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    Love the spinach and cheese pie! This is a rich Spanakopita stuffed with spinach, onions, cheeses and herbs all inside crispy filo pastry.

    Serves: 5 

    • 3 tablespoons olive oil
    • 1 large onion, diced
    • 1/2 bunch spring onions, diced
    • 2 cloves garlic, minced
    • 2 bunches spinach, rinsed and chopped
    • 1/2 bunch chopped fresh parsley
    • 2 eggs, lightly beaten
    • 125g ricotta cheese
    • 1 cup (200g) crumbled feta cheese
    • 8 sheets filo pastry
    • 1/4 cup olive oil

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly oil a 22cm square baking dish.
    2. Heat 3 tablespoons olive oil in a large frypan over medium heat. Saute onion, spring onions and garlic until soft and lightly browned. Stir in spinach and parsley then continue to saute until spinach is limp; about 2 minutes. Remove from heat and set aside to cool in a colander, to drain any excess liquid.
    3. In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture. Lay 1 sheet of filo in the baking dish and brush lightly with olive oil. Lay another sheet of filo on top, brush with olive oil and repeat process with two more sheets. The sheets will overlap the dish. Spread spinach and cheese mixture into the dish and fold the overhanging filo over the filling. Brush with oil, then layer the remaining 4 sheets, brushing each with oil. Tuck overhanging filo into the baking dish to seal the filling.
    4. Bake in preheated oven for 30 to 40 minutes until golden brown. Cut into squares and serve while hot.
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    Reviews in English (662)


    Brilliant! Didn't have any parsely but the end result was the best Sapankopita I've ever tasted...Yum!  -  15 Apr 2011


    this is a really tasty pie, holds together really nicely (don't skip the draining in a colander step). yum!  -  05 Dec 2009


    This is a great recipe, no doubt. There are a few points that should be emphasized. First, the instructions state that the mixture should be cooled before assembly. This should be in capital letters. There's something about letting the mixture set-up somewhat to reduce the amount of moisture...that thing that everyone is saying to avoid. Excess moisture kills this dish. I spun my spinach dry before chopping it and adding it to the pan, but go to great lenghts to introduce as little extra moisture as possible. On the subject of spinach, I think the recipe implies the dirty bunch-spinach, not the pre-washed baby spinach. I found I lost about 1/3 weight from the bunch spinach after discarding the undesirables and destemming. Baby spinach is more expensive, but you can take it right out of the container, chop it and throw it in the pan. If you use bunch spinach, account for the extra time it'll take you to clean and destem the stuff...huge PITA, but much cheaper. Also, you can't go wrong with extra phyllo. I wouldn't layer it in the middle, because it'll just be a doughy mess between the layers of filling. But to have eight sheets on the top AND bottom would not do you wrong. Finally, I found this dish rocks coming out of the freezer and going right into the oven. Prepare it the same just to the point it goes in the oven. Take the whole frozen kit and caboodle right to the oven, add some extra cooking time (20-30 mins) and it turns out identical.  -  01 Oct 2007  (Review from Allrecipes USA and Canada)

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