Spanikopita - Spinach Pie
        Filling Mix
  • 1 1/2 teaspoons Extra-Virgin Olive Oil, Canola Oil or favorite saute oil
  • 1/2 Cup finely chopped Green Onions, Scallions or 1 small onion
  • 2 - 3 (10-12 ounce) packages Frozen Chopped Spinach, defrosted and squeezed dry
  • Salt and pepper to taste
  • 1/2 teaspoon or more - to taste - Nutmeg, ground or freshly grated
    (Apple Pie Spice or Pumpkin Pie Spice may be substitued)
  • 1/2 cup fresh Parsley, chopped (Dried Parsley may be substituted IN SMALLER QUANITY)
  • 1/2 cup fresh Dill, minced (Dried Dill may be substituted IN MUCH SMALLER QUANITY)
  • 8 - 12 ounces Feta Cheese - crumbled into tiny bits
    (Feta with black pepper, low fat Feta or plain Feta)
  • 1 - 12 ounce carton Ricotta or Cottage Cheese
  • 2 eggs, beaten

          Pastry
  • 20 (9 by 14-inch) sheets, defrosted Athens Phyllo Pastry Dough
    (available at WalMarts in freezer section near pie shells
  • 4 - 5 tablespoons melted butter blended with 3- 4- tablespoons Oil
Place oven rack in center of the oven and preheat to 375 degrees F.
Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes.
Place onion in a bowl.
Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg.
Add feta to the bowl and combine it with spinach.
Add beaten egg and ricotta or cottage cheese to the bowl and combine with cheese, spinach and onion.
    There are several methods of "construction".    
  • A single dish "PIE"
Choose an appropriate sized baking dish.
Spray with cooking oil and/or coat with butter/oil mix by lightly brushing oil/butter across sheets.
Carefully remove one sheet of phyllo dough and arrange in baking dish.
Coat with butter/oil mix.
Add several more sheets of phylo coating with butter/oil mix.
Carefully spoon half of spinach/cheese filling mix into pan.
Add several sheets of phyllo coating each with butter/oil mix.
Add remaining spinach/cheese filling.
Top with remaining sheets of phyllo coating each with butter/oil mix.
Bake at 375 degrees for approximately 30 minutes or until golden brown and crispy. 		This is a generic image stolen from somewhere on the internet. I haven't created a whole spinach pie in years and years
  • Individual "Triangle" Pockets - Our favorite style!
On a large work surface, place 1 sheet of phyllo.
                        This image is an actual photo of spinach pie pockets we cooked AND ATE! EXCELLENT too!! LOL
Bake at 375 degrees for approximately 15 minutes or until golden brown and crispy.

Click HERE to view some photos of the "construction" of triangle shaped Spinach Pie Pockets.

  • Individual "Egg Roll" Shapes
Haven't tried this style but it sounds easy!!

On a large work surface, place 1 sheet of phyllo.
Paint half of the sheet with a little melted butter, paying extra attention to your perimeter.
Fold sheet in half.
Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side.
Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet.
Each pastry will resemble an egg roll.
Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet.
Repeat and make 20 rolls.
Bake 15 minutes or until lightly golden all over and serve.