READY IN: 1hr 15mins
Recipe by Chef Kate

A sort of Moorish version of the classic Greek spinach pie

Top Review by noway

I've been wanting to make this for quite a while and finally got the chance. I love spanokopita and the ingredient list for this recipe intrigued me. A lovely combination, although I would make a couple of slight changes next time. I mixed in all the spices except the chocolate with the beaten eggs prior to mixing the other ingredients in and wish I had also mixed the chocolate in with this instead of at the end. There were pockets of the chocolate that distracted from the other flavors because of this. I would have liked this to be slightly sweeter because the unsweetened chocolate was a bit overpowering, and would double the dried fruits/wine to compensate for this. Thanks for sharing, we will definitely enjoy this again!

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Place the raisins and the apricots and the wine in a small pan and simmer till soft and until almost the liquid is evaporated
  3. In a large skillet, heat one tablespoon of the oil and saute the mushrooms, without stirring, for about two minutes
  4. Turn the mushrooms and saute, without stirring for another minute
  5. Add the scallions and garlic and saute for about five minutes
  6. If necessary, add a little more oil
  7. Remove from the heat and add the fruit and the remaining ingredients (except the phyllo)
  8. Stir until well combined
  9. Grease a 9" x 13" baking pan with olive oil
  10. Lay a sheet of phyllo dough in the pan, brushing it with olive oil
  11. Repeat this process until you have five sheets of phyllo dough in the pan
  12. Spread half the spinach/chicken mixture over the dough
  13. Layer three more sheets of phyllo dough over this, brushing each sheet with olive oil
  14. Spread the remaining spinach mixture over the dough, smoothing it out to make it even
  15. Layer five more sheets of phyllo dough, each brushed with oil, over the spinach
  16. With a sharp knife, score diagonally to form diamonds
  17. Bake for approximately 40 minutes or until pastry is golden brown

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