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Spanakopita (Greek Spinach Pie) Recipe

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4.2 from 9 reviews

This authentic Greek spanakopita recipe features layers of crispy, flaky phyllo dough filled with a rich and savory spinach and feta cheese mixture. Perfect as a vegetarian main dish, it combines tender sautéed spinach, fresh herbs, and creamy cheeses wrapped in buttery phyllo for a deliciously satisfying meal.

Ingredients

For the Filling

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinsed and chopped
  • ½ cup chopped fresh parsley
  • 1 cup crumbled feta cheese
  • ½ cup ricotta cheese
  • 2 large eggs, lightly beaten

For the Pie

  • 8 sheets phyllo dough
  • ¼ cup olive oil, or as needed to brush phyllo sheets
  • Optional: 1 to 2 tablespoons semolina flour or Cream of Wheat (to sprinkle on phyllo)

Instructions

  1. Prepare Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Lightly oil a 9-inch square baking pan to prevent sticking.
  2. Sauté Aromatics: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion, green onions, and minced garlic. Cook and stir until the mixture is soft and lightly browned, about 5 minutes.
  3. Cook Spinach: Gradually add chopped spinach and parsley to the skillet in batches if necessary, stirring until the spinach wilts and excess moisture evaporates, about 5 minutes. Remove from heat and let cool.
  4. Drain Excess Liquid: To avoid a soggy pie, squeeze out as much liquid from the spinach mixture as possible using a fine sieve or clean cloth over the sink.
  5. Mix Filling: In a large bowl, combine crumbled feta cheese, ricotta cheese, and beaten eggs. Stir in the cooled spinach mixture until fully incorporated.
  6. Layer Phyllo Dough: Place one sheet of phyllo dough in the prepared pan and brush lightly with olive oil. Repeat layering and brushing with oil for a total of four sheets, allowing some to overlap the pan edges. Optionally, sprinkle 1 to 2 tablespoons of semolina flour or Cream of Wheat over the last layer to absorb moisture and keep the phyllo crisp.
  7. Add Filling: Spread the spinach and cheese mixture evenly over the layered phyllo sheets. Fold any overhanging phyllo dough over the filling and brush with olive oil.
  8. Top Layers: Finish by layering the remaining four phyllo sheets on top, brushing each with olive oil. Tuck and seal any overhanging phyllo into the pan edges.
  9. Bake: Place the assembled spanakopita in the preheated oven and bake for 30 to 40 minutes until the phyllo is golden brown and crisp.
  10. Serve: Remove from oven, cut into squares, and serve warm to enjoy the full flavor and flaky texture.

Notes

  • Allow the spinach mixture to cool completely before squeezing out excess moisture to avoid a soggy crust.
  • Sprinkling semolina flour or Cream of Wheat on the phyllo layers helps absorb extra moisture and maintain crispiness.
  • This pie can be served as a main vegetarian dish or a savory appetizer.
  • Store leftovers covered in the refrigerator and reheat in the oven to maintain flakiness.

Find it online: https://cookedbygrace.com/spanakopita-greek-spinach-pie-recipe/