Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Spanakopita Spinach Pie: A Delicious Recipe for Authentic Flavor


  • Author: Maria
  • Total Time: 70 minutes
  • Yield: 8 servings 1x

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

  1. 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.
  2. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
  3. 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.
  4. Remove the skillet from heat and let the spinach mixture cool for a few minutes.
  5. In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, and beaten eggs. Mix well until all ingredients are fully incorporated.
  6. 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.
  7. Preheat your oven to 375°F (190°C).
  8. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out while you work.
  9. Prepare a 9×13 inch baking dish by lightly greasing it with some of the melted butter.
  10. 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.
  11. Repeat this process, layering 6-8 sheets of phyllo dough, brushing each layer with melted butter before adding the next.
  12. Once you have layered the phyllo dough, spoon the spinach and cheese filling evenly over the phyllo base.
  13. Fold the overhanging edges of the phyllo dough over the filling, brushing them with melted butter to seal the pie.
  14. 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.
  15. Once you have finished layering, use a sharp knife to cut the top layers of phyllo into squares or diamond shapes.
  16. Brush the top of the spanakopita with any remaining melted butter for a beautiful golden finish.
  17. Place the assembled spanakopita in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and crispy.
  18. Check the spanakopita halfway through baking. If the edges are browning too quickly, cover them with aluminum foil to prevent burning.
  19. Once baked, remove the spanakopita from the oven and allow it to cool for about 10-15 minutes before slicing.
  20. Serve the spanakopita warm or at room temperature as a main dish or appetizer.
  21. 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