How to Make That Greek Spinach Pastry

The Greek dish Spanikopita, with it's flaky phyllo dough and delicious spinach and feta cheese filling, is one of my favorite entertaining dishes to serve, for dinner or as an appetizer. It's also a great vegetarian meal when served along with a nice big Greek salad with Kalamata olives, anchovies, sliced red onion, sliced cucumber and tomato, more feta, and a vinaigrette dressing with oregano.

Spanikopita
Makes 8 servings

4 eggs, lightly beaten
2 10-ounce packages frozen spinach, thawed
1 small onion, chopped
½ cup parsley, chopped
½ cup dill, chopped
½ pound feta cheese, crumbled
2 tablespoons olive oil
1 ½ teaspoons salt
3 tablespoons farina
1 stick butter
20 sheets phyllo dough


1.  Preheat oven to 350 degrees F.

2.  In a large bowl, beat the 4 eggs. Add the thawed, frozen spinach, the onion, parsley, dill, crumbled feta cheese, olive oil, salt, and farina.  Mix well.

3.  Butter a large, 10” x 15” baking pan. Lay one sheet of phyllo dough in the bottom of the pan.

4.  Melt the butter and lightly brush the sheet of phyllo all over.  Place another sheet on top. Brush again until you have a stack of 10 sheets.

5.  Pour the spinach mixture over the stack of phyllo and spread it evenly.

6.  Place another phyllo sheet on top of the spinach layer.  Brush it with melted butter and repeat until you’ve used up the remaining 10 sheets. Score the top layer of phyllo into individual size portions prior to baking.

7.  Bake for 45 minutes, or until the top is golden brown.

8.  Cut the squares, through to the bottom, while still warm.

For Greek salad recipes, click here.