Spanikopita (Spinach Pie) Recipe

Name: Spanikopita (Spinach Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 ounces, weight Frozen, Chopped Spinach, Thawed; 8 ounces, weight Cream Cheese; 1 pound Feta Cheese; 3/4 cups Romano Cheese, Grated; 4 whole Eggs; 1 whole Small Onion, Finely Chopped; 3 Tablespoons Olive Oil; 1 teaspoon Salt; 1/4 teaspoons Pepper; 1 teaspoon Chopped Dill (optional); 1 package Phyllo Dough (15-20 Sheets), Thawed If Frozen; 1 cup Melted Butter (or Olive Oil, If You Prefer)

Servings: persons

40 ounces, weight Frozen, Chopped Spinach, Thawed
8 ounces, weight Cream Cheese
1 pound Feta Cheese
3/4 cups Romano Cheese, Grated
4 whole Eggs
1 whole Small Onion, Finely Chopped
3 Tablespoons Olive Oil
1 teaspoon Salt
1/4 teaspoons Pepper
1 teaspoon Chopped Dill (optional)
1 package Phyllo Dough (15-20 Sheets), Thawed If Frozen
1 cup Melted Butter (or Olive Oil, If You Prefer)

1
Preheat oven to 350 degrees.
2
Defrost spinach completely in the microwave, but dont cook it.
3
Squeeze out all the liquid.
4
It should be as dry as you can get it.
5
In a large bowl, combine spinach will all ingredients except butter and phyllo.
6
Stir until well mixed.
7
Use your handsits easier and a lot more fun!
8
Grease a casserole dish.
9
Ive found a 9 x 13 Pyrex dish works best.
10
Place one sheet of phyllo across the bottom and then brush it with the butter (or oil).
11
Place down another sheet, brush it, and continue this process until youve positioned and brushed about 8-9 sheets.
12
Spread spinach filling evenly on top.
13
Layer phyllo dough sheets againone down, brush butter, another down, brush, etc.
14
I like to place about 10 or more sheets on top to get a nice big layer of buttery, crispy layers in each bite.
15
Bake for about 45 minutes or until golden on top.

1460

kcal

Calories

131

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 40 ounces, weight Frozen, Chopped Spinach, Thawed, 8 ounces, weight Cream Cheese, 1 pound Feta Cheese, 3/4 cups Romano Cheese, Grated, and more.

Yes, Spanikopita (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.

That's it — enjoy your meal!

Spanikopita (Spinach Pie)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions