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

Another great Barefoot Contessa recipe by Ina Garten. "This is like the Greek spanakopita but with a lot more of that great filling. If you want to make this ahead of time, keep it wrapped in the refrigerator, and then serve it at room temperature or reheated."

Ingredients Nutrition

Directions

  1. Preheat the over to 375 degrees.
  2. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
  3. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli.
  4. Butter an ovenproof, non-stick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan.
  5. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling.
  6. Brush the top well with melted butter.
  7. Bake for 1 hour, until the top is golden brown and the filling is set.
  8. Remove from the oven and allow to cool completely. Serve at room temperature.
Most Helpful

5 5

This recipe is AWESOME, staple at my house. I am not a nutmeg fan, so I always leave out that. I agree with the last salt comment -- decrease the salt! I don't put any in since the feta is so salty. And if the pine nuts are getting too dear on the pocket book, use soy nuts!

4 5

This tastes great, and is probably much easier to prepare than traditional spanakopita. However, like all Barefoot Contessa recipes, it calls for too much salt, especially given the quantity of cheese included. I would recommend not using more than 1 tsp. salt.

3 5

This was very good in spite of the fact that my phyllo dough was completely uncooperative.