Description
This classic Greek spinach pie, also known as spanakopita, features a deliciously flaky phyllo crust filled with a savory mixture of spinach, ricotta, feta cheese, and fragrant herbs. Perfect as a main course or side dish, it combines tender cooked spinach and creamy cheeses encased in crisp, buttery layers of phyllo dough for a comforting, flavorful meal.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 10 oz fresh spinach, roughly chopped (or 1 package 10 oz frozen spinach, thawed and drained)
- 1 cup ricotta cheese
- ½ cup crumbled feta cheese
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
Phyllo and Butter
- 8 sheets phyllo dough, thawed
- ¼ cup butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or square baking dish to prevent sticking.
- Sauté Aromatics: In a skillet over medium heat, warm olive oil. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
- Cook Spinach: Add fresh spinach to the skillet and cook until wilted, stirring frequently. If using frozen spinach, simply stir in the thawed, drained spinach and heat through. Remove the skillet from heat and allow the spinach mixture to cool slightly.
- Mix Filling: In a large bowl, combine the ricotta cheese, crumbled feta, eggs, salt, pepper, and optional nutmeg. Stir in the cooled spinach and onion mixture until evenly combined.
- Layer Phyllo Dough: Place four sheets of phyllo dough one at a time into the prepared baking dish, brushing each sheet lightly with melted butter to keep them crisp and separate.
- Add Filling: Spread the spinach and cheese mixture evenly over the layered phyllo base.
- Top Phyllo Layers: Cover the filling with the remaining four phyllo sheets, brushing each with butter as you layer. Tuck the edges of the phyllo dough neatly into the sides of the dish and brush the top layer generously with butter for a golden crust.
- Bake the Pie: Bake in the preheated oven for 30 to 35 minutes until the phyllo is golden brown and crisp.
- Rest and Serve: Remove from oven and let the spinach pie rest for 10 minutes before slicing to allow the filling to set. Serve warm with a side salad or soup if desired.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
- This spinach pie can be prepared ahead of time and reheated in the oven for a quick meal later.
- Pair with a fresh salad or a light soup for a complete and balanced meal.
