Spanakopita (Greek Spinach Pie)
Spanakopita is a traditional Greek dish featuring flaky phyllo pastry filled with a savory mixture of spinach and cheese, perfect for any occasion.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Filling Ingredients
- 1 pound Fresh Spinach Washed and chopped
- 1 cup Feta Cheese Crumbled
- 1/2 cup Ricotta Cheese
- 1/4 cup Grated Parmesan Cheese
- 1 medium Onion Finely chopped
- 2 cloves Garlic Minced
- 2 large Eggs
- 1/4 cup Fresh Dill Chopped
- 1/4 cup Olive Oil For brushing
Phyllo Pastry
- 1 package Phyllo Pastry (16 oz)
Seasoning
- Salt and Black Pepper To taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the chopped spinach to the skillet and cook until wilted, about 4-5 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooled spinach mixture with feta, ricotta, Parmesan, eggs, dill, salt, and pepper. Mix until well combined.
- Unroll the phyllo sheets and cover with a damp cloth. Brush a baking dish with olive oil and layer 6-8 sheets of phyllo, brushing each with olive oil.
- Spoon the spinach filling over the phyllo base and spread evenly. Fold overhanging edges of phyllo over the filling.
- Layer more phyllo sheets on top, brushing each with olive oil, and trim excess phyllo. Cut slits in the top layers.
- Bake for 30-40 minutes until golden brown and crispy. Let cool before slicing and serving.
Notes
Serve warm with tzatziki or a fresh salad. Spanakopita can be made ahead and stored in the refrigerator or freezer.
