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Spanakopita (Greek Spinach Pie)

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

60 minutes


6-8 people


  • 10 oz. frozen chopped spinach, thawed
  • 16 sheets phyllo (filo) dough
  • 12 oz. low fat cottage cheese
  • 8 oz. light cream cheese
  • 4 oz. crumbled feta cheese
  • 1/2 teaspoon dried dill weed
  • 2 green onions
  • 1 medium size onion
  • 2 Tablespoons Wild Fernleaf Dill Olive Oil
  • 1/4 cup plus 2 Tablespoons Butter Olive Oil
  • 1 large egg
  • 1/2 teaspoon black pepper


  • It is important to read the directions on the filo dough you have bought. Don't start the project until you have the filo dough ready to work with.
  • Preheat the oven to 375 degrees.
  • Chop the onions and slice the scallions. Sauté the onions in the Wild Fernleaf Dill Olive Oil on medium heat until soft and golden.
  • Drain spinach and thoroughly squeeze dry.
  • Mix together the onions, spinach, cheeses, dill, pepper and egg in a large mixing bowl.
  • Brush the bottom and sides of a 13 x 9 x 2-inch baking dish with the Butter Olive Oil.
  • Using 8 filo sheets, build a stack in the bottom of the baking pan by brushing the top of each filo sheet with the Butter Olive Oil.
  • Spread spinach and cheese mixture over the stacked filo in the baking dish.
  • Cover the spinach-cheese mixture with 8 sheets of filo, brushing the tops of each sheet with the Butter Olive Oil, just like you did with the bottom filo sheets.
  • Be sure to brush the top layer all the way to the edges with the Butter Olive Oil.
  • Bake the spanakopita for 45-50 minutes at 375 degrees.
  • Let stand for 10-15 minutes. Using a sharp knife, cut the spanakopita into triangles or squares.
  • Serve immediately.
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