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Spanakopita (Spinach Pie) Recipe


As I mentioned a million times, I love Martha Stewart Living. It’s the best magazine.

Attached to it comes Everyday Food.

In October’s issue, there was a recipe for Skillet Spinach Pie. I love spanakopita but never thought about making it before.

I can’t even explain to you how darn easy it was.

Five puff pastry cups with spinach and feta in them and the words "Spanakopita Puff Pastry Bites" digitally written on top.

If you’re in the mood for this, but don’t want to make a full dinner, check out our easy Spanakopita Puff Pastry Bites instead.

Spanakopita (Spinach Pie)

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Spanakopita (Spinach Pie) Ingredients:

  • 1/4 stick butter
  • 1 onion
  • 3 eggs
  • 8 oz. whole milk ricotta cheese
  • 1/4 cup feta cheese
  • 2 tsp. dried or 3 tbs. fresh dill
  • 20 oz. oz. frozen chopped spinach, thawed
  • Salt
  • Pepper
  • 4 sheets of phyllo dough

How To Make Spanakopita (Spinach Pie):

Preheat oven to 375 F.

Melt the butter in a 10-inch skillet.

Remove two tablespoons of the butter and reserve it on the side.

Chop the onion and sauté in the remaining butter until softened, about five minutes.

Remove the skillet from the heat.

Add the eggs, ricotta, feta, dill, spinach, salt, and pepper.

Mix until combined.

Brush one sheet of phyllo dough with butter.

Place on top of the skillet mixture.

Repeat with three additional sheets of phyllo dough, rotating each and stuffing into the sides.

Bake the entire skillet for 30 minutes.

Serve and enjoy.

Have you tried this Spanakopita recipe? Let us know how it went in the comments.


Thursday 12th of December 2013

almost real greek spanakopita, next time try to add 1 medium chopped leek and sauted with onions. Also instead of ricotta cheese you can use low fat (2%) original greek yogurt

drugstore diva lisa

Thursday 12th of December 2013

Thanks so much for the tips Erenee. I will definitely use Greek yogurt instead next time. I would have never thought of that. I wasn't crazy about adding all that ricotta, but I didn't know a substitute. Can I sub 8oz. yogurt for 8oz. ricotta?