Spanakopita Recipe - Allrecipes.com
Spanakopita Recipe
  • READY IN ABOUT 2 hrs

Spanakopita

Recipe by  

"Greek spinach pie."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
ADVERTISEMENT
  • PREP

    1 hr 10 mins
  • COOK

    40 mins
  • READY IN

    1 hr 50 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 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!

 
Most Helpful Critical Review
Oct 08, 2003

A delicious meal, well worth the time taken to prepare this monster. Very good for a large dinner party.

 
Nov 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.

 
Oct 08, 2003

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

 
Apr 09, 2007

This was very good! Added 2 cloves of garlic, 1/2c chopped parsley, 1/2c ricotta, nutmeg instead of cinnamon and garlic-herb feta. Squeezed the spinach very dry and even the left-overs where not soggy. Will definitely make again. Thanks for sharing!

 
Jun 02, 2007

Fantastic! I halved the recipe and used a 9x9 baking dish. I did'nt steam the spinach but just drained and it's still great.I use 2 pieces of phyllo stuck together per phyllo layer and then butter them. They don't tear nearly as much and I cant tell the difference in texture or taste. Enjoy!

 
Aug 02, 2010

I usually bake half the batch and freeze the other half to bake later. These are even great cold (perfect for lunches on the go, school lunches, etc). This recipe is easy to tweak if you don't have all of the ingredients.

 
May 12, 2008

WONDERFUL!! The finished product was so good, my mother claimed it was better than her favorite Greek restaraunt's recipe. I did not add cinnamon and only had dried basil leaves on hand, but it was easy to make & even good re-heated in the oven.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 816 mg
  • 33%

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

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Spanakopita (Greek Spinach Pie)

Watch how to make this top-rated Greek spinach pie.

Homemade Spanakopita

Meet Jeanette, and learn the story of her family recipe for spanakopita.

Spinach Lasagna III

This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States