Rating: 3.15 stars
33 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 1

This classic spinach pie is made with phyllo dough.

Martha Stewart Living, April 1996

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Credit: GENTL & HYERS

Recipe Summary test

Yield:
Makes one 11-by-15-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.

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  • Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.

  • Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.

  • Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

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Reviews (1)

33 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
02/26/2018
I love this recipe for Spanakopita. I've made it many times and my favorite thing about this recipe is that the spinach is not pre-cooked. Most recipes online either have you precooking the onions along with some garlic and even the spinach but this recipe in not doing so, allows for the freshness of the spinach to shine! It's a great side dish, and impressive addition to any table spread, and it makes fabulous leftovers for breakfast, lunch, and dinner.....even dessert in my book!