Description
Enjoy the flaky, golden layers of this classic Spanakopita, a delicious Greek spinach pie filled with a savory mix of fresh spinach, creamy feta, and ricotta cheese. Perfect as an appetizer or main dish, it’s sure to impress at any gathering!
Ingredients
Scale
- 1 pound fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 large eggs, beaten
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- Salt and pepper to taste
- 1 package phyllo dough (16 oz), thawed
- 1/2 cup unsalted butter, melted (for brushing)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- If using fresh spinach, add the chopped spinach to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated. If using frozen spinach, ensure it is well-drained and add it to the skillet, cooking for about 3-4 minutes to heat through.
- Remove the skillet from heat and let the spinach mixture cool for a few minutes.
- In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, and beaten eggs. Mix well until all ingredients are fully incorporated.
- Add the cooled spinach mixture to the cheese mixture. Stir in the chopped dill, and season with salt and pepper to taste. Mix until everything is evenly combined.
- Preheat your oven to 375°F (190°C).
- Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out while you work.
- Prepare a 9×13 inch baking dish by lightly greasing it with some of the melted butter.
- Take one sheet of phyllo dough and lay it in the prepared baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with melted butter.
- Repeat this process, layering 6-8 sheets of phyllo dough, brushing each layer with melted butter before adding the next.
- Once you have layered the phyllo dough, spoon the spinach and cheese filling evenly over the phyllo base.
- Fold the overhanging edges of the phyllo dough over the filling, brushing them with melted butter to seal the pie.
- Continue layering additional sheets of phyllo dough on top of the filling, brushing each layer with melted butter. Aim for 6-8 layers on top as well.
- Once you have finished layering, use a sharp knife to cut the top layers of phyllo into squares or diamond shapes.
- Brush the top of the spanakopita with any remaining melted butter for a beautiful golden finish.
- Place the assembled spanakopita in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and crispy.
- Check the spanakopita halfway through baking. If the edges are browning too quickly, cover them with aluminum foil to prevent burning.
- Once baked, remove the spanakopita from the oven and allow it to cool for about 10-15 minutes before slicing.
- Serve the spanakopita warm or at room temperature as a main dish or appetizer.
- Pair it with a side of Greek salad or tzatziki for a refreshing complement.
Notes
- You can substitute fresh dill with dried dill if fresh is not available.
- For a vegetarian option, ensure that the feta cheese is made without animal rennet.
- Prep Time: 30 minutes
- Cook Time: 40 minutes