The People's Reciplex

Spanikopita (Greek Spinach Pie)


  1. 2 lb spinach, chopped (I used frozen – it’s easier because it’s already chopped!)
  2. ¼ c minced onion
  3. ½ lb feta cheese + ½ lb cottage cheese, mixed together
  4. 4 eggs
  5. 1 tsp dill
  6. pinch parsley & salt
  7. 1 stick butter, melted
  8. ½ lb phyllo dough, thawed according to directions


  1. Combine first six ingredients together.
  2. Butter 9×13” pan.
  3. Place 4 leaves on bottom of pan, buttering each leaf with a basting brush.
  4. Place ½ of spinach mixture on leaves.
  5. Place 4 buttered leaves on mixture, buttering each leaf with a basting brush.
  6. Place remaining mixture and 4 more leaves on top, buttering each leaf with a basting brush.
  7. Turn edges of dough toward edge of pan.
  8. Bake at 350 degrees for 30 minutes until golden brown.


You need to work really quickly with the phyllo dough. This takes a bit of practice.

The above recipe is for a casserole. To make appetizers, instead of using one pan, use two – this will make a thinner spanikopita, which you can cut into small squares.  These are a huge hit at parties!

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This entry was posted on Wednesday, September 28th, 2011 at 3:33 pm and is filed under entrees, side dishes, vegetarian.

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