Ingredients
10 ounces frozen chopped spinach, thawed & drained
2 large eggs
½ small yellow onion, diced
½ cup shredded mozzarella cheese
½ cup feta cheese, crumbled
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
1 package frozen phyllo dough, thawed
½ cup unsalted butter, melted
Sesame seeds, for sprinkling
Tools Needed
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Preparation
Preheat oven to 350℉.
In a large bowl, combine spinach, eggs, onion, mozzarella, feta, salt, garlic, and pepper. Mix well and set aside.
Remove the phyllo dough from the packaging. Use a sharp knife to trim the phyllo dough to fit a 13x9-inch glass baking dish.
Use a basting brush to brush a layer of butter along the bottom and sides of the baking dish. Place one phyllo sheet along the bottom. Brush more butter over the first phyllo sheet and top with a second sheet. Repeat with the first 7 layers of phyllo.
Pour the spinach mixture over the phyllo layers. Spread it evenly in one layer then top with a sheet of phyllo. Brush with butter and continue layering, as before, for 7 layers.
Baste the top phyllo sheet generously with butter. Sprinkle with sesame seeds.
Bake the spanikopita in the oven for 45-50 minutes or until the filling is hot and the phyllo is golden.
Remove from the oven and cool in the baking dish for 5 minutes then slice. Cool for another few minutes then serve warm. Enjoy!
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