Greek Spinach Pie Spanakopita
Experience the irresistible layers of flaky, golden phyllo dough and savory filling in this classic Greek Spinach Pie, or Spanakopita. Bursting with flavor, this recipe combines fresh spinach, tangy feta, creamy ricotta, and fragrant herbs like dill and parsley for a vibrant and authentic Mediterranean taste. The buttery phyllo crust, brushed to perfection, encases a rich, cheesy, and herbaceous filling, creating a delightful contrast of textures in every bite. Perfect as a main course or an appetizer, this spanakopita is baked to crispy perfection in under 50 minutes. With easy-to-follow instructions and traditional ingredients, this dish lets you bring a taste of Greece to your table, making it a show-stopping choice for family dinners, potlucks, or special occasions.
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Recipe Information
Ingredients
- 16 sheets phyllo dough
- 2 pounds fresh spinach
- 10 ounces feta cheese
- 1 cup ricotta cheese
- 1 large yellow onion
- 4 stalks green onions
- 1 cup dill
- 1 cup parsley
- 2 eggs
- 0.5 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup unsalted butter
Instructions
Preheat the oven to 350°F (175°C).
Wash and dry the spinach thoroughly, then chop it into smaller pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the yellow onion (finely chopped) and sauté until translucent, about 5 minutes.
Add the green onions (chopped) to the skillet and sauté for another 2 minutes. Set aside to cool.
In a large mixing bowl, combine the chopped spinach, sautéed onions, crumbled feta cheese, ricotta cheese, dill (chopped), and parsley (chopped).
Crack the eggs into the mixture and stir well until evenly combined. Season with salt and black pepper to taste.
Melt the unsalted butter in a small saucepan or microwave. Mix the melted butter with the remaining olive oil.
Brush a 9x13-inch baking dish with the butter and olive oil mixture.
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
Layer 8 sheets of phyllo dough in the baking dish, brushing each sheet lightly with the butter and olive oil mixture.
Spread the spinach and cheese filling evenly over the phyllo dough.
Layer the remaining 8 sheets of phyllo dough on top of the filling, brushing each sheet with the butter and olive oil mixture.
Tuck in the edges of the phyllo dough to seal the pie. Use a sharp knife to score the top layer into square or diamond-shaped pieces.
Bake in the preheated oven for 45-50 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 |
3914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 8574 mg | 373% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 9.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3542 mg | 272% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 1713 mg | 36% | |
*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.
