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My Greek Mother-In-Law’s Spanakopita Recipe

A delicious and creamy spanakopita recipe!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: greek
Keyword: phyllo pastry, spanakopita recipe, spinach and cheese phyllo
Servings: 6 servings
Calories: 599kcal
Author: Jen Pinkston


  • 2 lb. fresh organic spinach i normally use organic
  • 1/2 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 


  • 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.


Calories: 599kcal | Carbohydrates: 52g | Protein: 31g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 251mg | Sodium: 1588mg | Potassium: 1120mg | Fiber: 5g | Sugar: 5g | Vitamin A: 15289IU | Vitamin C: 48mg | Calcium: 655mg | Iron: 8mg