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Spanakipita or Spinach Pie


  • 1 box Filo pastry
  • 2 lbs fresh spinach
  • 1 lb feta cheese
  • 2 medium onions, sliced
  • 2 large cloves garlic, crushed
  • ½ lb fresh mushrooms, sliced
  • juice of 1 lemon
  • 1 stick of butter
  • lots of fresh parsley
  • small amount of herb salt (optional)
  • pinch of basil (optional)


Cook spinach ever so slightly. Drain well and set aside. Melt 5 tablespoons butter in pan - add sliced onion, crushed garlic, sliced mushrooms and parsley. Saute 5-10 minutes. Add herb salt if desired.


Mix spinach with sauteed vegetables. Squeeze the lemon on top (removing seeds). Crumble feta cheese and mix in.


Take 8 sheets of Filo pastry (you will be treating this like a jelly roll or strudel) - roll up and place on buttered biscuit tray. Repeat wtih the rest of the filo and mixture, making 3 rolls (using approximately 8 sheets at a time and 1/3 spinach mixture for each).


You could also do this in a casserole dish, placing 8 sheets on bottom, then ½ spinach, then 8 more sheets, then rest of spinach, and remaining sheets on top.


Melt the remaining butter and brush over strudel or casserole. Bake at 350degF for about 40 minutes until golden.


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