Flaky, savory Spanakopita is a Greek classic spinach pie that's easy to make at home. Baked until crispy and golden, this is sure to satisfy even the pickiest eater.
Prep Time12 minutesmins
Cook Time15 minutesmins
Total Time27 minutesmins
Course: Dinner, lunch
Cuisine: Greek
Keyword: Spanakopita, Spinach Pie
Servings: 8
Calories: 247kcal
Author: Kellie
Cost: $10
Equipment
baking dish
Ingredients
3TBSPolive oil
1cupyellow onionchopped
1bunch scallionssliced thin
1tspgarlicchopped
14cupsspinachcleaned and chopped, 16oz package
¼cupparsley chopped
2TBL mintchopped
½tspblack pepper
1tspkosher salt
1cupfeta cheesecrumbled
½cupricotta cheese
2eggsbeaten
12sheets phyllo doughthawed
About ¼ cup olive oil for brushing
Instructions
In a large skillet, heat the 3 TBSP oil over medium heat.
Add onion and cook until translucent, about 3 minutes.
Then add scallion and garlic, cook for about 3 minutes.
Add in the spinach, parsley and mint, continue to cook for about 4-5 minutes until the spinach is softened. You can add the spinach in parts if the pan isn’t big enough to do it all at once. Remove from heat and set aside to cool for 15-20 minutes.
Preheat the oven to 350 degrees. Lightly oil a 9x9 baking dish and set aside.
In a large bowl mix together the feta, ricotta, eggs, black pepper and salt until combined then stir in the cooled spinach mixture. Set aside.
Lay one sheet of phyllo dough into the oiled baking dish and brush lightly with olive oil to coat the dough, extra dough may hang over the side of the pan. Repeat this process, alternating the phyllo hanging over the sides then top/bottom, until you have a total of 6 layers of phyllo dough in the bottom of the pan.
If your phyllo sheet tears, it's okay! You can still use it to layer and make this dish, just use the pieces as single layers, making sure to oil each layer as you build it.
Spread the spinach and cheese mixture into the pan and fold any of the overhanging dough over the filling and brush the phyllo with oil.
Layer an additional 6 sheets of dough on top of the filling brushing each layer with oil and folding over each side on to the top. Brush the top with more oil.
Bake at 350 degrees for 30 – 40 minutes our until golden brown
Serve while hot and Enjoy!
Notes
Phyllo sheets are very very thin; thinner than a tissue. Keeping a damp paper towel over them will help them from drying out as you build this dish.If your phyllo sheet tears, it's okay! You can still use it to layer and make this dish, just use the pieces as single layers, making sure to oil each layer as you build it.