Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

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  • 1 stick plus 1 Tbsp. butter

  • 1 small onion, finely chopped

  • 20 oz. fresh spinach, chopped

  • 16 oz. cottage cheese

  • 12 oz. feta cheese, crumbled

  • 5 large eggs, lightly beaten

  • ½ tsp. each salt & pepper

  • 2 Tbsp. fresh dill, chopped

  • Pinch of nutmeg

  • 1 lb. phyllo dough


Preheat oven to 350. In skillet, melt 1 Tbsp. butter over medium heat. Add onion and cook until softened; transfer to large bowl. Add spinach, cottage cheese, feta, eggs, salt, pepper, dill and nutmeg to onion and stir. Set aside. In clean skillet, melt remaining 1 stick butter. Using pastry brush, lightly coat 9x12 in. baking dish with 1 phyllo sheet, gently pressing into place and letting excess hang over sides. Brush sheet with butter. Repeat until there are 8 layers of buttered phyllo in dish. Cover remaining phyllo sheets with damp cloth to keep from drying out. Fill the phyllo-lined baking dish with spinach mixture. Fold in overhanging phyllo, sheet by sheet, brushing butter on each sheet. Place full phyllo sheet over filling and brush with butter. Repeat with remaining phyllo sheets, brushing each layer and top sheet with butter. Bake until golden-brown, about 45-55 min. Let cool 30 mins. before slicing.


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