Spanakopita.
Spinach Pie.
This has been my birthday dinner for as long as I can remember.
Growing up, birthday dinner meant my mama would make anything we wanted. I loved that day. I also loved my sister’s birthday dinners because they usually chose spinach pie too.
Except one year when Nurse Stephanie wanted bagels with cream cheese.
Nothing but the best for her.
Spinach Pie is still a major guilty pleasure for me.
For when I make a pan of spinach pie, I do not stop eating until it is gone.
I love this stuff.
I’m sure most of you are familiar with the classic phyllo (Filo) stuffed Greek classic that is Spanakopita.
I’m going to give you that recipe.
But I’m also going to give you the Americanized more kid-friendly recipe that I ate growing up, and that I crave still today.
I called my mama for this recipe, and for the origin of this recipe.
It turns out that this version of Spinach Pie comes from a Meatless Meals cookbook from MCMLXXIX.
That is how the year was printed in the cookbook.
We had to figure it out, and now you can too.
The amounts below will make one full 9×11 pan of spinach pie. I made a half recipe of each, so the pictures don’t accurately represent the measurements.
Preheat your oven to 375.
For the classic Greek Spanakopita, here is what you’ll need:
10 sheets of Phyllo dough (in the frozen desserts section of the grocery store near the puff pastry and pie shells)
1/2 stick melted butter
2 10 oz. boxes frozen chopped spinach (sometimes I up this to 3 boxes for more substance)
1 c. cottage cheese
3 eggs
2 c. feta cheese
1/2 onion finely chopped
black pepper
And for my Birthday Dinner Guilty Pleasure Americanized version, here is what you’ll need:
10 sheets of Phyllo dough
1/2 stick melted butter
2 10 oz. boxes frozen chopped spinach
1 c. cottage cheese
3 eggs
2 c. cheddar cheese
black pepper
We start off with melted butter. I do believe there is no better way to start a recipe.
Wouldn’t you agree?
Brush some melted butter on the bottom of your pan:
Carefully lay down one layer of phyllo dough.
This stuff is pretty delicate.
But don’t worry, if it is pieced together and imperfect looking- it will still taste delicious.
Add another layer of butter, then another layer of the phyllo. Keep going until you have five sheets of phyllo dough on the bottom.
Did I mention that this is an extremely healthy dish?
I didn’t?
Oh.
Well, it has spinach in it.
That’s healthy.
Now set that off to the side, and lets make our filling.
For both versions the filling starts the same way.
Defrost your spinach and give it a squeeze to drain the excess water.
You can use fresh spinach or swiss chard, but when my mom first started making this recipe the grocery store didn’t have those glorious pre-washed bags of spinach.
And to quote my mama, “I wasn’t going to hand wash all of that spinach.”
Therefore, there is only one way to properly make this dish in my humble opinion. And that is to use frozen spinach- preferably chopped.
Put that in a bowl.
Add in a cup of cottage cheese.
Now, beat three eggs.
You know, come to think of it, the squeezing of the spinach and the beating of the eggs are practically a workout.
So, feel free to have an extra piece of the spinach pie when it’s done.
Add the eggs to the mix.
Now add about 1/2 t. of freshly ground pepper.
Remember Adam Sandler on SNL?
With Dana Carvey?
“Wouldya like some fresh-a pepper?”
“She like-a da fresh-a pepper.”
I say that to myself as I put pepper in a dish.
Just thought you might like to know.
Now, for the Greek version, add in your 2 cups of feta and your chopped onion.
Mix that up, and you are good to go!
If you are making the Americanized version, do not add feta or onion. Rather, add in your 2 cups of shredded cheddar.
Mix it up, and you’re done!
Now spread your filling on the phyllo dough and butter bed that you have created.
Remember, I’m making a half-and-halfer so the left is my Greek version and the right is my American.
I guess I should pause for a moment and talk about nutmeg.
At this point, a sprinkle of nutmeg can be added across the entire pan.
I really, really, really don’t like nutmeg.
I have tried.
And tried.
But, to no avail.
I can stomach it in very small amounts in dessert dishes.
And I know that nutmeg enhances the flavor of dark greens.
But I just can’t get on board.
I have tried, and I cannot.
I hate being anything resembling a picky eater, so please if you love or even like nutmeg add it to the dish. I’m sure that if you like the stuff, it does indeed make the dish better.
I feel a weight lifted off of my shoulders with that public nutmeg confession.
To finish off our pie, we need more phyllo and butter.
Don’t you think?
Place one layer on top of the spinach mixture.
Then slather on the butter.
Then, add four more layers.
At the end, you should have five layers of the phyllo and five layers of butter.
Just remember, this is a healthy dish.
