Spanakopita (Greek Spinach Pie)
Embark on a culinary journey to Greece with this exquisite Spanakopita. Layers of gossamer-thin phyllo dough encase a luscious filling of spinach, feta, and ricotta, creating a symphony of textures and flavors that's both comforting and impressive. A vegetarian delight perfect for any occasion.
Nutrition
-
Carbohydrate
32 g
-
Cholesterol
100 mg
-
Fiber
7 g
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Protein
18 g
-
Saturated Fat
12 g
-
Sodium
894 mg
-
Sugar
5 g
-
Fat
35 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Lightly oil a 9-inch square baking pan. (5 minutes)
02 Step
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Sauté the Aromatics: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped yellow onion, green onions, and minced garlic. Sauté until softened and lightly browned. (5 minutes)
03 Step
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Wilt the Spinach: Add the chopped spinach and parsley to the skillet, incorporating it in batches if necessary. Continue to sauté until the spinach is wilted and any excess liquid has evaporated. Remove from heat and allow to cool slightly. (5 minutes)
04 Step
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Prepare the Cheese Filling: In a large bowl, combine the crumbled feta cheese, ricotta cheese, and lightly beaten eggs. Mix well until thoroughly combined. Stir in the cooked spinach mixture.(3 minutes)
05 Step
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Layer the Phyllo: Lay one sheet of phyllo dough in the prepared baking pan, allowing it to overhang the edges. Brush lightly with olive oil. Repeat this process with three more sheets of phyllo, brushing each with olive oil. The phyllo layers should overlap the pan. (8 minutes)
06 Step
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Add the Filling: Spread the spinach and cheese mixture evenly over the phyllo dough in the pan. Fold any overhanging dough over the filling. Brush the folded dough with olive oil. (5 minutes)
07 Step
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Top with Phyllo: Layer the remaining four sheets of phyllo dough over the filling, brushing each with olive oil. Tuck any overhanging dough into the pan to seal the filling. Brush the top layer with a generous amount of olive oil. (10 minutes)
08 Step
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Bake to Golden Perfection: Bake in the preheated oven until the Spanakopita is golden brown and the phyllo is crispy, about 30 to 40 minutes. (40 minutes)
09 Step
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Rest and Serve: Allow the Spanakopita to cool slightly before cutting into squares. Serve warm and enjoy! (5 minutes)
For an extra layer of flavor, consider adding a pinch of nutmeg to the spinach and cheese mixture.
To prevent the phyllo dough from drying out while you work, keep it covered with a damp kitchen towel.
If you want a richer flavor, use melted butter instead of olive oil to brush the phyllo dough.
Spanakopita is best served warm, but it can also be enjoyed at room temperature.
RECIPE REVIEWS
Avarage Rating:
4.6/ 5 ( 883 Ratings)
Total Reviews: (8)
Rodger Bradtke
May 26, 2025A definite crowd-pleaser!
Carli Ohara
Jul 31, 2024I've made this several times and it always turns out great.
Coty Grant
Jun 13, 2024This recipe is amazing! My family loved it!
Leola Purdy
Jan 20, 2024This is the best spanakopita recipe I've ever tried.
Triston Heller
Oct 17, 2023The phyllo was so crispy and the filling was perfectly seasoned.
Angeline Roberts
Jul 10, 2023My Greek grandmother would be proud!
Buddy Conroy
May 29, 2023I added a little dill to the filling and it was delicious!
Kelly Goyette
Aug 16, 2021Easy to follow and the results were fantastic!