Spanakopita (Greek Spinach Pie) Recipe

I love spanakopita and have been making it forever. I use frozen spinach (make sure to squeeze all the water out), use olive oil flavored cooking spray instead of brushing, omit the green onion, and occassionally use ricotta. I am a fan of the traditional triangular shapes so i layer 2-3 sheets of fillo per triangle. to keep dough from becoming a sticky or dried out mess, make sure its fully thawed before use, and properly covered while working. plastic wrap and dishtowel does the trick. the biggest problem i have with this recipe is: THERE ARE NEVER ANY LEFTOVERS!

OMG, this was good! Never used phyllo dough before, so relied heavily on advice from other reviewers & my own preferences: 1) sauteed onion/garlic in 2 T butter/1 T olive oil for more flavor; 2) increased green onions to 2 bunches; 3) doubled the garlic; 4) decreased the spinach (used 1 6-oz bag prewashed baby spinach + about another cup just because that was what I had); 5) decreased parsley to 1/4 cup; 6) added 2 T fresh dill to spinach/onion mixture at the end (didn't cook it; dill too fragile; just let it get warmed by rest of mixture; 7) drained spinach mixture in a fine strainer while I worked on filling & dough; 8) doubled the feta; 9) added fresh ground pepper to the filling 10) brushed phyllo dough with butter rather than olive oil (for flavor & better browning; 11) used 9x13 baking pan; 12) used 8 sheets phyllo on bottom (4 laid out flat; then 4 more overlapping the pan, with HALF of spinach/cheese/egg mixture in those last four, folded over filling, sealing it in; then 4 more phyllo sheets overlapping pan with other HALF of filling, then folding those sheets over the filling, & topping that with 4 more phyllo sheets (butter brushed on each one from bottom to top). This was DELICIOUS; it wasn't soggy & tasted like Greek restaurant food. PS: I also cut it into squares BEFORE baking it! And the 2nd time I made it, I forgot to drain the spinach mixture, and the leftovers were definitely soggy the next day! You're amazing, Silverwolf!

I like the essence of this recipe...but I've found I like a few adds...I always make this with 2 pounds of frozen chopped spinach(from a good store, so it's not old and freezer-burned). The reason being...it's absolutely delicious and stores well in the fridge. My adds, after experimenting...sauté a chopped large onion, or the whites several chopped leeks(not the green ones used in this recipe), 3-4 cloves of garlic, 1 package of Valbresso feta(there's a lot of not great feta out there...avoid it!), substitute 1 16 ounce container of high quality 1-4% cottage cheese for the ricotta, boil and dewater the spinach 3-4 minutes after re-boiling, add spinach and 1 tbsp fresh chopped dill, and 2 tbsp chopped parsley to the already sautéed onions and garlic. Sauté together 3-4 minutes... taste, salt to taste, and set aside to let cool. Mix the cheeses, 2-3 eggs...and after the spinach cools...combine...I use their method for phyllo..

I added an extra egg for a total of 3, Use half the box of phyllo on the bottom sheet by sheet, add the filling, then the other half sheet by sheet on top. Extend the phyllo on the sides at least 4 sheets and roll around the edges. As for the filling, I added another cup of feta for a total of 2 fully packed cups and a cup of ricotta, I added a lot of dried dill as dill is what gives the punch to spanakopita in the first place. I kind of knew what I was doing to begin with so that helped, this is not a very good recipe as is, JMO.

Key: DRAIN the Spinach!!! Personally, I used 2 pots to boil the spinach and drain them in the colander along w the onion, garlic, and so on BEFORE adding them into the dairy items. Draining avoids the dreaded soggy bottom. I like spice. So I add extra garlic, basil lemon juice, a dash of salt and pepper, and maybe honey if I want sweetness. Alternate between olive oil and water when layering the phyllo dough to reduce oil usage. This is a fun recipe, so I make it differently every time.

It’s much easier to use frozen chopped spinach and squeezing excess water after thawing. No need to sauté. If using fresh chopped spinach, salt it, let rest and then squeeze by handfuls to remove moisture! Mom added fennel and chopped Swiss chard as well! (Chop & salt the chard also)

I have made this recipe many times. I use all the Phyllo dough, 10 sheets on bottom, 10 on top using unsalted butter. I also double the filling as I am using a 9x13 pan. I also only use 3 eggs. You definitely need to cut the dough before cooking it. For cooking the onion mixture, I use both olive oil and unsalted butter.

Great recipe! Used fresh spinach and double the amount of feta, no ricotta. Used 5 cloves of garlic because I love it and 6 sheets of phyllo on the bottom. Didn't have spring onions, but didn't miss them. Did use nutmeg and dill along with parsley. It turned out great. I certainly will make it again and again.

This was really tasty and even better tasting the next day. I used fresh spinach and made sure to cook it down so there was no moisture from spinach. I also put the mix in the refrigerator for an hour to make sure it was cooked down. I will definitely make this again.

Delicious recipe. I added 1/2 cup chopped fresh dill and 1/2 cup parnesan cheese to mixture. I also used 8 sheets phyllo dough above and below.

I loved this! I used thawed frozen chopped spinach and really squeezed out any moisture. It turned out perfect!

Delicious. I did add an extra clove of garlic and another 1/4 of an onion. The ~1/3 baking dish of leftovers reheated well (baked at 350F for ~12 minutes) several days later.

Lacks flavor. Needs enhancement

So good, much better & healthier than frozen store bought!!

Made it exactly as written- delicious!

Just an excellent and healthy meal option. I enjoyed making it because I knew that the ingredients were clean and tasty. It was even better when I saw the huge smile on my husband’s face. I decided make individual triangles and serve with Tzatziki dip. Oh. So good!

Made Greek way with feta and no ricotta cheese

Bro, I’m never ordering takeout again.

This recipe that takes me back to my childhood as my Mother made it year in & year out. She made it look very hard, however! And while this is not super easy, it's not hard -- IF you have a food processor. That is pretty key to not be chopping for hours. I add grated parmigiano cheese and pine nuts (I'm Italian!), so in that sense it's not the most traditional Greek recipe, perhaps. Anyway, my family absolutely loves it, & it really impresses guests!

for the person that said there is no oven temp for this recipe,, look at step #2,, 350 degrees