Easy Spanakopita
Indulge in the flavors of Greece with this Easy Spanakopita recipe, a simplified take on the classic spinach pie that’s perfect for home cooks of all levels. Featuring a savory blend of spinach, creamy feta, ricotta, and vibrant fresh dill, this dish is enveloped in delicate, buttery layers of crispy phyllo dough. With only 20 minutes of prep time, you’ll effortlessly achieve a golden-baked, flaky masterpiece bursting with Mediterranean flair. Whether served as an appetizer, side dish, or light meal, this spanakopita is a crowd-pleaser for any occasion. Optimize your time in the kitchen and impress your guests with this approachable yet authentic recipe!
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Recipe Information
Ingredients
- 450 g Frozen spinach
- 200 g Feta cheese
- 120 g Ricotta cheese
- 2 large Eggs
- 3 stalks Green onions
- 3 tbsp Fresh dill
- 250 g Phyllo dough
- 100 g Butter
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.5 tsp Pepper
Instructions
Preheat your oven to 180°C (350°F).
Thaw and drain the frozen spinach by squeezing out excess liquid with a clean kitchen towel.
In a large bowl, mix the spinach, crumbled feta, ricotta, eggs, chopped green onions, chopped fresh dill, salt, and pepper until well combined.
Melt the butter in a small saucepan or microwave, and lightly grease a 9x13 inch baking dish with a bit of the melted butter.
Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
Place one sheet of phyllo dough into the greased baking dish and brush it with melted butter. Repeat with 6-8 more sheets of phyllo, stacking them and brushing each layer with butter.
Spread the spinach and cheese mixture evenly over the layered phyllo dough.
Top the filling with another sheet of phyllo dough, brushing it with butter. Continue layering and brushing with butter until you have used another 6-8 sheets of phyllo.
Using a sharp knife, score the top layer into squares or diamonds to make cutting easier after baking.
Lightly brush the top with olive oil for extra crispiness and place the dish in the preheated oven.
Bake for 40-45 minutes, or until the top is golden brown and crispy.
Allow the spanakopita to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 306 mg | 24% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
