Spanakopita Recipe + Mamma Mia! Here We Go Again

Mama Mia! This Spanakopita recipe serves up the most flaky, creamy and delicious spinach pie! It may look like hard work, but I promise, it's really simple to put together. Why not serve it up and then watch Mamma Mia for the full Greek experience!

(This post is sponsored by Universal Pictures Home Entertainment)

While Greece has long been near the top of my must-see list, I have yet to wander its meandering cobblestone streets or ogle the whitewashed architecture in person. But One bite of my mother-in-law’s Spanakopita recipe(translated as ‘Spinach Pie’), though, and I can imagine all of the Greek women who came before her looking on with pride.

To celebrate the release of Mamma Mia! Here We Go Again, available now on digital, and on Blu-ray and DVD October 23, we imagined what a fun night in with friends would look like and coaxed Parker’s very generous Yia Yia into sharing this special recipe with us. With Aaron’s busy travel schedule, I’ve been dreaming of a low key night in and this food and movie combo feels like a perfect way to unwind this weekend.

How To Make This Spanakopita Recipe - Step By Step

1. Preheat oven @ 350 degrees
2. Rough chopped spinach and cook over a medium heat until wilted. Very important to drain the spinach after cooking. (I have a squeezer, but paper towels work, too.)
3. Melt two tablespoons of butter and saute scallions until tender.
4. Mix together the spinach, scallions, and all remaining ingredients with the exception of the phyllo in a large bowl.
5. Melt the remaining butter, and butter the inside of your bundt pan
6. Open your phyllo and unfold and keep under a dishtowel so it doesn't dry up
7. One sheet a time, start layering your bundt pan buttering each piece lightly. You want to leave part of the phyllo sheet hanging over the side of the bundt pan so that you can cover the top of the spanakopita at the end. Continue to layer and butter as phyllo sheets start to overlap. Use all of your phyllo.
8. Add spinach mixture to the bundt pan, then fold over the layers of phyllo to center, Until spinach filling is covered. Cut out the center of the bundt pan.
9. Place the mold on a baking sheet and bake in pre heated oven until golden brown, approximately 60-75 minutes. Let cool for 10-15 minutes for unmolding.

What Is Spanakopita?

Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. I’m sharing my family’s favorite spanakopita recipe, complete with tips, video, and step-by-step photos. Trust me, this is so much easier to make than you think!

Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad.

Mamma Mia And Spanakopita - A Recipe For A Great Night In

Did you see the movie in theatres? I loved it! It’s so fun and I’m such a fan of any movie that includes great dance music! I’m always weary of seeing the sequel to a movie that I love, but this one did not disappoint.

An Easy Spanakopita Recipe

I’ve witnessed this recipe being made at least a half a dozen times, but have never attempted it myself. It looks so fancy and difficult and right up until the point when we flipped the bundt pan over, I was convinced it was all just going to fall apart, but guess what? Nailed it on the first try and it wasn’t difficult at all! (This would actually make a great holiday party appetizer or side dish, too!)

Top Tips For This Spanakopita Recipe

• It's very important to drain the spinach after cooking, you can use a squeezer but paper towels work fine.
• Don't skimp on the dill, it really sets this apart from other spinach pies.
• Make sure your phyllo pastry has been defrosted in the fridge for at least 24 hours.
• Drizzle the sheets of pastry with olive oil rather than brushing it on, so that they don’t stick to one another and air pockets can be created in between them. This makes the phyllo crunchier!

Check Out These Other Delicious Movie Night Recipes

• Game Day Recipes || Naan Italian Nachos, Kale Caesar Tacos, + Pulled Pork Sliders
• 11 Taco Recipes for your Taco Tuesday
• Easy Chicken Chili with Roasted Corn

Have you tried this Spanakopita recipe? Feel free to leave a star rating and I'd love to hear from you in the comments below!

My Greek Mother-In-Law’s Spanakopita Recipe

Jen Pinkston

A delicious and creamy spanakopita recipe!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine greek

Servings 6 servings

Calories 599 kcal

Ingredients

  

1x2x3x

• 2 lb. fresh organic spinach i normally use organic
• ½ c. chopped scallions
• 1 stick of butter
• 8 oz. ricotta cheese
• 1 lb. feta cheese - crumbled
• 6 eggs beaten
• 1 tbsp. fresh dill - chopped
• ½ tsp. salt
• ½ tsp. pepper
• 1 pound phyllo pastry sheets make sure its defrosted in the refrigerator for at least 24 hours 

Instructions

 

• Preheat oven @ 350 degrees
• Rough chopped spinach and cook over a medium heat until wilted. Very important to drain the spinach after cooking. (I have a squeezer, but paper towels work, too.)
• Melt two tablespoons of butter and saute scallions until tender.
• Mix together the spinach, scallions, and all remaining ingredients with the exception of the phyllo in a large bowl.
• Melt the remaining butter, and butter the inside of your bundt pan
• Open your phyllo and unfold and keep under a dishtowel so it doesn't dry up
• One sheet a time, start layering your bundt pan buttering each piece lightly. You want to leave part of the phyllo sheet hanging over the side of the bundt pan so that you can cover the top of the spanakopita at the end. Continue to layer and butter as phyllo sheets start to overlap. Use all of your phyllo.
• Add spinach mixture to the bundt pan, then fold over the layers of phyllo to center, Until spinach filling is covered. Cut out the center of the bundt pan.
• Place the mold on a baking sheet and bake in pre heated oven until golden brown, approximately 60-75 minutes. Let cool for 10-15 minutes for unmolding.

Nutrition

Nutrition Facts

My Greek Mother-In-Law’s Spanakopita Recipe

Amount per Serving

Calories

599

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

17

g

106

%

Cholesterol

 

251

mg

84

%

Sodium

 

1588

mg

69

%

Potassium

 

1120

mg

32

%

Carbohydrates

 

52

g

17

%

Fiber

 

5

g

21

%

Sugar

 

5

g

6

%

Protein

 

31

g

62

%

Vitamin A

 

15289

IU

306

%

Vitamin C

 

48

mg

58

%

Calcium

 

655

mg

66

%

Iron

 

8

mg

44

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword phyllo pastry, spanakopita recipe, spinach and cheese phyllo

Tried this recipe?Let us know how it was!

Let us know if you make the recipe by sharing and tagging #TECkitchen! Don’t forget to have your own movie night with Mamma Mia! Here We Go Again now on digital and on Blu-Ray and DVD Oct 23!