homemade spanakopita with fresh mint

UPDATE: This year, 2016, I used 2 boxes of frozen chopped spinach, let it thaw, then squeezed out all water. I also added the zest of one lemon and the juice of half a lemon. I taste everything before adding the raw beaten eggs. It’s bright and happy!

Below I offer an authentic recipe from the kitchen files of a true Quarterican Jew—My mother is half Greek, half Puerto Rican while my father is half Russian and half Austrian. She was raised Greek Orthodox; he’s Jewish. I spent a million Tuesdays and Sundays in Hebrew school, had a bat mitzvah and can still read Hebrew. Jews I know can never quite leave this bit alone. Routinely, there is this unbridled need to announce the following, “It always goes by the mother.” They are speaking of my Jewishness. It’s their way of asserting that regardless of how many afternoons I was forced to wear tights and dress shoes to the synagogue, temple, or shul, I am not, technically, a Jew. Why do so many Jews feel the need to tell me this? Do they think I’ve never heard it? I think the next time someone points this out I will behave as if my whole identity is being yanked from me, as if my entire childhood was a lie. It wasn’t lived the “right” way. I’ll fall to my knees and get all breathy, asking questions as if I’m a cast member on Scandal. I’ll ask for a drink.

I was raised celebrating both Passover and Greek Easter, from Matzo to Peeps. From the Seder table with a Haggadah reciting the narrative of the Exodus to taking a midnight mass stroll with my mother, candle in hand. I was never confused. Judaism encourages questions, so if I ever doubted in anything, I simply asked. “This sounds a little fishy, Rabbi.” I didn’t mean the gefilte fish, but the legends. I loved that I was encouraged to ask questions, not to follow and believe just because I was told to do so. My parents provided a landscape of cultural experiences, and now, as a mother to Jewish children I’m able to showcase the tapestries in my home by way of traditions, both Greek and Jewish.

Today begins with Spinach Pie, Spanakopita. Abigail wrapped a Susan B. Anthony coin in aluminum foil and hid it within prior to baking. Whomever receives the slice with the coin is said to get extra good luck in this coming year. There is no talk of Christ on these holidays in our home. It’s talk of tradition, of our ancestors. I tell stories about my mom’s dad, my popoo, Euripides, from Greece, who married Pelar from Puerto Rico, who is still alive in Florida, making her own Spanikopita, spending today with my mother, just as I spend today with mine, hardly a Greek Tragedy.

As for the actual recipe, I continue to tweak it. I made one last night, and it was “too dry.” The filling wasn’t juicy or wet enough. I had let the spinach stand in cheese cloth to drain out all the liquid, so that might be it, but I believe it needed more cream or sour cream or Greek yogurt. The flavors are authentic and bright, but you’ll have to fuss with your consistency (depends how wet your spinach is, determines how many eggs to add, how much cream, etc.). Here’s the good news: it will taste delicious no matter what.


1 c. finely chopped onions, only if using fresh spinach
5 finely chopped scallions, including green tops
2 medium cloves garlic, finely chopped or passed through a press
3 Tbl. olive oil
2 ½ lbs. fresh spinach, washed and finely chopped (3 bags) – or 2 boxes thawed chopped spinach
¼ c. fresh dill leaves (2 tbl. if using dry)
1 tsp. freshly ground nutmeg
3 Tbl. coarsely chopped flat leaf parsley (optional)
3 Tbl. chopped fresh mint (optional, but makes it all the more special)
1/3 c. thick buttermilk or light cream
Salt and freshly ground pepper
3 eggs, lightly beaten
12oz. feta cheese, rinsed, then drained and crumbled (or more to taste)
½ lb. (2 sticks) butter, melted for brushing
16 sheets filo pastry (sold in freezer section of market), thawed

Optional: 3/4 cup sour cream or whole fat Greek yogurt, and some grated Locatelli cheese between some of the layers.

1. Sauté onions, scallions, and garlic until soft, not brown. Stir in spinach, cover, and cook for 2-3 minutes or until completely wilted. (If using frozen spinach, skip this step and just squeeze spinach dry in towels, then add to bowl with raw scallions and garlic, dill parsley, mint. No need to cook it.). Add the dill, parsley, and mint. Continue to cook uncovered for another 6-8 minutes or until the liquid has evaporated. Drain in cheesecloth over strainer. Discard excess liquid. Transfer spinach mixture to bowl and stir in the buttermilk. Season to taste with salt and pepper. Cool to room temperature and stir in the eggs and cheese, sour cream if using.