You know, because of the spinach.
Cover the pan tightly with foil, and pop it in the oven for 35 minutes.
After 35 minutes, it will look like this:
I think we can do better than that.
Put the pie back in the oven, uncovered, for 10-15.
The goal is to get the pie to a golden brown color.
This would not be a good time to leave the pie completely unattended.
I love when it is perfectly tan on top with some caramelized darker edges.
The corners are my favorite part.
PER-FECT-SHUN.
For a lunch or dinner, cut this in generous squares (using a pizza cutter works really well) when it is fresh out of the oven.
For a party, cut these into triangles and serve on a platter.
Truth be told, I had a cold piece that was a little soggy straight out of the fridge for breakfast over the weekend.
What is wrong with me?
Please do not follow my lead.
Eat this piping hot with the crunchy, crispy, golden, buttery crust.
Happy Birthday to me!
OK, it was three months ago.
But I’m still celebrating.
Lots o’ love,
Leah
63 comments
Comments feed for this article
August 31, 2010 at 3:37 PM
Christy aka Mamarazzi
Hmmm sounds good. I have actually tried a different version of this, believe it or not, with ham, this sounds healthier than my version. I will have to try this.
August 31, 2010 at 3:45 PM
Andrew
Yummy. Looks great. I’m definitely going to have to try this!
http://www.stuffyoushouldhate.com
August 31, 2010 at 3:57 PM
ninjawiththeorangetshirt
😀 Nice Post!
http://ninjawiththeorangetshirt.wordpress.com/
August 31, 2010 at 4:00 PM
The Simple Life of a Country Man's Wife
Looks superb. I have most of the ingredients in my fridge. Nice post:)
August 31, 2010 at 4:01 PM
dennisfinocchiaro
This recipe looks great, but the personal story in the beginning really made this post excellent in my mind. I often tie food to memories of my Italian relatives.
http://www.denwrites.com
September 1, 2010 at 9:06 AM
calogeromira
Italian cuisine is different from Greek cuisine.
August 31, 2010 at 4:07 PM
Jana
Delicious !!!!!! Will have that for MY birthday treat, which is coming up in 4 weeks !!!
August 31, 2010 at 4:12 PM
ramantorecipes
I’ve recently been sneaking my youngest spinach in an attempt to build up to something like this. Or maybe he’ll just have to eat ramen noodles one night while the rest of us spinach lovers try this. Thanks for all the photos!
http://www.fromramentorecipes.wordpress.com
August 31, 2010 at 4:14 PM
sylviangirl
Wow this looks delicious!!!! And your instructions are very clear and easy to follow 🙂 Great post! I’m definitely going to give this a go 🙂
http://sylviangirl.wordpress.com/
August 31, 2010 at 4:20 PM
museophelia
mmm deliciousness! I love Spanikopita and all the other delicious Greek foods. Actually my experience of Spanikopita was a bit privelleged…at the time I was dating a Greek who was friends with someone who owned a Greek Bakery. My mind was opened to the world of ridiculously mouth watering food and I even learned to make some of it—like Tsoureki, Kourabiedes, Koulourakia, Bougasta and of course…BAKLAVA!!! The biggest hit was baklava…I suggest you try it, might change what you think Greek is. Great post btw!
August 31, 2010 at 5:15 PM
lifeintheboomerlane
I’ve made spanikopita. It’s fabulous. Turks have a version called borek, equally fabulous.
August 31, 2010 at 5:23 PM
notesfromrumbleycottage
I like to eat spinach pie cold as well. Some things that are wonderful when freshly cooked are almost more wonderful the next day. Spinach Pie is one of those dishes. Great post!
August 31, 2010 at 5:52 PM
Maha
yum! you are inspiring me to go to the grocery store and make this yummy dish! 🙂
August 31, 2010 at 5:55 PM
Tara Aarness
This looks incredible! I’ve never attempted to make it before, but you’ve inspired me. Thanks so much for this great post! 🙂
August 31, 2010 at 5:58 PM
She.Is.Just.A.Rat
I adore spanakopita! Very labour intensive, but worth every second…I will have to try out your spinach pie recipe as well…thanks for sharing.
August 31, 2010 at 6:04 PM
CrystalSpins
Holy crap-oly that looks good! I’m making that for myself STAT! Why have I never heard of this delicious-sounding food before? Well, I’m German, not Greek — maybe that’s it.
Crystal
http://www.crystalspins.com
August 31, 2010 at 6:42 PM
chloé
yummmm! I’m gonna try it soon! Making at my housewarming party!
