Description
Enjoy the rich, savory flavors of authentic Spanakopita, a traditional Greek spinach pie layered with flaky phyllo dough, infused with feta cheese, and made with fresh, wholesome ingredients. Perfect for family dinners, parties, or an irresistible appetizer.
Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
1 cup crumbled feta cheese
½ cup ricotta cheese
2 large eggs, lightly beaten
8 sheets phyllo dough
¼ cup olive oil, or as needed
Instructions
- Preheat the oven to 350°F (175°C) and lightly oil a 9-inch square baking pan.
- Heat olive oil in a large skillet and sauté the onions (both regular and green) and garlic until soft and lightly browned, about 5 minutes.
- Stir in the spinach and parsley in batches, sautéing until the spinach is limp and the excess liquid has evaporated, approximately 5 minutes. Allow the mixture to cool.
- In a large bowl, mix feta cheese, ricotta cheese, and eggs thoroughly. Stir in the cooled spinach mixture.
- Lay one sheet of phyllo dough in the prepared pan and brush lightly with olive oil. Repeat with three additional sheets, brushing each with olive oil. Let the sheets overlap the pan.
- Spread the spinach and cheese mixture over the prepared phyllo layers. Fold the overhanging dough over the mixture and brush with olive oil.
- Layer the remaining phyllo sheets on top, brushing each with olive oil. Tuck any overhanging dough into the pan to seal the filling.
- Bake in the preheated oven for 30-40 minutes or until golden brown.
- Cut into squares and serve warm.
Notes
- Substitute feta or ricotta with similar cheeses like cottage cheese if preferred.
- To prevent the phyllo dough from drying out during preparation, cover it with a damp towel.
- Works well as a reheated leftover for a quick snack.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek