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Spanakopita (Spinach Pie)

Author: Anita's Table Talk


  • ¼ pound filo dough halved lengthwise, seeded and diced
  • 2 sticks unsalted butter, melted


  • 4 large eggs, beaten
  • 1 cup feta cheese, chopped
  • 1 cup cottage cheese (small or large curd)
  • 1 cup ricotta cheese or can use another cup of cottage cheese
  • 2 8-oz pkgs frozen chopped spinach, thawed, squeezed REALLY dry
  • 1 medium onion, chopped
  • 2 teaspoons parsley, dried or fresh, chopped


  • PREHEAT oven to 375 degrees F.
  • Lightly OIL a 9x13-inch baking (lasagna) pan with olive oil spray or brush with olive oil.
  • MELT butter in a pan. REMOVE from heat and set aside to cool.
  • BRUSH bottom of pan with butter.


  • In a medium bowl, MIX together eggs, feta cheese, and cottage cheese (and ricotta if using). STIR in very dry spinach, onion and eggs.

To Assemble

  • LAY 2 sheets of filo dough in prepared baking pan. BRUSH lightly with butter. TOP with 2 sheets of filo dough. BRUSH lightly with butter.
  • Continue layering 2 sheets and brushing with butter until you have 8-10 layers. BRUSH top with butter. Be sure dough reaches all sides of pan with every other layer (each sheet does not reach). If dough breaks, just layer put together the best you can and continue layering and buttering.
  • SPREAD spinach and cheese mixture into pan. BRUSH with butter and then LAYER remaining sheets of dough, 2 layers at a time, brushing with butter every 2 layers.
  • BAKE in preheated 375-degree oven for approximately 30 minutes. CHECK spanakopita while baking (stand away to avoid steam). As the top of dough begins to brown, DECREASE oven heat to 325. BAKE until golden brown (about one hour)
  • REMOVE from oven and let COOL for approximately 10 minutes. FLIP onto a baking sheet (jelly roll-style pan). PLACE back into oven to brown for another 10 minutes.
  • COOL (so the spinach/cheese mixture doesn’t leak out). CUT into squares and SERVE.