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Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)



  • 500 g frozen chopped spinach, thawed

  • 1 tbsp. Goya Olive Oil

  • 1/2 onion, finely chopped 

  • 2 green onions, thinly sliced 

  • 2 cloves garlic, minced 

  • 1/2 tsp. dried oregano 

  • Salt and pepper to taste

  • 1/4 cup freshly chopped dill

  • 1 tsp. lemon zest 

  • 1 cup Royal Victoria Cream Cheese


  • 14 pcs square lumpia wrapper

  • 3/4  cup Maven Butter, Unsalted


  1. Preheat oven to 375° and line two medium baking sheets with parchment paper. Using a clean kitchen towel, squeeze all excess moisture out of spinach. Transfer to a large bowl.

  2. In a large skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano and season with salt and pepper. Transfer mixture to bowl with spinach.

  3. Add dill, lemon zest and cream cheese to bowl with spinach and stir until all ingredients are evenly mixed and season again with salt and pepper, if needed.

  4. Take 1 lumpia wrapper and place on a clean surface. Cut into two. Brush all over with melted butter, then place one half on top of the other. Make 14 pieces of these strips.

  5. Assemble spanakopita: Wrap a heaping tablespoon of spinach mixture on each strip then fold to form a triangle. Make sure the sides are secure.  Repeat for the rest of the filling.

  6. Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly before serving

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