READY IN: 1hr 15mins
Recipe by canarygirl

My interpretation of a traditional Greek dish. Enjoy!

Top Review by ciao4293

This was the most delicious spanokopitta I've ever tasted, and I've tasted alot. I was amazed how much the lemon juice and the dill brightened the flavor of the spinach mixture. My husband and I decided it's better than the spinach pita we get at the annual Greek Festival here in town. It really is! (But don't tell all the little old Greek ladies that make it, lol) My only problem was with the phyllo. I had a defective box. :0 All the sheets were split down the middle, and stuck together in the same spot. I had one heck of a time! But if you follow canarygirl's instuctions that s'kat mentions above, you can do it! Even with my phyllo a mess, I was able to patch up spots by brushing melted butter, and "glueing" on smaller pieces. And with all the mess that I made, it looked perfect out of the oven! It's all crackly after baking anyway, so mistakes just don't show. I will make this again, and I won't flip out if I have trouble with the phyllo, and anyone that wants to make this shouldn't, either. Great recipe cg-thanks! Oh! I only had a 9" springform pan, so it was not as tall as in the pic above, but still tasty--just bake for 25-30 minutes. canarygirl told me that when the phyllo is golden brown, it's done. :)

Ingredients Nutrition


  1. Heat oven to 375°.
  2. Drain spinach of all liquid.
  3. Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
  4. Sauteé 1-2 more minutes.
  5. in a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
  6. Butter a 7" springform pan.
  7. Place phyllo between a damp (but not wet) tea towel so it doesn't dry out.
  8. Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
  9. Fill with spinach mixture and fold edges over.
  10. Layer 6 more sheets of phyllo, brushing each with melted butter.
  11. Use a scissors to round the edges and cut 6 or 8 triangles in the top.
  12. Bake 45 minutes or until golden -- allow to stand 10 minutes before removing the springform.
  13. This can also be made into individual packets instead of a pie shape.

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