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Spanakopita (Greek Spinach Pie)

[heart_this] · Apr 23, 2008 · 91 Comments

Spanakopita (Greek Spinach Pie)

A Greek style spinach and feta pie wrapped in light and flaky golden brown phyllo dough. The abundance of fresh herbs including dill as what truly makes this pie special.

I have been wanting to try making spanakopita ever since I started exploring Greek cuisine. Spanakopita is a Greek pastry filled with spinach and cheese. I had been putting off making it because I had not worked with phyllo dough and it sounded a bit intimidating. Since I had now used phyllo dough to make baklava there were no more excuses to stop me from making the spanakotiropita.
The spanakopita turned out to be really easy to make. The filling is as simple as blanching the spinach and mixing all of the ingredients. The hardest part was working with the phyllo dough and once you get the hang of it, it is pretty easy as well. The phyllo dough needed to be thawed in the fridge over night. I set up a working area where I could stack the unused phyllo dough, brush the phyllo sheet that I was currently working on and then easily place it into the baking pan. With everything set up ahead of time working with the phyllo dough was pretty easy and the spanakopita came together in no time.
I decided to go with a pretty simple recipe sticking to the basics of spinach, feta and dill. The spanakopita was so amazingly good!! Spinach, feta and dill has to be one my favorites flavour combinations! The crust was nice and light and flaky and golden brown and crunchy and good. The Spinach filling was moist and super tasty! I made the crust thick enough that I could pick up the slice and eat it without having to cut it with an knife and fork. The leftovers still tasted great right out of the fridge but the crust was no longer crispy. I can’t wait to make this again!

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Servings: 4

A Greek style spinach and feta pie wrapped in light and flaky golden brown phyllo dough. The abundance of fresh herbs including dill as what truly makes this pie special.

ingredients
  • 2 pounds spinach, steamed, squeezed, drained and chopped
  • 1 cup feta, crumbled
  • 1/4 cup dill, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup green onions, sliced
  • 3 eggs, lightly beaten
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 12 sheets phyllo dough
directions
  1. Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
  2. Brush the bottom of an 8×8 inch baking pan with olive oil.
  3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
  4. Place the spinach mixture on top of the phyllo dough.
  5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
  6. Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.
Similar Recipes:
Spinach and Feta Quesadillas
Spinach Pesto Grilled Cheese Sandwich
Spinach and Feta Lasagna (aka Spanakopita Lasagna)
Savoury Pumpkin Pie (Kolokithopita)
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce
Spinach Pesto, Feta and Shrimp Tortellini
Spinach and Feta Baked Chicken
Spinach and Feta Cheese Tortellini

Use leftover phyllo dough in:
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Galaktoboureko (Greek Custard Pie)
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart
Spinach and Feta Mashed Cauliflower

Take a look at Peter’s great Spanakopita post for instructions for making the phyllo dough.

Appetizer, Food, Greek, Main Course, One-Pan, One-Pot, Pie, Recipe, Turkish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Lina says

    April 23, 2008 at 11:21 pm

    wow Kevin, that looks great! I love greek food but I’ve never had Spanakopia before. Your baklava looked great too. Now Im really craving some!

    Reply
  2. VeggieGirl says

    April 23, 2008 at 11:35 pm

    spanakopita = my all-time favorite Greek dish!!! I’ve always been intimidated by working with phyllo dough; but if you said it was easy to make, then maybe I have a chance at succeeding in making it! :0)

    Reply
  3. Elly says

    April 23, 2008 at 11:53 pm

    A perfect recipe if I do say so myself! 🙂

    Reply
  4. diva says

    April 24, 2008 at 12:18 am

    yum! popeye would’ve been proud! x

    Reply
  5. Gretchen Noelle says

    April 24, 2008 at 12:52 am

    Very nice! I wish we had phyllo dough here. I need to make the Peruvian version of this!

    Reply
  6. redforever says

    April 24, 2008 at 1:00 am

    The trick to using phyllo is to not let it dry out while you work with it. If you do, the sheets will not separate and they will break too.

    So, after you remove one sheet and while you are basting it with the oil, cover the rest of the phyllo with a damp tea towel. Simply wet the tea towel, wring out as much water as possible and just lay it over the unused phyllo as you work with the individual sheets.

    Reply
  7. HoneyB says

    April 24, 2008 at 1:08 am

    Yum!

    I thought of you last night when making my fish for dinner because I used dill…and you had recently talked about using dill in your mushroom soup the next time you make it!

    Reply
  8. SteamyKitchen says

    April 24, 2008 at 2:57 am

    love that you make every type of cuisine!

