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mom's spanakopita

(1 rating)
ChristineWickham avatar
Recipe by
Christine Wickham
@ChristineWickham
Flint, MI

Growing up in a relatively large Greek family, no function was complete without my mom's spanakopita (spinach pie). Alternately, you can make spanakopita triangles by cutting phyllo into 2" strips, putting a spoonfull of the spinach mixture at one end and then folding the phyllo like a flag. I wouldn't recommend the "alternate ending" to anyone working with phyllo for the first time. Practice definitely makes perfect. Enjoy!

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 30 Min

Ingredients For mom's spanakopita

  • 3 pkg
    frozen, chopped spinach
  • 1/2-3/4 lb
    crumbled feta cheese
  • 8 oz
    ricotta cheese
  • 8 oz
    cottage cheese, small curd
  • 6
    finely chopped scallions and greens
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 pkg
    phyllo dough
  • 4
    eggs mixed together
  • 1 c
    melted butter (for brushing purposes)

How To Make mom's spanakopita

  • 1
    Drain water from spinach
  • 2
    Mix cheeses with spinach
  • 3
    Add scallions & eggs (mix together)
  • 4
    Place 9 sheets of phyllo dough on the bottom of a large baking pan. (I've always used a 9"x13" glass baking dish. Alternate one sheet of dough, one brushed layer of butter, so on and so forth until 9 sheets are in the pan.
  • 5
    Add spinach mixture.
  • 6
    Top the layer of spinach with 7 phyllo sheets. Again, alternate with phyllo, then butter, then phyllo etc. Top layer should be buttered.
  • 7
    Bake for 30-35 minutes at 350 degrees.
  • 8
    Cut with hot, sharp, clean knife in squares or cut at an angle for diamond shapes.
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