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Spanakopita

A delightful Greek pie made with flaky layers of phyllo dough filled with a creamy mixture of spinach, feta, and herbs.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pkg package phyllo dough (16 oz), thawed
  • 1 lb fresh spinach, chopped (or use frozen, defrosted and drained)
  • 1 cup feta cheese, crumbled
  • 1 cup ricotta cheese
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh dill (or 2 tablespoons dried dill)
  • Salt and pepper, to taste
  • 1/2 cup olive oil (for brushing)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until it’s soft and translucent, about 5 minutes. Toss in the minced garlic and cook for an additional minute.
  3. In a large bowl, combine the sautéed onion and garlic with the chopped spinach, crumbled feta, ricotta, beaten eggs, dill, salt, and pepper. Mix well.
  4. Carefully unroll the phyllo dough, keeping it covered with a damp cloth.
  5. Brush a baking dish with olive oil, then place one sheet of phyllo in the dish and brush with more olive oil; repeat this step to layer 8 sheets of phyllo.
  6. Spread the spinach and cheese mixture evenly over the layered phyllo crust.
  7. Cover the filling with another 8 sheets of phyllo, brushing each one with olive oil.
  8. Slice the top layers into squares or diamonds and bake for 45 minutes or until golden brown and crispy.
  9. Allow the Spanakopita to cool for a few minutes before cutting and serving.

Notes

Keep phyllo dough covered to prevent it from drying out. Customize filling with other vegetables like leeks or chickpeas. Spanakopita can be prepared a day in advance and stored in the refrigerator before baking. Leftovers can be refrigerated or frozen.