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Crispy Spanakopita Greek Spinach Pie

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A flaky, buttery Greek spinach pie filled with sautéed spinach, creamy feta, and ricotta cheese, perfect for family gatherings or potlucks.

Ingredients

Scale
  • 1 pound fresh spinach, washed and roughly chopped (or frozen, thawed and drained well)
  • 8 ounces feta cheese, crumbled
  • ½ cup ricotta cheese
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, beaten, room temperature
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for sautéing and brushing the phyllo)
  • 1 package phyllo dough sheets (about 16 oz), thawed
  • ½ cup unsalted butter, melted (can substitute olive oil for dairy-free)

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until translucent and soft.
  2. Add minced garlic and cook for 30 seconds until fragrant, without browning.
  3. Gradually add spinach in batches, stirring until wilted and cooked down, about 5-7 minutes. Remove from heat and let cool slightly.
  4. Drain excess liquid from spinach mixture using a fine mesh sieve or cheesecloth, pressing out as much moisture as possible.
  5. In a large bowl, combine drained spinach, crumbled feta, ricotta, beaten eggs, chopped dill and parsley, salt, and pepper. Stir well and adjust seasoning if needed.
  6. Preheat oven to 350°F (175°C) and position rack in the center.
  7. Unroll thawed phyllo sheets and cover with a damp towel to prevent drying. Have melted butter ready with a pastry brush.
  8. Lightly butter the bottom and sides of a 9×13 inch baking dish. Place one sheet of phyllo into the pan, letting edges hang over sides, and brush lightly with melted butter. Repeat layering 5-6 sheets, brushing each with butter.
  9. Spread spinach and cheese filling evenly over the phyllo base.
  10. Fold overhanging phyllo edges over the filling, then layer another 5-6 sheets of phyllo on top, brushing each generously with butter. Tuck in edges neatly.
  11. Score the top layers into squares or diamonds with a sharp knife.
  12. Bake for 40-45 minutes until phyllo is golden brown and crisp.
  13. Let cool for about 10 minutes before cutting and serving.

Notes

Press spinach well to remove excess moisture to avoid soggy pie. Keep phyllo covered with a damp towel to prevent drying and tearing. Brush each phyllo layer with melted butter for crispiness. Score the pie before baking to ensure easy slicing. If phyllo browns too fast, cover loosely with foil halfway through baking.

Nutrition

Keywords: spanakopita, Greek spinach pie, phyllo dough, feta cheese, spinach pie, savory pie, Greek recipe, easy spanakopita

Find it online: https://junomeals.com/crispy-spanakopita-greek-spinach-pie-recipe-easy-homemade-step-by-step-guide/