Delicious Spanikopita (Spinach Pie)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.8
  • Total Fat: 7.8 g
  • Cholesterol: 27.2 mg
  • Sodium: 234.4 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Delicious Spanikopita (Spinach Pie) calories by ingredient
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Number of Servings: 12


    Parmesan Cheese, grated, 0.5 cup (remove)
    Phyllo Dough, 3 sheet dough (remove)
    Garlic, 2 cloves (remove)
    *Lemon Juice, 1 lemon yields (remove)
    Butter, salted, 1 tbsp (remove)
    Olive Oil
    Oregano, ground
    Dill weed, dried
    Spinach, frozen, 1 package
    Feta Cheese, 0.5 cup, crumbled
    Cottage Cheese, 1% Milkfat, 0.5 cup


Allow the phyllo to defrost in the fridge overnight.

Preheat oven to 375.

Finely dice onion and mince garlic and parsley. Juice lemon; grate and finely mince a pinch of lemon zest.

Heat pan over medium heat, add oil and butter, saute onion until semi-translucent, then add garlic and saute one more minute. Remove from heat and place in medium bowl; allow to cool.

Drain spinach well to remove excess water. Crumble into bowl containing onion and garlic mixture. To that, add the basil, oregano, dill, parsley, feta, cottage cheese, parmesan, lemon juice and zest, and salt and pepper to taste.

Lightly beat egg in a small bowl and add to the spinach mixture. Stir until well combined.

Have a damp towel handy to keep phyllo dough covered while you work, so it doesn't dry out.

Pour 2 tbsp on olive oil into a small bowl or cup. Cut a sheet of wax paper the size of an unrolled phyllo sheet and lay it on your counter. Place one phyllo sheet on top of the wax paper and, using a pastry brush, lightly brush it with oil. Lay a second phyllo sheet on top, brush with oil, and top with a third sheet of phyllo. Cut the sheets length-wise so that you have 3 long, skinny sheets of dough. Place a spoonfull of spinach mixture at the top of one phyllo strip, then fold the top left corner down to the botton right, just below where the filling ends. Next, fold it the opposite way, so that you are folding it over itself in a triangle shape. Keep folding until you reach the botton of the phyllo strip, brush with a bit of oil along the seams to help seal it. Place on lightly oiled baking tray as finished.

Repeat this process with the remaining two phyllo strips, then continue layering sheets and making more strips until you run out of filling.

Lightly brush the tops with oil. Bake for approx. 15 minutes, until the undersides are golden brown, then flip and bake another 10 minutes, or until they are golden brown all over.

Allow to cool slightly but serve warm to keep their crispiness.

Serving Size: Makes 12 medium triangle-shaped spanikopita.

Number of Servings: 12

Recipe submitted by SparkPeople user TERRIMAC13.

TAGS:  Vegetarian Meals |

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