Spanakopita “Greens Pie” - Greek Recipe

Written By Jillian Schenzel

The flavors in this recipe are some of my favorites; feta, cream cheese, spinach…yum! I love to add this filling to lasagna and stuffed shells, but it’s always extra luxurious to do a true blue Spanakopita with phyllo dough (even though I cheat here too :))

Spanikopita Recipe:

  • 32oz frozen spinach

  • 8oz cream cheese

  • 12oz ricotta

  • 8 oz feta

  • 2 eggs

  • 2 tbsp dried dill

  • 1 bunch parsley (chopped)

  • 1 tbsp garlic

  • Salt

  • 1 tbsp poppyseed for garnish

  • 6-8 sheets phyllo dough

Thaw and drain your spinach. Try to get as much water out as you can. Mix your filling together (it’s easiest to just use your hands). Layer 2 sheets of phyllo dough on a greased baking dish using generous amounts of olive oil. Add your filling. Then gently crunch up your leftover phyllo dough like you would tissue paper to cover the top. Baste with more olive oil and poppyseeds and bake at 350 for 20 minutes.

Jillian Schenzel
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