Spinach mixes with feta cheese, cream cheese, and cottage cheese and then is layered amongst crispy layers of phyllo dough for the most decadent Spinach Pie Recipe you’ve ever tasted. This dish is creamy, decadent, and oh so delicious!
Recipe Origins
Spinach Pie, also called Spanakopita, has been a staple in Greek cuisine for quite some time. It is most famous in the Epirus region of Greece, though it is, of course, enjoyed largely across the country.
It is made by brushing layers of filo dough with butter, layering a feta and spinach mixture on top, and then more layers of filo on top of that.
This is a family recipe that was originally given to us by a Greek restaurant owner because it is what he serves in his restaurant!
Because this recipe contains cream cheese and cottage cheese, it is not the most traditional version of Spanakopita. However, it is incredibly delicious and luxurious and I know you’re going to love it!
Why Make this Recipe
- 3 Cheeses: Most Spinach Pie Recipes call for 1 (maybe 2) types of cheese, and it is normally feta. This recipe calls for feta, cottage cheese, and cream cheese, meaning it’s not traditional but totally, 100% delicious.
- Creamy: Because of the cream cheese and cottage cheese, this Spinach Pie Recipe is so creamy! The creamy filling paired with the crunch top and bottom layers is a delightful contrast of flavors.
- Phyllo Dough: It’s hard for anything to be better than phyllo dough. The thin, crunchy layers add texture and depth to any recipe, and this one is no different! If you love phyllo dough, also check out this Fried Feta Cheese recipe.
What Do I Need to Make this Recipe
Ingredients
- Cream Cheese: Full fat or reduced fat are both fine. The higher fat content in your cream cheese, the creamier this recipe will be. I use full fat.
- Spinach: Frozen spinach which has been thawed and wrung out.
- Feta Cheese: I use already crumbled feta, but you can also cut up and crumble a block yourself if you’d prefer
- Cottage Cheese: Use regular cottage cheese
- Phyllo Dough: Put the box in the refrigerator the night before making your Spinach Pie Recipe so that the dough is properly thawed.
Tools
- Mixing Bowl
- Electric Mixer
- Wooden Spoon
- Pastry Brush
- 9×13 Pan
How to Make this Recipe
Step 1: Thaw the Spinach
I leave my spinach in a strainer overnight to allow it to thaw and drain out as much water as possible.
Then place about ⅕ of the spinach in a clean dish towel at a time, twist it, and ring out all of the excess water. Do this until the spinach is completely dry.
Place the dry spinach in a bowl and repeat the process until all of the spinach is done.
This step is very important because if you don’t dry out the spinach, your pie will be very soggy.
Step 2: Make the Filling
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl, use an electric mixer to combine the cream cheese and eggs.
Then, use a wooden spoon to mix the spinach, feta cheese, and cottage cheese. Add dill, salt, and pepper, and mix again.
Step 3: Layer the Pie
Use a pastry brush to brush the bottom and sides of a 9×13 pan with melted butter. Lay a sheet of phyllo dough down in the pan. Brush with butter, then lay down another sheet. Continue layering phyllo dough and butter for a total of 10 layers.
Spread spinach and cheese mixture on top of the 10th layer of phyllo dough. Spread it until it lays flat in the pan.
Repeat the butter and phyllo dough layers for another 10 layers on top of the spinach mixture. Brush the top layer of phyllo dough with butter and tuck any phyllo dough hanging over the edge of the pan back into the pan.
Use a knife to score the top of the spinach pie with the squares you will cut out later (don’t cut all the way through).
Step 4: Bake and Enjoy
Bake for 45 minutes in the oven or until crispy and golden brown. Cut into squares and serve.
Enjoy!
Expert Tips
- You can add scallions, mint, other types of cheeses (I’ve seen ricotta used sometimes), etc to customize your Spinach Pie Recipe.
- While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This will keep the dough from drying out and cracking while assembling.
- Phyllo dough rips very easily, so be careful when working with it. But also, don’t worry if you rip one or two pieces. Simply discard the bad pieces and use a fresh sheet instead.
- When heating up your Spinach pie leftovers, do so in the oven. It will keep the top crispy as opposed to making it soggy in the microwave. Another delicious spinach based meal is from India and it’s combined with paneer cheese. Instant Pot Palak Paneer comes together quickly!
