Description
Greek Spinach Pie, or spanakopita, is a traditional Mediterranean dish with golden phyllo layers wrapped around a savory filling of spinach, feta, herbs, and creamy ricotta. It’s crispy, cheesy, and bursting with fresh, comforting flavor.
Ingredients
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs, lightly beaten
• 8 sheets phyllo dough
• 1/4 cup olive oil (for brushing)
Instructions
1. Preheat oven to 350°F (175°C) and lightly oil a 9-inch square baking pan.
2. Heat 3 tablespoons olive oil in a skillet over medium heat. Sauté yellow onion, green onions, and garlic until soft and slightly browned.
3. Add chopped spinach and parsley. Cook until spinach is wilted and any liquid evaporates. Remove from heat and cool.
4. In a large bowl, mix crumbled feta, ricotta, and beaten eggs. Stir in cooled spinach mixture.
5. Layer 4 phyllo sheets in the pan, brushing each with olive oil. Let edges overhang slightly.
6. Spread spinach-cheese mixture evenly. Fold overhanging dough over the top and brush with oil.
7. Layer remaining 4 phyllo sheets, brushing each with oil. Tuck edges into the pan.
8. Bake for 30–40 minutes until golden and crisp. Let cool slightly before cutting into squares.
Notes
– Phyllo dough dries quickly—keep unused sheets covered with a damp towel.
– Make ahead and refrigerate unbaked spanakopita overnight.
– Thawed frozen spinach works too—squeeze dry before adding.
– Serve warm or at room temperature with tzatziki or lemon wedges.
– Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.
- Prep Time: 30
- Cook Time: 40
- Method: Baked
- Cuisine: Greek