Description
Spanakopita is a classic Greek spinach pie made with flaky phyllo dough, a savory filling of spinach, feta, ricotta, and fresh herbs, all baked to golden perfection. Perfect as an appetizer, snack, or main course, this dish is rich in history and packed with flavor.
Ingredients
Scale
Ingredients:
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 eggs, beaten
- 1 package phyllo dough
- 1/2 cup melted butter or olive oil (for brushing)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions and garlic: In a pan, heat olive oil and cook onions and garlic until fragrant.
- Prepare the spinach filling: Add spinach and cook until wilted. Let cool, then mix with feta, ricotta, herbs, eggs, salt, and pepper.
- Layer the phyllo dough: Place a sheet of phyllo in a baking dish, brush with butter or olive oil, and repeat to form a base.
- Add the filling: Spread the spinach mixture evenly over the phyllo layers.
- Top with more phyllo layers: Layer additional sheets, brushing each with butter or oil.
- Bake for 40-45 minutes until golden brown.
- Cool before slicing and serve warm with tzatziki or a Greek salad.
Notes
- If using frozen spinach, thaw and drain well to remove excess moisture.
- Keep phyllo dough covered with a damp towel to prevent drying.
- Can be made ahead and refrigerated overnight or frozen for later use.
- Substitute feta with ricotta or cottage cheese for a milder flavor.
- Prep Time: 20 minutes
- Cook Time: 450 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: ~250 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg