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From the Kitchen: Spanikopita

February 21, 2012

As mentioned in this post from a few weeks ago, I LOVE Mediterranean flavors. In fact, if I had to choose, I’d say Greek food is my all time favorite. And of all Greek food, I don’t think there’s anything quite like a fresh, out-of-the-oven Spanikopita. Spanikopita is a flaky, spinach and feta pie that has layers of buttery phyllo dough and it is just heaven on a plate! I’ve made Spanikopita several times using several different recipes but my personal favorite is one found in the most used cookbook in my kitchen “library”, The Joy of Cooking. For me, this recipe is the perfect marriage of wholesome greens, brined feta and flaky phyllo. Recipe after the jump. xoxo!

Spanikopita {Greek Spinach and Cheese Pie} (recipe via The Joy of Cooking)


  • 2 lbs fresh spinach- stemmed, washed and coarsely chopped (OR three 10 oz. bags frozen spinach)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 scallion
  • 1/4 cup snipped fresh dill or chopped fresh parsley
  • 4 large eggs
  • 8 ounces feta cheese, crumbled
  • 2 tablespoons grated kefalotiri (Greek grating cheese) or Parmesan cheese
  • 1/2 teaspoon salt
  • Several grinds of black pepper
  • Pinch of freshly grated or ground nutmeg
  • 8 tablespoons (1 stick) butter
  • 1 pound phyllo dough, thawed if frozen
  • Heat olive oil in a large skillet over medium heat. Add onion and scallions and cook until softened, 5 to 7 minutes
  • Add the chopped spinach a handful at a time. Cook until the spinach is wilted and the liquid is released, 5 minutes.
  • Increase the heat to high and cook, stirring often, until the liquid is evaporated and the spinach is dry, 7 to 10 minutes.
  • Stir in the fresh dill or chopped fresh parsley. Let stand until cool enough to handle, then squeeze to remove the excess liquid.
  • In a medium bowl, lightly beat the eggs. Add the cooked spinach mixture along with feta cheese, kefalotiri or Parmesan cheese, salt, black pepper, and nutmeg.
  • Lightly oil a 13 x 9-inch baking pan. Melt the butter.
  • Unroll phyllo dough on a dry work surface. Trim 1 inch from the edges of the phyllo dough. Cover with dry towel and cover the dry towel with a damp towel.
  • Lay 1 sheet of phyllo in and up the sides of the prepared pan and brush lightly with melted butter. Top with 7 more phyllo sheets, brushing each one lightly with butter.
  • Spread the spinach mixture over the layered phyllo. Top with 8 more sheets, brushing each one with butter, including the top sheet.
  • Roll the overhanging phyllo from tile sides to form a border all the way around.
  • With a thin, sharp knife, cut the pie into squares or diamonds, but do not cut through the bottom or the filling will leak onto the pan.
  • Refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake the spinach pie until crisp and golden, about 45 minutes. Remove from the oven and let stand for a few minutes. Cut the squares or diamonds right through to the bottom and serve.
4 Comments leave one →
  1. February 21, 2012 12:45 am

    Looks absolutely delicious.

    • love and cupcakes permalink*
      February 21, 2012 10:03 am

      Thanks Josh! It tasted absolutely delicious :)

  2. April 11, 2012 3:37 am



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