Spanikopita Pie
Discover the timeless flavors of Greece with this irresistible Spanikopita Pie, a comforting and flaky delight perfect for any occasion. Packed with nutrient-rich fresh spinach, creamy feta, and ricotta cheese, this savory pie is wrapped in layers of golden, buttery phyllo dough, creating a mouthwatering texture contrast. Infused with aromatic scallions, garlic, and fresh dill, and subtly seasoned with nutmeg, salt, and pepper, this Mediterranean-inspired dish is as wholesome as it is flavorful. Whether served as a satisfying main course or an elegant side dish, this Spanikopita Pie is an effortless crowd-pleaser, offering a rich mix of textures and savory goodness in every bite. Easy to prepare with just 30 minutes of prep time and perfect for serving up to 8, this recipe is a great addition to your repertoire of Greek classics.
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Recipe Information
Ingredients
- 900 g Fresh spinach
- 60 ml Olive oil
- 1 large Yellow onion
- 5 stalks Scallions
- 3 cloves Garlic
- 200 g Feta cheese
- 150 g Ricotta cheese
- 3 large Eggs
- 30 g Fresh dill
- 0.25 tsp Nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 sheets Phyllo dough sheets
- 120 g Butter
Instructions
Preheat the oven to 180°C (350°F).
Wash the fresh spinach thoroughly and squeeze out excess water. Roughly chop and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
Add the chopped scallions and minced garlic to the skillet, cooking for another 1-2 minutes until fragrant.
Stir in the chopped spinach and cook until wilted, about 5 minutes. Transfer the spinach mixture to a bowl and let it cool completely.
In a mixing bowl, combine crumbled feta cheese, ricotta cheese, beaten eggs, chopped fresh dill, nutmeg, salt, and black pepper. Mix well.
Once the spinach mixture has cooled, stir it into the cheese mixture until evenly combined. Set aside the filling.
Melt the butter in a small saucepan or microwave. Use a pastry brush to lightly grease a 9x13-inch baking dish with some of the melted butter.
Unroll the phyllo dough, keeping it covered with a damp tea towel to prevent drying out. Layer one sheet in the baking dish, letting the edges slightly overhang, and brush with melted butter.
Repeat the layering process for 7 more sheets, brushing each with butter.
Spread the spinach and cheese filling evenly over the layered phyllo dough.
Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with butter and tucking in the overhanging edges to seal the pie.
Score the top layers of the pie with a sharp knife to create diamond or square shapes, being careful not to cut through to the filling.
Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and let the pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.6 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 306 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 175 mg | 4% | |
*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.
