Easy Greek Spanakopita

By , June 18, 2011

Spanakopita is one of my favorite things to eat. It’s a very easy dish to put together, and everyone loves it!


1 pound (or more!) fresh spinach (feel free to substitute some of the spinach with chard, kale, turnip greens, or arugula) OR, frozen spinach — maybe a 10 oz. package? Maybe more? It doesn’t have to be exact.

5 oz feta cheese, crumbled

1/2 cup fresh dill (chopped and then measured)

3 green onions, chopped

2 eggs

salt/pepper to taste

1/4 to 1/3 cup olive oil

phyllo dough (thawed overnight in the fridge)

1. Steam spinach till it wilts. Run under cold water to stop cooking process. Squeeze spinach and drain. Chop the cooked spinach into small pieces.

2. Mix spinach, feta, dill, green onions, eggs, salt, and pepper in a large bowl.

3. Brush the bottom of an 8×8 pan with olive oil (9×13 also works). Brush the top of a sheet of phyllo with oil and place in pan. Fold phyllo over to fit in pan. Repeat until you have 6-8 layers of phyllo (more or less, depending on how thick you want the crust).

4. Spread the spinach mixture on top of the phyllo crust.


5. Brush the top of a sheet of phyllo with oil and place on top of spinach. Repeat till you have 6-8 layers, or however many layers you’d like. Finish by brushing the top layer of phyllo with oil.

6. Cut your unbaked spanakopita into squares or triangles with a sharp knife.

7. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.


4 Responses to “Easy Greek Spanakopita”

  1. Trish says:

    Wow, that looks amazing!x

  2. Lindsey says:

    It tastes amazing too! And it packs well for picnics — I packed it for a picnic lunch today with my dad 🙂 YUM!

  3. yu no hu says:

    And it was delicious!
    Tomorrow for lunch, I’m going to have what little is left.
    It was a really nice Dad’s day hike and picnic.
    Je t’aime, je t’aime beaucoup !!

  4. Lindsey says:

    Happy Dad’s Day, Pa!! Loved our day, and yeah the spanakopita was yummmmy! Enjoy the leftovers!!
    Yer kid

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