46 Reviews of Spanakopita (Greek Spinach Pie)

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.

From: Lois M

On May 2, 2005

I made this as my contribution to a Greek Easter celebration, I had never had it before, instead of making a large pie, made the filling exactly as shown here, then I followed the directions on the inside of the Phyllo dough box to make triangles, I thought that might make it easier to serve. Everyone raved about them, even the Greeks! Thanks so much Evelyn!

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!

From: iLuv2cook 2

On Oct 9, 2005

My family thought this was EXCELLENT! The variety of onions really make this PIE! So flavorful, creamy, just delicious! I served warm out of oven, and the greens just melted in your mouth. I will be serving this again in the near future! Five Stars~ Again Ev!

From: Queenkungfu

On Aug 18, 2005

this was great. instead of using the dish i rolled the mixture in the dough egg roll style. i froze the rolls uncooked and then just out them in a 350 degree oven to cook them. i used alot less dill because i don't like it that much. thanks!

From: Keiya

On Dec 26, 2006

I have made this three times and it has been uniformly excellent. I make two changes to it. I add a 3-4 cloves of garlic, which I cook with the onions. I also increase all of the filling ingredients (except the egg) a little bit, just because I prefer a little more filling. I have not been able to find country style phyllo, so I use the regular kind. The tip to cook it at the bottom of the oven for part of the cooking time to crisp the bottom crust really does the trick. This recipe tastes more like spanikopita I have had at restaurants than any other homemade recipe I've tried.

From: Born2cook

On Nov 6, 2006

Fabulous - just made tonight for company - I left out the dill and added 3/4 c. ricotta cheese. Also sprayed phyllo dough with pam and sprinkled with fresh parmesian on each layer. Will definitely make again. Thanks.

From: katia

On Feb 28, 2007

I love spanakopita, its my favorite dish. I make it often but I never use eggs in the filling just the greens, feta and 1/2 tablespoon rice to absord the extra liquid. This time I made my own phyllo pastry and believe me, it really makes a difference and worth all the trouble!

From: debarra

On Jun 2, 2009

Excellent. I used 3 boxes of frozen spinach, and about a T. of dried dill.

From: amalissya

On Jan 15, 2007

I made this over the weekend, and found it very therapeutic. Don't be scared of the phyllo - a few tears here or there don't matter - they had to the rustic nature of the dish!(as in 'rips'in the pastry, not the running down the face variety!) I had to drain my spinach, as even afetr cooking it off there was about a cup of liquid in the pan (and my spinach had drained dry before cooking!). I used the 'unoiled layer of phyllo in the middle' trick of evelyn's and it worked well. We had it warm the first day and cold the second. Warm was definitely better in our opinion. Thanks for another great recipe evelyn!