Lenten Recipe: Spanakopita (Spinach Pie)

This version of a Greek classic cheats by using prepackaged puffed pastry instead of filo dough. The end result may not have the same delicate, flaky texture of traditional spinach pie, but it’s a lot easier to make.


  • 2lb spinach, roughly chopped
  • 1 package puffed pastry
  • 1lb cottage cheese
  • 2 cup feta cheese
  • 2 eggs
  • 1 onion, diced
  • 4-6 cloves of garlic, minced
  • 1-2 tbls flour
  • 1 tsp oregano
  • 1 tsp basil
  • olive oil
  • salt & pepper


  1. Preheat oven to 375° F.
  2. Lightly steam chopped spinach (there’s a lot, so do it in batches).
  3. Saute onion in oil, then add garlic, oregano, and basil; salt and pepper to taste. When onion is cooked remove and reserve onion and garlic. Use the remaining oil to grease a 9x13x2 baking dish.
  4. Drain the cottage cheese and mix with the feta cheese, eggs, garlic and onion. Add flour as needed to keep the mixture dry.
  5. Roll out the puffed pastry sheets and place one in the bottom of the baking dish. Mix spinach and cheeses and spoon into the dish.
  6. Lay the second pastry sheet on top and tuck in, brushing with the remaining oil.
  7. Bake for 45 minutes or until golden brown.
  8. Allow to cool 10 minutes before serving.