Spanakopita (greek Spinach Pie) Recipe

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Spanakopita (Greek Spinach pie)

Kathy Carlson


Everyone should have a Greek Grandma living next door. I have lots of lovely memories of her but when someone mentions her name, I start salivating for her recipes like Pablov's dog. My favorite was the pastries but this was how she made me gobble down my veggies!

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8"x 8" pan


1 Hr


30 Min


1 Reg B box
frozen chopped spinach, thawed, drained, squeezed
4 slice
cooked, applewood bacon (crisp) chopped
1 large
chopped leek (may use onion)
3/4 c
crumbled feta cheese
1/2 c
romano cheese, grated (or parm)
3 large
eggs, beaten
2 Tbsp
flour (for roux)
1 c
milk (for roux)
16 sheet(s)
phyllo dough, buttered & stacked in 8s twice
salt, pepper & a little nutmeg in roux

Directions Step-By-Step

Sauté leek (S) or onions in 2 tbsps. butter until caramelized. Stir in spinach that has been thawed and squeezed dry. Cool.
Keep Phyllo covered with damp t-towel. brush 8 pieces with melted 2 Tbsps of remaining butter. (I sometimes add some good Olive Oil with butter.)The phyllo should fit in 8x8 pan and fold up the sides.
Make a roux with milk and flour. Beat eggs & mix with spinach/cheese, onion mixture & Roux. Add S&P & touch of nutmeg in the roux. Put into phyllo-lined pan. Sprinkle with chopped bacon. Prep the other 8 sheets phyllo and cut to fit top of pie.
Bake in 350 degree oven 30 minutes or until cooked to a golden, crisp brown. Serve and cut into squares. I know it sounds like a lot of work but the compliments are sure worth it!

About this Recipe

Other Tags: For Kids, Healthy
Hashtags: #spinach, #greek, #dough, #Phylo