Spanokopita (Spinach Pie) Recipe

Name: Spanokopita (Spinach Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups fresh spinach, chopped (or 10oz. frozen spinach); 1 1 cup gruyere cheese (or shredded) or 1 cup cheddar cheese, crumbled (or shredded); 1 cup cottage cheese; 3 eggs, beaten; 1 onion, minced; 2 tablespoons fresh parsley, chopped (or 2 tsp. dried parsley); 1 teaspoon dried dill; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1 dash ground nutmeg (optional); 1/2 cup margarine or 1/2 cup butter; 12 phyllo pastry sheets, thawed (about one 8-oz. pkg. of frozen phyllo dough)

Servings: persons

6 cups fresh spinach, chopped (or 10oz. frozen spinach)
1 1 cup gruyere cheese (or shredded) or 1 cup cheddar cheese, crumbled (or shredded)
1 cup cottage cheese
3 eggs, beaten
1 onion, minced
2 tablespoons fresh parsley, chopped (or 2 tsp. dried parsley)
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 dash ground nutmeg (optional)
1/2 cup margarine or 1/2 cup butter
12 phyllo pastry sheets, thawed (about one 8-oz. pkg. of frozen phyllo dough)

1
Cook spinach in a little water until tender, about 3 minutes.
2
Drain.
3
Mix with cheese, cottage cheese, eggs, onion, parsley, dill, oregano, salt and nutmeg.
4
Melt margarine or butter.
5
Brush bottom of 12x7-inch shallow pan with melted margarine or butter. Reserve the rest for phyllo dough.
6
Cut phyllo sheets in half.
7
Gently separate and place one half-sheet in bottom of pan; fold edges over to fit in the bottom of pan.
8
Brush lightly with melted margarine; repeat with 11 more half-sheets.
9
Cover unused phyllo sheets with a damp towel so they don't dry out while you work.
10
Spread spinach mixture over phyllo dough in pan.
11
Place remaining 12 half-sheets of phyllo dough over spinach mixture spreading each with melted butter and folding in edges to fit pan.
12
Leftover phyllo can be refrozen.
13
Cover pan and bake 25 minutes at 350u00b0F.
14
Uncover and bake 5-10 minutes more, until golden brown.
15
Let stand for 10 minutes, cut into squares and serve.
16
OPTION #1: Add1/2 Cup sliced or chopped mushrooms to spinach mixture.
17
TIP: Dish can be made up to a day ahead and stored in refrigerator until it is time to bake it. If storing for more than one day, freeze; thaw and bake when you are ready to eat it.

549

kcal

Calories

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.

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: 6 cups fresh spinach, chopped (or 10oz. frozen spinach), 1 1 cup gruyere cheese (or shredded) or 1 cup cheddar cheese, crumbled (or shredded), 1 cup cottage cheese, 3 eggs, beaten, and more.

Yes, Spanokopita (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!

Spanokopita (Spinach Pie)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions