Lora's Spinach Pie (full fat)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 138.6
  • Total Fat: 10.3 g
  • Cholesterol: 54.7 mg
  • Sodium: 271.2 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.8 g

View full nutritional breakdown of Lora's Spinach Pie (full fat) calories by ingredient
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This is my traditional spanikopita--full fat, full calories. Enjoy on special occasions in small amounts! This is my traditional spanikopita--full fat, full calories. Enjoy on special occasions in small amounts!
Number of Servings: 24


    1 medium onion, diced
    3 TBS Extra-virgin Olive oil
    1 lb frozen chopped spinach
    1 tsp dried oregano
    salt & pepper
    4 large eggs
    12 oz feta cheese
    1/2 Cup cottage cheese
    8 oz phyllo dough
    1 stick butter, melted


Make sure your phyllo is thawed and at room temperature prior to using-- after thawing, just set it out on the counter when you start chopping the onions.
You can assemble this a day ahead and refrigerate until ready to bake. Just add 5-10 minutes to the baking time.


Saute onions in oil until softened. Add spinach and oregano and cook on high until heated through. Set aside to cool.
In a large bowl, beat eggs and mix in cheeses. Season with salt & pepper. Stir in spinach mixture.
Pre-heat oven to 375 F.
Brush a 9x13 dish with melted butter. Begin layering individual sheets of phyllo in the dish, brushing with melted butter between each sheet. Use about half the phyllo.
Add the spinach & cheese filling on top of the layers.
Layer the remaining phyllo dough on top using the same technique as you did with the bottom. Tuck the sides in as best you can. Brush the top layer with melted butter and score just the top few sheets with a sharp knife to make a diamond pattern.
Bake @ 375 F for about 35 minutes until the top is golden.

Serving Size: 1 24th of a 9x13" pan

Number of Servings: 24

Recipe submitted by SparkPeople user HAWAII5YEARS.

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