Easy Greek Spinach Pie with Cheese

Spanakotyropita (also known as spanakopita)

Text-only recipe

This is a family favorite because it's quick and easier to make than some other versions.

Day 1: Make the Filling

• 4 pounds of fresh spinach, washed, trimmed, and chopped
• 1 large or 2 small spring onions, chopped
• 2/3 cup of olive oil
• 1/3 cup of water

Over medium heat, sauté the onion in olive oil until soft. Add spinach and water, bring to a boil and cover. Reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.

Day 2: Make the Pita (photos)

• spinach from day 1 (bring to room temp)
• 1 egg
• 2/3 pounds of firm feta cheese
• 2 teaspoons of freshly ground pepper
• 2 tablespoons + 2 teaspoons of olive oil
• 1 pound of phyllo sheets 14 x 18 inches
• 2 tablespoons of water

Note: Contrary to most instructions (even my own), the phyllo can be taken out of the freezer to defrost 3 hours before using (leave package unopened while defrosting).

The finished spinach pie is a favorite street food, snack, and even a light main dish. Walk through preparation in these step-by-step photos.

On day one, the spinach was wilted and put in the fridge to drain. Now, (continued below)

remove spinach from the refrigerator and keep in the colander over a bowl. As ingredients are added, it will continue to drain. Preheat oven to 350°F (175°C).

Use a fork to beat the egg and add to the spinach.

If the feta cheese is too soft to crumble by hand (if it starts to mush), put in a bowl and use the tines of a fork to make small pieces, then add to spinach.

Use one or two forks to toss the spinach with the egg and cheese to combine well.

Because half the sheets of phyllo will be used on the bottom and the other half on top, start by counting the number of sheets in the package.

Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush. Lay half the (continue reading below)

phyllo in the pan, fold in any overlap, and pour 2 teaspoons of olive oil on top.

Continue folding in any overlap until the bottom layer fits the bottom of the pan.

Use a fork to spread the spinach and cheese mixutre evenly over the phyllo dough.

Use all the remaining sheets of dough for the top. Fold in the overlap so the sheets fit in the pan. (Continue reading below)

To make a smooth top that hides the folds of the dough, keep one sheet out of the top layer, and place it on top of the other sheets. Trim the edges with a scissors to fit the pan.

Cut all the way through to the bottom.

Phyllo (filo) dough is wonderfully forgiving. The cuts don't have to be perfect and the top doesn't have to be perfectly smooth.

Put a little water in your hand and sprinkle. Work with small amounts of water to distribute evenly. Do not touch the dough with wet hands.

Bake at 350°F (175°C) for 30-40 minutes or until golden brown.

The filling will be hot, so let the pieces cool before eating. In Greece, spinach pie is served warm or at room temperature.