Spanakopita (Greek Greens Pie )

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out.

Ingredients Nutrition


  1. Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
  2. Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
  3. In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
  4. In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
  5. Over that, carefully layer the onion mixture, then the spinach, then the cheese.
  6. Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
  7. Roll-up the overhanging dough to form a seal. Brush top with melted butter.
  8. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
  9. Allow to cool to room temperature before eating.