Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

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!

Ingredients Nutrition

Directions

  1. Cook the onions in the microwave until translucent (about two minutes on high).
  2. Blend the onions, spinach, salt, pepper, nutmeg, feta cheese, egg and ricotta cheese together in a mixing bowl.
  3. Mix the melted butter with the olive oil.
  4. Using a pastry brush, oil the bottom and sides of a rectangle (9"x13") casserole dish.
  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. Place one sheet of phyllo on the bottom of the dish and paint it with the oil mixture.
  7. Repeat with the process, stacking a total of eight phyllo sheets and oiling between each layer.
  8. Spread the spinach mixture evenly over the top of the eighth layer.
  9. Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
  10. Repeat with the remaining phyllo sheets.
  11. Oil the top layer and any exposed edges and sprinkle with salt.
  12. Bake in a 375°F oven for about 45 minutes or until top is golden brown.
  13. This is great served warm or at room temperature.
Most Helpful

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!

mommy_cooks_01 September 04, 2010

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.

jfowler November 30, 2009

Tasted great, the instructions and amounts worked out perfectly.

Van 80 April 09, 2007