Spanakopita (Greek Spinach Pie)
A golden, flaky pastry filled with a delicious mix of spinach and feta cheese, perfect for any gathering.
Ingredients
Filling
- 1 pound fresh spinach, washed and chopped Or use frozen, thawed, and drained
- 1 large onion, finely chopped
- 2-3 tablespoons olive oil
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese For creaminess
- 2 large eggs, beaten
- 1/4 cup fresh herbs (like parsley or dill), finely chopped
- Salt and pepper, to taste
Pastry
- 1 package phyllo pastry (about 15 sheets)
- 1/2 cup melted butter or additional olive oil For brushing
Instructions
Prepare the Filling
- In a large skillet over medium heat, add the olive oil and sauté the chopped onion until it's soft and translucent, about 5 minutes.
- Add the chopped fresh spinach and cook until wilted. If you’re using frozen spinach, make sure it’s thoroughly drained and heated. Let it cool slightly.
- In a mixing bowl, combine the cooked spinach mixture with crumbled feta, ricotta, beaten eggs, chopped herbs, and salt and pepper. Stir until well combined.
Prepare the Phyllo Pastry
- Preheat your oven to 375°F (190°C).
- Spread out a clean kitchen towel on your work surface and keep the phyllo sheets covered with another damp towel to prevent them from drying out.
- Brush a baking dish (about 9x13 inches) lightly with melted butter or olive oil.
Assemble the Spanakopita
- Place one sheet of phyllo in the dish and brush with melted butter. Repeat this process with about 5 sheets, layering them for a sturdier base.
- Spoon the spinach filling evenly over the pastry.
- Continue layering about 5 more sheets of phyllo, brushing each one with butter until they’re all used up. Tuck in any overhanging edges.
- Using a sharp knife, score the top of the pie into diamond shapes to help with even baking.
Bake
- Bake in the preheated oven for about 35-40 minutes or until golden brown and crispy. Let it cool for a few moments before serving.
Notes
If you can't find fresh spinach, frozen works just as good—just ensure it's well-drained! Don’t skip brushing layers with butter; it’s key for achieving that signature flaky texture. Refrigerate leftover Spanakopita in an airtight container for up to 3 days.