Oyster Spanakopita Recipe

Name: Oyster Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Pints Freshly Shucked Oysters, sauted in their liquid for 3 minutes with 1 Tbsp. of Unsalted Butter; 10 cups Fresh Spinach, coarsely chopped (*or two 10 oz. packages frozen spinach, chopped and thawed); 1 cup fresh green onions or wild ramps, chopped; 10 eggs, slightly beaten; 2 cups feta cheese, crumbled; 2 cups ricotta cheese; 1 cup goat cheese, crumbled; 4 Tablespoons Dijon Mustard; ½ Tablespoons Unsalted Butter, Melted; 12-16 Sheets Filo Dough; 4 Tablespoons Fresh Squeezed Lemon Juice; Fresh Cracked Black Pepper; Several Drops Tabasco

Servings: persons

2 Pints Freshly Shucked Oysters, sauted in their liquid for 3 minutes with 1 Tbsp. of Unsalted Butter
10 cups Fresh Spinach, coarsely chopped (*or two 10 oz. packages frozen spinach, chopped and thawed)
1 cup fresh green onions or wild ramps, chopped
10 eggs, slightly beaten
2 cups feta cheese, crumbled
2 cups ricotta cheese
1 cup goat cheese, crumbled
4 Tablespoons Dijon Mustard
½ Tablespoons Unsalted Butter, Melted
12-16 Sheets Filo Dough
4 Tablespoons Fresh Squeezed Lemon Juice
Fresh Cracked Black Pepper
Several Drops Tabasco

1
Combine spinach, onions, eggs, cheeses, mustard, 2 Tablespoons Melted Butter, cracked pepper and tabasco. Toss with lemon juice, then fold in oysters. Brush bottom and sides of a 10 x 15 inch glass baking dish with butter. Brush one sheet of filo dough with the butter. Top with the second sheet; brush with butter. Repeat using up 6-8 sheets, stacking dough and brushing with butter. Line bottom and sides of baking dish with layered filo. Spread evenly with spinach and oyster mixture. Cover with remaining filo sheets, brushing each sheet with butter. Bake at 350 for 50 to 55 minutes, or until golden brown. Cool 15 minutes. Serves 12-16.
2
(I always brush a little dijon mustard on the top of the last bottom sheet as well before covering it with the spinach mixture)
3
*If using frozen spinach, drain well and squeeze out excess liquid.

1334

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Pints Freshly Shucked Oysters, sauted in their liquid for 3 minutes with 1 Tbsp. of Unsalted Butter, 10 cups Fresh Spinach, coarsely chopped (*or two 10 oz. packages frozen spinach, chopped and thawed), 1 cup fresh green onions or wild ramps, chopped, 10 eggs, slightly beaten, and more.

Yes, Oyster Spanakopita falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Spanakopita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions