Easy Spinach Pie {Spanakopita} Recipe


For years I have been eating spanakopita (though I always called it Spinach Pie), but there are a few very vivid memories that I have of this delicious treat.

My first memory is of the spanakopita at Olga’s. Olga’s was a restaurant (a chain) in our local mall that was there for a long time while I was growing up before it just disappeared one day. This was the restaurant of choice for my mother and me. This was where I had my first taste of a spinach pie.

After Olga’s closed, we started going to The Canal Street Grille in Yardley, PA when it opened. My mom and I ate here all the time into my adult years. Heck, if I lived near enough I would still eat there. They had the most delicious pita bread, Greek salads, and of course, Spinach Pie (Spanakopita).

The other memory I have is of Colonial Farms in Washington Crossing. This market makes THE BEST Spinach Pie I have ever tasted in my entire life. The sell it by the tray, so it was always my request for parties growing up.

I live farther away from these places now and have been craving some delicious Spanakopita recently so I decided to come up with a recipe that would do until I could get to them again. This one is admittedly no where near Colonial Farms but it is still delicious and super easy to make too!

Here is the recipe: (Makes one 9×9 glass baking dish or many small triangles)

Spinach Pie


2 large gallon size ziploc bags full of fresh spinach (just over 1 pound)

5 roasted garlic cloves, smashed

1/3 of a large sweet onion, diced (alternatively you could use green onions)

1/8 cup chopped fresh parsley (add less if you like a less pungent flavor of this herb – sometimes if I don’t have it, I don’t add it at all)

8 oz feta cheese (I used some from a local cheese farm, Briarwood. DELICIOUS!)

1 egg

1/2 cup of olive oil (some will be used for sauteeing)

3 Tbsp butter, melted

Phyllo Dough (I used Athenos brand which can be found in the freezer section)


1. Defrost the Phyllo Dough by taking it out of the freezer and placing it into the refrigerator. Don’t open the package until ready for use.

2. Add 1 Tbsp olive oil to a pan and sautee half of the spinach until it wilts. Transfer with tongs to a bowl that is lined with a paper towel (to absorb extra moisture). Repeat with the other half.


3. If there is extra liquid in the pan, drain out. Add 1 Tbsp of olive oil to the pan and the onions and garlic. Sautee for a minute or two until they begin to soften. Add spinach and parsley mixture and cook for an additional 2 minutes, all on medium heat.

4. Set aside to cool.

5. Preheat oven to 350 degrees. After mixture has cooled, open your phyllo dough. *Just be patient when working with it, there will be plenty for mistakes:) Check out this great advice on working with phyllo dough!

6. Using a pastry brush, brush a thin layer of butter on the 9×9 glass baking dish (bottom and sides). Place one layer of phyllo and brush more butter over top. Repeat until you have 6 layers of phyllo on the bottom of the dish.


7. Mix feta and beaten egg into your spinach mixture. Add mixture to the baking dish.


8. Repeat the phyllo dough process for the top of the spinach pie. 6 sheets,with butter in between each one (and on top).

9. Bake until top layer is well browned (about 35-40 minutes).

*An alternate method of cooking would be to make little footballs (think high school notes) with the spinach mix inside. These would work great for appetizers.

Enjoy this delicious and healthy (except for the butter part:) treat!

Because I LOVE connecting with others, this recipe is linked up to Craft-O-Maniac’s Monday Linky!




About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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  1. This looks seriously yum. And you know it’s something I’d never think I could bake b/c of the pastry thing but doesn’t look so hard so I’m gonna have to try it!
    Whitney Wingerd recently posted…Giveaway: Springtime Skincare Essentials from Johnson & Johnson #BestofBeautyMy Profile

  2. Wow! I can just taste this! I think I’ll try this for ds4’s birthday party in May.
    Barb @ A Life in Balance recently posted…philadelphia science festival #psf2013My Profile

  3. Yum, this is a home run!!
    Colleen (Souffle Bombay) recently posted…Prosciutto Wrapped AsparagusMy Profile

  4. I love spanakopita. There is a store brand out there that has a decent copy, not awesome but good :) This doesn’t look too hard though.
    Melinda@LookWhatMomFound…andDadtoo recently posted…Modern Mom ProblemsMy Profile

  5. We have spinach growing in the garden. When it’s ready – I am totally making this! I love spanakopita!
    carrie recently posted…Operation: FreeMom – For Real FridayMy Profile

  6. Oh yum! I’ve often wanted to make this, but just never know whether the recipe I look at is any good. I’m sure this is scrumptious! :)
    Nicole @ One Punky Mama recently posted…Knowledge is Power: ADHD Parenting with ADHD KidsMy Profile

  7. I don’t live far from Washington Crossing so I might just have to head on over there and get some!
    Jessica @FoundtheMarbles recently posted…How You Can Help Make Food Safer For Our KidsMy Profile

  8. This sounds absolutely delicious : ) YUM!
    Life with Kaishon recently posted…a year of creativity :: The Creativity Project :: A giveawayMy Profile


  1. […] that even the titles told. My fav – Yaya’s Spanakopita <it may be because I am a spanakopita […]

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