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”

Can I use fresh spinach? What is the ratio to frozen spinach? Thanks!

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!

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.

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.

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.

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.

You don't put eggs in a real Greek spinach pie! Ugh!

Forgot to mention..I added some silvered almonds sauteed in a wee bit of butter for a nice crunch with the spinach..

Great recipe. I made half and my vegeratarian friends were drooling..