    Reply
  9. Proud Italian Cook says

    April 24, 2008 at 3:30 am

    Kevin, That does look amazingly good! Love it!!

    Reply
  10. Mochachocolata Rita says

    April 24, 2008 at 4:04 am

    saw this recently on “My Greek Kitchen”…yours look as good as the one on tv! fedex it over pls 🙂

    Reply
  11. Katerina says

    April 24, 2008 at 4:12 am

    This is my all time favorite as well. Yours looks really really good.

    Reply
  12. Marc @ NoRecipes says

    April 24, 2008 at 4:15 am

    Looks good, these are great made into smaller 2-bite rolls and triangles for parties.

    Reply
  13. Helene says

    April 24, 2008 at 5:02 am

    You did really well. The more I visit, the more I’m amazed.

    Reply
  14. Nina's Kitchen (Nina Timm) says

    April 24, 2008 at 5:44 am

    A lovely slice of Spanakopia that is…
    Ps. I also took the shortcut version and bought Phyllo. I will leave the phyllo making to Peter…

    Reply
  15. Jan says

    April 24, 2008 at 6:13 am

    Ooooh now that looks great!
    I will have to have a go at this, it looks so yummy.

    Reply
  16. RecipeGirl says

    April 24, 2008 at 6:23 am

    This is one of my fave Greek dishes to make. We often do those little filo triangles with basically the same filling in them too.

    Beautiful picture!

    Reply
  17. StickyGooeyCreamyChewy says

    April 24, 2008 at 6:35 am

    Great job, Kevin! It looks really beautiful.

    Reply
  18. Homecooked says

    April 24, 2008 at 8:17 am

    This looks really great! I have never eaten Spanakopia before.Your pic is inspiring me to try some at my local Greek restaurant 🙂

    Reply
  19. Grace says

    April 24, 2008 at 8:59 am

    now you’re talking–spanakopita is an absolute favorite of mine! so it’s easy to make, eh? i’ll be the judge of that! 🙂

    Reply
  20. Peter M says

    April 24, 2008 at 9:52 am

    Bravo Kevin, although you used ready to use phyllo, the result is outstanding. I differ with your filling but that’s a matter of taste.

    You’ve made Spanakopita better than some Greeks…Gold Star for you my friend.

    Reply
  21. Manggy says

    April 24, 2008 at 10:41 am

    I’ve never had spanakopita but I’ve always wanted to try one since Bobby Flay had one in a cooking show 🙂 Nice job!

    Reply
  22. Lori says

    April 24, 2008 at 11:46 am

    Well done Kevin! I’m craving Greek food now. 🙂

    Reply
  23. tigerfish says

    April 24, 2008 at 12:23 pm

    Would like to try this Greek Spinach Pie for once. Never had it before.

    Reply
  24. MARICHELLE says

    April 24, 2008 at 12:41 pm

    looks great Kevin! I’ve never had much luck with Phyllo dough. Even if I keep damp paper towels over them – I always seem to tear the sheets 🙂

    Reply
  25. Kalyn says

    April 24, 2008 at 12:44 pm

    I love this dish. Anything with spinach and feta has to taste wonderful, if you ask me!

    Reply
  26. noble pig says

    April 24, 2008 at 2:07 pm

    Nice, I’ve always wanted to attempt these. I’ve gotten over my phyllo fears so I need to just do it.

    Reply
  27. Patsyk says

    April 24, 2008 at 2:29 pm

    I love spanokopita! Yours looks fantastic. One of these days I may try to make it, but my neighbor is Greek so I may just make them make it for me! LOL!

    Reply
  28. Tarah says

    April 24, 2008 at 3:07 pm

    Interesting. I’ve never tried this before.

    I think I’d really like it since I love spinach.

    I love how you make so may different cuisines. Reading your blog really helps be experience different kinds of foods :]

    Looks really tasty. I’ll be trying this very soon :]

    Reply
  29. Elle says

    April 24, 2008 at 3:19 pm

    This is one of my favorite foods ever! I’ve made it a few times, and I adore the addition of dill in it. It really brightens the flavors. And you’re right–it is easy to make. The hardest part is the phyllo, which is a pain in the you know what, hehe.

    Reply
  30. Cakespy says

    April 24, 2008 at 5:00 pm

    One of my absolute favorites!! Great job!!

    Reply
  31. Deborah says

    April 24, 2008 at 5:10 pm

    I admire how you are not intimidated to try anything!

    Reply
  32. Lisa says

    April 24, 2008 at 6:22 pm

    Kevin, I’m quite impressed! I love spanakopita but have not make my own. I’m still nervous when it comes to phyllo, as my first experience was very frustrating. I must get over that and try this. I’m positively staving now!

