Description
A classic Spanakopita recipe featuring crispy phyllo pastry and a flavorful spinach-feta filling.
Ingredients
Scale
- 900 g (2 lb) fresh spinach or 700 g (24 oz) frozen spinach, thawed and squeezed
- 225 g (8 oz) crumbled feta cheese
- 200 g (1 cup) ricotta cheese or full-fat cottage cheese
- 2 large eggs
- 1 medium onion (about 150 g), finely chopped
- 2 cloves garlic, minced
- 30 g (about 2 tbsp each) fresh dill and parsley, chopped
- 60 ml (1/4 cup) olive oil
- 60 g (4 tbsp) melted unsalted butter
- 450 g (1 lb) phyllo pastry sheets (about 12–14 sheets)
- Kosher salt and black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Heat 1 tbsp olive oil in a skillet. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30–45 seconds. Add spinach in batches and toss until wilted. Transfer to a sieve and squeeze until dry.
- In a large bowl, combine spinach, feta, ricotta, and eggs. Stir in fresh herbs, nutmeg, salt, and pepper. Mix until evenly distributed.
- Preheat oven to 190°C (375°F). Thaw phyllo sheets and keep covered. Melt butter and mix with olive oil. Brush a baking pan with the mixture, layer phyllo sheets, and brush each layer.
- Spread the filling evenly over the phyllo, adding more layered sheets on top. Score the top and brush with remaining butter mixture.
- Bake for 35–45 minutes until golden brown. Allow to cool for 10 minutes before slicing.
Notes
Serve warm with a squeeze of lemon and extra dill. Pair with Greek salad or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 115mg