Spanakopita

Blogger Stephanie Wise of Girl versus Dough makes a favorite Greek recipe – spanakopita. Learn to make this recipe with our how-to article.

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

e3b981f5-e628-4dab-bf5e-73e0cee3d633

Prep Time 20 min
Total Time 1 hr 25 min
Servings 8

Ingredients

3: tablespoons extra-virgin olive oil

2: boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, squeezed to drain

12: green onions, chopped (3/4 cup)

1/4: cup finely chopped fresh parsley

: Salt and pepper to taste

2: cups crumbled feta cheese (8 oz)

1: egg, slightly beaten

1/2: cup unsalted butter, melted

16: sheets frozen phyllo (filo) pastry (14x9 inch), thawed

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
2 In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
3 Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
4 Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.

EXPERT TIPS

Expert Tips

Until you’re ready to layer the phyllo sheets in the baking dish, keep them covered with plastic wrap topped with a damp towel. This keeps the thin sheets from drying out.

Brush the edges of the phyllo with butter first, then work toward the center. And don’t forget to brush the top layer for a golden brown crust.

You can substitute 2 lb fresh spinach for the frozen. Remove the stems and toss in oil just until wilted. Place spinach in a colander to squeeze out excess liquid, then roughly chop it.

Got questions? Our experts have the answers. Ask Betty now.