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Spanakopita (Greek) Recipe

Greek · Main course · 75 min total

A classic Greek savory pie filled with spinach, feta, and herbs, wrapped in crispy phyllo dough.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 4 green onions, sliced
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese
• 3 large eggs, lightly beaten
• 1/2 cup olive oil, divided
• 1 lb phyllo dough, thawed
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and green onions; cook until soft, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Drain excess liquid and let cool.
3. In a large bowl, combine cooked spinach mixture, dill, parsley, feta, ricotta, eggs, salt, and pepper. Mix well.
4. Brush a 9x13 inch baking dish with olive oil. Lay one sheet of phyllo in the dish, brush with oil, and repeat with 7 more sheets, overlapping edges.
5. Spread the spinach filling evenly over the phyllo.
6. Top with remaining phyllo sheets, brushing each with oil. Tuck in edges and score the top into squares with a sharp knife.
7. Bake for 40-45 minutes until golden and crisp. Let cool 10 minutes before cutting and serving.

Tips

• Keep phyllo covered with a damp cloth while working to prevent drying.
• Serve warm or at room temperature as a main or appetizer.
• Leftovers can be refrigerated and reheated in the oven.

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