Spinach pie, or Spanakopita, is, as you know, a deliciously Greek recipe. The combination of cheeses and herbs provides a pleasing flavor while the crispy texture of the baked phyllo dough gives it that yummy ‘crunch’.


Spinach Pie

A crispy Phyllo 'pie' with a spinach-Feta-herb filling that's sure to please anytime of the day!
Course Appetizer, Main Course
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8


  • ½ lb. Phyllo Dough (fillo dough) – thawed in the refrigerator Note: the number of sheets you use will vary based on the brand you buy. You will use about 16 sheets altogether.
  • ¾ cup olive oil
  • 1 stick (½ cup) unsalted butter melted
  • 3 scallions (green onions) green and white parts, sliced
  • 1 medium onion chopped
  • ¼ cup fresh dill chopped – or – 2 tsp. dried dill
  • 2 Tbsp. fresh Greek oregano chopped – 1 1/2 tsp. dried oregano can be substituted if fresh Greek oregano is unavailable
  • 2 10-oz. pkgs. frozen chopped spinach thawed, and completely drained of excess liquid
  • 1-2 cloves garlic finely chopped
  • 2 large eggs lightly beaten
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 cup whole milk ricotta cheese drained
  • 8 oz. good quality feta cheese crumbled
  • 1 cup shredded Parmesan cheese
  • black pepper to taste


  • Following package directions, thaw phyllo dough. You will only be using 1/2 the package for this recipe – about 16 sheets depending on the brand used.
  • Preheat oven to 350ºF.
  • In a small bowl, whisk together olive oil and melted butter. Heat 2-3 Tbsp. of the oil-butter mixture in a large sauté pan. Add scallions, onions and dill. Cook over medium-high heat until onions are soft and almost transparent. Add thawed, drained spinach and cook about 3 minutes. Mix in garlic and cook for an additional minute. Remove pan from heat and drain off any excess liquid; set aside to cool.
  • In a large bowl, combine eggs, lemon juice, ricotta, feta, Parmesan cheeses, and black pepper. Fold into spinach mixture. (Note: Adding salt is not necessary as the Feta cheese is rather salty.)
  • Unroll and cover phyllo sheets with plastic wrap, then a slightly dampened towel to prevent sheets from drying out.
  • Grease the bottom and sides of a 9”x13” baking pan. Using one sheet of dough at a time, lay it in the pan and lightly brush with oil-butter mixture. Continue covering each sheet with another until you have used half the amount of phyllo sheets. Remember to keep remaining dough covered.
  • Spread all of the spinach-cheese mixture evenly over the bottom stack of phyllo sheets.
  • Follow the same procedure of layering and brushing the oil-butter mixture on each of the remaining sheets of dough. Be sure the spinach-cheese mixture is completely covered with phyllo and that any overhanging phyllo is tucked-in around the edge of the baking pan. Generously brush the top layer with oil-butter mixture.
  • With a sharp knife, cut the spinach pie into 8 or 12 squares.
  • Bake for 45- 50 minutes or until the top is golden brown. Let sit for 10 – 15 minutes before serving.
  • Serve with a tossed salad and a dollop of plain yogurt, if desired

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