    Reply
  33. Andrea says

    April 24, 2008 at 6:27 pm

    I love Spanakopita. My grandfather, who was Greek, taught my mother how to make and she makes the best Spanakopita ever. I’ll have to try your recipe to see how it compares.

    Reply
  34. Mike of Mike's Table says

    April 24, 2008 at 7:32 pm

    That looks excellent! Your recent baklava post got me working with phyllo dough, too. Definitely fun stuff to work with. Very nice work on this one

    Reply
  35. Pam says

    April 24, 2008 at 8:40 pm

    oh my, look at all that lovely crust!

    Reply
  36. Indigo says

    April 24, 2008 at 8:45 pm

    I’ve wanted to try making spanakopita for ages – I love filo pastry! This looks gorgeous.

    Reply
  37. Laura @ Hungry and Frozen says

    April 24, 2008 at 9:30 pm

    Gawd that looks good. I love feta, and I love filo pastry…and spinach is pretty good too lol. Good on you for conquering the fear!

    Reply
  38. N. & J. says

    April 24, 2008 at 9:51 pm

    I love the taste of phylo dough- so light and flaky and since we have some leftover from our tomato tart we will have to give this a try. Although I imagine if I wait until the spinach in my garden is ready to harvest it will be even better.

    Reply
  39. cakewardrobe says

    April 24, 2008 at 9:53 pm

    That looks wonderfully crispy and creamy!

    Reply
  40. Holler says

    April 24, 2008 at 10:19 pm

    I love this too Kevin! What a good job you made of it 🙂 I want a slice right now!

    Reply
  41. Ginny says

    April 25, 2008 at 2:29 am

    Kevin! Again you are killing me! I had a boring omelet for dinner and then I look at this with envy…wonderful! 🙂

    Reply
  42. Rosie says

    April 25, 2008 at 9:26 am

    This is very stunning Kevin!! I have never tried spanakopita but looks like I really should asap now after viewing your tempting dish 🙂

    Rosie x

    Reply
  43. Bellini Valli says

    April 25, 2008 at 2:58 pm

    We have eaten this ever since was my daugfhter was 2 years old. One of our family favourites:D

    Reply
  44. Pixie says

    April 26, 2008 at 5:48 am

    Your spankakopita looks perfect- a job well done!

    Reply
  45. Coffee & Vanilla says

    April 26, 2008 at 4:44 pm

    Kevin 🙂
    Thank you for your entry, that is a second time I see spankopita in my life, I must try to make one some day… looks delicious.
    Margot

    Reply
  46. Jaime says

    April 27, 2008 at 9:33 pm

    i love spanakopita!

    Reply
  47. cook eat FRET says

    April 28, 2008 at 3:26 am

    i was reading down all your new posts – you are one helluva prolific food blogger, i gotta say – and although it all looked great – this one caught my eye… i MUST make this!

    Reply
  48. Marija says

    April 28, 2008 at 10:52 am

    Spanakopita! Yummy!

    Reply
  49. Indonesia-Eats says

    April 28, 2008 at 12:09 pm

    Kevi, can I have some? 🙂

    Reply
  50. Pam says

    April 28, 2008 at 8:50 pm

    Wow Kevin, it seems the spanakopita fairy is touching a few shoulders this week. I have the ingredients in the fridge ready for dinner tonight, and my recipe is exactly the same as yours. I can only dream that it turns out as well as yours looks.

    Reply
  51. Anonymous says

    April 29, 2008 at 1:42 am

    I have some goat cheese I want to use while it’s still good. Do you think substituting goat cheese for the feta would be tasty?

    Reply
  52. Janulka says

    May 7, 2008 at 9:30 am

    Hello Kevin, as I live in Rhodes island, Greece – you did your spanakopita just right. Just to let you know: most of the women do their own phyllo dough. If you need any greek recipe from the source, let me know (I can ask my mother-in-law she is the best as for the recipes and dishes!)…

    Reply
  53. Aniko says

    October 8, 2008 at 2:32 pm

    Oh, I really like those savoury cakes! Especially the ones with lots of cheese and spinach 🙂

    Reply
  54. lemon says

    November 15, 2008 at 9:06 pm

    Hi… Kevin and spanakopita Funs..
    I can saw you more details to make your own Filo an spanakopita.
    If you are intresting
    [url]”http://hungryforhungry.blogspot.com/2008/02/blog-post_14.html[/url]
    and let me know if I can help you more!!
    Kisses from Greece the Land of Spanakopita!:o)

    Reply
  55. Christina says

    August 18, 2009 at 12:43 am

    You are truly inspiring! I've been more daring and adventurous with my cooking lately. Thanks!

