Greek Spinach Pie

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Greek Spinach Pie

A comforting and flaky Greek spinach pie filled with creamy feta and fresh spinach, perfect for any occasion.

Course Appetizer, Main Course

Cuisine Greek

Keyword Comfort Food, Greek Spinach Pie, Savory Pie, Spanakopita, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings 8 servings

Calories 250kcal

Ingredients

For the filling

10 oz spinach (fresh or frozen) Fresh baby spinach wilts down quickly, but frozen is a time-saver.
1 onion, chopped Yellow onion offers a gentle sweetness.
2 cloves garlic, minced Add more garlic for additional flavor, if desired.
1/2 cup feta cheese, crumbled Sheep’s milk feta is recommended for authenticity.
1/4 cup ricotta cheese Adds creaminess to the filling.
2 eggs, beaten Room temperature eggs blend more smoothly.
1/4 cup fresh dill, chopped Fresh dill enhances the flavor; dried may be substituted.
1/2 cup olive oil Extra-virgin olive oil is preferred for flavor.
Salt and pepper to taste Salt and pepper Season filling according to preference.

For the crust

1 package phyllo dough Ensure it's thawed and cool; keep covered with a damp towel.

Instructions

Preparation

Preheat your oven to 375°F (190°C).
In a large pan, heat olive oil over medium and sauté the onion until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
Add spinach to the pan. If using fresh, stir until just wilted. If using frozen, warm through and cook off excess water.
In a mixing bowl, combine the spinach mixture, crumbled feta, ricotta, beaten eggs, chopped dill, salt, and pepper. Mix well.

Assembly

Brush the bottom of a baking dish with olive oil. Layer 5-6 sheets of phyllo, brushing each with olive oil.
Spread the spinach filling evenly over the phyllo layers.
Top with another 5-6 sheets of phyllo, brushing each with olive oil and tucking in the edges.

Baking

Give the top layer a final brush of olive oil. Bake for 30-40 minutes, or until golden brown.
Allow to cool for at least 15 minutes before slicing.

Notes

Patience is key when working with phyllo dough. Allow the pie to rest before slicing to keep it intact. Leftovers can be refrigerated for up to 4 days and reheat beautifully in an oven.