2. Lightly paint the bottom and sides of a 12×7-inch baking dish with melted butter. Line the dish with a sheet of filo, pressing the edges firmly into the corners and up the sides. Spoon over some melted butter then repeat, adding another sheet of filo on top. Continue until you have 6 layers. Spread spinach mixture evenly over filo layers. Lay a sheet of filo on top and paint with softened, or melted, butter, and continue layering with remaining sheets. Paint top with butter. Lightly score through top three sheets into diamond cuts, squares, or slices. Bake in pre-heated 300 degree oven for 55-60 minutes, or until filo is crisp and golden.

A note on handling filo dough: once defrosted, cover in a slightly damp towel, as this prevents the filo from drying out. Work quickly once you begin the layering process.

Makes one pie. Alternatively, you can make spinach triangles, to serve as appetizers, by cutting filo into 4-inch strips, then with melted butter between each layer, layer 3 of the filo strips on top of one another. Then spoon a small portion of the spinach mixture at one end of the “filo runway” then fold, turning one corner up, until you form a closed triangle, brushing outside with butter. Bake until triangles are crisp. They can be frozen this way, at the ready for company.



  1. No fabulous ancestry here, just your standard Scotch-English mongrel, but my husband’s family is Spanish, via Mexico, so I’ve co-opted all his fun holidays. Remind me to give you my easy-peasy directions for calaveras around Day of the Dead time.

  2. I loved my years living in Chicago- a quick cab ride and I could get the best Greek food. I still loved the flamboyant waiters who were at once attentive yet barely visible. And baklava. Oh yes , that.
    I am saving this recipe here and hope to try it this week.

    I remember you getting flak on the blog a while ago for celebrating Christmas and Hannukah. I was raised by a Jewish stepmother. We laughed when some tactless neighbors came over and crowed ‘What? Why is a Star of David ornament on the tree?!’ She is a second generation Lithuanian Jew. Best stepmom anyone could ask for and a great cook. I had an interesting conversation the other day. She asked if I ever planned on going back to formal church/services. I was raised Catholic but we celebrated her traditions too. I went to church, etc. But I feel right now the church setting is not for me. Anger at the way the Catholic church handled (or rather, did not handle) the abuse of alter boys is a biggie. The Chicago Tribune not long ago released a bunch of names of Catholic priests who were accused of abuse and shuffled to different parishes rather than face criminal charges. Guess what? The church in Winnetka (IL suburb) I grew up attending had a priest named! And he was a young seemingly normal guy everyone liked. Not a whisper about the guy – ever. That really got to me. Anyway.. I told my stepmom that a friend of mine was considering becoming a Jew. She attended some talks given by a rabbi. Always a nice get together, all types of people came. And of course great food served afterwards. His office was filled with books, art, he was obviously well read and educated yet approachable. And it is exactly as you said: questions are encouraged. In fact, the rabbi seemed concerned when not enough questions were raised. She joked that’s why there are so many good Jewish lawyers; they love a good debate. My friend even admitted to the rabbi she wasn’t converting immediately as she had some personal business to finish before she could devote her time and energy to the process. He was pleasant and told her to call any time with questions or even pop in for some good food after a meeting. How awesome is that? ALso, I think it’s amazing you can still read Hebrew. My stepmom learned and went to Hebrew school, etc years ago (she is 62 now) but says she forgot most of it now. It’s a shame.

  3. Oh my, this looks so good, my kittens are all growed up now, sniff, have I mentioned that? I should make this for my mon, who has dementia and a broken hip, but I cannot bake as well as you. Ah, life just goes around diesn’t it? Thanks for inspiring me to write more.

  4. I think people get a bit odd about ancestry and origins. I am a European mutt, and when people ask me about my heritage, I give a quick and generic answer. They often want more, or make comments about genealogy and discovering roots. I’ll be honest with you, as I am with them: I. Don’t. Care.

    Don’t get me wrong, I love my grandparents and my parents. I also adore my extended family and wouldn’t trade it for anything. But discovering my heritage beyond that has no interest for me whatsoever, which people are also often surprised to hear. I think it is just one of those issues that everybody has an opinion. And you know what they say about opinions…

  5. That looks delicious! I love the diamond-scored pattern on the top. I’m bookmarking this for when I have more time to cook. It looks like the whole recipe takes about 2 hours, maybe more with the cooling time for the filling. Is that about right?

  6. Hey Stephanie.. The Spanakopita looks AMAZING.

    Would you be willing to post a video of yourself making this?? :) I am a visual person when it comes to making recipes. It seems so much easier when you can watch the baker/cook make something in front of you before you attempt to try it yourself!

  7. Oh, girl – you’ve inspired me! Tomorrow I’m having one of my dearest friends over for wine and furniture placement – I have brie en croute, gourmet olives, grapes, wine…and now, spanikopita. Woo hoo!!

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