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Homemade Spanakopita - Traditional Greek Spinach Pie photo

Spanakopita - Traditional Greek Spinach Pie

This Spanakopita is a Greek classic! Flaky phyllo dough wraps a savory spinach and cheese filling that’s bursting with flavor.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 16 sheets phyllo dough
  • 2 tbsp olive oil (plus more for brushing the dough)
  • 1 medium onion (diced)
  • 1 small bunch scallions (chopped, about ½ cup)
  • 2 lb fresh baby spinach
  • ½ cup ricotta cheese
  • 1 cup feta cheese (crumbled)
  • ½ cup fresh dill (chopped)
  • 2 large eggs
  • ½ tsp salt

Equipment

  • Large mixing bowl
  • Sharp knife
  • Pastry brush
  • Baking dish
  • Clean kitchen towel
  • Oven

Method
 

Instructions:
  1. Step 1: Prepare the Filling - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the chopped scallions and cook for an additional 2 minutes. Add the fresh baby spinach in batches, allowing it to wilt down before adding more. Once all the spinach is wilted, remove from heat and let it cool slightly.
  2. Step 2: Mix the Ingredients - In a large mixing bowl, combine the cooled spinach mixture with the ricotta cheese, feta cheese, chopped dill, eggs, and salt. Stir until well combined.
  3. Step 3: Prepare the Phyllo Dough - Lay out the phyllo dough on a clean surface. Keep the sheets covered with a kitchen towel to prevent them from drying out. Brush the bottom of your baking dish with olive oil. Take one sheet of phyllo, brush it lightly with olive oil, and place it in the baking dish. Repeat this process, layering 8 sheets of phyllo, brushing each sheet with olive oil.
  4. Step 4: Add the Filling - Spread the spinach filling evenly over the layered phyllo sheets in the baking dish.
  5. Step 5: Top it Off - Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil as before. Use about 8 sheets for the top layer.
  6. Step 6: Cut and Bake - Using a sharp knife, cut the Spanakopita into squares or diamond shapes before baking. Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and crispy.
  7. Step 7: Cool and Serve - Once baked, remove the Spanakopita from the oven and let it cool for a few minutes. Serve warm or at room temperature.

Notes

  • Allow the Spanakopita to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
  • To reheat, preheat your oven to 350°F (175°C), place the Spanakopita on a baking sheet, and heat for about 10-15 minutes.
  • You can use frozen spinach, just make sure to thaw and drain it well before mixing.