Spanakopita (Spinach Pie) Recipe

Name: Spanakopita (Spinach Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 sheets filo (15 x 12-inch); 1/2 c. butter, melted; 1 1/4 lb. fresh spinach; salt; 2 eggs; 3 Tbsp. dill; 2 green onions with tops, minced; 2 c. cottage cheese (small curd); 1 c. grated Feta cheese; pepper

Servings: persons

1
Cut filo sheets in half and place 10 pieces in an 11 x 7-inch pan, brushing pan and each sheet of filo with melted butter.
2
Wash spinach and remove stems.
3
Cut leaves in 1/2-inch lengths; mix with 1 tablespoon of salt and allow to stand 15 minutes.
4
Beat eggs.
5
Add parsley, onions and cheeses.
6
Squeeze liquid from spinach and fold into egg mixture.
7
Season with salt and pepper. Spread over filo sheets in pan and top with remaining 10 sheets of filo, brushing each sheet with butter.
8
Bake in moderate oven (350u00b0) for 40 minutes.
9
Cut into squares.
10
Serve hot.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 10 sheets filo (15 x 12-inch), 1/2 c. butter, melted, 1 1/4 lb. fresh spinach, salt, and more.

Yes, Spanakopita (Spinach Pie) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spanakopita (Spinach Pie)

How did you like this recipe?

Frequently Asked Questions