Ranch-Style Greek Spinach Pie (Spanakopita) #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. A revamped version of a classic flaky and savory spinach pie made with phyllo dough. The addition of Hidden Valley Original Ranch Seasoning Mix kicks this traditional pie up a notch. I created this recipe by modifying my mom's version that I loved growing up. It's filling, warm and chock full of spinach! It's a really great way to get more veggies into your diet. Tip: When working with phyllo you have to be gentle and fast. It will dry out quickly and is extremely delicate. One plus about this recipe is that you're only doing a top and bottom layer, unlike the multiple layers of a Baklava. If your pastry sheets start to dry out on you, cover them with the plastic sheet that came in and cover that with a damp kitchen towel.”
1 pan

Ingredients Nutrition


  1. Directions:
  2. Heat olive oil in pan and sauté the green onions and shallots until tender.
  3. Add the spinach, parsley and dill to sauté for another 5 minutes.
  4. Season with nutmeg, salt and pepper. Set aside to cool.
  5. In the meantime, combine the feta, Parmesan, Greek yogurt, and beaten eggs.
  6. Fold in the cooled spinach mixture.
  7. Preheat the oven to 350°F.
  8. Brush the bottom and sides of a 9x12 rectangular pan using a pastry brush.
  9. Unwrap the defrosted phyllo sheets and begin to add a sheet to the pan, buttering each layer with the pastry brush, until you reach 6-10 layers. If the sheets do not fit the pan exactly, just cut it to size as you go, or fold it over.
  10. Spread the filling over the layers of pastry and repeat 6-10 more layers on top of the filling.
  11. Brush on a final layer of butter and bake until golden brown, about 35 minutes.
  12. It may help to score the top of the phyllo with a knife before baking so that it’s easier to cut after.
  13. This dish can be served as a main course, an appetizer or a side dish.

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