Recipes|Featured Main
Spanakopita
Difficulty Level: Intermediate
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Prep Time:25 Minutes
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Cook Time:PT80M55 Minutes
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Yield:8-10 Servings
Ingredients
- 2 pounds fresh spinach (or 20-24 ounces frozen cut spinach)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup crumbled feta cheese
- ½ cup ricotta cheese
- 2 large eggs, lightly beaten
- ½ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 2–3 green onions, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch of nutmeg, optional
- 1 (16 ounces) package phyllo dough, thawed
- ¾ cup unsalted butter, melted
- 907.18g fresh spinach (or 20-24 ounces frozen cut spinach)
- 25.56g olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 236.59ml crumbled feta cheese
- 118.29ml ricotta cheese
- 2 large eggs, lightly beaten
- 118.29ml chopped fresh dill
- 59.15ml chopped fresh parsley
- 2–3 green onions, thinly sliced
- 2.13g kosher salt
- 2.13g black pepper
- Pinch of nutmeg, optional
- 1 (453.59g) package phyllo dough, thawed
- 177.44ml unsalted butter, melted
Bring a taste of Greece to your kitchen with this flaky Greek spinach pie filled with tangy feta, and fresh herbs, all wrapped in crispy layers of buttery phyllo. Perfect for sharing as a hearty main or a crowd-pleasing appetizer.
Preparation
STEP 1
If using fresh spinach, cook it down in a large skillet until wilted, then drain well and set aside. If using frozen spinach, make sure it is completely squeezed dry (this is key to avoiding a soggy pie).
STEP 2
In the same skillet heat olive oil over medium heat. Add the onion and cook for 5–6 minutes until soft. Stir in garlic and cook 1 minute more. Remove from heat and cool slightly.
STEP 3
In a large bowl, combine wilted dried spinach, cooked onion and garlic, feta, ricotta, eggs, dill, parsley, green onions, salt, pepper and nutmeg. Mix until fully combined.
STEP 4
Preheat oven to 350°F.
STEP 5
Brush a 9x13-inch baking dish with melted butter. Unroll phyllo and keep it covered with a damp towel while working.
STEP 6
Layer 8–10 sheets phyllo, brushing each lightly with butter into the bottom of the baking dish. Spread spinach filling evenly over the pastry. Top with another 8–10 sheets phyllo, buttering each layer as you work. Tuck in the edges neatly.
STEP 7
Using a sharp knife, lightly score the top into squares (this helps with clean slices later). Bake for 45–55 minutes, until golden brown and crisp. Let cool at least 15 minutes before slicing.
Options
Spanakopita is perfect served with a Greek salad, lemony roasted potatoes, and/or tzatziki on the side. Serve for any meal as a brunch pastry, lunch, dinner or appetizer.
Instead of baking spanakopita in a pan, you can also shape the filling into individual phyllo triangles for a perfect appetizer or snack. Simply cut the phyllo into long strips, brush lightly with butter, place a spoonful of filling near one end, then fold up like a flag into neat triangles. Arrange on a baking sheet and bake until golden and crisp, about 20–25 minutes.