Some turn to pizza or chicken soup for comfort food — I turn to Spanakopita, also known as “Greek spinach pie.” It’s one of those dishes that immediately zaps me into a better mood. Long day in traffic? Disagreement with a co-worker? Whatever it is, a square of Spanakopita can’t change the situation, but each bite does feel like the equivalent of getting a big, warm hug.

This family recipe has been slightly tweaked over the years by mom who couldn’t talk herself into adding another stick of butter. Probably wise. And while the process is lengthy, it’s not particularly difficult. Once you get into a groove of the layering of filo and creamy filling, you may just find it meditative.

The trick with this recipe: be sure to drain the liquid from the spinach before mixing it. I’ve made that mistake (hello, soggy spinach pie). And if you’re craving more cheese and less spinach, I’d suggest Tiropita (Greek Cheese Pie). Or try them both and decide which you like best!

I hope you love this Spanakopita recipe as much as I do 🙂

Spanakopita, pronounced “spah-nah-KOH-pee-tuh” Ingredients:

• 1 Box Filo
• 3-4 (16 oz) bags of frozen spinach (depending on how thick you want it)
• 1 white or yellow onion
• 1 bunch of green onions
• ¾-1 lb Feta
• 6 eggs (beaten)
• ½ tsp fresh dill
• 1 stick of butter 
• ½ cup grated parmesan cheese

Directions:

1. Thaw & Drain Spinach

Thaw and drain all the liquid from the spinach and put in a good size bowl. I like to poke holes in the bag first to drain as much water as I can – and then I’ll squeeze the remaining water with my hands. Set aside.

2. Chop & Saute Onion

Chop onion into small pieces and sauté in butter (or olive oil, if preferred) until soft. Add in green onion including green part. Sautee a little longer (few minutes). Put aside. 

3. Make the Spinach Pie Filling

Add beaten eggs, crumbled feta, dill, grated cheese, and onion mixture to the bowl of spinach. Stir thoroughly.

4. Layer the Filo Sheets

Melt the remaining butter in a bowl and grease an approximately 10×17 inch baking pan. Then use a pastry brush to brush on butter between each layer of 8 pieces of filo.

5. Spoon the Spinach into Filo & Layer More Filo

Spoon the spinach mixture on top. Next, layer another 8 pieces of filo, again brushing butter between each layer. 

6. Bake the Spanakopita

Heat for 1 hour at 350 degrees with foil over pan for the first 50 minutes, the last 10 uncovered. The filo should have a nice golden look to it when you take it out. Let cool as your desired temperature to serve. 

How To Store and Freeze Spanakopita:

Spanakopita makes for AMAZING leftovers for up to three to four days. I personally may even like the leftovers more. Just be sure to keep it sealed in a fridge – and then either reheat it in the oven or the microwave.

As for freezing, I’ve only ever put spanakopita in the freezer BEFORE baking it. I prepared the whole dish and then put it in the freezer. (Note: it will take up a lot of real estate in your freezer.) If you want to freeze it after baking it, be sure to let it cool for at least 30 minutes before freezing it.