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Nutrition Facts

Serving Size 1 (147g)

Recipe makes 15 servings

Calories 263
Calories from Fat 154 (58%)
Amount Per Serving %DV
Total Fat 17.1g 26%
Saturated Fat 4.6g 22%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 55mg 18%
Sodium 380mg 15%
Potassium 424mg 12%
Total Carbohydrate 20.9g 6%
Dietary Fiber 2.3g 9%
Sugars 1.7g
Protein 7.6g 15%

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Spanakopita (Greek Spinach Pie)

Recipe #84770 | 1½ hours | 45 min prep | add private note
evelyn/athens

By: evelyn/athens
Feb 23, 2004

The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!

SERVES 15 -18 (change servings and units)

Ingredients

Pastry

Spinach Filling

  • 1/4 cup olive oil
  • 2 lbs spinach, cleaned, tough stems removed
  • 6 spring onions, cleaned, sliced in 1/4 inch lengths
  • 1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
  • 1 medium red onion, chopped fine
  • 3/4 cup fresh dill, minced
  • 1/2-3/4 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
  • 3 eggs, beaten
  • salt and pepper

Directions

  1. 1
    Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
  2. 2
    Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  3. 3
    Preheat the oven to 375°F.
  4. 4
    Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
  5. 5
    Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
  6. 6
    Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
  7. 7
    Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
  8. 8
    Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
  9. 9
    Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
  10. 10
    Repeat layering with the remaining phyllo, oiling each sheet generously.
  11. 11
    Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
  12. 12
    Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
  13. 13
    Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
  14. 14
    Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).

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Featured Reviews for This Recipe

From: **Sunday**

On Nov 22, 2009

Evelyn, this is the first spanakopita I have ever made by myself and it was absolutley fantastic! The last pita I made was with my father who passed last year. Unfortunately, I never knew exactly how he made it or any other recipes, but this tasted almost exactly like it and was fabulous. Thank you very much!

0 people found this review helpful

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  • From: Natalie #5

    On Oct 25, 2009

    This was SO good! It was also really fun to make. I loved seeing the massive amount of spinach reduce down to so little. The only thing that I would change is that I would probably cut the spinach filling by half. I just found myself not finishing my piece because I was a little tired of that intense spinach flavor. It's like it was too much of a good thing for me. It was about 2½ inches of filling between the phyllo layers. I used the tip about layering in the unoiled sheets and the texture turned out just right. Thanks for a great post!

    1 person found this review helpful

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    From: troyh

    On Sep 9, 2006

    I've never made Spanakopita before thinking it too difficult, but this was really easy. I admit that I did cheat and used a few sheets of phyllo pastry together instead of separating each one. I think that was a mistake, it's probably worth the effort to separate each one, which should make it a little more light and flaky. And I do wish I had taken evelyn's advice and put some sheets between the spinach filling. But all in all, I was very pleased with it. We had it as a side dish for dinner, a piece for lunch the next day and another side dish the next night. Cold or warm, I like both.

    7 people found this review helpful

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  • From: SilverOpera

    On Dec 23, 2006

    This was so delicious! I used the onions I had in the house...a small regular white onion, some spring onions, and a few little cipollinis. It turned out beautifully. The flavor is fantastic! I left out the dill because my family doesn't like it. It didn't look like I had enough filling for my liking with just the spinach feta mixture, so I added a container of lowfat ricotta. I had never worked with phyllo dough before and had heard that it is difficult, but mine worked out just fine and this recipe came together in no time. I can't rave about it enough. It might be my favorite thing I've found yet on 'zaar. Next time, I might try spraying the phyllo with olive oil Pam instead of brushing to cut down on the fat, but really, I don't wanna change much, because this was so awesome. Thanks so much for posting! I'll be making this one again and again!

    4 people found this review helpful

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  • Read all 46 reviews

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