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    You are in: Home / Recipes / Spanakopita Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Mercy's Note:

    This is my casserole version of the Greek spinach pie that is traditionally served at weddings. I like it hot, cold or at room temperature...mmmmm!

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    Units: US | Metric


    1. 1
      Cook the onions in the microwave until translucent (about two minutes on high).
    2. 2
      Blend the onions, spinach, salt, pepper, nutmeg, feta cheese, egg and ricotta cheese together in a mixing bowl.
    3. 3
      Mix the melted butter with the olive oil.
    4. 4
      Using a pastry brush, oil the bottom and sides of a rectangle (9"x13") casserole dish.
    5. 5
      Note: The phyllo sheets dry out immediately, so keep the unused portions covered with a kitchen towel (to keep the air out) until you are ready to use them; There is no need to be careful placing the sheets in the baking dish; Rips, folds and creases are absolutely acceptable and are completely unnoticeable in the final product.
    6. 6
      Place one sheet of phyllo on the bottom of the dish and paint it with the oil mixture.
    7. 7
      Repeat with the process, stacking a total of eight phyllo sheets and oiling between each layer.
    8. 8
      Spread the spinach mixture evenly over the top of the eighth layer.
    9. 9
      Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
    10. 10
      Repeat with the remaining phyllo sheets.
    11. 11
      Oil the top layer and any exposed edges and sprinkle with salt.
    12. 12
      Bake in a 375°F oven for about 45 minutes or until top is golden brown.
    13. 13
      This is great served warm or at room temperature.

    Ratings & Reviews:

    • on September 04, 2010


      I make this recipe exactly as it's written and it's absolutely delicious. Have been making it for years now and everyone who has ever tried it has thoroughly enjoyed it. My husband is a big fan of spanakopita but until I made this recipe I had never tried it and am so glad he turned me on to it. Served with a Greek salad and a crusty loaf of bread this is wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2009


      Stunningly good. It takes 2 16oz packages of flozen spinach to get to the 20oz after squeezing out the water. Also, saute the oniong with 2 or 3 chopped cloves of garlic, add 1/8 cup grated parmesan, 1/4 cup of pine nuts, 2 tsp of dry dill and 1 tsp of dried oregano and it's even better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2007


      Tasted great, the instructions and amounts worked out perfectly.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spanakopita

    Serving Size: 1 (127 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 225.7
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 7.5 g
    Cholesterol 53.5 mg
    Sodium 394.2 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 1.9 g
    Sugars 1.7 g
    Protein 9.0 g

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