Spanakopita Greek Spinach Pie
Experience the authentic flavors of Greece with this Spanakopita Greek Spinach Pie, a savory masterpiece that combines vibrant greens and creamy cheeses enveloped in delicate layers of buttery phyllo dough. Packed with fresh spinach, crumbled feta, and a hint of ricotta for extra creaminess, this dish is elevated by aromatic herbs like dill and parsley, as well as a subtle kick from spring onions and garlic. With its golden, flaky crust and irresistible filling, this baked delight is not only visually stunning but also incredibly satisfying. Perfect as a vegetarian main course, appetizer, or side dish, this classic spanakopita pairs beautifully with a crisp salad or a dollop of Greek yogurt. Ready in just over an hour, this recipe is ideal for a family dinner or a festive gathering, delivering a taste of the Mediterranean straight to your table.
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Recipe Information
Ingredients
- 450 grams Fresh spinach
- 200 grams Feta cheese
- 120 grams Ricotta cheese
- 2 large Eggs
- 2 tablespoons Fresh dill, finely chopped
- 3 tablespoons Fresh parsley, finely chopped
- 3 medium Spring onions, finely chopped
- 2 cloves Garlic cloves, minced
- 12 sheets Phyllo dough sheets
- 100 grams Butter, melted
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Wash the spinach thoroughly and roughly chop it. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the spinach and sauté for 3-4 minutes until wilted. Remove excess moisture by pressing the spinach with a spatula or draining it in a colander.
In a large mixing bowl, crumble the feta cheese, then add the ricotta, eggs, fresh dill, parsley, spring onions, garlic, salt, and pepper. Mix well to combine.
Once the spinach has cooled slightly, add it to the cheese mixture and stir until evenly incorporated.
Grease a 9x13-inch baking dish with olive oil or melted butter. Lay one sheet of phyllo dough in the dish, letting any excess hang over the edges. Brush the sheet lightly with melted butter. Repeat this process with 6 sheets, layering and buttering each one.
Spread the spinach and cheese filling evenly over the layered phyllo sheets.
Layer the remaining 6 phyllo sheets on top of the filling, brushing each one with melted butter as you go. Tuck in or trim any excess dough around the edges.
Using a sharp knife, score the top phyllo layers into squares or diamond shapes, being careful 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 brown and crisp.
Allow the spanakopita to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 6640 mg | 289% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 1.9 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2059 mg | 158% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 853 mg | 18% | |
*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.
