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Quick Spanakopita


Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, May 2007


  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound baby spinach
  • 1 large egg
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 6 ounces feta cheese, crumbled
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 10 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
  • 1/2 cup (1 stick) unsalted butter, melted


  1. Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.

  2. Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.

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