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Spanakopita

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Spanakopita
  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 8
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Spanakopita

Our authentic Greek spanakopita uses chopped spinach but you can substitute fresh spinach if you prefer.

Ingredients

3
tablespoons extra-virgin olive oil
2
boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
12
green onions, chopped (3/4 cup)
1/4
cup finely chopped fresh parsley
Salt and pepper to taste
2
cups crumbled feta cheese (8 oz)
1
egg, slightly beaten
1/2
cup unsalted butter, melted
16
sheets frozen phyllo (filo) pastry (14x9 inch), thawed

Directions

  • 1 Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
  • 2 In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
  • 3 Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
  • 4 Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.
See Step By Step

Step By Step  

Spanakopita Pie

As prepared by Girl Versus Dough,

Despite what my family or my freezer might tell me, I don’t always bake sweet things.


Yes, sometimes I go on a sweet-baked-goods bender and wear out my oven with muffins, pies and quick breads. But sometimes my savory tooth kicks in and it won’t let up until I bake something salty. Enter this Spanakopita Pie.

Spanakopita Pie recipe

Don’t let the name “pie” fool you – despite its deceptive name and inclusion of butter, this recipe really is a dream for the savory-toothed. There’s chopped spinach mixed with sharp scallions, olive oil and tangy feta cheese all wrapped in a pillowcase of buttered thin dough.

It’s not too salty, but it’s certainly not sweet, either. In fact, it hangs on that delicate balance between the two where umami enters the picture – which is probably why I can never get enough slices of this stuff.

Spanakopita Pie recipe

There’s a lot of greenery going on between the buttery slices of phyllo dough (which, by the way, can be store bought or homemade, your choice), with spinach and scallions and parsley mixed with the feta cheese.

Not only is it a pretty looking filling, but the combined flavors and textures are dynamic and delicious. The feta cheese really takes this recipe up a notch, and I love the crunch of the phyllo dough mixed with the dense filling.

Spanakopita Pie recipe

This pie is the perfect thing to make when you want to bake something homemade, but don’t want to go through too much trouble. It’s also the perfect thing to make when you need to give into your savory tooth. After that, it’s back to the sweet stuff for me!



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
364.1
Daily Value
Total Fat
25.8g
40%
(
Saturated Fat
13.0g
65%
)
Cholesterol
79.0mg
26%
Sodium
798.6mg
33%
Potassium
466.0mg
13%
Total Carbohydrate
24.8g
8%
(
Dietary Fiber
2.6g
10%
,
Sugars
1.9g
)
Protein
9.8g
Daily Value*:
Vitamin C
38.70%
39%
Calcium
22.80%
23%
Iron
20.10%
20%
*Percent Daily Values are based on a 2,000 calorie diet.
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