Shortcut Spanakopita
Indulge in the rich, savory flavors of "Shortcut Spanakopita," a simplified take on the classic Greek spinach pie that doesn’t compromise on authenticity. This recipe combines the convenience of frozen spinach and pre-made phyllo dough with a creamy, cheesy filling of feta, ricotta, and fresh herbs like dill for a burst of Mediterranean flavor. With just 20 minutes of prep time and no complicated techniques, this dish is perfect for busy weeknights or impressing guests at a dinner party. The buttery, flaky layers of golden-baked phyllo provide the perfect contrast to the hearty spinach filling, creating a texture and taste sensation in every bite. Serve it as a main dish with a side salad or as an elegant appetizer for your next gathering. Whether you're a seasoned home cook or new to Greek cuisine, this shortcut spanakopita will quickly become your go-to recipe for comfort and flavor.
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Recipe Information
Ingredients
- 16 ounces Frozen chopped spinach
- 8 ounces Feta cheese, crumbled
- 1 cup Ricotta cheese
- 2 large Eggs
- 3 stalks Green onions, thinly sliced
- 2 tablespoons Dill, chopped (optional)
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 package (16-ounce) Phyllo dough, thawed
- 6 tablespoons Butter, melted
- 2 tablespoons Olive oil (optional, for brushing)
Instructions
Preheat your oven to 375°F (190°C).
Thaw the frozen spinach and squeeze out any excess water using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the drained spinach, feta cheese, ricotta cheese, eggs, green onions, dill (if using), garlic, salt, and black pepper. Mix thoroughly until well incorporated.
Unroll the phyllo dough and keep it covered with a slightly damp towel to prevent it from drying out.
Brush a 9x13-inch baking dish with melted butter or olive oil.
Carefully lay a sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with melted butter.
Repeat this process with 6-8 more sheets of phyllo dough, brushing butter between each layer.
Spread the spinach filling evenly over the layered phyllo dough.
Cover the filling with another 6-8 sheets of phyllo dough, lightly brushing butter between layers. Tuck in the edges or trim off excess dough.
Brush the top layer generously with butter or olive oil and score the top lightly with a sharp knife to create squares or diamonds. Do not cut all the way through.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Let the spanakopita cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 370 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 511 mg | 11% | |
*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.
