Lamb and Spinach Spanakopita

Rustie Daye


You don't have to use lamb, you can use ground beef, turkey, or chicken. If you love shrimp, you can even use that!

★★★★★ 1 vote
40 Min
1 Hr 15 Min


1 lb
ground lamb
4 pkg
10 oz. raw spinach
1 bunch
green onions
3 c
feta cheese
1 c
parmigiano-reggiano, grated
1 pkg
phyllo dough
1 bunch
2 clove
garlic, chopped
1 tsp
italian seasoning


1In a large skillet, add two tablespoons of butter and one tablespoon of olive oil and saute (on a low flame) garlic and chopped green onion until tender.
2Add spinach and chopped parsley, a little at a time until all four packages are sauteed and well mixed with the onion and garlic. Make sure there isn't any extra moisture or it will ruin the dough.
3In another skillet, brown the lamb. Add pepper, Italian seasoning and salt (to taste).
4Melt a stick of butter and pour into a cup. Ready your phyllo dough. Place a damp paper towel over it so it doesn't dry out.
5In a 9x13" pan, lay a layer of dough and brush with melted butter. Repeat this five more times. Spread out half of the spinach mixture on top. Repeat the phyllo dough (3 layers with a brush of melted butter); then spread out the ground lamb.
6For the final layer, cover the lamb with three more layers of phyllo dough, brushing the melted butter on each layer. Spread out the remaining spinach mixture and sprinkle with Parmesan cheese. Cover with another five layers of phyllo dough (don't forget to brush the butter on) and bake on 350 degrees (Pre-heated oven) for approx one hour fifteen minutes; or until the top is golden and crispy.

About Lamb and Spinach Spanakopita

Course/Dish: Casseroles
Main Ingredient: Lamb
Regional Style: Greek
Dietary Needs: Diabetic, Low Fat
Other Tag: Healthy