Homemade Spanakopita

Homemade Spanakopita

7
momuv2dox 1

"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."
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Ingredients

1 h 30 m servings 415 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 1027 mg
  • 41%

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 the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.
  3. 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.
  4. 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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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

Most helpful critical review

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...

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

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 th...

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...

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

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

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

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