Spanakopita (Spinach-Cheese Pie)


Yield: 16 squares

Spanakopita freezes well.


  • 2 pounds fresh spinach
  • 1 onion, finely chopped
  • 4 tablespoons butter
  • 1 cup cream sauce
  • 6 eggs, beaten
  • 1 cup finely-crumbled feta cheese
  • Salt and pepper
  • Dash of nutmeg
  • 1/2 pound phyllo pastry sheets
  • Butter, melted


  1. Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
  2. Sauté onion in butter until soft.
  3. Add spinach and sauté a few minutes longer.
  4. Cool. Add cream sauce, eggs, cheese and seasonings. Mix well.
  5. Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling, again buttering each sheet.
  6. Bake at 350 degrees F for about 30 minutes, or until crust is golden brown.
  7. Cut into small squares before serving.

Photo credit: avlxyz on