Spinach Pie - Spanakopita Recipe

Name: Spinach Pie - Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 sheets phyllo dough, thawed (20 sheets); 20 ounces frozen chopped spinach; 16 ounces feta cheese, crumbled; 1 medium onion, chopped; 1 tablespoon fresh lemon juice; 2 -3 garlic cloves (depending on size and preference); 6 tablespoons butter, divided (2 tablespoons for spinach, 4 TBS melted for brushing Phyllo); 1/4 teaspoon nutmeg; 1/8 teaspoon cinnamon; pepper

Servings: persons

1
Preheat oven to 325.
2
Saute onion over medium heat in a large pan for about 5 minutes.
3
Add garlic and saute for 1 minute.
4
Add frozen spinach, 2 TBS butter, Lemon Juice, Nutmeg and Cinnamon.
5
Saute until the spinach is thawed.
6
Add pepper to taste.
7
Saute for 5 more minutes.
8
Turn off heat and let the mixture sit for 5 minutes.
9
Cut spinach mixture into small pieces using either 2 knives or a spatula.
10
Drain off any excess surface liquid. (Do not thouroughly press the liquid out of the spinach mixture as you want some substance moisture, just drain off enough so that it's not liquidy).
11
Melt remaining 4TBS butter in a bowl or glass measuring cup.
12
Brush the bottom and sides of a 9x13 baking dish with melted butter.
13
Layer the dish with half of the phyllo dough (10 sheets) brushing every other layer with the melted butter.
14
Spread the spinach mixture evenly over the phyllo dough.
15
Top with crumbled feta cheese.
16
Continue to layer with the rest of the phyllo dough (10 sheets) brushing every other layer with butter.
17
Using a sharp knive cut the top layers of phyllo into squares. (Only cut through to the filling, DO NOT cut through the bottom layers of phyllo).
18
Cover with foil and bake for 50 minutes to 1 hour.
19
Remove foil and continue to bake until the top is golden brown (1/2 hour).
20
Remove from oven and let sit for 5 minutes.
21
Cut through the bottom layers of phyllo and serve.

723

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 10 ingredients. The key ingredients include: 20 sheets phyllo dough, thawed (20 sheets), 20 ounces frozen chopped spinach, 16 ounces feta cheese, crumbled, 1 medium onion, chopped, and more.

Yes, Spinach Pie - Spanakopita 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!

Spinach Pie - Spanakopita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions