Spanakopita

Spanakopita

29
Bea Gassman 42

"Greek spinach pie."
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Ingredients

1 h 50 m servings 496 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

29
  1. 41 Ratings

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Most helpful positive review

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 e...

Most helpful critical review

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

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 e...

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 ts...

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

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...

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 butt...

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...

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 ...

This was a really nice addition to a greek themed dinner I prepared for my family on Christmas Eve. I made the pie on Sunday night and cooked it through, and it refridgerated successfully and I...

This was really delicious. I only used two packages of spinach, however, the same amount of cheeses. I used a 9X9 casserole dish and was able to get away with eight sheets of phyllo. I nixed the...