spanakopita with plate and forks

Spring Greens Spanakopita

Who says spanakopita is just for spinach? Get the most out of your spring greens by whipping up an amazing greek dish your whole family will love!

Course Dinner
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 211 kcal


  • 10 cups leafy spring greens I used kohlrabi, broccoli leaves, and Chinese kale
  • 2 cups spring onions
  • 3 garlic cloves minced
  • 7 oz Feta Cheese, crumbled I used Mt. Vikos sheep and goats milk cheese
  • 1/2 cup plain cottage cheese I used Good Culture
  • 1 tsp salt
  • 2 tbsp fresh dill
  • juice of half lemon
  • 8 sheets phyllo dough
  • olive oil spray


  1. Chop spring onions and garlic. Remove leafy greens from stems and roughly chop. 

  2. Heat large skillet over medium heat. Add onions and garlic to pan, cooking for approx 1 min and then adding 1/4 cup of water to steam veggies. Cook another 3 minutes, then add leafy greens to pan in batches, adding 1/4 cup water each time to help cook greens down. Keep repeating process until all greens are in the pan (mine took about 3 batches).

  3. When greens are cooked down and wilted, take pan off heat and set aside to cool while you prepare the phyllo dough.

  4. Preheat oven to 350 degrees. Grease a 9x9 or 8x10 inch pan. Gently place 1 sheet of phyllo dough in the pan and press down to fill in. Spray liberally with olive oil spray until the entire sheet is coated and top with another sheet. Repeat until you have 4 sheets on top of one another. If the sheets break a little, it's ok. Cover unused phyllo dough with a damp kitchen towel or paper towel so it doesn't dry out.

  5. Place greens in a food processor. Add cheeses, salt, eggs, dill and lemon juice. Cover vent lid with a paper towel if the mixture is still hot so that it can release steam while processing. Blend all ingredients together until everything is mixed throughout. 

  6. Pour mix into phyllo dough pan. Fold the extra end of phyllo dough over the mixture. Take 2 more sheets of phyllo dough and cut each in half. Layer them one by one in the pan, spraying each with olive oil spray in between layering. Spray the top as well. 

  7. Bake for 30-40 minutes or until top is golden brown. Serve warm.

Recipe Notes

Nutrition will vary slightly based on greens used. I measured it using broccoli leaves. 

Nutrition Facts
Spring Greens Spanakopita
Amount Per Serving
Calories 211 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Cholesterol 27mg 9%
Sodium 580mg 24%
Potassium 441mg 13%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 14g 28%
Vitamin A 408%
Vitamin C 203%
Calcium 18%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.