Description
Spanakopita is a traditional Greek spinach pie made with layers of crispy phyllo dough and a savory spinach and feta cheese filling.
Ingredients
Scale
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1 small onion, finely chopped
- 2 eggs, beaten
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lb phyllo dough
- 1/2 cup melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a pan, sauté onion in olive oil until soft. Add spinach and cook until wilted. Let cool.
- Mix spinach, feta, ricotta, eggs, dill, parsley, salt, and pepper in a bowl.
- Brush a baking dish with melted butter. Layer half the phyllo sheets, brushing each with butter.
- Spread the spinach mixture over the phyllo.
- Layer the remaining phyllo sheets on top, brushing each with butter.
- Score the top layers into squares. Bake for 45 minutes or until golden.
- Let cool slightly before serving.
Notes
- You can use frozen spinach if fresh is unavailable.
- Thaw phyllo dough in the fridge overnight for best results.
- Spanakopita can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Greek spinach pie, phyllo pastry, vegetarian appetizer