Spanakopita Recipe

Greek · Main course · 75 min total

A classic Greek spinach and feta pie wrapped in crispy layers of phyllo dough, perfect as a main dish or appetizer.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1 lb feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, lightly beaten
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté spinach over medium heat until wilted, about 3-4 minutes. Drain excess liquid and let cool. Squeeze out remaining moisture.
3. In a large bowl, combine spinach, green onions, dill, parsley, feta, ricotta, eggs, olive oil, salt, pepper, and nutmeg. Mix well.
4. Brush a 9x13-inch baking dish with melted butter. Layer 8 sheets of phyllo, brushing each with butter.
5. Spread spinach mixture evenly over phyllo.
6. Top with remaining phyllo sheets, brushing each with butter. Tuck in edges.
7. Using a sharp knife, score the top layers into serving pieces.
8. Bake for 40-45 minutes until golden and crisp. Let cool 10 minutes before cutting.
9. Serve warm or at room temperature.

Tips

• Keep phyllo covered with a damp towel while working to prevent drying.
• For extra crispiness, brush the top with butter and sprinkle with sesame seeds before baking.
• Leftovers can be reheated in a 350°F oven for 10 minutes.

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