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4.8 from 18 votes

Spanakopita Pie

The most incredible Spanakopita Pie with a million pounds of spinach, all the feta, herbs, flaky dough and more.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 2517 kcal
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 4 ounce packages frozen chopped spinach, thawed, drained
  • ¼ cup olive oil
  • 3 leeks, white and pale-green parts only, thinly sliced
  • 1 yellow onion, chopped
  • 1 bunch green onions, sliced
  • 10 cloves garlic, minced
  • Kosher salt and freshly cracked black pepper to taste
  • 1 egg, plus 1 egg yolk
  • 1 pound feta, crumbled
  • ½ cup grated Parmesan cheese
  • ½ cup grated Mozzarella cheese
  • ⅓ cup fresh basil, chopped
  • ⅓ cup fresh dill, chopped
  • 2 teaspoons grated lemon zest
  • ¾ cup unsalted butter, melted and divided
  • 12 14x9-inch sheets frozen phyllo dough, thawed, room temperature

Instructions

    Cup of Yum
  1. Wring the spinach as dry as humanly possible. Transfer spinach to a large bowl and break up into small pieces.
  2. Heat the oil in a large skillet over medium and add the leek and onion, cook until translucent, about 5-8 minutes. Add scallions and garlic and cook until tender, 2 minutes more and season with salt and pepper. Scrape into a bowl with spinach.
  3. Whisk together the egg, egg yolk, 1 teaspoon salt, and ½ teaspoon black pepper in a small bowl and add to the spinach mixture. Add feta, Parmesan, mozzarella  basil, dill, and lemon zest and mix until evenly combined. Preheat oven to 350°
  4. Lightly brush the bottom and sides of 9 inch springform pan with butter. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up to the prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover the bottom of pan. Repeat with 2 more phyllo sheets.
  5. Working quickly, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up and slightly off-center so long side of dough comes up and over side of pan, leaving a 2" overhang. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around the entire pan.
  6. Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange where spinach peeks through. You want the phyllo to look draped over the top with lots of waves and folds.
  7. Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour before removing the ring. Slice and serve warm or at room temperature.

Notes

  • Try using this filling stirred into pasta!

Nutrition Information

Calories 2517kcal (126%) Carbohydrates 183g (61%) Protein 45g (90%) Fat 181g (278%) Saturated Fat 57g (285%) Polyunsaturated Fat 20g Monounsaturated Fat 92g Trans Fat 1g Cholesterol 127mg (42%) Sodium 1845mg (77%) Potassium 904mg (26%) Fiber 11g (44%) Sugar 6g (12%) Vitamin A 18314IU (366%) Vitamin C 17mg (19%) Calcium 650mg (65%) Iron 14mg (78%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 2517

% Daily Value*

Calories 2517kcal 126%
Carbohydrates 183g 61%
Protein 45g 90%
Fat 181g 278%
Saturated Fat 57g 285%
Polyunsaturated Fat 20g 118%
Monounsaturated Fat 92g 460%
Trans Fat 1g 50%
Cholesterol 127mg 42%
Sodium 1845mg 77%
Potassium 904mg 19%
Fiber 11g 44%
Sugar 6g 12%
Vitamin A 18314IU 366%
Vitamin C 17mg 19%
Calcium 650mg 65%
Iron 14mg 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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