Mom's Spanakopita

Mom's Spanakopita Recipe

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Christine Wickham


Growing up in a relatively large Greek family, no function was complete without my mom's spanakopita (spinach pie).

Alternately, you can make spanakopita triangles by cutting phyllo into 2" strips, putting a spoonfull of the spinach mixture at one end and then folding the phyllo like a flag.

I wouldn't recommend the "alternate ending" to anyone working with phyllo for the first time. Practice definitely makes perfect.



★★★★★ 1 vote

a lot
1 Hr
30 Min


  • 3 pkg
    frozen, chopped spinach
  • 1/2-3/4 lb
    crumbled feta cheese
  • 8 oz
    ricotta cheese
  • 8 oz
    cottage cheese, small curd
  • 6
    finely chopped scallions and greens
  • 1 tsp
  • 1/2 tsp
  • 1 pkg
    phyllo dough
  • 4
    eggs mixed together
  • 1 c
    melted butter (for brushing purposes)

How to Make Mom's Spanakopita


  1. Drain water from spinach
  2. Mix cheeses with spinach
  3. Add scallions & eggs (mix together)
  4. Place 9 sheets of phyllo dough on the bottom of a large baking pan. (I've always used a 9"x13" glass baking dish. Alternate one sheet of dough, one brushed layer of butter, so on and so forth until 9 sheets are in the pan.
  5. Add spinach mixture.
  6. Top the layer of spinach with 7 phyllo sheets. Again, alternate with phyllo, then butter, then phyllo etc. Top layer should be buttered.
  7. Bake for 30-35 minutes at 350 degrees.
  8. Cut with hot, sharp, clean knife in squares or cut at an angle for diamond shapes.

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About Mom's Spanakopita

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