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Greek-Style Spinach Pie (aka Spanikopita)

We love this crisp and golden Spinach Pie recipe! I adapted it from a Cooking Light appetizer recipe for bite-size spanikopita. We loved the flavor, but folding the phyllo dough into tiny triangles was way too much trouble. This version uses only 4 sheets of phyllo dough, and more than double the amount of spinach in the original, making it a light and healthy meal. This recipe is written for two servings, but when our kids are home we make two pies. Leftovers are rare, but really tasty heated in the microwave the next day!

Ingredients for Two Servings


1/2 bunch of green onions - around 1 cup

16 ounces of spinach - 1 large package. Trust me, you need this much.

1/3 cup feta cheese

1/3 cup ricotta cheese

2 tablespoons grated Parmesan cheese

2 tablespoons of chopped fresh dill

1 tablespoon freshly squeezed lemon juice

2 egg whites, lightly beaten


Salt and Pepper


4 sheets of phyllo dough - thawed

1 egg white, lightly beaten

1 tablespoon EVOO


Instructions for Two Servings

  1. Preheat oven to 350 degrees.

  2. Sauté green onions in olive oil for 3-4 minutes or until softened. Set aside in large bowl.

  3. Use the same skillet to wilt the spinach in 2-3 batches. Press water from spinach and add to the bowl with green onions.

  4. Add all three cheeses, chopped dill, lemon juice, and 2 lightly beaten egg whites to spinach mixture. Season with salt and pepper.

  5. Coat pie baking dish with cooking spray.

  6. Layer four phyllo dough sheets one at a time with a corner of each sheet in the middle of the pie dish and a few inches of each sheet extending beyond the pie dish. Use a circular pattern so that all sides of the pie dish are covered.

  7. Place filling on top of the phyllo dough in the center of the pie dish. Fold phyllo sheets that extend beyond the pie dish over the spinach mixture.

  8. Mix 1 lightly beaten egg white with 1 tablespoon of olive oil. Lightly brush egg white mixture on top of the phyllo dough crust.

  9. Bake at 350 degrees for about 20 minutes or until the crust is golden.



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