Spanakopita Recipe {Greek Spinach Pie} - About A Mom

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Spanakopita Recipe {Greek Spinach Pie}

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Spanakopita Recipe - Greek Spinach Pie

When I lived in Florida and had all 3 of my daughters living nearby, we loved getting together for a girl’s night at our favorite Greek restaurant, Acropolis. The food was amazing, and the entertainment was fantastic – complete with music, dancing and breaking of plates. It was always such a fun time of catching up with what was going on in each of our lives and giving out a little motherly advice. There were three dishes that I ordered religiously – Greek Salad, Feta Dip, and Spanakopita.

If you’re not familiar with Spanakopita, it’s a Greek spinach pie. Trust me when I tell you these are vegetables you will want to eat. The spinach is blended with loads of delicious cheese and baked between layers of buttery phyllo dough. This dish is wonderful for lunch, dinner, or cut into small triangles as an appetizer.

Spanakopita Recipe - Greek Spinach Pie

Ingredients:

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed, chopped (squeeze out any excess liquid)
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 11×9 inch baking pan or a 9×9 inch square baking pan.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Most Spanakopita recipes are pretty much the same, but I typically follow this recipe found at allrecipes.com. Both fresh and frozen spinach work fin for this recipe. Just be sure to squeeze out any excess liquid from the spinach.

You might also enjoy this Baklava recipe, another of my favorite Greek foods.

Spanakopita Recipe - Greek Spinach Pie
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Spanakopita Recipe {Greek Spinach Pie}

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinsed, chopped (squeeze out any excess liquid)
  • 1/2 cup chopped fresh parsley
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese
  • 1 cup crumbled feta cheese
  • 8 sheets phyllo dough
  • 1/4 cup olive oil

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 11x9 inch baking pan or a 9x9 inch square baking pan.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

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Comments

  1. I have not had many Greek dishes in my life, and I don’t think I have ever made any Greek dishes before, but this looks delicious! I am going to try this out maybe this week. Thank you for sharing the recipe!

    Reply

  6. this looks really good! this would be something i would totally make. i like that it is with phyllo dough since it is very light and give it that crispy texture. yum

    Reply

  8. Wow. As a spinach lover, I can tell you I will definitely add this to my repertoire. Beautiful! Love dishes with phylo and this one is a winner!

    Reply

  11. I dont think ive ever had greek food… but this looks delish! I am a huge fan of spinach so i will definetly be making this

    Reply

  29. spanakopita is delicious! i don’t know if i trust myself enough to make it. but it is worth a shot i guess!

    Reply

  30. This great! NYC is filled with Greek diners, and this is always on the menu. But this is the best recipe for it I’ve ever seen. I’ll let you know how it turns out, it’s one of my favorites!

    Reply

  31. This looks delicious! The only time I really get greek food is when I attend the Greek Festival in Atlanta. I’d love to try and make this myself!

    Reply

  36. Love this! It is vegetables you want to eat. The fact that my 16 year old “meat-a-tarian” loves it too speaks loudly to that last part. I’ve never made it myself though. No time like the present, right?!

    Reply

    • I have made this as individuals appetizers in small triangle shapes with theme fills dough this seems like less work and I like using the olive oil instead of butter for the fills dough Thanks for sharing also I never added the parsley. Everything else is the same as the small bite size individuals pieces. I am not Greek but fell in love with this many years ago. My son who does not like spinach Will eat it this way.

      Reply

  46. This looks absolutely delicious!! What a wonderful recipe. I have eaten spanakopita before (and I loved it) but it never occurred to me to make my own. Thank you for sharing this wonderful recipe!!

    Reply

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