21 Feb

Today’s recipe comes from

In an attempt to be more accommodating for my vegetarian friends, I consciously chose to make a dish that didn’t have any meat in it. Although I’m pretty divided on Greek food, I decided to give this Spanakopita (a kind of Greek spinach pie) a try. My opinion of the final product changed twice, but in the end, I enjoyed it enough to probably make it in the future when I’m entertaining my herbivorous friends.

For this recipe, you’ll need a 9×13″ baking pan.

Prep Time: 20 minutes | Cook Time: 45-60 minutes



  • 1 tablespoon olive oil
  • 8 green onions (chopped)
  • 1 pound spinach (about 2 bunches)
  • 5 eggs (beaten)
  • 1 pound feta cheese (crumbled)
  • 1/2 cup olive oil
  • 2 tablespoons melted butter
  • 12 sheets phyllo



  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a skillet, heat the (tablespoon) olive oil. Add the green onions and saute until tender.
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  4. Meanwhile, wash, stem, and chop the spinach, then put it in a large bowl.
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  6. Add the sauteed onions, the eggs, and the feta to the bowl. Stir to combine.
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  8. In a small bowl, combine the (1/2 cup) olive oil and the melted butter. Brush the bottom and sides of the baking pan with the oil/butter mixture.
  9. Lay a piece of phyllo pastry in the pan. Brush it with the oil/butter. Add another piece of phyllo, and again brush it with oil/butter. Repeat until you have laid 6 pieces of phyllo.
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  11. Spread the spinach mixture over the top.
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  13. Layer 6 more pieces of phyllo over the spinach, brushing each shit with oil/butter, as before.

  14. Bake for 45-60 minutes, until golden brown. Cut into squares.

My kitchen partner Bishop was wary of the ingredients that we had combined into this pastry, but I was optimistic throughout. At first sampling, I thought the Spanokopita was a mere “meh”. As I continued to eat it, my opinion actually turned more negative, and I worried that I had made a second cooking failure in a row (after the soon-to-be-posted Artichoke Pasta dish).

However, after taking all of the leftovers (of which there were plenty) to a film meeting the next day and trying it again after some reheating, I discovered that I liked it much more than I thought. Fortunately, everyone else at the meeting enjoyed it too, and that was the first public validation I’ve had of the food I’ve made. So that was awesome.

Word of warning: Working with phyllo is a headache. If they get wet at all, they will instantly dissolve like they were tissue paper or something. And DON’T forget to thaw it out for the 2 hours before you plan to make this dish, or else you’ll break all of the sheets while trying to unroll them (like I did).



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