Recipe FAQs
Yes, and it is especially easy to assemble spinach pie and freeze it before you even get to baking it! You can take the frozen, assembled pie directly from the freezer and place it in the oven whenever you are ready to bake it.
As for already-baked spanakopita, you certainly can freeze it but keep in mind that the pastry might lose some of the crispiness in the process.
It’s easy to mix up puff pastry and phyllo dough when in the grocery store… If you accidentally came home with some puff pastry instead, I’m sorry to say that it won’t work for this recipe.
However, try using your puff pastry to make this Goat Cheese Appetizer or these Sausage Rolls from Australia!
Yes you can certainly use fresh spinach if you want! Make sure to saute the spinach until it is cooked down completely and then follow the same instructions to completely wring out any excess moisture left in the spinach.
Allow the spinach to cool before making the filling.
Did you enjoy this Spinach Pie Recipe? If so, make sure to check out these other recipes I picked out just for you:
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Spinach Pie Recipe
Equipment
- Mixing Bowl
- Electric Mixer
- Wooden Spoon
- Pastry Brush
- 9×13 Pan
Ingredients
- 3 (12 oz) boxes frozen and chopped spinach , thawed and squeezed completely dry
- 1 (8 oz) block cream cheese, softened
- 2 eggs
- 1 ½ lbs feta cheese, crumbled
- 1 lb cottage cheese
- 1 teaspoon dried dill
- Salt and pepper, to taste
- 20 sheets (one box) phyllo dough, thawed according to package instructions
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- I leave my 3 (12 oz) boxes of frozen spinach in a strainer overnight to allow it to thaw and drain out as much water as possible. Then place about ⅕ of the spinach in a clean dish towel at a time, twist it, and ring out all of the excess water. Do this until the spinach is completely dry. Place the dry spinach in a bowl and repeat the process until all of the spinach is done. This step is very important because if you don’t dry out the spinach, your pie will be very soggy.
- In a medium bowl, use an electric mixer to combine the 8 oz cream cheese and 2 eggs.
- Then, use a wooden spoon to mix the spinach, 1 ½ pounds of feta cheese, and 1 pound of cottage cheese. Add 1 tablespoon dill, and salt and pepper to taste, and mix again.
- Melt 1 cup of butter. Use a pastry brush to brush the bottom and sides of a 9×13 pan with melted butter. Lay a sheet of phyllo dough down in the pan. Brush with butter, then lay down another sheet. Continue layering phyllo dough and butter for a total of 10 layers.
- Spread spinach and cheese mixture on top of the 10th layer of phyllo dough. Spread it until it lays flat in the pan.
- Repeat the butter and phyllo dough layers for another 10 layers on top of the spinach mixture. Brush the top layer of phyllo dough with butter and tuck any phyllo dough hanging over the edge of the pan back into the pan.
- Use a knife to score the top of the spinach pie with the squares you will cut out later (don’t cut all the way through).
- Bake for 45 minutes in the oven or until crispy and golden brown. Allow it to cook for a few minutes before cutting. Cut into squares and serve. Enjoy!
Notes
- Cream Cheese: Full fat or reduced fat are both fine. The higher fat content in your cream cheese, the creamier this recipe will be. I use full fat.
- Spinach: Frozen spinach which has been thawed and wrung out.
- Feta Cheese: I use already crumbled feta, but you can also cut up and crumble a block yourself if you’d prefer
- Cottage Cheese: Use regular cottage cheese
- Phyllo Dough: Put the box in the refrigerator the night before making your Spinach Pie Recipe so that the dough is properly thawed.
- You can add scallions, mint, other types of cheeses (I’ve seen ricotta used sometimes), etc to customize your Spinach Pie Recipe.
- While assembling the pie, put a slightly damp (almost dry, but just a little wet) dish towel or paper towel over the phyllo dough. This will keep the dough from drying out and cracking while assembling.
- Phyllo dough rips very easily, so be careful when working with it. But also, don’t worry if you rip one or two pieces. Simply discard the bad pieces and use a fresh sheet instead.
- When heating up your Spinach pie leftovers, do so in the oven. It will keep the top crispy as opposed to making it soggy in the microwave.
Patrícia says
Very easy and delicious
The Foreign Fork says
So glad you liked it Patricia! Thank you for the review