August 31, 2010 at 6:44 PM
betesiclicks
mmmm now I’m craving some… I would definitely nominate it as a birthday meal myself! I usually make it into individual triangles and love the leftovers for days later…mmmmm
It is unfortunate I came across this post as my healthy vegetable dinner is cooking…now I’m starving
August 31, 2010 at 6:58 PM
natinanorton
Congrats on Freshly Pressed! I love the photos and it looks delicious!
“Just remember, this is a healthy dish. You know, because of the spinach.” That’s my philosophy too. I say the same thing about strawberry cheesecake… you know, cause of the fruit. 🙂
Natina
http://crosswordcharlie.wordpress.com/
August 31, 2010 at 7:24 PM
Evie Garone
Sounds and looks wonderful!! I think either I’ll try to make it (yeah right) or try to get my husband to make it??!! Yum!! Thanks for the great recipe, and pics. Congrats on being Freshly Pressed!
evelyngarone.com
August 31, 2010 at 7:40 PM
daynali
Oh wow. I’ve been dying to try spanakopita at home – can’t wait to give this a shot. I definitely thought it was a lot harder than you make it look!
August 31, 2010 at 7:49 PM
travelmammal
I commend you for making this dish and sharing your knowledge for everyone. As a Greek myself, I can tell you that many people take one look at this recipe and conclude it’s too long and difficult and don’t bother giving it a shot. So, well done and I hope it turned out great!
August 31, 2010 at 8:21 PM
onepillawayfromchaos
Oh my!!! Both versions look absolutely amazing! I’m making one this weekend! Thanks so much for sharing this! 🙂
August 31, 2010 at 8:58 PM
e1saman
Great, and even greater if you create the phyllo yourselves!
Elias
https://e1saman.wordpress.com
August 31, 2010 at 9:07 PM
thesevenhillscollection
What??!! I did not know you could do such a thing… do you have a recipe?
August 31, 2010 at 8:50 PM
skinnyjulie
I want to eat this right now! I’m starving at work, and sadly can’t eat because I’m on a diet. Tear. You’re Spanakopita is calling to me…..
August 31, 2010 at 8:53 PM
sayitinasong
I love Greek food! I love your authentic recipe- this will go on the menu this weekend!
August 31, 2010 at 9:11 PM
Teddy Kechris
Awesome post… My mom used to make this from scratch, but since I moved away far from home, I haven’t found a good recipe. I will try this. (Another friend of mine tops her spanakopita with a layer of egg yoke before baking it).
August 31, 2010 at 9:20 PM
Spanakopita (Spinach Pie) « Paneful's Greasy Spoon
[…] Spanakopita […]
August 31, 2010 at 9:34 PM
morbid4nya
I need to make this soon!
August 31, 2010 at 9:46 PM
Summer
wow!!! that looks so good!! I shall try that tonight 😀
LOVE.
SUMMER.
August 31, 2010 at 10:33 PM
valentinedee
love it, love it, love it. great post. we Italians make what’s our version–spinach pie. same thing, only we switch up the feta for ricotta.
valentine defrancis
September 1, 2010 at 9:11 AM
calogeromira
And ricotta is amazing there.
August 31, 2010 at 10:39 PM
culinaryspirits
I love food blogs that include step-by-step pictures as well as the final product! Really inspires one to prepare and indulge. So its now on the list of must-try recipes!
Laura
http://culinaryspirits.wordpress.com
http://vintageminx.wordpress.com
August 31, 2010 at 10:48 PM
gigi_xxxx
That looks absolutely delicious! Spinach and feta is such a good combo. I would definitely go for the Greek version. It’s cool you added an American too. Improvisation and experimenting in the kitchen is great, I always do.
http://wp.me/x2uH
August 31, 2010 at 10:51 PM
shmode
Sounds almost like a Greek version of lasagna ;). I may have to try this über healthy dish.
August 31, 2010 at 11:31 PM
Angela
Hey, great and yummy photos, but cheddar cheese in spanakopita? That’s unheard of. I live in Greece so I would not attempt that here. Maybe if I was in the U.S. 😉 Put the recipe for ‘uvarlakia’ that is the best Greek food that many non -Greeks don’t know about!!
http://doyouhavethesauce.wordpress.com/
September 1, 2010 at 2:08 AM
thesevenhillscollection
Would love the recipe for uvarlakia… I have never heard of it!
