This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.

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  • Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.

  • Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.

  • Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.

  • Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)

  • Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

Cook's Notes

To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.

Reviews (17)

227 Ratings
  • 5 star values: 36
  • 4 star values: 54
  • 3 star values: 82
  • 2 star values: 39
  • 1 star values: 16
Rating: 4 stars
08/01/2019
It is the perfect recipe. The filling is fantastique! 👌
Rating: 1 stars
07/30/2019
Is it just me out there who is so tired of internet recipes that just are not going to work? Why and how?? Are they not created by real people anymore? Let alone chefs? I don’t get it and am getting so tired of it! 8 eggs?? What? A teaspoon of dill? How could anyone think a teaspoon of anything would even be perceptible in that amount of a mixture. I am part Greek and have been making Greek savory pies for years-spinach-zucchini-chicken the list goes on. Two eggs and more like a cup of fresh dill ( just don’t bother if all you have is dried) is what you use. So weird. I don’t know why I even get recipes online anymore.
Rating: 1 stars
04/29/2018
With all due respect, I think some so called experts in cooking should stick to what they know best, otherwise get well informed before you publish something, in order to avoid mistakes. Spanakopita without feta or Spanakotiropita with feta IS GREEK, and it is finally in the Oxford dictionary for those in disbelief. In spanakopita you DO USE EGG but only one and NOT 8, and you do not use Parmesan cheese nor garlic unless you want to call it “Martha Stewart’s Italian Spinach /Egg Pie”
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Rating: 5 stars
03/12/2018
I LOVED this 'easy' recipe. I followed the directions and the spinach pie was absolutely delicious. I had many Greek friends over for dinner and they also LOVED it. I definitely love 'super easy' and 'delicious' recipes and this is one of the BEST!
Rating: Unrated
04/21/2014
As per the remarks from Nikoula below - she is ABSOLUTELY right !!! You never put EGGS in any Greek spinach pies,,,or other such similar recipes!! Ugghh is an understatement. Just because you put Feta cheese in something does not make it Greek.
Rating: Unrated
10/05/2011
P.S. The fresh spinach (3 x 454g) was just wilted down on medium heat, not boiled in water, then wrung out again when cool and chopped. It was a much nicer colour and flavour than the frozen spinach I used previously. The phyllo sheets do not need to be separated: just cut the roll across in ribbons, place in a bowl to tease apart and sprinkle with oil. Loved the pictures in the original "Everyday Food" article. This is one of my favourite recipes, have made it a few times. Thank you Martha.
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Rating: Unrated
10/05/2011
Served this at book club last night - a great hit. This time I used three 454 g/16 oz boxes of fresh baby spinach, cooked by wilting down and wringing out all the water. The day before I cooked the spinach and onions and grated the parmesan and left refrigerated overnight. It was easy to then combine all the ingredients and assemble the pie. I added 1/2 tsp red pepper flakes, some nutmeg, and left out the salt. The phyllo did need the oil, and it took 50 mins to cook at 375 and time to rest.
Rating: 5 stars
04/24/2011
One of my favorite recipes to bring anywhere. Easy to make (I usually boil the spinach for a minute to defrost quicker) and looks impressive on the table. I usually halve it to make one pie but it's worth it to make two: one to eat today, and one to save for later. Leftovers reheat nicely but even good straight from the refrigerator.
Rating: Unrated
10/09/2010
You don't put eggs in a real Greek spinach pie! Ugh!
Rating: Unrated
03/25/2010
Forgot to mention..I added some silvered almonds sauteed in a wee bit of butter for a nice crunch with the spinach..
Rating: Unrated
03/25/2010
Great recipe. I made half and my vegeratarian friends were drooling..
Rating: Unrated
02/16/2010
This is one of my favourite recipes! It does, however, call for way more salt than is really required. Try it cutting out 2 tspns of the salt. I cut it out altogether as the feta cheese is very salty.
Rating: Unrated
08/09/2009
This recipe is outstanding. I make it all the time for family parties because even the kids go crazy for it.
Rating: Unrated
10/01/2008
Can I use fresh spinach? What is the ratio to frozen spinach? Thanks!
Rating: Unrated
10/01/2008
Can I use fresh spinach? What is the ratio to frozen spinach? Thanks!
Rating: Unrated
03/18/2008
This is a great recipe. The phyllo ribbons make it look fancy and complicated, but it is easy and delicious! Great presentation and great taste.
Rating: Unrated
12/29/2007
This was very simple. I assembled this a week ahead of time and put in the freezer. This one was a big hit at our Chrismas party. Several people wanted the recipe but of course I told them it was an old family recipe and I couldn't give it out.....lol.