Pie-Style Spanakopita

20160110_170847-1.jpgcourtesy of Skinny Mom

This is one of those dishes that I have loved since I was in college. I went to an International Festival in Muncie, IN of all places and fell in love with the Greek cuisine. I really like Baklava, but the Spanakopita Triangles (little phyllo dough pillows stuffed with feta, spinach, onions) just stole my heart and my palate.

Later, when I moved to MN, I stumbled across the Spanakopita casserole, which was basically the same ingredients, except easier to make. I didn’t have to spend hours perfecting rolling everything into tiny triangles, instead the time from prep to my mouth was considerably decreased. That makes a happy Megan!

And then I came across this recipe, promising less calories and fats of the original recipe, with less prep time as well. Booyah!


  • 10 oz. fresh spinach (or frozen)
  • 5 scallions (white end of the green onion), minced
  • 2 green onion stalks, chopped
  • 1 cup part skim ricotta cheese
  • 1/3 cup fat-free feta cheese crumbles
  • 1/4 cup fresh dill, snipped
  • 1 egg, beaten
  • 1/4 tsp salt
  • 1/2 Tbsp lemon juice
  • 10 sheets frozen phyllo dough, thawed


  1. Preheat oven to 375°.
  2. In a large frying pan, add half of the spinach and cook on low heat for 5 minutes, stirring occasionally
  3. Add the remaining spinach and stir occasionally for another 5 minutes.
  4. Spray a 9 inch pie pan with non-stick cooking spray.
  5. In a large bowl, combine ricotta, feta, dill, egg, scallions, green onions, lemon juice and salt. Mix well.
  6. Add spinach to mixture, and mix together well.
  7. Lay 1 sheet of phyllo in prepared pie pan and allow it to extend over the rim. Lightly coat with cooking spray.
  8. Repeat with 4 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with cooking spray.
  9. Press down the dough to form the shape of the pan.
  10. Spread spinach mixture over the dough in the pan.
  11. Carefully layer the remaining sheets of dough as previously done on top of the spinach mixture.
  12. Roll excess dough around rim of pie pan, creating a pie crust.
  13. Bake until golden brown, about 30 minutes.
  14. Let stand for 10 minutes.

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