Classic Greek Spanakopita

Description

This is a classic Spanakopita (Greek Spinach and Feta Pie). It features layers of crisp, golden, flaky phyllo dough encasing a rich, savory filling made of chopped spinach, creamy feta cheese, ricotta or cottage cheese, herbs, and aromatics.

Recipe: Classic Greek Spanakopita

• Prep time: 30 minutes

• Cook time: 45–50 minutes

• Servings: 6–8

Ingredients

• Pastry:

  • 1 box (16 oz) phyllo dough, thawed according to package instructions

  • $\frac{1}{2}$ cup (1 stick) unsalted butter, melted (or olive oil)

• Filling:

  • 1 lb fresh spinach (or frozen chopped spinach, thawed and thoroughly squeezed dry)

  • 1 cup crumbled feta cheese

  • 1 cup ricotta cheese or cottage cheese

  • 2 large eggs, lightly beaten

  • 3 green onions, finely chopped

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons fresh dill, chopped

  • Salt, black pepper, and a pinch of nutmeg to taste

Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a round pie dish with melted butter.

2. Cook the Spinach & Aromatics: If using fresh spinach, sauté it in a skillet until wilted, then squeeze out all excess moisture. In the same pan, sauté the diced onion and garlic until translucent, then mix with the spinach.

3. Make the Filling: In a large bowl, combine the spinach mixture, crumbled feta, ricotta cheese, beaten eggs, green onions, fresh dill, salt, pepper, and nutmeg. Stir well.

4. Layer the Phyllo Dough: Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out. Place one sheet of phyllo in the bottom of your prepared dish and brush lightly with melted butter. Repeat this process until you have used about half of the phyllo sheets for the bottom crust.

5. Add Filling: Spread the spinach and cheese filling evenly over the bottom crust layers.

6. Top Crust: Layer the remaining sheets of phyllo dough over the filling, brushing each individual sheet with melted butter just like before. Score the top few layers lightly into serving squares or triangles if desired.

7. Bake: Bake for 45 to 50 minutes, or until the phyllo pastry is deeply golden brown and crisp.

8. Cool & Serve: Let it cool for 10–15 minutes before slicing and serving warm.