Spinach Pie (Spanakopita)

Greek spinach pie: spinach, two pounds of feta, eggs and a creamy bechamel layered between buttery sheets of phyllo in a 9 x 13 pan and baked until golden.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Spinach Pie (Spanakopita), photo coming soon
  • Prep 45 min
  • Cook 45 min
  • Total 1 hr 30 min
  • Yield 1 (9 x 13-inch) pan

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's spinach pie is a generous, party-sized spanakopita. Thawed spinach, crumbled feta and beaten eggs are enriched with a simple bechamel, then spread between layers of phyllo brushed with margarine and baked until crisp and golden.

Her tip for working with phyllo: keep the unused sheets under waxed paper and a damp towel, since it dries out very quickly. It is good warm or cold.

Ingredients

Filling

  • 2 packages frozen chopped spinach
  • 2 pounds of feta cheese
  • 5 eggs

Bechamel (cream sauce)

  • 6 tablespoons margarine
  • 7 tablespoons flour
  • Salt and pepper
  • 2 cups warmed milk

Pastry

  • 1 package phyllo sheets (frozen filo dough), thawed
  • 1/2 cup margarine and 1/2 cup Crisco oil, melted together, for brushing
  • Melted butter, for the top

Instructions

  1. Make the filling. Heat the spinach over low heat until it is defrosted and breaks apart evenly. Crumble the feta into the spinach. Beat the eggs and stir them in. Set aside.
  2. Make the bechamel. Melt the margarine in a saucepan over medium heat. Remove from the heat, add the flour and stir until combined. Add salt and pepper, then the warm milk. Return to the heat and stir until the sauce is smooth.
  3. Combine. Combine the sauce with the spinach mixture to complete the filling.
  4. Bottom layers. Butter a 9 x 13-inch baking pan or glass lasagna dish. Using one sheet at a time, layer 7 to 8 sheets of phyllo in the pan, brushing each with margarine and letting the dough line the sides as well. Work quickly.
  5. Fill and top. Spread the filling evenly over the phyllo with a spatula. Cover with 8 more sheets, brushing each. Trim the pastry around the edge before adding the last layer. Brush the last layer with melted butter and fold the edges in toward the center.
  6. Score and bake. With a sharp knife, score the top layer into 2-inch squares over the entire surface. Bake in a moderate 350°F oven for about 45 minutes, or until golden brown.
  7. Serve. Cut into squares, cool slightly and serve, or serve cold.

Tips

  • Squeeze the thawed spinach dry so the bottom stays crisp.
  • Thaw phyllo overnight in the refrigerator, still in its package.

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