Spanakopita
This homemade Greek spinach pie, or spanakopita, features delicious layers of flaky phyllo dough filled with a savory mixture of spinach, feta, and ricotta cheese for a comforting vegetarian dish.
Servings 8 slices
Calories 250kcal
Ingredients
Filling Ingredients
- 1 lb fresh spinach or thawed frozen spinach, squeezed dry
- 1 cup feta cheese crumbled, preferably real Greek
- 1 cup ricotta cheese or cream cheese for decadence
- 2 large eggs beaten
- 1 tablespoon fresh parsley finely chopped
- to taste salt & pepper season generously
Assembly Ingredients
- 1 pack phyllo dough thawed in the fridge overnight
- 1/2 cup olive oil extra virgin for brushing layers
- 4 tablespoons butter melted, for brushing
- 1 medium onion chopped
- 2 cloves garlic minced
Instructions
Preheat & Prep
- Set your oven to 375°F (190°C). Grease a baking dish lightly with olive oil or butter.
Sauté the Aromatics
- Heat olive oil in a pan over medium heat. Add chopped onions and cook until soft and translucent, about 4-5 minutes. Toss in minced garlic and cook for another minute until fragrant.
Add the Spinach
- Stir in your chopped fresh spinach (or thawed, squeezed-dry frozen spinach). Cook just until wilted and the liquid has evaporated. Transfer the mixture to a mixing bowl and let cool slightly.
Mix Everything Together
- Once cooled, crumble in the feta and ricotta cheese. Add beaten eggs, parsley, salt, and pepper. Stir until creamy and well combined. Taste-test for seasoning.
Assemble the Pie
- Lay a phyllo sheet in your dish, brush with melted butter, and repeat, layering about half the phyllo sheets this way.
Add the Filling
- Gently spread your spinach filling over the layered phyllo.
Top It Off
- Layer the remaining phyllo sheets over the filling, brushing each with butter. Tuck any overhanging edges in.
Score & Bake
- Use a sharp knife to pre-cut the pie into squares and bake for 30–35 minutes, or until the crust is golden and crisp.
Cool & Serve
- Let your Greek spinach pie cool for 10 minutes, then serve warm or at room temperature.
Notes
Work quickly with phyllo to prevent it from drying out. Squeeze excess moisture from spinach to avoid sogginess. Freezing the pie before or after baking is an option.
