Spinach Pie with Pancetta Recipe - Allrecipes.com
Spinach Pie with Pancetta Recipe
  • READY IN ABOUT 2 hrs

Spinach Pie with Pancetta

Recipe by  

"This is my version of the classic Greek spinach pie called spanakopita. The flavors tend to be a little bolder than you'll find in the traditional version."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    28 mins

    1 hr 48 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch pie plate.
  2. Heat the olive oil in a skillet over medium heat. Add the red onions; cook and stir until tender and transparent, about 5 minutes. Stir in the garlic and pancetta, cook until the pancetta is crispy, about 8 minutes. Reduce heat to low. Mix in the spinach and feta cheese. Remove skillet from the heat.
  3. Arrange the Provolone cheese to completely cover the bottom of the prepared pie plate. Spoon the spinach mixture over the cheese. Cover with the puff pastry sheet, trimming the edges to fit the pie plate. Brush top of pastry with the egg white.
  4. Bake pie in preheated oven until the crust is golden brown, about 15 minutes. Cool 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2008

This is a winner! It does taste just like the Greek dish. I used a can of crescent rolls I had and is worked perfect. I suppose you could top it with pie crust as well. I also used fresh spinach chopped. We will make this again. Thank you so much!

Most Helpful Critical Review
Nov 03, 2008

Good and quite easy to make, though mine came out a little dry. The provalone at the bottom was my favorite part. :)


6 Ratings

Dec 13, 2007

I loved this! Not a lot of prep time, texture is wonderful and the flavours are incredible. Thank you for sharing.

Dec 25, 2008

I made this at a family gathering and everyone loved it, or they are very good liars! They also asked for the recipe.

Sep 16, 2009

I thought this was blahhhhh. Nothing special at all and I love spinach pie.

May 06, 2013

Flavor was delicious. If I make it again, however, I think I'll stir a beaten egg through the mixture to make it stick together a little more.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 319 mg
  • 13%

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

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About the Cook

Susan D.
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