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5 avg, 4 review(s) 75% would make again

Top-ranked recipe named "Spanakopita"

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"This recipe is a favourite of our family and has been since the early 80's , when I purchased my first Greek cook book by Tess Mallos. I have made it over and over again for family and friends."

- Talofa


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1/2 c olive oil
2 ts dill; or fennel, chopped
Butter; melted
4 Eggs; lightly beaten
1/4 ts Ground nutmeg
1 md Onion; chopped
1/2 c Chopped parsley
1 c feta cheese; Well-crumbled
10 Fillo pastry
1 c spring onions; Chopped
Black Pepper; freshly ground
1/2 c Mizithra cheese; or cottage cheese
1 kg Spinach
1/4 c kefalotiri; * Finely grated

Original recipe makes 8



*Note: if Kefalotyri cheese is unavailable, Parmesan may be substituted. Serves: 8 as a first course, 4 as a light meal Oven temperature: 180 C (350 F) Cooking time: 1 hour Wash spinach well and cut off any coarse stems. Chop coarsely and put into a pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon. Gently fry onion in oil for 10 minutes, add spring onion and fry for further 5 minutes. Place drained spinach with onion-oil mixture in a large mixing bowl. Add herbs, nutmeg, cheeses and eggs and stir to combine. Check saltiness of mixture, then add salt and pepper to taste. Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line with a sheet of fillo pastry. Top with another 4 sheets, brushing each with butter. Spread filling in pastry-lined dish and top with remaining fillo, brushing each sheet again with butter. Trim edges if necessary and tuck pastry in on all sides. Brush top lightly with butter and score top layer of pastry lightly into squares using a sharp knife or razor blade. Sprinkle a little cold water on top to prevent pastry curling up. Bake in a moderate oven for 45 minutes until puffed and golden brown. Remove from oven and leave for 5 minutes before cutting into portions for serving. Source: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 Typed for you by Karen Mintzias

Calories Per Serving: 374 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fanastic Recipe! My 5 year old took one mouthful and said 'this one is a keeper' (we rate all the new recipes as keepers or not)...Hubby suggested to add a meat to it, maybe ham or chicken. Takes a little while to make but SO worth it!!!
Crystil 3 years ago
I loved the flavors. Pretty simple recipe to follow too.
Relentless1982 3 years ago
This recipe is a favourite of our family and has been since the early 80's , when I purchased my first Greek cook book by Tess Mallos. I have made it over and over again for family and friends.
Talofa 4 years ago
This traditional Greek spinach pie recipe was extraordinarily good and the pan method of preparation made the spanakopita really easy to make. The hardest part was working with the phyllo dough and once you get the hang of it, it is pretty easy as well. I followed the recipe apart from adding 1 tbsp fresh lemon juice to the spinach filling and (to eliminate the salt and water in plain melted butter) used clarified unsalted butter for brushing on the phyllo dough. The crust turned out light, flaky and good. The filling was moist and extremely tasty! I really liked the flavor of the spinach, feta, mizithra, kefalotiri and dill combination, and the addition of fresh lemon juice both brightened the flavors and provided an extra 'zing'. The leftovers tasted great right out of the fridge but the crust did loss its crispness. I will definitely make this again!
sgrishka 4 years ago
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