    Reply
  56. VW says

    August 18, 2009 at 2:05 am

    Thanks for the recipe. I made it on Sunday and it came out perfect!

    http://food4wibowo.blogspot.com/2009/08/spanakopita.html

    Reply
  57. IRENE says

    September 17, 2009 at 6:10 pm

    Spanakopita is one of my chef d' oeuvre dishes. So glad you like making it, too!

    Reply
  58. restaurantgroupie says

    October 26, 2009 at 6:22 am

    Oh wow I can't wait to make this – I have recently come back from Greece and you have reminded me of this gorgeous pastry!

    Reply
  59. Blair says

    November 8, 2009 at 6:00 pm

    Made this the other night and loved it! Pretty easy, too. Took a short cut and used two boxes of frozen chopped spinach. Used the leftovers in scrambled eggs (pulled off the phyllo)- it was delicious!

    Reply
  60. Marnie says

    November 12, 2009 at 5:04 pm

    My daughter takes spanakopita in her lunch two or three times a week, so I make it all the time. For added flavour, consider adding a container of ricotta cheese, and some pitted chopped kalamata olives to the filling.

    Reply
  61. Jake says

    January 1, 2010 at 8:50 pm

    Made this for new Year's Eve and it was a huge hit!
    Thanks!

    Reply
  62. Ryan - disgustingly GOOD says

    February 8, 2010 at 10:24 pm

    So I made this last night and all I have to say is bravo! I altered it to half the spinach, partly because it's all I had and partly because I like my spanakopita less spinach-y anyway. Very nice, thanks for bringing the Greek festival right into our kitchen Kevin. (cue applause)

    Reply
  63. TaraTakesTheCake says

    April 6, 2010 at 1:47 am

    looks delicious, i am about to make this recipe right now! was your 2 pounds spinach 2 pounds before or after you sauteed and drained it?

    Reply
  64. Kevin says

    April 7, 2010 at 11:02 am

    TaraTakesTheCake: I find that the equivalent amount of fresh spinach usually cooks down to about the same amount of spinach that you get frozen. (The frozen spinach contains a lot of water that is included in its weight.) I usually use 3 10 ounce bags of fresh spinach or 3 10 ounce packages of frozen spinach.

    Reply
  65. Las Vegas car accident lawyer says

    May 19, 2010 at 6:02 pm

    Impressive dish. Will save this recipe for the future.

    Reply
  66. Anonymous says

    June 13, 2010 at 3:45 pm

    I found this recipe while doing a search online. I can't wait to make it tonight!

    Reply
  67. Anonymous says

    July 28, 2010 at 2:53 pm

    hey
    Thanks a lot for sharing your skills. Tried the pie yesterday it came out so well and we are loving every bit of it. Will keep following your blog from now on…. thanks again!!

    Reply
  68. Cooking for Diabetes says

    August 4, 2010 at 9:47 pm

    Oh wow! I love spanakopita! I have been hesitating to give this a try as the phyllo dough seems difficult. What's a good brand for a ready to use phyllo dough?

    Reply
  69. Kevin says

    August 10, 2010 at 11:02 am

    Cooking for Diabetes: I do not have much choice in the selection of the phyllo dough here. I pretty much get the only brand available, which is called Jonathan T. and it has worked out pretty well every time that I have used it.

    Reply
  70. Ari says

    August 12, 2010 at 5:46 pm

    I've always been intimidated at the thought of making spanikopita… however, this looks too delicious to pass up!

    Reply
  71. Laura (Recetas Trucos y Tips) says

    August 17, 2010 at 2:02 pm

    wow! that looks really delicious

    🙂 very good!

    Reply
  72. carole says

    August 29, 2010 at 4:27 pm

    Hi, Kevin!
    what a lovely spanakotiropitta recipe and pic!
    just thought i'd mention that it's easier to brush oil on pan, lay phyllo sheet in pan, brush it w/oil, etc.
    it must be very hard to transfer your already-oiled sheet to pan, and some brands will split more easily w/added weight of oil.
    LOVE reading your explorations!
    thanks for the blog.
    carole

    Reply
  73. Samantha says

    September 7, 2010 at 3:53 pm

    I had never had Spanakopita but after reading your post it seemed so delicious and simple to make. This was definitely one of the best meals I had had in a while, and so simple to make! You can see what mine turned out like here http://flavorator.blogspot.com/2010/08/all-things-green.html

    – Sam

    Reply
  74. Anonymous says

    September 20, 2010 at 7:35 pm

    Does anyone know how many servings are in this recipe?

