Spanakopita Spinach and Cheese Pie
Dive into the irresistible layers of flavor with this traditional Spanakopita Spinach and Cheese Pie, a Greek-inspired delicacy that's equal parts crispy, creamy, and savory. Made with tender wilted spinach, tangy feta, creamy ricotta, and a medley of fresh herbs like dill and parsley, this hearty pie bursts with Mediterranean flavor in every bite. Nestled between buttery, flaky phyllo dough and baked to golden perfection, it's the ultimate comfort food perfect for any meal or occasion. Whether served warm as a main course or sliced into smaller portions for an appetizer, this recipe is a surefire way to impress your guests with its elegant presentation and wholesome ingredients. Easy to make and packed with nutrients, Spanakopita hits the perfect balance between indulgence and sustenance.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh spinach
- 200 grams feta cheese
- 200 grams ricotta cheese
- 3 pieces large eggs
- 1 piece yellow onion
- 4 pieces green onions (scallions)
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces phyllo dough sheets (thawed)
- 100 grams unsalted butter (melted)
Instructions
Preheat the oven to 175°C (350°F).
Wash the fresh spinach thoroughly and cook it in a large skillet over medium heat until wilted. Let it cool, then squeeze out excess moisture and chop finely.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Finely dice the yellow onion and sauté until translucent. Add the chopped green onions and cook for another 2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked spinach, sautéed onions, crumbled feta cheese, ricotta cheese, eggs, chopped dill, parsley, salt, and black pepper. Mix well until evenly combined.
Brush a 9x13-inch baking dish with melted butter. Lay the first sheet of phyllo dough into the dish, letting the edges hang over the sides. Brush the sheet lightly with melted butter. Repeat with 6 more sheets, layering them and brushing each one with butter.
Spread the spinach and cheese mixture evenly over the phyllo base.
Cover the filling with the remaining phyllo sheets, layering each one and brushing it with melted butter as you go. Tuck the overlapping edges into the dish to create a neat border.
Using a sharp knife, score the top layer into diamond or square shapes to make slicing easier after baking.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.
Allow the Spanakopita to cool for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 4614 mg | 201% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 5.8 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1457 mg | 112% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 871 mg | 19% | |
*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.
