Spanakopita (Greek Spinach Pie)
Spanakopita is a delicious Greek pastry filled with a mixture of spinach, feta cheese, and herbs, all wrapped in crispy phyllo dough. This traditional dish is perfect as an appetizer, snack, or a main course.
Equipment
- 1 large mixing bowl
- 1 skillet
- 1 whisk
- 1 baking dish (9x13 inches)
- 1 pastry brush
- 1 parchment paper (optional)
Ingredients
- 1 pound fresh spinach or 10 ounces frozen spinach, thawed and drained
- 1 cup feta cheese, crumbled
- ½ cup ricotta cheese
- ½ cup green onions, chopped
- ¼ cup fresh dill, chopped or 1 tablespoon dried dill
- ¼ cup fresh parsley, chopped optional
- 3 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package phyllo dough 16 ounces, thawed
- 1 cup unsalted butter, melted
- 1 tablespoon olive oil for sautéing
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add chopped green onions and cook until softened, about 3 minutes.
- Add spinach to the skillet, stirring until wilted and any excess moisture evaporates. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, dill, parsley, eggs, salt, and pepper. Mix well until fully combined.
- Lay out one sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet on top and brush with butter again. Repeat this process for 5-6 sheets.
- Spoon a generous amount of the spinach filling along one edge of the phyllo dough. Fold in the sides and carefully roll it up into a log shape. Place the rolled pastry seam-side down in a greased baking dish.
- Repeat the process with the remaining phyllo sheets and filling, placing each log side by side in the baking dish.
- Brush the tops of the pastries with any remaining melted butter.
- Bake in the preheated oven for 45 minutes, or until the phyllo is golden and crisp.
- Allow to cool slightly before slicing into triangles or squares and serving warm.
Notes
You can make Spanakopita ahead of time and freeze the unbaked pastry. Thaw in the refrigerator before baking. Feel free to customize the filling with other herbs or additional vegetables like sautéed mushrooms or zucchini. Serve Spanakopita with a side of tzatziki sauce for extra flavor.