblink has been rated 24 times with an average star rating of 4.5 Read Reviews (19)

Rate/Review | 721 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
1 Hr 10 Min
Cook Time:
40 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 3 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon vegetable oil
  • 1 1/2 cups finely chopped onion
  • 8 ounces feta cheese, crumbled
  • 1 1/4 cups shredded Swiss cheese
  • 3/4 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1/4 cup chopped fresh parsley
  • 1 dash ground cinnamon
  • 1 cup butter, melted
  • 1 (16 ounce) package phyllo dough

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 498 | Total Fat: 34.5g | Cholesterol: 131mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2006 by SCL 
I can't believe it was so-o-o-o good. I, too, followed another reviewer's suggestions and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by FOODGOOD13 
Excellent recipe, I substituted premade pie crusts for the phyllo dough. It was easier, and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by Marie C. 
This was very good! Added 2 cloves of garlic, 1/2c chopped parsley, 1/2c ricotta, nutmeg... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by Jason 
This was a really nice addition to a greek themed dinner I prepared for my family on Christmas... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by 4n20blackbirds 
Here's what I learned from making this dish: I wanted to cut the saturated fat (a cup is A LOT... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2004 by LINDA MCLEAN 
This was really delicious. I only used two packages of spinach, however, the same amount of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by JOHNNY LOVER 
A delicious meal, well worth the time taken to prepare this monster. Very good for a large... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by phillyfitz 
Fantastic! I halved the recipe and used a 9x9 baking dish. I did'nt steam the spinach but just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2007 by Kat 
I never worked with philo dough before. This was the easiest recipe ever. Delicious!!!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by CONNIEELLA 
Excellent. It worth the length of preparation. MORE

 
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