Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Spanakopita Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 13, 2021 Rate PRINT Share Close Photo: Bryan Gardner Servings: 12 An updated take on a classic Spanakopita recipe, this cheese-free version is sure to please. With loads of spinach, clarified butter, and a flaky crust, it's an instant winner. Martha made this recipe on Martha Bakes episode 407. Cook Mode (Keep screen awake) Ingredients ¾ cup water ½ cup long-grain white rice 2 pounds baby spinach, rinsed well, stems removed, coarsely chopped 1 bunch scallions, chopped (1 ½ cups) 1 bunch fresh mint leaves, chopped (2 cups packed) 1 bunch fresh flat-leaf parsley leaves, chopped (2 packed) ¾ cup olive oil 2 tablespoons low-sodium soy sauce 2 teaspoons coarse salt 2 teaspoons freshly ground pepper About 3/4 cup Clarified Butter 10 sheets phyllo dough, halved crosswise Directions Fill a medium saucepan with 3/4 cup water and add rice. Cover and place over medium-high heat and bring to a boil. Immediately reduce heat to a simmer and cook 15 minutes. Remove from heat, strain, and let cool slightly. Mix together spinach, scallions, mint, parsley, olive oil, soy sauce, cooked rice, salt, and pepper in a large bowl and stir to combine. Preheat oven to 400 degrees. Brush the bottom of a 9-by-13-inch baking dish with clarified butter. Lay one half sheet of phyllo dough in bottom of baking dish; brush with butter. Add another layer of phyllo dough, repeating process 8 more times to form crust. Spread spinach mixture evenly over crust. Top with a half sheet of phyllo dough. Brush dough with butter and top with another half sheet of phyllo dough. Repeat process 8 more times to form top crust. Cut pie into 3-inch squares. Transfer baking dish to oven and bake for 20 minutes. Reduce oven temperature to 350 degrees and continue baking until golden brown, about 40 minutes more. If crust begins to brown too quickly, cover baking dish with parchment-paper-lined aluminum foil until filling is heated through. Rate It PRINT