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Dec 22, 2008 10:43 AM

spanakopita recipe?

Does anybody have a good recipe for spanakopita? The large amount out on the web make it daunting to find an acceptable recipe.


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  1. I have this one, or one so similar it doesn't deserve individual credit, but I'm not sure where it came from and the rules for the forum wouldn't permit me to post it. So here's as close as I can come to something that my family and I truly enjoy:

    Unless you're into the organic thing (which I am not) don't feel obligated to use the organic variety of any ingredient. If you are, you'll find this even better suited to your taste.
    I sometimes use fennel seed in place of the dill

    1. I always use the Jill Dupleix recipe. It is the most similar to what I had in Greece which was a creamy eggy cheesy pie. It really is very good. I did a quick google search but have come up blank and must run away to begin my Christmas vacation.

      Maybe you may have her cookbooks. Happy Holidays.

      1. I've had good luck with the recipe from the Moosewood Cookbook and have made it many times. Frozen spinach works with it, as well. Here it is:

        1. This is a tried and true recipe.

          6 lb fresh spinach, washed until clean and trimmed of stems.
          4-6 tbsp olive oil
          2 large yellow onions
          2 leeks
          2 bunches of scallions
          1/2 cup fresh parsley finely chopped
          1/2 cup fresh dill finely chopped
          1/2 lb feta cheese
          4 eggs

          1/2 lb butter
          1 lb phyllo pastry

          Wash spinach in several changes of water, drain and chop coarsely.
          Heat 2 tbsp oil in large skillet.
          Working in batches, add spinach cover and cook until wilted 5-8 minutes

          Heat remaining oil in skillet. Add onions, leeks ( washed and thinly sliced) and scallions
          (thinly sliced), stirring occasionally until soft about 15 minutes. Stir in spinach, dill and parsley.
          Mash feta, beat eggs and add both to spinach mixture.

          Take one pound of phyllo. In a rectangular pan (pyrex )make layers of phyllo, brushing each with melted butter. Use 1/2 the phyllo. Pour in the filling, cover with remaining phyllo
          brushing each layer with melted butter. Score the top layers in triangle or squares- an electric knife is easiest. Bake at 350 until golden.