Why You’ll Love This Recipe

• Authentic Flavor: Experience the traditional taste of Greece with every bite.
• Vegetarian-Friendly: A satisfying main course or appetizer suitable for vegetarians.
• Versatile Serving Options: Enjoy it warm or at room temperature, perfect for any meal or occasion.
• Make-Ahead Convenience: Prepare in advance and reheat, making it ideal for busy schedules.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Large onion, chopped
• Green onions, chopped
• Garlic cloves, minced
• Fresh spinach, rinsed and chopped
• Fresh parsley, chopped
• Feta cheese, crumbled
• Ricotta cheese
• Large eggs, lightly beaten
• Phyllo dough sheets
• Additional olive oil for brushing

Directions

1. Preheat Oven: Set your oven to 350°F (175°C).
2. Prepare the Filling:
   • In a large skillet, heat olive oil over medium heat.
   • Add chopped onion, green onions, and minced garlic; sauté until soft and lightly browned.
   • Incorporate chopped spinach and parsley; continue cooking until the spinach wilts and any excess moisture evaporates.
   • Remove from heat and allow the mixture to cool slightly.
   • In a separate bowl, combine crumbled feta, ricotta cheese, and beaten eggs.
   • Mix in the cooled spinach mixture until thoroughly combined.
3. Assemble the Pie:
   • Lightly oil a 9×9-inch baking dish.
   • Place one sheet of phyllo dough into the dish, letting the edges hang over.
   • Brush the sheet lightly with olive oil.
   • Layer three more sheets in the same manner, brushing each with olive oil.
   • Spread the spinach and cheese filling evenly over the layered phyllo.
   • Fold the overhanging edges over the filling.
   • Layer the remaining phyllo sheets on top, brushing each with olive oil.
   • Tuck the edges into the sides of the dish to seal the pie.
4. Bake:
   • Place the assembled pie in the preheated oven.
   • Bake for 30 to 40 minutes, or until the phyllo crust turns golden brown.
   • Once baked, remove from the oven and let it cool for a few minutes.
   • Cut into squares and serve warm.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 30 minutes.
• Cooking Time: Approximately 40 minutes.
• Total Time: Around 1 hour and 10 minutes.

Variations

• Cheese Options: While feta is traditional, you can experiment by adding cheeses like Swiss or Parmesan for a different flavor profile.
• Herb Enhancements: Incorporate herbs such as dill, mint, or oregano to add depth to the filling.
• Pastry Alternatives: For a quicker version, use puff pastry instead of phyllo dough.
• Additional Fillings: Enhance the filling with ingredients like mushrooms, leeks, or artichoke hearts for added texture and taste.

Storage/Reheating

• Storage: Store leftover spanakopita in an airtight container in the refrigerator for up to three days.
• Reheating: To maintain crispiness, reheat in a preheated oven at 350°F (175°C) until warmed through. Avoid microwaving, as it can make the phyllo soggy.

FAQs

What is spanakopita?

Spanakopita is a traditional Greek pie made with layers of phyllo dough filled with a mixture of spinach, feta cheese, and herbs.

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen chopped spinach. Ensure it’s fully thawed and excess moisture is squeezed out before using.

Is it possible to make spanakopita ahead of time?

Absolutely. You can assemble the pie and refrigerate it overnight before baking. Alternatively, bake it and store it in the refrigerator, then reheat before serving.

Can I freeze spanakopita?

Yes, spanakopita freezes well. After baking, let it cool completely, then wrap it tightly and freeze for up to two months. Reheat in the oven until warmed through.

What should I do if my phyllo dough tears?

Don’t worry if the phyllo tears; simply patch it together. The multiple layers will hide imperfections, and the pie will still turn out delicious.

How do I prevent the phyllo dough from drying out?

Keep the phyllo sheets covered with a damp cloth while

Spanakopita: Traditional Greek Spinach Pie

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• Author: Isabella
• Total Time: 1 hour 10 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Enjoy the authentic taste of Greece with this Spanakopita recipe— a delicious and flaky Greek spinach pie made with crispy phyllo dough, fresh spinach, feta cheese, and herbs. This easy-to-make dish is perfect for vegetarians and can be served as an appetizer, side, or main course.

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Ingredients

• Olive oil
• 1 large onion, chopped
• 3 green onions, chopped
• 2 garlic cloves, minced
• 10 oz fresh spinach, rinsed and chopped
• ¼ cup fresh parsley, chopped
• 1 cup feta cheese, crumbled
• ½ cup ricotta cheese
• 2 large eggs, lightly beaten
• 8–10 phyllo dough sheets
• Additional olive oil for brushing

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Instructions

• Preheat Oven: Set to 350°F (175°C).
• Prepare Filling:
  • Heat olive oil in a skillet over medium heat.
  • Sauté onions, green onions, and garlic until softened.
  • Add spinach and parsley; cook until wilted and moisture evaporates.
  • Let cool slightly, then mix with feta, ricotta, and eggs.
• Assemble Pie:
  • Lightly oil a 9×9-inch baking dish.
  • Layer phyllo sheets, brushing each with olive oil.
  • Spread spinach mixture over layers, then cover with more phyllo sheets.
  • Tuck edges to seal.
• Bake:
  • Bake for 30-40 minutes, until golden brown.
  • Let cool slightly, then cut into squares and serve warm.

Notes

• Substitute frozen spinach (thawed and drained) if needed.
• Experiment with herbs like dill or mint for added flavor.
• Store leftovers in the fridge for up to 3 days; reheat in the oven for crispiness.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Appetizer, Main Course
• Method: Baking
• Cuisine: Greek