Posted on


To put my own seasonal spin on spanakopita, I replaced the traditional spinach with mustard greens.  We’re currently up to our ears in mustard greens, so this is a delicious way to cook a lot at once. Most recipes for spanakopita have you remove the stems from the greens before cooking, but since this recipe is using tender baby greens, a rough chop in prep keeps the final product from being too stringy.


  • Infused olive oil
    • 3 tbs olive oil
    • 1/4 tsp each oregano, garlic powder, and crushed red pepper
    • 1/8 tsp mustard powder)
  • 1 diced yellow onion
  • 12 oz baby mustard greens, coarsely chopped
  • 1 tsp salt
  • 2 tbs lemon juice
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup grated pecorino cheese*
  • 3 tbs butter
  • 1 tbs olive oil
  • 1 package filo dough, thawed according to directions
  1. Preheat oven to 375°.
  2. Infuse olive oil. A few hours (or the night) before making this pie, mix the olive oil together with all of the spices and let steep.
  3. Cook onion. In a large pan, sauté the onion in a little bit of the infused olive oil and salt until translucent, about 5 minutes.
  4. Cook the greens. Add the greens in three batches and let them cook down, adding in a little bit more of the olive oil and the lemon juice with each handful. You can leave the cooked greens in the pan with the new greens – just stir continuously to make sure the hot onions are helping to wilt the new greens. Each batch should take 3-4 minutes to wilt. (Toast the almonds in a separate pan while the greens cook.)
  5. Mix cheese in with the greens.
  6. Melt butter with remaining olive oil, set aside.
  7. Assemble the pie. Layer 6 sheets of filo in the bottom of an oiled 9×13 pan. Depending on the size of your filo sheets, the edges may overhang your pan considerably, which is all to the flaky good. Spoon mustard greens and cheese evenly over the filo. A slotted spoon will help leave behind unnecessary cooking liquid. Layer an additional two sheets of filo over the filling. Brush filo with melted butter/oil, then sprinkle toasted almonds. Add 4-5 more layers of filo over the almonds, brushing each with the butter.
  8. Tidy up the filo. Fold in overhang and top with a clean sheet of buttered filo. Slice the pie most of the way to the bottom before baking to make eventual serving much cleaner. I chose triangles, but rectangles would have been easier to get out of the pan.
  9. Bake 35-45 minutes, until top is golden brown. Serve hot and enjoy.

I used Pecorino because that was the cheese I had on hand. Feta would work well.