Fabulous Freelancer Foodie Recipe: Spanakopita

Spanakopita, also known as spinach pie, is a delicious and versatile Greek dish that can be served on its own, and is great as a side dish with potatoes or rice, too.


This recipe is adapted from the classic Greek cookbook, Can the Greeks Cook! by Fannie Venios and Lillian Prichard.


2 lbs of fresh spinach
10 pastry sheets (filo dough)
1 finely chopped white medium onion
3 tablespoons of butter
3 tablespoons of olive oil for topping
2 cups of chopped feta cheese
7 large eggs
½ cup of olive oil
Salt and pepper according to preference


  1. Thoroughly clean and wash the spinach.
  2. Cut the spinach into 2-inch pieces.
  3. Drain the spinach and place it into a bowl.
  4. Rub 1 tablespoon of salt into spinach leaves until the leaves are covered well.
  5. Let the salt and spinach mixture stand for 15 minutes.
  6. The salt and spinach mixture should then be allowed to drain for an additional half hour.
  7. Lightly brown the onion in hot olive oil.
  8. Beat the eggs well, then add them, along with the onion, feta cheese, and spinach into a large bowl.
  9. Add some salt and pepper according to taste.
  10. Mix the olive oil and butter together, and lightly brush it onto the base and sides of a 9 X 13” pan.
  11. 11.Place five pasty sheets (filo dough) into the pan, brushing butter on each sheet.
  12. Evenly spread the egg/onion/feta cheese/spinach mixture on top of the fifth pastry sheet.
  13. Place an additional five pastry sheets (brushed, in turn, with butter) on top of that mixture.
  14. Cut through the top five sheets in three places, making rows.
  15. Bake at 375 Degrees Fahrenheit for 50 minutes.
  16. Once fully cooked, finish cutting the rows to the bottom, create squares, and serve.

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