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Greek Spanakopita

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A traditional Greek savory pie made with layers of flaky phyllo dough, filled with spinach, fresh herbs, and feta cheese for a flavorful and satisfying dish.

Ingredients

Scale
  • 1 lb (450 g) fresh spinach, washed and chopped
  • 1 cup (150 g) feta cheese, crumbled
  • 1 cup (240 g) ricotta cheese (optional, for creaminess)
  • 1/4 cup (60 ml) olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup (15 g) fresh dill, chopped
  • 1/4 cup (15 g) fresh parsley, chopped
  • Salt and pepper, to taste
  • 8–10 sheets phyllo dough, thawed
  • 1/4 cup (60 g) butter, melted (or additional olive oil for brushing)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a skillet and sauté onion until translucent. Add garlic and cook for 1 minute.
  3. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
  4. In a large bowl, combine spinach mixture, feta, ricotta (if using), eggs, dill, parsley, salt, and pepper. Mix well.
  5. Brush a baking dish with olive oil or melted butter. Layer half of the phyllo sheets, brushing each with oil or butter.
  6. Spread the spinach filling evenly over the phyllo.
  7. Top with remaining phyllo sheets, brushing each layer with oil or butter. Tuck in the edges.
  8. Score the top lightly with a sharp knife.
  9. Bake for 40–45 minutes or until golden brown and crisp.
  10. Cool slightly before cutting into squares or triangles and serving.

Notes

  • Make sure the spinach is well-drained to avoid excess moisture.
  • Spanakopita can be made ahead and frozen before baking.
  • Serve warm or at room temperature for best flavor.

Nutrition

Keywords: Greek spanakopita, spinach pie, feta cheese, phyllo dough, vegetarian Greek recipe

Find it online: https://zesticook.com/greek-spanakopita/