Spanakopita (Spinach Pie)

I’m often amazed at the speed with which different foods become popular once they are introduced to the public. Growing up we always had homemade Greek yogurt available in our refrigerator for snacks, desserts, or general cooking. (This was before it was sold commercially). A cup of fine demitasse and a little dish of yogurt topped with a spoonful of homemade peach or cherry preserves was a typical dessert at our house. Often we had crumbled Feta cheese in our scrambled eggs for breakfast, and almost daily sprinkled it on our salad. None of my friends had it at their homes. Back then it literally was “foreign” to them. Today it’s very common. You can seldom make your way through a homemaker’s magazine without finding Feta cheese sprinkled somewhere on something! Here is a dish using both Feta cheese and yogurt that was once considered out of the ordinary and is now a familiar favorite of many. This is Spanakopita, Greek spinach pie… a healthy, flavorful, easy to make meatless meal.

Spanakopita (spinach pie)

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Spanakopita (Spinach Pie)
25 - 30mins.



  1. Preheat oven to 400 degrees.
  2. Wash spinach, cut off stems, dry and chop.
  3. Brown scallions in 1/2 cup olive oil until tender.
  4. Combine spinach, mint, parsley, cheese, yogurt, lemon peel, lemon juice and add beaten eggs.
  5. Add salt and pepper to taste and mix well.
  6. Grease a 9×13 inch baking pan and begin by layering one phyllo sheet, brush with butter/olive oil mixture.
  7. Continue for 10 layers then spread with the spinach mixture.
  8. Top with remaining sheets each brushed with the butter/olive oil mixture.
  9. Score the top into diamonds.
  10. Bake 25-30 minutes until golden on top.