    Reply
  75. Kevin says

    September 20, 2010 at 11:46 pm

    Anonymous: This recipe makes 4 light meal sized servings or 8 appetizer sized serving.

    Reply
  76. Amy says

    October 6, 2010 at 3:41 pm

    we make spanakopita and tyropita regularly and reheat the leftovers on a pizza stone in the oven. the stone absorbs the excess moisture, so the phyllo crisps back up again. enjoy!

    Reply
  77. Sarah says

    October 9, 2010 at 4:10 am

    That looks amazing. All your pictures are lovely. If you don't mind me asking, what type of camera do you use?

    Reply
  78. Kevin says

    October 14, 2010 at 10:58 am

    Sarah: These days I am using a Canon 7D but this photo was taken back when I was still using the Canon PowerShot SD870.

    Reply
  79. Nik Nik says

    November 11, 2010 at 11:01 pm

    I love making and eating spanakopita, and always add a little nutmeg to mine. Makes a nice addition to the flavor pool, but then I don't usually have dill on hand.
    Yours looks great!

    Reply
  80. Chari says

    November 26, 2010 at 11:33 am

    Hi Kevin, just to let you know I follow your blog from some time ago, but I never got the chance to let you know. I'm living in Uk, Newcastle Upon Tyne and my husband is greek, so, there you go, that's my interest for greek food. I always have a double check in you blog when I'm cooking.. like now, I wanted to be sure about the Spanakopita. Thanks a lot for your time explaining all the recipes in such of nice, easy way to follow! Thanks a lot!!!

    Reply
  81. Las Vegas Workers Compensation Attorneys says

    September 21, 2011 at 5:04 pm

    I had never heard of this dish until now, but it looks delicious! I am a big fan of Greek food, I am going to bookmark this recipe so I can come back later and try making it for the family tonight. Thanks!

    Reply
  82. Melinda Helbock says

    October 14, 2011 at 10:55 pm

    That looks delicious! I just started cooking classes and am finally learning to make these kind of meals for my family, I love it. I am going to try this recipe this weekend and see how it turns out! I love Greek food, and have never tried Spanakopita before. Looking forward to it! Thanks!

    Reply
  83. Anonymous says

    November 24, 2011 at 1:21 pm

    Hello everyone and Happy Thanksgiving. I found this great recipie online. Planning on making it today as a side dish to incorporate it with my Traditional Thanksgiving Dinner, My Greatgrandfather is from Greece so Ill tell my children the story tonight over the Spanakopita.

    Reply
  84. Kristina @ ReMadeSimple says

    January 26, 2012 at 5:45 pm

    Oh my this looks amazingly delicious.

    Reply
  85. Stuster says

    February 27, 2012 at 2:38 am

    Fantastic spinach pie and very easy to make! Very ''spinachy', rather than cheesy, creamy and salty like some other spanakopita I've had. I squirted some lemon on top which kicked up the flavors even more. I plan to add a little lemon to the mixture next time. Thanks!

    Reply
  86. anne says

    April 8, 2012 at 12:31 am

    I have been making this for years thank you I always come back to it. great and very easy

    Reply
  87. Anonymous says

    September 12, 2012 at 11:34 pm

    I have made this a number of times now. This recipe is delicious and very easy. Thank you so much for posting!

    Reply
  88. Anonymous says

    November 17, 2012 at 3:02 am

    I have been making spanakopita for years as well as other recipes using phyllo. SECRET # 1 Do not be afraid of the phylo! It is just dough but thinner. Layer it, play with it, cut it, and overlap it. Phyllo will not break, ruin, or spoil. Keep it moist and DON'T BE AFRAID OF IT. You'll be a user for life!

    Reply
  89. Anonymous says

    December 19, 2012 at 1:58 pm

    i've seem to half ass the recipe!! didn't sweat the onions nor the spinach nor layer the dough with butter……well i hope i comes out well for the christmas party. For the filling: I added portobello mushrooms, garlic, and italian seasoning with lemon along with the onions and spinach. For cheese, since i love cheese, i added parmesan, feta, and italian 6 cheeses from sargento. Also store brought phyllo dough. Got it at the local store.

    Reply
  90. stephen says

    November 28, 2013 at 7:16 pm

    Try using an OYSTER ROCKEFLLER STUFFING. Use traditional spinach, oysters, shallots, parm reg, mozerella, lemon juice.. OM FRKNG G!!!! … ;-)~, ENJOY!!!! CIAO…

    Reply
  91. Alana Bermudez says

    March 27, 2017 at 1:38 pm

    11 SmartPoints per serving if you use the Trader Joe's fat free feta.

    Reply

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