Traditional Greek Spinach Pie
A delicious and flaky Greek spinach pie filled with a savory mix of spinach, feta, and herbs wrapped in crispy phyllo dough, perfect for appetizer or main dish. Enjoy the genuine flavors of Greece with this authentic recipe that is sure to impress at any meal.
Prep time: 30 minutesCook time: 40 minutesServes: 8
Ingredients
1 lb fresh spinach, chopped
1 cup feta cheese, crumbled
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 medium onion, finely chopped
1/4 cup olive oil
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
12 sheets phyllo dough
1/4 cup butter, melted
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Remove from heat and let it cool slightly, then transfer to a large bowl.
5. Add the feta, ricotta, Parmesan, dill, parsley, salt, and pepper to the spinach mixture and mix until well combined.
6. Grease a 9x13 inch baking dish with a little melted butter.
7. Layer 6 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.
8. Spread the spinach and cheese mixture evenly over the layered phyllo.
9. Layer the remaining 6 sheets of phyllo on top, again brushing each with butter, including the final top sheet.
10. Bake in the preheated oven for 30-40 minutes, or until the phyllo is golden brown and crispy.
11. Let cool slightly before cutting into squares and serving.
Storage
Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place spanakopita in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through and crisp.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
