Cheesy Spanakopita

Recipe by P48422
READY IN: 1hr 45mins
SERVES: 8-10




  • If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
  • Drain well and chop coarsely.
  • Put in a large mixing bowl, or the bowl of your mixer.
  • If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
  • Put in a large mixing bowl, or the bowl of your mixer.
  • Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
  • Set aside.
  • Get out a large 13x9x2-inch metal baking pan.
  • Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
  • Brush the entire interior surface of the pan with the olive oil/butter mixture.
  • Place one sheet of phyllo into the pan.
  • If it is too big, don't worry- just fold over the excess edges into pan.
  • Brush with butter/oil.
  • Continue until you have 5 sheets of phyllo.
  • Carefully spread 1/4 of the spinach mixture on top.
  • Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
  • Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
  • Let cool in the pan for at least 15 minutes before cutting and serving.
  • Serve with creme fraiche or sour cream on the side.
  • This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
  • Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.