Spanikopita
Experience the irresistible taste of homemade spanikopita, a traditional Greek spinach pie bursting with Mediterranean flavors. This rich and savory dish combines tender spinach, creamy feta, and fluffy ricotta, perfectly seasoned with fresh dill and green onions, then enveloped in layers of golden, flaky phyllo dough. Easy-to-follow steps guide you through creating this impressive masterpiece, whether you’re hosting a dinner party or enjoying a comforting family meal. With its buttery, crisp crust and hearty spinach filling, spanikopita is both a crowd-pleaser and a delicious way to bring Greek cuisine into your kitchen. Serve warm or at room temperature for an appetizer, side, or even a light main course. Perfect for vegetarians and anyone craving classic Mediterranean flavors, this dish is as vibrant in taste as it is in presentation.
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Recipe Information
Ingredients
- 450 grams spinach (fresh or frozen, thawed and drained)
- 200 grams feta cheese, crumbled
- 100 grams ricotta cheese
- 4 pieces green onions, finely chopped
- 2 tablespoons dill, chopped (fresh or dried)
- 2 pieces eggs, beaten
- 250 grams phyllo dough sheets, thawed
- 100 grams unsalted butter, melted
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking dish with olive oil or butter.
If using fresh spinach, blanch it in boiling water for 1-2 minutes, then drain and squeeze out excess water. If using frozen spinach, ensure it is completely thawed and drained.
In a large mixing bowl, combine spinach, crumbled feta, ricotta cheese, chopped green onions, dill, beaten eggs, salt, and pepper. Mix well until all ingredients are evenly distributed.
Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out while working.
Place one sheet of phyllo dough in the prepared baking dish and brush lightly with melted butter. Repeat this process, layering and buttering each sheet, until about half of the phyllo dough is used.
Spread the spinach and cheese filling evenly over the layered phyllo dough.
Continue layering the remaining phyllo dough sheets on top of the filling, brushing each layer lightly with melted butter. Ensure the top layer is well-buttered for a golden, crispy finish.
Using a sharp knife, score the top layers of phyllo into square or diamond-shaped serving portions, being careful not to cut through to the filling.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 6.9 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1919 mg | 148% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3193 mg | 68% | |
*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.
