Classic spinach pie (Spanakopita) from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JJ2018 on June 23, 2023

    June 23 - this is the best spanakopita I have ever made. The filling was the right consistency, not too wet and really tasty, excited to try other filo pies in this book

  • TrishaCP on March 28, 2017

    I really liked this version of spanakopita. It was quite easy to prepare too. I concur with going for the extra layers of phyllo- 8 sheets was a nice and substantial layer and they were quite crispy. I used dried dill (about a tsp) in place of the fresh and I couldn't really taste the dill but the spring onions were great. I used frozen spinach, equal to the weight called for in the recipe, and that worked well too.

  • Delys77 on March 10, 2012

    Pg 92 This is quite nutritious with all the leafy veggies and there is a good deal of protein from the feta and eggs, and even the spinach provides some protein. The filling was just right as laid out in the recipe, except for the fact hat I added a bit of pepper and some additional salt. The savoury filling has some tang from the feta that went very well with the the dill and green onion. I did find the crust a little thin but that is my fault because I went with the 6 layers, but I think 8 would have worked out better. Also make sure you trim the phylo as suggested in the book. I used whole wheat phylo and I think it is a bit drier so a touch more oil and maybe about 25 degrees more heat would result in a crisper and more traditional tasting pie.

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