Spanakopita: Greek Spinach Pie With Feta Cheese
This classic Greek phyllo pie features a savory spinach and feta filling, perfect as an appetizer, side, or main dish.
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Instructions
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Preheat the oven to 350 F.
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Wash and thoroughly drain spinach; if frozen, thaw and squeeze dry.
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Heat 1/2 cup olive oil, then sauté onions and green onions until tender.
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Stir in spinach, parsley, and dill, cooking for 5 to 10 minutes until wilted and heated through, ensuring excess moisture evaporates.
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Season the spinach mixture with nutmeg, salt, and pepper, then remove from heat and cool completely.
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Combine feta, eggs, and ricotta cheese in a large bowl, then fold in the cooled spinach mixture.
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Mix melted butter with additional olive oil and use to grease two 9x12-inch pans.
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Cut phyllo sheets in half to fit the pans, keeping unused sheets covered to prevent drying.
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Layer approximately 10 phyllo sheets in the bottom of each prepared pan, brushing each sheet with the butter-oil mixture before adding the next.
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Evenly spread half of the spinach mixture into each pan and flatten with a spatula.
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Top the filling with another 10 phyllo sheets per pan, brushing each with the butter-oil mixture.
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Gently score the top phyllo layer before baking.
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Bake for 20 to 25 minutes until the pie is deep golden brown.
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Cool slightly before slicing and serving.