Description
Spanakopita whispers Mediterranean magic through flaky phyllo layers embracing rich spinach and feta. Crisp pastry edges cradle herbal, creamy filling that transports you straight to Greece’s sunlit kitchens.
Ingredients
Scale
Main Ingredients:
- 20 ounces (567 grams) frozen chopped spinach (thawed)
- 4 large eggs
- 1 cup (240 milliliters) crumbled feta cheese
- 1 cup (240 milliliters) ricotta cheese
- 20 sheets phyllo dough (thawed to room temperature)
Aromatic Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- ⅓ cup (80 milliliters) chopped onion
- 3 cloves minced garlic
- ¼ cup (60 milliliters) chopped fresh dill (or mint)
- ¼ cup (60 milliliters) chopped fresh parsley
Seasoning and Binding Ingredients:
- Sea or kosher salt to taste
- Black pepper to taste
- 12 tablespoons (180 milliliters) melted butter (plus more if needed)
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9×13-inch (23×33 cm) baking dish with butter to prevent sticking.
- Heat olive oil in a small skillet over medium-low heat. Sauté chopped onions and minced garlic until they become translucent and soft, approximately 6 minutes. Remove from heat and incorporate fresh dill and parsley into the aromatic mixture.
- Drain excess liquid from spinach using a colander or clean kitchen towel, pressing firmly to remove moisture completely.
- In a large mixing bowl, whisk eggs, crumbled feta cheese, and ricotta cheese until thoroughly combined and smooth.
- Gently fold the sautéed onion mixture, drained spinach, salt, and black pepper into the egg and cheese blend, ensuring even distribution of ingredients.
- Carefully handle phyllo sheets, keeping them covered with a damp paper towel to prevent drying. Place the first sheet carefully at the bottom of the prepared baking dish.
- Continue layering nine additional phyllo sheets, brushing each layer generously with melted butter to create a crisp, flaky texture.
- Spread the spinach and cheese filling evenly across the phyllo base, making sure to distribute it to all corners of the dish.
- Layer the remaining ten phyllo sheets on top, brushing each with butter. Tuck or trim excess dough around the edges for a neat appearance.
- Brush the top layer with an extra layer of melted butter to ensure a golden, crispy crust.
- Bake for 35-40 minutes until the top turns a rich, golden brown. Allow the pie to rest for 5-10 minutes before cutting into neat serving portions.
Notes
- Phyllo dough becomes delicate and tears easily when exposed to air, so keep sheets covered with a damp towel during preparation.
- Squeezing water from spinach prevents a soggy pie and ensures a crisp, flaky crust that holds its shape perfectly.
- Fresh herbs like dill and parsley elevate the traditional flavor, adding brightness and aromatic depth to the classic Greek dish.
- Feta and ricotta cheese blend creates a creamy, tangy filling that melts beautifully and provides rich protein throughout the pie.
- Layering phyllo sheets with butter between each one guarantees a golden, crispy texture that shatters delightfully when cut.
- Letting the pie rest after baking allows filling to set and makes slicing cleaner and more precise for elegant serving.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 525 kcal
- Sugar: 2g
- Sodium: 1110mg
- Fat: 40g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 320mg