Spanakopita (Greek Spinach Pie)

Overall good recipe. I used fresh spinach and the filling turned out great . No need to add salt as other mentioned as feta is salty . The only advice I would give is to double the amount of fylo dough and bake in 325 instead of 300 as recipe suggests Baking in 300 for 40 min did not make brown the top . So I baked for additional 10 min in 350 hot oven and the top browned nicely . Next time I will make this recipe I will defenately bake in 325 degrees

soooooo good. Okay I did add mushrooms and nutmeg. But I loved it. Thanks for sharing!

It turned out yummy. One thing I noticed is that there is no mention of salt or any other seasonings. I added generous dashes of salt, dill, and ranch powder to taste to the filling.

Made this several times now – sooo good! We serve with Beetroot relish

Authentic and perfectly delicious.

It’s much easier to use frozen chopped spinach and squeezing excess water after thawing. No need to sauté. If using fresh chopped spinach, salt it, let rest and then squeeze by handfuls to remove moisture! Mom added fennel and chopped Swiss chard as well! (Chop & salt the chard also)

Never heard of a recipe that doesn’t give the oven temperature for baking!

Pre-steam baby spinach and include red onions and nutmeg. Otherwise great recipe.

Added dill. Used cottage cheese in place of ricotta.

Delicious. Easy to follow instructions.Tasted amazing – I used locally grown fresh spinach , onion & garlic & home grown herbs. Well worth using fresh ingredients if affordable and available.

Delicious! I made it according to the original recipe except for a couple of adaptations gleaned from the reviews. The changes were that I used butter instead of oil (very nice) and I cut the pie before baking (perfect suggestion). After I took it out of the oven, I sprinkled a light dusting of sea salt. It needed it for my taste…after eating the first piece (I ate two).

We loved it! I only used about 9 oz of spinache. Put in the salad spinner to get out excess moisture. I used dried garlic and parsley because that’s what I had. I also combined my feta with half a block of cream cheese because I had no ricotta. I used a combination of evoo and melted butter to brush my phyllo dough. Next time I’ll use 10 sheets of dough. Also only gave 4 stars because of not including dill in the recipe. I didnt realize it needed dill till I read the reviews. But my husband loved it and I’ll make it again. I dont understand the 2 #s of spinache though? 9 oz was perfect! And definetley cut off the stems of the spinache otherwise you get stringy pieces in your pie!

This recipe reminds me of an old family favorite called Mezerneeka, and I don’t know what country it came from. In our recipe, the crust is formed by cornmeal and butter on bottom and top. We use frozen spinach drained, cottage cheese instead of ricotta, add a can of chopped hot pepper, and add cornmeal to the mix. The filling is not precooked but cooks in the oven. It is baked in an inch deep baking sheet. It is delicious and freezes well in squares as a quick snack reheated in oven or microwave. Actually much easier to make than this recipe.

I’m Greek and make spanikopita regularly. This recipe can be modified to be truly exceptional with a few changes. First, Greek spanikopita is made with feta (and sometimes with the addition of parmesan), but not ricotta. It gave the dish an unfamiliar taste and texture to me, and added to the sogginess of the dish. Second, the spinach mixture needs to cool completely, then squeeze ALL the liquid out. Third, fresh dill is a MUST with authentic spanikopita. I’ve never heard of using parsley. I much prefer using melted butter instead of oil. It results in a crisper, more delicious pie. And dishes made with phyllo are always cut BEFORE baking, because the end result should be so crispy that you couldn’t cut it neatly after baking. In the video, the spanikopita looked so soggy. I never roll the edges as that would make them brown too soon (before the middle is browned and crispy). Instead, tuck the edges of the phyllo in with a butter knife before cutting and baking. If you make these changes, you will have a truly superb and very authentic spanikopita.

It was delicious. I strained and pat dry the spinach/parsley/etc before putting it in the egg and cheese mixture so it wouldn’t be too wet to crisp up. Next time I’ll add several more layers of phyllo on the top and bottom and bake it for at least an hour.

I added an extra egg for a total of 3, Use half the box of phyllo on the bottom sheet by sheet, add the filling, then the other half sheet by sheet on top. Extend the phyllo on the sides at least 4 sheets and roll around the edges. As for the filling, I added another cup of feta for a total of 2 fully packed cups and a cup of ricotta, I added a lot of dried dill as dill is what gives the punch to spanakopita in the first place. I kind of knew what I was doing to begin with so that helped, this is not a very good recipe as is, JMO.

Won’t be using this recipe again, no way. The spinach ratio is way off! Not enough phyllo or cheeses, it was just a steaming mass of green glop.

Absolutely delicious!! This is my second time making this dish and my family including myself enjoy it very much.

I have made this recipe many times. I use all the Phyllo dough, 10 sheets on bottom, 10 on top using unsalted butter. I also double the filling as I am using a 9×13 pan. I also only use 3 eggs. You definitely need to cut the dough before cooking it. For cooking the onion mixture, I use both olive oil and unsalted butter.

Made according to the recipe, it’s soggy and bland. With the addition of salt, fresh ground black pepper, and additional phyllo dough layers, it’s pretty good.

This is fantastic! I love it. I followed the recipe exactly, except I used a 9×13 pan. It was so easy to make and it tastes so good!