Kurt’s Spanakopita Recipe

Spanakopita (“spinach pie”) is a popular vegetarian dish that originated in Greece. Traditionally, spanakopita is a mixture of spinach greens, feta cheese, onions and phyllo dough. The cooking process is relatively simple: thaw phyllo dough, combine ingredients, and then alternate layers of dough with layers of the spinach mixture. This delicious Greek-style pie is one of Camp Arcadia’s vegetarian options during most weeks.

Once the spinach mix is made, scoop spoonfuls into a casserole dish lined with phyllo dough.
2.5 lbs frozen spinach, thawed
19 oz. feta cheese, crumbled
9 oz. cream cheese, softened
9 oz. ricotta cheese
3 eggs
3 oz. fresh parsley, minced
2 oz. fresh basil, minced (or 2 teas. dry basil)
1 teas. table salt
4 cloves garlic, minced
6 oz. yellow onion, diced
2 teas. olive oil
8 oz. phyllo dough
3 oz. melted butter


Thaw the spinach in the microwave. Allow phyllo to thaw for 2 hours at room temperature or overnight under refrigeration. Firmly press the thawed spinach between your hands to remove excess liquid. Combine the first 8 ingredients and mix well. Saute the garlic, onions and olive oil until the onions are translucent. Add the sauteed onions to the spinach/cheese mixture.
Spray an 8″ x 12″ pan with non-stick spray. Using the phyllo and melted butter, quickly brush one sheet at a time with butter using a pastry brush. Layer 6 butter-brushed sheets on the bottom of the pan. Add half of the filling. Add 6 more butter-brushed sheets, then the other half of the filling and top with 6 more butter-brushed sheets. Using a serrated knife, cut the spanakopita 3 pieces by 4 pieces. Bake the dish at 350 degrees for 45 minutes to 1 hour, until golden brown on top. Serves 10-12.
Spanakopita looks golden brown on the edges when it’s done.
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