serves 15
time 3 hours
difficulty moderate
  • 13x9 glass baking pan
  • basting/pastry brush
  • large sauté pan
  • small saucepan
special req.
  • Frozen chopped spinach (thawed and *well* drained) can be substituted for fresh spinach but may result in excess water content and a less creamy taste. Do not use pre-crumbled feta cheese. Use only authentic Greek feta cheese blocks made from sheep's milk.
A picture of Legendary Spanakopita from the Kitchen of Zeus
  1/3 cup 1/3 cup extra virgin olive oil
  1. in large sauté pan, sauté yellow onion on medium-high heat for 5 minutes or until golden brown
  2. add green onions, parsley, and dill; sauté for another 5 minutes
  3. add spinach; sauté for another 5 minutes
  4. remove from heat; mix in feta cheese
  5. mix in whisked eggs
  6. season well with salt and pepper
  1 whole 1 whole yellow onion (finely chopped)
  2 cup 2 cup green onions (chopped)
  1/2 cup 1/2 cup parsley (chopped)
  1 cup 1 cup dill (chopped)
2 lb   2 lb spinach (chopped)
1/2 lb   1/2 lb feta cheese (crumbled)
  3 whole 3 whole eggs (whisked)
  3 stick 3 stick butter
  1. melt butter in small saucepan
  2. brush baking pan with melted butter
  3. layer 9 sheets of filo dough in baking pan, brushing each with melted butter
  4. pour spinach mixture into baking pan and spread evenly
  5. layer remaining 9 sheets of filo dough in baking pan, brushing each with melted butter as before
  6. trim excess filo from edges using a very sharp knife
  7. slice completed spanakopita into 15 squares and pour over remaining butter
  8. cook spanakopita in oven at 350 f for 45-60 minutes or until golden
  18 sheet 18 sheet filo dough