excellent! the only thing I did different is melt butter in the olive oil when painting the filo sheets. it gives it a much better taste and texture in the end. thanks for a really great and easy recipe for Spanakopita! (Oh yes - I did use frozen spinach instead of fresh too - I let it thaw and squeeze the heck out of it to get all the water out before using)
Delicious! My boyfriend said this spanakopita took my cooking skills to a whole new level (I'm not the best cook :) The only baking pans I had were 8x8 so I thought I'd make two pies. It turned out fine but I like much more filling in spanakopita so I think next time I'll make the recipe as stated but use it to make one 8x8 pie. I also used less than half of the phyllo and thought it was plenty, just personal preference. I will also use frozen spinach next time as it took forever to clean all the dirt off and trim the fresh spinach. Thanks for the great recipe!!
This was simply Amazing. I work in a Steel stamping plant where it's not unusual to be a bit nervous at times, but nothing like the apprehension I was about to experience in our kitchen. I'm going to make Spanakopita I asked myself? Like why? Why not phone for a pizza? Well, don't think I'll be ordering pizza for a while.
This turned out perfect and although I've never worked with phyllo I have tucked my children into bed at night. Kinda the same thing I thought. Little bit of care and it workes itself out.
Leeks are a nice touch, don't leave them out, and the dill sure adds a lovely flavor when combined with spinach.
Thanks Evelyn, I'm no longer a phyllo virgin along with so many others here that tried this recipe.
This is THE BEST spanakopita!!!! I can't say enough about it. I have made this over and over. People that have never liked spanakopita before love mine. Thanks sooo much for sharing
Fantastic recipe! This will be my go to Spanakopita recipe from now on. Thank you for sharing.
A perfect spanakopita - just like my Greek yiayia used to make. And I used to think it was difficult!
This is AMAZING and simple... I pre-made the spinach mixture with out the feta, egg, and garlic. I refrigerated it over night. It was easy to assemble the next day! Would be great for an appetizer for a dinner party. Thanks for posting.
Took this to a Greek-themed party and people raved! It was sitting behind a bakery version made in lovely, fancy swirls, and mine won the taste-test hands down!<br/>Since spinach isn't sold in lbs here, I guessed and bought two large plastic tubs of baby spinach. It, naturally, cooked way down, and felt a little shy, so I added a few minced kale leaves. <br/>I also couldn't find fresh dill in Ottawa in February, so used a couple of generous tablespoons of dried dill.<br/>Working with phyllo is always a bit of a patience lesson. I'm thinking next time of using an oil sprayer rather than brushing it on, in the interest of speed and keeping the bottom a touch less oily.
Very good recipe. I added cottage cheese, 1/4 pound to enhance fluffiness of filling, and added mushrooms and quinoa to enhance nutritional content.
We enjoyed this, even my kiddos. I was leary about if they would and they devoured it. Thanks for introducing us all to a new recipe.