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Spanakopita (Greek Spinach Pie)

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“Recipe courtesy of Despina Economou and the League of Kitchens The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.”
1hr 30mins

Ingredients Nutrition


  1. Preheat the oven to 375°F Add the onions to a pasta pot, pour in the olive oil, and turn the heat to medium-high. Sauté to soften, about 5 minutes. Add the scallions and sauté another minute. Turn the heat to low. Add the spinach in large handfuls and stir until just wilting, not all the way. Turn off the heat. Stir in the dill, salt, and pepper. Stir in the feta and eggs. Mix all together; the filling will be a little watery, and you can drain some if you’d like, but the liquid will not make the pie soggy.
  2. Generously brush an 18- by 13- by 3 1/2-inch roasting pan with olive oil. Unroll the phyllo and keep the sheets on the plastic. Brush the first sheet with some olive oil all over, covering the surface but not making it too soggy. Put in the pan loosely (it’s ok to have folds and bumps in the middle), but make sure the dough reaches the sides. Repeat for four more layers (or half of however many sheets your box has). Evenly drop the spinach filling over the surface, getting to the edges and corners. Oil the remaining sheets and layer one by one. Tuck the edges in a little. Cut into 12 squares, about 3 by 4 inches, or whatever size you like. Drizzle the cuts and the top with more olive oil. Wipe the edges of the pan, and then bake until the top is crispy and brown, for 1 hour.
  3. Let cool. Cut along the cut lines again to remove from the pan and serve.

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