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Spanakopita contributed by, Alexandra from The Seven Hills School in Cincinnati, Ohio USA


From: Greece

By: Alexandra



1 medium yellow onion

4 pounds fresh spinach

6 scallions (green onions)

1/2 pound feta

1 cup grated kefalotiri

2 tablespoon fresh dill (minced)

1 bunch flat parsley (minced)

6 eggs

1/2 teaspoon ground black pepper

3/4 pound salted butter

1 pound phyllo dough sheets

extra virgin olive oil



Preheat oven to 350˚. Chop onion finely and sauteed with 1 tablespoon of olive oil. Wash spinach well, and place in strainer. Pour 1 pot hot water over      spinach through the strainer to soften the spinach. Squeeze spinach well to remove all water. Chop spinach into smaller pieces. Add spinach to the pan with the sauteed onions, and mix the onions. Sauteed together briefly. Chop the scallions finely, and add to spinach and onions. Sauteed again briefly. Mash the feta and add to spinach mixture, and mix. Add grated kefalotiri to spinach mixture and mix.


Add the minced dill and mix.Add the minced parsley and mix. Beat the 6 eggs in a bowl, and add to spinach mixture and mix well. Add ground black pepper and mix well. In a small pot, melt the butter . Butter a large pan (18 inches x 12 inches), and place a phyllo dough leaf, and butter the leaf. Repeat this with each leaf, using 1/2 pound of the phyllo dough. Add spinach mixture and spread all over. Place phyllo dough leaf over the mixture and butter the leaf.


Repeat this with each of the remaining leaves of phyllo dough (1/2 pound). Tuck the phyllo dough down around the edges of the pan. Butter the top phyllo dough leaf very well. Cut lengthwise into 4 -quarters. Bake for 45 minutes. Top phyllo leaf should be lightly colored.


posted by SSnyder in Greek Recipes,Recipes and have No Comments