Spanakopita Casserole
Experience the comforting flavors of Greece in this easy-to-make Spanakopita Casserole, perfect for dinner or a gathering. This recipe transforms the classic spinach and feta pie into a hearty, baked casserole that's as flaky as it is flavorful. Layers of buttery, golden phyllo dough cradle a savory mixture of fresh spinach, aromatic dill, creamy ricotta, and tangy feta cheese, all enhanced with a touch of garlic and parsley. The filling is bound together with eggs for richness, ensuring every bite is wholesome and satisfying. With a crisp, golden crust and a delightfully creamy center, this casserole is an ideal centerpiece for brunch, a family meal, or a vegetarian holiday spread. Ready in just over an hour, it's your new favorite way to enjoy the traditional flavors of spanakopita without the fuss!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 16 cups Fresh spinach, chopped
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 cups Feta cheese, crumbled
- 1 cup Ricotta cheese
- 3 large Eggs, beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 package Phyllo dough sheets, thawed
- 0.75 cup Unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or non-stick spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Gradually add the chopped spinach to the skillet, stirring frequently, until it wilts and releases its moisture. This should take about 5-7 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked spinach mixture, fresh dill, parsley, feta cheese, ricotta cheese, beaten eggs, salt, and black pepper. Mix well until fully incorporated.
Unroll the phyllo dough on a clean surface. Cover it with a slightly damp cloth to prevent drying out while assembling the casserole.
Place one sheet of phyllo dough in the greased casserole dish, letting the edges hang over the sides. Brush it lightly with melted butter. Repeat this process with 6 more sheets, layering and buttering each one.
Spread the spinach-feta mixture evenly over the phyllo layers in the casserole dish.
Top the filling with another layer of phyllo dough, again brushing each sheet with melted butter. Use about 6-8 sheets for the top layer.
Trim any excess phyllo dough hanging over the edges and tuck the edges neatly into the dish. Brush the top layer generously with the remaining melted butter.
Using a sharp knife, gently score the top layer of phyllo dough into squares or rectangles to make serving easier after baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Remove from the oven and allow the casserole to cool for 10 minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 348 mg | 27% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 810 mg | 17% | |
*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.
