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4.66 from 29 votes

Spanakopita (Greek Spinach and Feta Pie)

This cheesy, flaky Spanakopita (Greek Spinach and Feta Pie) is crispy, buttery, phyllo dough and delicious creamy spinach pie with cheese.
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Appetizer, dinner, entree, Main Course
Cuisine: Greek
Keyword: feta, Greek recipes, phyllo, spanakopita, spinach, vegetarian
Servings: 24 pieces
Calories: 231kcal
Author: Callie

Ingredients

  • 32 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 bunch dill, stems removed
  • 5 bunches green onions
  • 3 tablespoon olive oil
  • 5 large eggs
  • cups cottage cheese 4%
  • 12 ounces cream cheese, softened 1 standard block = 8 ounces
  • ½ cup kefalotyri or substitute this with Romano cheese*
  • 1 lb block of feta cheese, crumbled Imported feta from Greece is INCREDIBLE, but domestic feta works well for this recipe too!
  • 2 teaspoon sea salt flakes *if substituting with regular salt, cut the measurement in half
  • 1 teaspoon pepper
  • 1 teaspoon celery salt
  • 3 tablespoon dried mint
  • 15 sheets frozen phyllo dough, thawed (1 package) #7 phyllo dough 14"x18"
  • 1 cup salted butter, melted

Instructions

  • Thaw frozen spinach and frozen phyllo dough overnight in the refrigerator before using. Do not leave it in the fridge for more than a day though.
  • Preheat conventional oven to 350°F or convection to 325°F.
  • Prep your ingredients: squeeze the thawed, chopped spinach until you've wrung out all the water. Remove stems from dill and chop the white ends off green onions/scallion. You can finely chop the green onion and dill OR throw them in your food processor and pulse a few times until they're combined and finely chopped (one of my favorite shortcuts because it saves so much time).
  • Next, mix your greens. Combine the chopped spinach, dill, and green onions in a mixing bowl and drizzle olive oil over it. Stir to make sure the olive oil is distributed. Set aside.
  • In another mixing bowl, whisk 5 eggs, cream cheese, cottage cheese, kefalotyri, sea salt flakes, celery salt, and dried mint in your stand mixer. Once those are mixed and eggs are no longer "streaky," add in the feta on the lowest speed setting. Once feta has been added, slowly incorporate your greens . Now the filling is ready to go!
  • Grease your baking sheet. Lay out thawed phyllo dough. Pull 2 sheets + brush with melted butter (cover unused phyllo with damp paper towel in between so it doesn't dry out). Using a pastry brush generously coat the 2 phyllo sheets in your baking sheet with melted butter. Once they are coated edge to edge, grab another 2 sheets of phyllo dough and repeat, Repeat one last time so that you have a total of 6 sheets of phyllo as your bottom layer in the baking sheet.
  • Gently scoop spinach and feta filling over the buttered phyllo. Evenly distribute it.
  • Now, layer another 3 sheets of phyllo, and brush with melted butter, After the first 3 sheets are well coated, layer another 3 sheets of phyllo, and melted butter. Last, place another 3 sheets of phyllo and brush all over with melted butter
  • Brush butter on all of the edges of the phyllo and cut each corner GENTLY roll up the edges of phyllo around the border of the baking sheet. This will make a nice edge crust. Brush melted butter over the top of the rolled edges.
  • Score the phyllo to precut it (it's harder to cut when it's crispy)
  • Bake until the top layer of phyllo turns golden brown. If you're using a conventional oven bake at 350°F (typically takes around 40 minutes but start watching it at 30 minutes). It usually around 45 minutes to bake so it's just right.
    If baking this in an oven with convection, make sure you lower the temperature and bake it at 325°F. Still be sure to check it at 30 minutes

Nutrition

Serving: 1piece | Calories: 231kcal | Carbohydrates: 11g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 835mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4911IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 2mg