Spanakopita Spinach Pie
Indulge in the savory layers of flaky, golden phyllo dough and a rich, herby filling with this classic Spanakopita Spinach Pie recipe. Packed with 900g of fresh spinach, a blend of creamy feta and ricotta cheeses, and aromatic herbs like dill and parsley, this Greek-inspired dish is a symphony of vibrant flavors and textures. The crisp phyllo crust, brushed with melted butter, encases a hearty mixture of sautéed spinach, spring onions, and garlic, making it a perfect centerpiece for any meal. Whether served warm or at room temperature, Spanakopita shines as a crowd-pleasing appetizer, satisfying vegetarian main course, or an elegant brunch option. With only 30 minutes of prep time and simple layering techniques, this recipe brings authentic Mediterranean cuisine right to your kitchen.
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Recipe Information
Ingredients
- 900 g Fresh spinach
- 300 g Feta cheese
- 200 g Ricotta cheese
- 3 pcs Large eggs
- 30 g Fresh dill
- 30 g Fresh parsley
- 4 stalks Spring onions
- 2 pcs Garlic cloves
- 1 tsp Salt
- 1 tsp Black pepper
- 450 g Phyllo dough
- 120 g Unsalted butter, melted
- 2 tbsp Olive oil
Instructions
Preheat your oven to 180°C (350°F).
Wash and drain the spinach thoroughly. Sauté it in a large skillet over medium heat with 1 tablespoon of olive oil until wilted, about 5 minutes. Allow it to cool slightly, then squeeze out any excess liquid and roughly chop.
In a large mixing bowl, combine the chopped spinach, crumbled feta cheese, ricotta cheese, chopped fresh dill, chopped parsley, finely chopped spring onions, minced garlic, 3 lightly beaten eggs, salt, and black pepper. Mix until thoroughly combined.
Lightly grease a 9x13-inch baking dish or a round pie pan with 1 tablespoon of olive oil.
Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.
Place one sheet of phyllo dough into the prepared baking dish, letting the edges hang over the sides. Brush it lightly with melted butter. Repeat this process, layering and buttering 8-10 sheets of phyllo dough.
Spread the spinach filling evenly over the phyllo dough in the dish.
Layer another 8-10 sheets of phyllo dough over the filling, buttering each layer as you go. Tuck any overhanging dough into the dish to seal the pie.
Use a sharp knife to score the top layers of the pie into a diamond or square pattern, being careful not to cut all the way through to the filling.
Bake the spanakopita in the preheated oven for 50-60 minutes, or until the top is golden brown and flaky.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 9504 mg | 413% | |
| Total Carbohydrate | 311.4 g | 113% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 2.3 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 3423 mg | 263% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 1631 mg | 35% | |
*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.
