Real Recipes From Real Home Cooks ®

spanakopita (greek spinach pie)

★★★★★ 1
a recipe by
Kathy Carlson
Roseville CA to San Diego, CA

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!

★★★★★ 1
serves 8"x 8" pan
prep time 1 Hr
cook time 30 Min

Ingredients For spanakopita (greek spinach pie)

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

How To Make spanakopita (greek spinach pie)

  • 1
    Sauté leek (S) or onions in 2 tbsps. butter until caramelized. Stir in spinach that has been thawed and squeezed dry. Cool.
  • 2
    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.
  • 3
    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.
  • 4
    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!