Spanakopita
A delightful Greek spinach pie filled with feta and fresh herbs, wrapped in crispy phyllo pastry.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Filling
- 500 g fresh spinach (or 400 g frozen, thawed and drained) Ensure well-drained if using frozen.
- 1 tbsp olive oil Enhances flavor.
- 1 small onion, finely chopped Adds depth to the filling.
- 2 cloves garlic, minced Elevates the savory bite.
- 200 g feta cheese, crumbled Adds rich, tangy flavor.
- 100 g ricotta or cottage cheese Balances the feta's saltiness.
- 2 large eggs Binds the mixture.
- 1 tbsp fresh dill, chopped Enhances herbal aroma.
- 1 tbsp parsley, chopped Adds brightness.
- Salt & pepper to taste Essential seasonings.
For the Pastry
- 10–12 sheets phyllo dough, thawed Ensures crispy layers.
- 100 g melted unsalted butter or olive oil For brushing the phyllo.
Instructions
Preparation
- In a large pan, heat a tablespoon of olive oil over medium heat.
- Add the finely chopped onion and spring onions. Sauté until soft.
- Add the minced garlic, then the fresh spinach and cook until wilted.
- Allow the mixture to cool slightly.
Combine the Filling
- In a mixing bowl, combine the cooled spinach mixture with crumbled feta, ricotta, eggs, dill, parsley, salt, and pepper.
Preheat and Prepare
- Preheat your oven to 180°C (350°F).
- Brush a baking dish with melted butter or olive oil.
- Lay down 5-6 sheets of phyllo, brushing each layer.
Assembly
- Spread the spinach-cheese mixture evenly over the phyllo layers.
- Cover with remaining phyllo sheets, brushing each layer and tucking edges neatly.
Bake
- Lightly score the top with a knife to allow steam to escape.
- Bake for 40–45 minutes, or until the top is golden and crisp.
Serving
- Allow the pie to rest for 10–15 minutes before serving.
- Serve warm and enjoy.
Notes
Work quickly with phyllo to prevent it from drying out. Ensure spinach is dry before using.