Spanakopita - Greek Spinach And Cheese Pastry

HilahCooking's picture

Jan. 07, 2016

Crispy phyllo pastry sheets filled with spinach and feta cheese. Try this delicious spanakopita recipe.


Olive oil 1/3 Cup (5.33 tbs) , divided (For greasing & frying)
Minced onions 2 Cup (32 tbs)
Salt 1/4 Teaspoon
Dried basil 1 Teaspoon
Dried oregano 1 Teaspoon
Fresh spinach 2 1/2 Pound (cleaned, de stemmed and chopped coarsely)
Garlic 5 Clove (25 gm) , mince
Flour 3 Tablespoon
Crumbled feta cheese 1 Pound
Ricotta/Cottage cheese 1 Cup (16 tbs)
Black pepper To Taste
Phyllo pastry leaves 1 Pound , thawed



1.Preheat the oven to 375 degrees.


2.In a big pot, saute the onions in 2 tablespoons of the oil for about 5 minutes over medium heat, just until they become slightly translucent.

3.Add the salt and herbs. Stir it around.

4.Add the spinach and garlic and stir that around. You will have to add the spinach a few handfuls at a time to make it all fit. Add some, stir it around until it wilts, then add more.

5.When all the spinach is in there and wilted, sprinkle the flour over, stir well, and reduce the heat to low. The flour will absorb the spinach liquid and make the filling more firmer.

6.While the spinach simmers, begin layering the phyllo sheets in the baking pan. Brush a little of the remaining cup of oil on the bottom of the pan. Lay in a sheet of phyllo and brush some oil on it, too. Layer about 10 more sheets with oil on each.

7.By now the spinach should be looking good and thick. Add all the cheese and black pepper. Stir it up good and plop it into the pan on top of the phyllo. Spread it evenly.

8.Top that with more layers of phyllo and oil. You will blow through about of the pack of phyllo dough.

9.Tuck the edges of the phyllo all in and under so its not sticking up over the lip of the pan. Spread liberally with the oil, especially the periphery.

10.Before cooking, you must cut it into squares. Cutting will be impossible to do nicely afterwards. Use a sharp knife to cut it into 12 squares, cutting all the way through the layers.

11.Put the (very heavy) pan in the oven now and bake it about 45 minutes until golden and crispy.


12.Let it cool for 10 minutes and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 12