Spanakopita is a delightful Greek pie, brimming with a savory spinach and cheese filling, and encased in delicate, flaky phyllo pastry. Whether you're looking to impress at a dinner party or simply craving something rich and satisfying, this recipe is your go-to for a taste of the Mediterranean.
The star of this dish is undoubtedly the spinach, which provides a fresh, earthy base. Using feta cheese adds a salty, tangy punch, while ricotta cheese brings a creamy texture. Green onions add a subtle sharpness that complements the herbs. Speaking of herbs, dill and parsley offer a fragrant, aromatic quality that ties everything together. The eggs help bind the filling, and a touch of nutmeg gives a warm, nutty hint. Finally, the phyllo dough creates that irresistible, crispy crust, and the unsalted butter ensures each layer is rich and golden.
Spanakopita pairs beautifully with a simple Greek salad of cucumbers, tomatoes, red onion, and olives. A side of tzatziki sauce also complements the pie's flavors wonderfully, adding a refreshing, cool contrast to the warm, flaky pastry.
Start by preheating your oven to 350°F (175°C). While it's warming up, grab your fresh spinach and give it a good wash to remove any dirt. Chop it roughly, then toss it into a skillet over medium heat. Sauté until it's wilted — this should take just a few minutes. Let it cool for a bit, then squeeze out any excess liquid so your pie doesn't end up soggy.
In a large mixing bowl, combine the cooled spinach with crumbled feta, ricotta, chopped green onions, dill, parsley, beaten eggs, a pinch of nutmeg, salt, and pepper. Stir it all together until you have a nice, even mixture.
Now, prepare your 9x13-inch baking dish by brushing it with melted butter. Lay down two sheets of phyllo dough, one on top of the other, brushing each with butter as you go. Repeat this until you've got 8 layers. Spread your spinach mixture evenly over these layers, smoothing it out with the back of a spoon.
Continue layering the remaining phyllo sheets over the top, again brushing each one with butter, until you've used them all. Make sure to tuck in the edges neatly and brush any leftover butter over the top layer to help it crisp up beautifully.
Using a sharp knife, score the top layers into squares — but be careful not to cut all the way through the filling. This will make it easier to slice and serve later on. Pop it in the oven and bake for about 45-50 minutes, or until the top is golden brown and crispy.
Let it cool slightly before cutting through the scored lines to serve.
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