Spanakotyropita (Spinach and Cheese Pie)

Dandelion greens can be added to this recipe for a variation on the flavor.

Serves: 20Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Serves: 20


  • 2 lbs. fresh spinach
  • 1⁄2 cup minced fresh dill
  • 1⁄2 cup chopped fennel leaves
  • 2 Tbsp. chopped sage leaves
  • 2 scallions, chopped
  • 2 large leeks, white part only, thinly sliced
  • 1⁄2 cup extra-virgin olive oil
  • 1 lb. Greek feta cheese, crumbled
  • 2 large eggs, lightly beaten
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 package (16 oz.) phyllo dough


  • Preheat oven to 350°F.
  • Wash spinach well; chop coarsely and set aside to drain well. Wash, drain, chop, and combine dill and fennel in mixing bowl.
  • In large frying pan, sauté leeks and scallions in 2 tablespoons olive oil until soft; set aside in mixing bowl 10 minutes to cool. Add dill, fennel, sage, feta, eggs, salt, and pepper; mix thoroughly.
  • Spread phyllo sheet on a work surface. Lightly brush entirely with olive oil; spread line of cheese and vegetable mix along length of one edge. Roll lengthwise into long cigar shape with filling inside. Curl cigar-shaped package into spiral; place on lightly greased baking sheet. Repeat with remaining phyllo and filling.
  • Bake 45 minutes until golden brown. Serve hot or cold.