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Spanakopita (Family-Sized)

  • Author: Meagan


Exactly how we dreamed it to be, but obviously easier than wrapping/rolling individual triangles.  We love Spinach Pie, but I also love trying new recipes and since I had a craving, and some extra time, I combined a couple of recipes – one from The Mediterranean Dish, one from All Recipes, and then Ricardo has one in his ‘Vegetables First’ book as well.  Below is what I did to fit into my 11 x 17 Pyrex casserole dish – I was feeding our neighbors and I wished for leftovers, so let it be known that this recipe will feed a crowd – enjoy!



1 package (454 g/16 oz) frozen phyllo, left in the fridge overnight to thaw

~1 c. good olive oil

2 large onions, chopped (or 1 large onion and a bunch of green onion, all chopped) AND 4+ cloves of garlic, minced

2 packages (500 g), frozen spinach – thawed and squeezed as dry as possible

1 large bunch of fresh parsley, chopped

1 c. full-fat ricotta

2 containers or blocks of feta (140 g/~4.5 oz each), crumbled

6 eggs, lightly beaten

1 T. dried dill AND 1 t.+ freshly ground pepper


In a large skillet, add a bit of oil and cook the onions for several minutes until softened (or longer and slower for a bit of caramelization) and then toss in the garlic and cook for a couple of minutes more.  Add in all of the spinach, stirring to break it up and gently cook it until almost no moisture is visible.  Allow this to cool for a bit while you get everything else ready.

Preheat the oven to 325, get out an 11 x 17 casserole and set it on the counter on top of a large piece of parchment (saves on clean up time!).  In a large bowl (or even in the skillet, if the mix has cooled enough), stir together the onion and spinach mix, parsley, ricotta, feta, eggs, dill and pepper and set aside.

Brush your entire casserole with olive oil, line it with a piece of phyllo and then brush the entire piece of phyllo with a light layer of oil – continue with this until you’ve layered about 8 pieces of phyllo (I did 8 to 10, I lost count).  If it gets bunched up on the edges or in the corners, don’t worry about it, the phyllo will get mushed down and no one will notice.

Evenly spoon and spread on all of the filling, then line with phyllo and oil for another 8 to 10 layers.  Tuck everything in and make it tidy, then carefully cut the entire pan into pieces – you don’t need to cut all the way through, but you will sure thank yourself when it comes time to serve it up!  Brush a bit more oil between the cuts you’ve made and then bake for about an hour and a half until the top is a beautiful brown.

Allow the spanakopita to rest for about 15 minutes before cutting it (again) into slices and serving it – this is also brilliant at room temperature.



From Meagan's Kitchen

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