Prep Time:  minutes
Cook Time:  minutes
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Spanakopita or Spinach Pie is a wonderful Greek savory pastry with a filling of chopped spinach, feta cheese and other ingredients wrapped or layered in a phyllo pastry and baked to a golden brown. Spanakopita is mostly eaten as a snack in Greece. In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, sorrel and/or chard.


3 Pounds Frozen Spinach

9 Lightly Beaten Large Eggs

2 Cups Crumbled Feta Cheese

¼ Cup Grated Romano Cheese

¼ Cup Chopped Dill

1 Cup Freshly Chopped Parsley

2 Cup Sliced Scallions

½ Cup Sliced Onions

2 Tablespoons Chopped Fresh Mint

8 Ounces Ricotta Cheese

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Kosher Salt

2 Cups Melted Unsalted Butter

1 Pound Phyllo Dough (Freezer Section at the Grocery)

Thaw and drain the frozen spinach. In a large bowl mix together all of the ingredients except for the melted butter and phyllo dough. Brush the butter over the bottom of a 24×12 baking pan. Layer 10 sheets of the phyllo dough in the pan, brushing each sheet generously with the melted butter. Spread the spinach mixture over the phyllo dough and top it with another 10 phyllo dough sheets brushed with butter. Neaten up the edges and refrigerate for 30 minutes. Preheat the oven to 375° F. Using a serrated knife, score the spanakopita into 15 squares, cutting about ¾ of the way through it. Sprinkle the surface with cold water to prevent curling and bake until golden brown for between 45 to 60 minutes. Cool for 15 minutes before cutting. Makes 15 pieces


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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