Spanakopita Spinach Pie by Ina Garten
Indulge in the rich, savory flavors of **Spanakopita Spinach Pie by Ina Garten**, a classic Greek-inspired dish packed with vibrant ingredients and buttery, flakey perfection. This recipe features layers of delicate phyllo dough brushed with melted butter, encasing a hearty filling of sautéed spinach, sweet onions, and scallions, perfectly blended with creamy feta, Parmesan, and a touch of nutmeg for warmth. With a golden crust and a filling that's both light and satisfying, this spanakopita is perfect as a main course or an elegant appetizer for gatherings. Ready in under 90 minutes and serving six, it's an irresistible make-ahead option for family dinners or holiday spreads. Experience the harmony of textures and Mediterranean flavors in every bite of this delightful spinach pie today!
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Recipe Information
Ingredients
- 8 tablespoons Unsalted butter
- 2 cups Yellow onion, finely chopped
- 1 cup Scallions, chopped (white and green parts)
- 3 pounds Fresh spinach leaves, chopped
- 4 large Eggs
- 3 tablespoons Plain breadcrumbs
- 1 pound Crumbled feta cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Nutmeg
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 1 package Phyllo dough sheets (defrosted if frozen)
- 1 cup Unsalted butter, melted (for phyllo dough)
Instructions
Preheat your oven to 375°F (190°C).
In a large sauté pan, heat 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and scallions. Sauté for about 5–7 minutes until softened.
Add the chopped spinach to the pan and cook for another 5 minutes until wilted. Remove from the heat and set aside to cool slightly.
In a mixing bowl, beat the eggs lightly. Stir in the breadcrumbs, crumbled feta, grated Parmesan, nutmeg, kosher salt, and black pepper.
Once the spinach mixture has cooled, combine it with the egg and cheese mixture. Stir until evenly mixed.
Brush a 9x13-inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush it generously with melted butter. Repeat this process for about 8 sheets, layering and brushing each sheet with butter.
Spread the spinach filling evenly over the layered phyllo dough.
Layer another 8 sheets of phyllo dough on top, brushing each layer with melted butter as before.
Tuck any excess phyllo dough into the sides of the dish and brush the top layer with more melted butter.
Using a sharp knife, pre-cut the top phyllo layers into the desired serving squares or triangles (this prevents the phyllo from breaking apart after baking).
Bake in the preheated oven for 50 minutes, or until the top is golden brown and flaky.
Remove from the oven and allow the spanakopita to cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 44.3 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 3.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 636 mg | 49% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1475 mg | 31% | |
*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.
