Recipe 8: Spanakopita

Here’s another great recipe from Laura Stenhouse. It’s worth the trouble if you have the time. Thanks Laura!


I personally think butter is a wonderful change from all that sugar…


3 10 oz. chopped spinach, thawed
1 c onion, finely chopped
3 cloves garlic, or more
3 T butter
4 c feta cheese, finely crumbled
Optional: (2 c feta and 2 c cottage cheese)
5 eggs, slightly beaten
2 T flour
1 t basil
½ t oregano
1 lb phyllo dough (1 pound, thawed)
½ lb butter (@ 2 sticks for more), melted

Microwave spinach. Drain well, squeeze out as much liquid as possible. Set aside.
In a large skillet or pot, put in 3 T butter, and cook onion until soft. Add feta, (cottage cheese if using it), eggs, flour, basil, oregano, and a little salt and pepper. When mixed, add spinach and mix again.

Coat bottom of 9×13 dish with butter with a pastry brush. Place 1 leaf of dough on the bottom. The edges will climb up over the sides. Brush that leaf with butter. Repeat until you have a total of 8 leaves. Spoon in ½ of the filling. Continue layering the leaves and butter until you have completed 8 more. Put in the remaining filling. Fold the excess edges of dough over the filling. Layer the remaining leaves on top.

Bake uncovered at 375 degrees for about 45 minutes.


You can make triangles of dough filling each with 1 T filling. Bake these for about 40 minutes. This recipe will make about 2 full cookie sheets full.

One comment on “Recipe 8: Spanakopita

  1. Rondi says:

    Laura sent this comment to me, “The great thing about this recipe, too, is that traditional Spankopita is done by hand, rolling, etc. so this really is the EASY way of doing it and does not take that much time for amazing results that people love!”