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Molded Greek Spinach Pie (Spanakopita)

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Molded Greek Spinach Pie (Spanakopita) by Edwina Carr-Jangarathis - Bride’s Grandma
Molded Greek Spinach Pie (Spanakopita) by Edwina Carr-Jangarathis - Bride’s Grandma


  • 1/2 cup scallions (green onions) chopped
  • 2 Tbsp. butter
  • 2 lbs. fresh spinach cleaned or four 10 ounce pkgs. frozen chopped spinach
  • 6 eggs lightly beaten
  • 1/2 lb. Feta cheese, crumbled
  • 8 ounces cottage cheese
  • 2 Tbsp. Farina
  • 1/2 cup flat leaf parsley minced
  • 1/2 cup chopped fresh dill or 1 Tbsp. dry
  • Salt and freshly ground pepper to taste
  • 1/2 lb. butter, melted
  • 1 lb. phyllo pastry (thawed if frozen)
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  • 1

    Sauté scallions in 2 Tbsp. butter until tender. Cook spinach in water until wilted. Drain pressing out as much liquid as possible. (if using frozen spinach simply thaw, and drain thoroughly) Mix together scallions, eggs, Feta, cottage cheese, farina, parsley, dill and spinach. Season lightly with salt and pepper.

  • 2

    Butter a 2 quart ring mold (Bundt pan). Unfold thawed phyllo and wrap in plastic wrap to keep from drying out. Remove 1 sheet at a time, using pastry brush, lightly dab it with melted butter. Fit into the mold allowing at least an inch to hang over the edge. Repeat using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides. Fill mold with spinach mixture. Fold overhanging bits of phyllo over filling. Arrange remaining sheets individually by buttering one at a time and placing it over the filling so that the mold is completely covered. Remove pastry dough from mold’s center hole.

  • 3

    Preheat oven to 350 degrees and bake for 1 1/4 hours or until golden brown and puffed. Let stand 10 minutes before unmolding onto a platter. If top crust is not crisp and brown return to oven briefly to brown.

  • 4

    To serve slice into portion size slices

  • 5

    Note: this dish can be frozen unbaked. To serve bake without thawing for 1 3/4 . It can also be baked ahead and reheated at 350 degrees before serving.

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