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Spanakopita

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“Several years ago, I went to the Saints Helen and Constantine Greek Orthodox Church's Greek festival (in Richmond, Virginia). The ladies of the church got together and make a cookbook with all their handed down, traditional Greek family recipes. This is by far THE BEST spanakopita I've ever eaten!”
READY IN:
1hr 30mins
SERVES:
8-10
YIELD:
1 large casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook spinach and drain out as much of the water as possible.
  2. Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
  3. Mix well.
  4. Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
  5. Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
  6. Butter the top sheet very well, paying attention to the corners.
  7. Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.

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