Spanakopita (Greek Spinach Pita) - Kraft Recipes Top
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Spanakopita (Greek Spinach Pita)

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Make It

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  • If phyllo dough is frozen, place in refrigerator three or four days before making pita. Take phyllo dough out of refrigerator about 2 hours before using. Preheat oven to 350 degrees.
  • Melt 1/4 lb. butter in a large pot. Add onion and saute very slowly until onions are almost melted. If necessary add a little water to keep from burning. Add salt and pepper. Turn off the heat from the pot and add spinach and mix very well. Then combine feta cheese to spinach mixture. After the spinach mixture has cooled, add eggs and mix. Put the bowl the eggs were in aside for later.
  • Place 1/2 lb. of butter in a bowl and cover. Place in a microwave oven and melt butter about 2 to 3 minutes at 1/2 power. Brush a 12x18 pan with the melted butter and then start layering the phyllo in the pan brushing each phyllo with butter. After half of the phyllo has been layered mix the spinach mixture and pour it in the pan. Try and level the mixture as well as you can. Then layer the remaining phyllo buttering each phyllo. Do Not butter the top phyllo yet. As you butter each phyllo use your brush to push the phyllo down around all the edges.
  • After you have layered the last phyllo, use your brush to take the remaining egg out of the egg bowl and brush the egg on the top phyllo. Then brush the remaining butter on the last phyllo. Make sure there is a lot of butter around the edges. Take a sharp knife and cut into the pita 1/4 inch and make four rows length wise. Then scribe 6 rows across. This will give you 24 pieces. If you want to serve smaller pieces, then cut the squares into triangles.
  • Place the pita in the oven and bake for 25 minutes. At that time cover the pita with two Scott towels; then bake an additional 35 minutes. Remove the oven and let cool for 30 minutes. Cut in pieces and enjoy!

Special Equipment Needed


The instructions may seem quite long but they are intended for a beginner cook.

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