Spanakopita
Spanakopita, the iconic Greek spinach pie, is a harmonious blend of flaky phyllo dough and a vibrant, savory filling that bursts with Mediterranean flavors. Packed with fresh spinach, creamy feta, ricotta cheese, fragrant herbs like dill and parsley, and a hint of green onion, this dish is a celebration of wholesome ingredients wrapped in golden layers of buttery phyllo. Perfectly seasoned with black pepper and salt, Spanakopita is baked to crispy perfection, creating a satisfying crunch with every bite. Whether served as a comforting appetizer, a light main course, or part of a festive spread, this crowd-pleaser is equally delicious warm or at room temperature. Ideal for entertaining or enjoying a taste of Greece at home, this classic recipe is sure to impress with its balance of textures and bold flavors.
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Recipe Information
Ingredients
- 900 g fresh spinach
- 300 g feta cheese
- 120 g ricotta cheese
- 3 large eggs
- 4 whole green onions
- 30 g fresh dill
- 30 g fresh parsley
- 400 g phyllo dough sheets
- 120 ml olive oil
- 60 g unsalted butter
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 180°C (350°F). Grease a 9x13-inch baking dish with a light coating of olive oil or butter.
Wash the spinach thoroughly and chop it roughly. Place the chopped spinach in a large bowl and sprinkle it with a little salt. Let it sit for 10 minutes, then squeeze it to remove excess moisture.
Finely chop the green onions, dill, and parsley. Add them to the squeezed spinach.
In a separate mixing bowl, crumble the feta cheese and combine it with the ricotta cheese. Beat the eggs lightly and stir them into the cheese mixture.
Add the cheese mixture to the spinach and herbs. Mix everything together until well combined. Season with black pepper and adjust salt to taste (keeping in mind that feta is salty).
Melt the butter and combine it with the olive oil. Use this mixture to brush the phyllo dough layers.
Place one sheet of phyllo dough in the prepared baking dish, allowing the edges to hang over the sides. Brush it lightly with the butter-olive oil mixture. Continue layering half of the phyllo sheets in this manner, brushing each sheet with the butter-olive oil mixture.
Spread the spinach and cheese filling evenly over the layered phyllo sheets.
Layer the remaining phyllo sheets on top of the filling, brushing each again with the butter-olive oil mixture. Tuck the overhanging edges of the bottom layers over the top and brush the surface with the remaining butter-olive oil mixture.
Using a sharp knife, score the top layer of the phyllo into the desired number of portions (squares or diamonds), making sure not to cut all the way through to the filling.
Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden and crispy. Remove from the oven and let it cool slightly before cutting and serving.
Serve warm or at room temperature, and enjoy your homemade Spanakopita!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 1.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 175 mg | 4% | |
*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.