September 1, 2010 at 1:15 AM
Greek to Me (via ) « Open Dore
[…] Spanakopita. Spinach Pie. This has been my birthday dinner for as long as I can remember. Growing up, birthday dinner meant my mama would make anything we wanted. I loved that day. I also loved my sister's birthday dinners because they usually chose spinach pie too. Except one year when Nurse Stephanie wanted bagels with cream cheese. Nothing but the best for her. Spinach Pie is still a major guilty pleasure for me. For when I make a pan of spina … Read More […]
September 1, 2010 at 1:30 AM
carl d'agostino
I used to try to save a little and replace ricotta with cottage cheese, but the taste just isn’t there in lasagna. Also gets watery when baked. Don’t think Greeks and Italians use cheddar but this take-off great flavor. We use no onion, garlic only. Think onion overpowers/replaces taste of the food. Spinach and provolone great sub heated too. Great post.
September 1, 2010 at 9:10 AM
calogeromira
I like Italian cuisine, my tradition at home.
September 1, 2010 at 2:08 AM
kohakuscorner
That sounds really delicious! I have only had spanakopita once before, but I liked it and would love to have it again. I might have to try your recipe one day!
September 1, 2010 at 2:08 AM
Robyn at wellpurposed
I share your love of spanakopita. It’s just so . . . GOOD!!! 😀 Yum, yum, yum! Thanks for the recipe!
September 1, 2010 at 3:11 AM
jterrill
Great post!!! Love all things Greek…we are building a house and I have been without a real kitchen for 5 months. This will be one of the first things I cook when we get moved in. Thanks for sharing!!!
September 1, 2010 at 3:12 AM
lbwong
Happy Belated Birthday and thank you for your kindness in sharing your childhood favorite recipe! I am looking forward to trying your recipe and already know I am going to enjoy it (the pictures make it look way too good!) Congrats on Freshly Pressed! LB
September 1, 2010 at 4:08 AM
Carol
I am not sure what I loved more: the recipe, the pictures, or your description of how it’s done. Quite entertaining, I must say. Thank you for sharing your recipe and a bit of your personality! I can’t wait to try it….for the spinach, of course!
September 1, 2010 at 5:53 AM
ruthklapwijk
I love your writing style! Even though I don’t like spinach, it was a joy to read this post.
September 1, 2010 at 8:25 AM
Hello Bridget
Like it!!
September 1, 2010 at 9:01 AM
Starrybluesky
Mmm….found your post through the randomness of wordpress but enjoyed reading it. I also had that tradition of choosing a birthday meal – but never chose spinach pie. Am glad to be going to Greece soon after all those other greek food remarks in the comments !
September 1, 2010 at 9:07 AM
calogeromira
Enjoy your travel to Greece.
September 1, 2010 at 9:12 AM
Snoffsan
Yummy!
Reminds me of Crete
😆
September 1, 2010 at 12:03 PM
Greek to Me (via ) « ITS my life and you can just accept this….
[…] Spanakopita. Spinach Pie. This has been my birthday dinner for as long as I can remember. Growing up, birthday dinner meant my mama would make anything we wanted. I loved that day. I also loved my sister's birthday dinners because they usually chose spinach pie too. Except one year when Nurse Stephanie wanted bagels with cream cheese. Nothing but the best for her. Spinach Pie is still a major guilty pleasure for me. For when I make a pan of spina … Read More […]
September 1, 2010 at 1:15 PM
Kimberly
Your post was hilarious to read! I have no intention of making spanakopita but it was an enjoyable read. Thanks!
September 1, 2010 at 8:03 PM
Sunflowerdiva
Wow, it looks great, but I’m not really a spinach person. Still, though, great post and great recipe for the spinach-lover!
September 2, 2010 at 3:02 PM
ecomagnificent
Its a great food and a great recipe.
The key ingredient in the spinach pie is the Feta cheese. Pick a real Greek tasting Feta not an immitation of it.
Good luck to all and enjoy the recipe.
September 2, 2010 at 4:07 PM
Megan
Finally. I have waited for this recipe for 15+ years!! I tried years ago to recreate it using this recipe, http://www.kraftrecipes.com/recipes/crispy-topped-creamy-spinach-76231.aspx I added feta cheese of course, it was good, but i knew it was way off. I’m so excited to make it the right way!! Thanks Leah!
September 2, 2010 at 9:26 PM
Aussies Kitchen
Likes sounds sooo sooo yummy…
September 2, 2010 at 11:12 PM
Edi
Looks so delicious! love Greek food too, so healthy!
September 6, 2010 at 5:38 AM
poetgranny
Yum! I’m going to try it! Thanks.
September 7, 2010 at 9:54 AM
availableallday.wordpress.com
hahahha, i love cold food thats meant to be warm the next day, pizza, lasagne, meatballs! i think day old lasagne is the best! hahaha
January 25, 2011 at 1:55 PM
Recipe Roundup «
[…] Greek-ish Spanikopita […]
September 4, 2011 at 1:54 PM
Schnettler
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September 6, 2011 at 12:17 AM
Artik
Great post, please do publish more posts.