Spanakopita (Greek Spinach Pie)
This authentic Greek spanakopita with layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling makes an impressive main dish.
Ingredients
- Olive Oil42g≈ 0.75 × 1/4 cup
- Yellow Onion150g≈ 1 large
- Green Onion100g≈ 4 × 1/4 cup chopped
- Garlic, raw6g≈ 2 cloves
- Baby Spinach900g≈ 5 × 1 cup cooked
- Parsley30g≈ 2 × 1/4 cup chopped
- Feta cheese150g
- Cottage Cheese - 4%120g≈ 1/2 cup
- Large Eggs100g≈ 2 large
- Phyllo dough135g≈ 4.75 × oz
Estimated Cost
- Olive Oil (42g)$0.55
- Yellow Onion (150g)$0.33
- Green Onion (100g)$1.29
- Garlic, raw (6g)$0.16
- Baby Spinach (900g)$6.95
- Parsley (30g)$1.29
- Feta cheese (150g)—
- Cottage Cheese - 4% (120g)$0.56
- Large Eggs (100g)$0.42
- Phyllo dough (135g)—
* Cost estimate based on 8 of 10 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Preheat oven to 350°F.
- 2
2. Lightly oil a 9-inch square baking pan.
- 3
3. Pour 3 tablespoons olive oil into a large skillet and heat over medium heat.
- 4
4. Add the chopped onion, green onions, and minced garlic. Sauté for about 5 minutes, stirring frequently, until they soften and start to brown.
- 5
5. Stir in the spinach and parsley, adding in batches if your skillet is crowded. Continue cooking for about 5 minutes, stirring occasionally, until the spinach is completely wilted and any liquid in the pan has evaporated.
- 6
6. Transfer the spinach mixture to a bowl and let cool for a few minutes.
- 7
7. In a large bowl, mix together the feta, ricotta, and beaten eggs until combined. Fold in the cooled spinach mixture.
- 8
8. Place the first sheet of phyllo in the prepared pan and brush it with olive oil.
- 9
9. Layer a second phyllo sheet on top and brush with oil.
- 10
10. Repeat with two more sheets, brushing each with oil. The sheets will extend past the edges of the pan.
- 11
11. Spread the spinach-cheese mixture evenly over the phyllo base.
- 12
12. Fold the overhanging phyllo edges inward over the top of the filling and brush with oil.
- 13
13. Layer the remaining 4 phyllo sheets on top, brushing each one with oil.
- 14
14. Tuck the overhanging edges down and around the inside perimeter of the pan to fully enclose the filling.
- 15
15. Bake until the phyllo is golden and crispy, 30 to 40 minutes.
- 16
16. Cut into squares and serve hot.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.