This rich and fluffy cake will never lead anyone to suspect it contains canned tomato soup. With only 5 ingredients, it’s simple and easy to make. You can top the cake with your preferred cream cheese frosting, whipped cream, a simple glaze, or simply a dusting of powdered sugar.
| Prep Time: | 1 hr |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 10 |
Ingredients
- 3 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 tablespoon vegetable oil
- 1 ½ cups finely chopped onion
- 8 ounces feta cheese, crumbled
- 1 ¼ cups shredded Swiss cheese
- ¾ cup grated Parmesan cheese
- 2 eggs, beaten
- ¼ cup chopped fresh parsley
- 1 dash ground cinnamon
- 1 cup butter, melted
- 1 (16 ounce) package phyllo dough
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
- In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
- Brush the bottom of a 17×11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts
| Calories | 496 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 20 g |
| Sodium | 816 mg |
| Sugars | 3 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Probably the best slab Spanakopita I’ve ever made. Even better cold from the fridge the next day! It was like being back among the side streets of Athens.
Delicious!!! Thank you for this recipe! I used a 9×13 baking dish, fresh spinach, a half cup of butter & 1/2 cup EVOO, savory cheddar instead of Swiss (it was all I had on hand), skipped the cinnamon and added some fresh chopped basil. Will definitely make again!
Love this recipe. I add dill and cottage cheese and it still sets wonderfully! I hate making it because I have to use restraint not to eat the whole thing!
I used 3 packs of frozen spinach and 9×13 pan. Didn’t have an assortment of cheese but used around 400g pack of crumbled feta and 1/2 parmesano romano. Yum! My dude wanted to have layers so tried to add a phyllo layer in the middle, but as expected it didn’t become crunchy since in between all the spinach. Used my spray on olive oil instead of brushing it on the sheets, made it less messy 🙂 Someone suggested to add some nutmeg next time and need to go get some FRESH dill. The dried one didn’t make much of an impact on the taste. But overall, we liked it and going to make it again 🙂
My man so loves this and he is a fine dining chef.He asked me to make them again.Thatsa first.Yum!
AWESOME!
Added fresh dill, mint, green onions and nutmeg in place of cinnamon.
Great recipe altho I did not care for the cinnamon.
I only had 1 box of spinach, so I halved the recipe. I used mozzarella since I didn’t have any Swiss, and pie crust since I didn’t have phyllo, but kept everything else the same. This was so good! I imagine it’s even better with the phyllo! Definitely making this recipe more often. Thank you!
Loved this recipe. Next time will use only half the phyllo dough.
just love it! and i am suprised, cuz im not a fan of spinach 🙂 but this is really great! 🙂
I was nervous about trying spanakopita as I’ve never worked with phyllo dough. This was an amazing recipe and my family loved it. It baked up perfectly and was delicious. I added two additional eggs and a cup of ricotta cheese, but made no other changes. I had left over spinach mixture, which I used the next day to make baked ziti. I addition ricotta cheese to the mixture and layered it with ziti and canned spaghetti sauce and topped it all with mozzerella cheese and baked the entire thing. The original dish was amazing and so were the leftovers. I will make this again.
I made this for Thanksgiving and it was SO good. Never worked with phyllo before or made spanakopita, although I’ve always loved it. The only thing I changed was that I used Gruyere cheese instead of swiss and only two boxes of frozen spinach. It was fantastic! I will be making this again for Christmas. Thanks.
I usually bake half the batch and freeze the other half to bake later. These are even great cold (perfect for lunches on the go, school lunches, etc). This recipe is easy to tweak if you don’t have all of the ingredients.
Delicious! My family loved this, I will definitely make it again
I used Fontina cheese instead of the Swiss. YUM YUM YUM!
Here’s what I learned from making this dish: I wanted to cut the saturated fat (a cup is A LOT of grease!); I did this by mixing 1/4 each melted butter and olive oil. Also added about 1 scant tsp. nutmeg (the traditional Greek seasoning for this dish). I never use eggs in mine, as they make the mixture too wet, and the lovely phyllo gets soggy as a consequence. Nothing worse than soggy phyllo! I also only used half the phyllo and 2 10 oz. frozen packs spinach for the same reason. Kept the parm and swiss cheese and that was a really nice touch. I used only half the package of phyllo and baked in a 9 x 13 Pyrex dish until golden. Make sure you roll the edges and butter them (it makes a nice pizza-like crust). I serve this with a large Greek salad, and, on special occasions, get to serve it with the homemade baklava that my next door neighbor Georgia — who is Greek — brings by during the holidays. Good times.
WONDERFUL!! The finished product was so good, my mother claimed it was better than her favorite Greek restaraunt’s recipe. I did not add cinnamon and only had dried basil leaves on hand, but it was easy to make & even good re-heated in the oven.
I truly enjoyed this dish. I followed the recommendations of others and left out the cinnamon, but added garlic and extra feta. I think it still lacks flavor to have such strong ingredients, but we all enjoyed it over the holidays and will def. make it again! Thanks!
Fantastic! I halved the recipe and used a 9×9 baking dish. I did’nt steam the spinach but just drained and it’s still great.I use 2 pieces of phyllo stuck together per phyllo layer and then butter them. They don’t tear nearly as much and I cant tell the difference in texture or taste. Enjoy!
This was very good! Added 2 cloves of garlic, 1/2c chopped parsley, 1/2c ricotta, nutmeg instead of cinnamon and garlic-herb feta. Squeezed the spinach very dry and even the left-overs where not soggy. Will definitely make again. Thanks for sharing!