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Spanakopita Recipe - Greek Spinach Pie

Updated on December 13, 2012

Fresh Ingredients make your Spanakopita Great!

Use the freshest spinach possible for your Greek Spinach Pie!
Use the freshest spinach possible for your Greek Spinach Pie! | Source

How to Make Spanakopita or Greek Spinach Pie (Recipe)

When I was a child, I had a sandbox. I spent most of my time in that sandbox "cooking" and serving people my creations after it was done.

Because my mother made Spanakopita all the time, so did I. I would serve my muddy spinach pie on chipped plastic plates that never saw the inside of the house.

I'm happy to say that we all only pretended to eat.

Now, I make the real thing. I mostly use spinach, but I have been known to use wild, edible greens such as lamb's quarters with great results. I bet you could use nettle, too.

Note that I included a video at the end of this page. This ISN'T my recipe or my method... I do things differently. The part that I want you to see is the way he works with the filo at the end while putting it all together. It is really hard to describe... you can't of just need to watch it.

Cook Time

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: One 9 x 13 Pan, about 20 appetizer sized pieces

What do you think of my spanakopita recipe?

5 stars from 2 ratings of Spanakopita

Ingredients for Spanakopita

  • 1/2 package filo, (Most filo boxes come with two wrapped rolls. You will use one of these.)
  • 1 large bag baby spinach, You can also use two small bags.
  • 4 eggs
  • 250-300g feta, crumbled
  • 3 stalks green onion
  • 3-5 tablespoons chopped, fresh herbs such as parsley and dill
  • 2 tsp dried oregano
  • 1/2 stick butter

Instructions

  1. Preheat the oven to 350 degrees.
  2. Melt butter in microwave or small saucepan.
  3. Brush bottom and sides of the 9 x 13 pan with butter using a pastry brush and set aside.
  4. In a mixing bowl, add eggs and beat.
  5. Stir in feta, green onion, fresh herbs, and oregano.
  6. Toss in spinach using your hands a pair of tongs.
  7. Watch the video below and follow the instructions for layering the filo with the spinach mixture.
  8. Save about 6-8 pieces of filo for the top and pour remaining butter over the top. Spread with pastry brush.
  9. Cut three cuts lengthwise into the pastry.
  10. Bake on 350 until golden brown. This will take about 45 - 60 minutes.

Greens that Can Replace Spinach in Spanakopita

I thought I would leave you with a list of some plants you can use to replace spinach in this Spinach Pie Recipe. The best, of course, is spinach. My second favorite is lamb's quarters. Here's my list:

  • Lamb's Quarters
  • Stinging Nettle leaves
  • Dandelion greens
  • Chicory
  • Endive
  • Rocket (Arugula, Rucola) - I see this growing wild sometimes.

Dandelion and chicory, unless picked in the spring, is best when mixed with some of the other milder greens like nettle, lamb's quarters, and spinach.

As an aside, in Rosemary Gladstar's Family Herbal you can find a recipe for Nettle "Spanakopita".

Watch this video to get insight into the process of making Greek Spinach Pie...

What do you think?

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    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      This sounds fabulous, and I'm sure it's much more delicious than the childhood mud pies! I like the idea of substituting other greens for the spinach. Thank you for sharing!

    • kohuether profile image
      Author

      Katherine Olga Tsoukalas 4 years ago from New Hampshire

      Vespawoolf, you are so welcome! One of these days I will create my own video to show you. I love making this dish with wild greens like nettle, lamb's quarters, and even young spring dandelion.

    • Dolores Monet profile image

      Dolores Monet 4 years ago from East Coast, United States

      Yum - I love spanakopita! For parties, I like to make little triangles by folding the phillo dough over the spinach mix, sort of like you fold a flag.

    • kohuether profile image
      Author

      Katherine Olga Tsoukalas 4 years ago from New Hampshire

      Good idea Dolores, thanks for sharing! I didn't think to mention that in my hub because I never do it - it's a lack of patience issue on my part. But it does look quite elegant and pretty, and is fun to eat. :-)

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