Yi's Spanakopita

By • December 15, 2014 0 Comments

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Author Notes: Fifteen years ago, we asked our grandmother ("Yi") for the secret recipe to her spinach pie. While it was difficult to transcribe “a little of this” and “a little of that” into exact measurements, with a little creative license, we created the following recipe. Twin Tastes


Makes 24-26 pieces

  • 8 tablespoons unsalted butter, melted
  • 3 10 ounce boxes frozen spinach, thawed
  • 1/4 cup grated yellow onion
  • 1 teaspoon minced garlic
  • 8 ounces feta cheese, crumbled
  • 1 cup ricotta cheese
  • 1/2 cup Parmigiano Reggiano cheese
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried mint
  • 1/4 teaspoon ground nutmeg
  • 1 roll of phyllo dough, thawed
  1. Preheat oven to 350 degrees Fahrenheit. Brush a 9x11 pan with 1 T melted butter.
  2. In a large bowl, mix the spinach, onion, garlic, cheese, salt, pepper, mint and nutmeg together until combined.
  3. The next step is layering the phyllo layers. The key is to keep the phyllo dough damp under a moist cloth throughout the process. Carefully place a sheet of phyllo (you may have to trim the edges) on the bottom of the buttered pan. Brush a little butter over the dough and continue the layering of phyllo then brushed butter for at least 7 layers. Once you form a solid base, spread out the spinach and cheese filling on top. Layer 7 more sheets of dough and brushed butter. Yi always reminded us to score the top layer of phyllo before baking to enable clean cut pieces later. Bake for 45 minutes or until the top is golden brown.

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