Homemade Spinach Pie (SPANAKOPITA)

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  • 6 eggs
  • 1 cup chopped fresh dill leaves
  • 1 large onion, chopped
  • 1 pound crumbled feta cheese
  • ½ pound cottage cheese
  • 1 teaspoon ground black pepper, or to taste
  • 8 sheets phyllo dough, thawed
  • 3 tablespoons olive oil, divided
  • ⅓ cup sour cream for garnish
  • 5 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry


Preheat oven to 375 degrees F (190 degrees C).

Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.

Place 2 sheets of phyllo dough into the bottom of a 9×13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.

Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.

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