Spinach Pie or Spanakopita
Crispy, golden layers of buttery phyllo dough embrace a savory filling of tender spinach, tangy feta, creamy ricotta, and aromatic herbs in this classic Spinach Pie, also known as Spanakopita. A beloved Greek dish, this recipe is a harmonious balance of flaky texture and vibrant flavors, enhanced with hints of fresh dill and parsley. Perfect for entertaining, brunch, or a vegetarian main course, this spanakopita is both satisfying and impressively easy to prepare. With only 30 minutes of prep time and simple, wholesome ingredients, this delicious dish serves as a versatile crowd-pleaser that’s sure to elevate your table.
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Recipe Information
Ingredients
- 450 grams fresh spinach
- 3 tablespoons olive oil
- 1 medium yellow onion
- 4 stalks green onions
- 200 grams feta cheese
- 120 grams ricotta cheese
- 3 tablespoons fresh dill
- 3 tablespoons fresh parsley
- 2 whole large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 sheets phyllo dough sheets
- 100 grams unsalted butter
Instructions
Preheat your oven to 175°C (350°F).
Wash the spinach thoroughly and drain well. Roughly chop the spinach and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the yellow onion (finely diced) and green onions (thinly sliced) until softened, about 4-5 minutes.
Add the chopped spinach to the skillet in batches, stirring until wilted. Once all the spinach is cooked down, remove from heat and let it cool slightly.
In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, ricotta cheese, chopped fresh dill, chopped fresh parsley, eggs (lightly beaten), salt, and black pepper. Mix thoroughly until well combined.
Brush a 9x13-inch baking dish with melted butter. Layer one sheet of phyllo dough into the dish, letting the edges hang over the sides. Brush the sheet with melted butter and repeat with 4 more sheets, layering and buttering each one.
Spread the spinach and cheese filling evenly over the phyllo base.
Layer the remaining 5 sheets of phyllo dough over the filling, brushing each sheet with melted butter as you go. Tuck the overhanging edges into the pan to seal the pie.
Using a sharp knife, score the top layers of phyllo into the desired serving sizes (squares or diamonds) to make cutting easier after baking.
Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crisp.
Allow the spanakopita to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 6426 mg | 279% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 6.5 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2083 mg | 160% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1038 mg | 22% | |
*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.
