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. 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.
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.
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. Using a very sharp knife cut the pie into rectangles or any other shape. Bake for 40-45 minutes or until golden brown. Allow to cool for 15 minutes before serving.
Video
Notes
Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the shaping, cooking, and layering of the pie to help you achieve the best results.
Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.
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 days.
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.
TIPS:
Handle the phyllo layers with care as they're very fragile and will break easily. Even if they break, you can still patch them together and use them.
You can either brush the layers of pastry with olive oil or melted butter. Though butter is more common, olive oil is much easier to spread without breaking the pastry.
Drain well the excess water from the spinach and from the cheese to avoid a runny filling. If your filling is still too runny, you can also add an egg and a bit of cornstarch to the mixture to make it more dense.