Spanakopita (Greek Spinach Pie) Recipe from Fruiterie Dollard
Ville LaSalle

Spanakopita (Greek Spinach Pie) Recipe

Cook Time: 1 hour 30 minutes


Servings: 15


  •    Pastry
  • 1 lb phyllo pastry
  • 1/2 cup extra virgin olve oil
  •    Filling
  • 1/4 cup olive oil
  • 2 lb spinach, cleaned, tough stems removed
  • 6 spring onion, cleaned, sliced in 1/4" lengths
  • 1 leek, sliced in 1/4" lengths
  • 1 medium red onion, finely chopped
  • 3/4 lb feta cheese, crumbled
  • 3 eggs, beaten
  • 1 clove garlic, minced
  •   salt
  •   pepper


  1. Heat 4 tbsp oil in large saucepan. Add garlic, onions and leek. Sauté until translucent, about 3 minutes.
  2. Add spinach and sauté until leaves are wilted and liquid has cooked off, about 8 minutes.
  3. Remove pan from heat and let cool slightly. Finely chop spinach and place in large bowl.
  4. Preheat oven to 375°F with rack in middle. Lightly oil a 12" metal baking pan.
  5. Add feta cheese to spinach, lightly salt and pepper to taste. Pour eggs over and mix all the ingredients well.
  6. Open phyllo pastry and place on flat work surface. Cover with a clean damp kitchen towel. Continue to cover stack as you remove each sheet.
  7. Layer half the phyllo in the pan, brushing each sheet generously with olive oil, allowing edges to hang over the sides.
  8. Put spinach mixture in and press the top down gently to smooth filling. Tuck in pastry draping over edges.
  9. Repeat layering with remaining phyllo, continuing to oil each layer.
  10. Using a sharp knife, score the upper layers (do not cut through to the bottom) into the pieces you will want to serve once it is ready.
  11. Bake for 40-45 minutes until golden brown.
  12. Let cool and serve.


Extra virgin olive oil


Spring onions


Red onion

Feta cheese





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