Spanokopita (Greek Spinach Pie)

  • Yield 6 servings


1 1/2 pounds fresh spinach, steamed and drained well (use a towel to wring it out)
2 cups chopped onion
1/4 cup minced garlic
1 teaspoon dried oregano, or 1 T fresh, chopped
2 teaspoons dried basil, or 1 T fresh, chopped
1 teaspoon dried dill, or 1 T fresh, chopped
1 teaspoon fresh ground black pepper
2 eggs
4 ounces cottage cheese
4 ounces feta cheese
6 sheets filo dough


  1. Steam and drain spinach well, wringing it through a clean tea towel. Chop well and set aside to cool.  Sauté the onion and garlic until onion is very well done and beginning to caramelize. (Use a very small amount of olive oil and put a lid on the pan to “sweat” the onions, or use a low calorie pan spray, utilizing the same process.)  Be sure to keep the temperature low so that the onions and garlic do not burn. If there is a lot of liquid in the onion mixture, drain them before proceeding.
  2. In  medium size bowl, combine the spinach, onion and garlic, and all other ingredients except for the eggs.  Toss to combine.  Beat the eggs separately in a small bowl, just  to combine.  Stir the eggs into the rest of the mixture and chill for one hour.
  3. To proceed:  fold one sheet of filo dough in half vertically after it has been sprayed lightly with butter spray.  Place 1/6 of mixture on the bottom corner (approx. ¾ c.),  and fold as you would a flag.  Place on sprayed cooking sheet, spray the top of each pie briefly w/ butter spray and bake approximately 15-20 minutes at 350 degrees until crisp and browned on top.
  4. For appetizer size, fold as above but then cut in quarters, use 1 –2 T. of filling for each and fold as before.

Serves 6 as an entrée, 15-18 as an appetizer



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