Name: Greek Spinach Pie Recipe (Spanakopita)
Prep time: 75 min
Ingredients: 7-10 Phyllo (fillo sheets, at room temperature); 1/3-1/2 cup 80-120ml Olive oil; 2 pounds 900g Spinach; 1 Large onion (chopped); 2-3 Spring onions (chopped); 1/4 bunch Parsley (chopped); 1/4 bunch Dill (chopped); 12 oz 340g Feta cheese; 12 oz 340g Ricotta cheese; Salt to taste; Pepper to taste; 1/4 teaspoon Nutmeg; 1 teaspoon Dried oregano; Lemon zest from one lemon

4 from 54 votes

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Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion.

A round white baking dish filled with golden-brown, cut pieces of spanakopita, a Greek dish made with layers of flaky phyllo pastry and a spinach and feta cheese filling. The dish is placed on a wooden surface.

Greek Spinach Pie Recipe (Spanakopita)

4 from 54 votes

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Prep Time 1 15

WORK TIME 25

DIFFICULTY Easy

Cuisine Greek

Servings yields

Ingredients

7-10 Phyllo fillo sheets, at room temperature
1/3-1/2 cup 80-120ml Olive oil
2 pounds 900g Spinach
1 Large onion chopped
2-3 Spring onions chopped
¼ bunch Parsley chopped
¼ bunch Dill chopped
12 oz 340g Feta cheese
12 oz 340g Ricotta cheese
Salt to taste
Pepper to taste
¼ teaspoon Nutmeg
1 teaspoon Dried oregano
Lemon zest from one lemon

Instructions

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DIRECTIONS
1. Preheat oven to 350F (180C).
2. Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.
3. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.
4. Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
5. Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil.
6. Using a very sharp knife cut the pie into rectangles or any other shape.
7. Bake for 40-45 minutes or until golden brown.
8. Allow to cool for 15 minutes before serving. Serve with fresh Greek salad.
Notes:
Can we use frozen spinach?
Yes, you can use frozen spinach for this recipe. Make sure your spinach is very well drained, and squeeze out any excess liquid by hand.
How to make Spanakopita ahead?
You can prepare spanakopita a day ahead, following the directions for the assembly and keep in the fridge until the moment you ready to bake.
How to store spanakopita after baking?
After the spanakopita is already baked, you can store it in the fridge, covered for up to 4-5 dyas.
Isn't 2 pounds (900 grams) of spinach too much?
2 pounds (900 grams) of spinach may sound like a lot, but after cooking the spinach, the spinach loses a lot of liquid and loses a lot of its volume. You'll have to trust me it's not too much.
What can we serve with spanakopita?
You can serve fresh salad, side dishes or maybe another Greek dish like Greek moussaka.