Description
Homemade spanakopita delights palates with layers of flaky phyllo and rich spinach filling. Mediterranean comfort combines crisp pastry, tangy feta, and fresh herbs for a classic Greek experience you’ll savor.
Ingredients
Scale
- 20 oz (567 g) frozen chopped spinach (thawed)
- 4 large eggs
- 1 cup (240 ml) crumbled feta cheese
- 1 cup (240 ml) ricotta cheese
- 20 sheets phyllo dough (thawed to room temperature)
- ⅓ cup (80 ml) chopped onion
- 3 cloves minced garlic
- ¼ cup (60 ml) chopped fresh dill (or mint)
- ¼ cup (60 ml) chopped fresh parsley
- 1 tbsp (15 ml) olive oil
- 12 tbsps (180 ml) melted butter (plus more if needed)
- Sea or kosher salt to taste
- Black pepper to taste
Instructions
- Preparation: Preheat oven to 350°F and generously butter a 9×13-inch baking dish, ensuring complete coverage to prevent sticking.
- Aromatics Infusion: In a skillet over medium-low heat, sauté onions and garlic until translucent. Incorporate fresh dill and parsley, creating a fragrant herb mixture.
- Spinach Preparation: Thoroughly drain spinach using a colander or kitchen towel, eliminating excess moisture through firm pressing.
- Cheese Blending: Whisk eggs with feta and ricotta in a large mixing bowl until achieving a smooth, homogeneous consistency.
- Filling Assembly: Gently fold sautéed onion mixture, drained spinach, salt, and black pepper into the cheese blend, ensuring uniform ingredient distribution.
- Phyllo Layering: Carefully handle phyllo sheets, keeping them covered with a damp towel. Create a base layer of nine buttered sheets in the baking dish, brushing each with melted butter to develop a crisp, flaky foundation.
- Filling Placement: Evenly spread the spinach and cheese mixture across the phyllo base, ensuring complete coverage to all dish corners.
- Final Layering: Top with remaining ten phyllo sheets, meticulously brushing each with butter. Trim excess dough for a refined presentation and brush the top layer with an additional butter coating to guarantee a golden, crispy crust.
- Baking and Serving: Bake for 35-40 minutes until achieving a rich, golden-brown color. Allow the pie to rest 5-10 minutes before slicing into elegant serving portions.
Notes
- Moisture Management: Thoroughly drain spinach to prevent a soggy pie bottom, using a colander or kitchen towel and pressing firmly to remove all liquid.
- Phyllo Protection: Keep phyllo sheets covered with a damp towel during preparation to prevent drying and cracking, which can ruin the delicate texture.
- Butter Brushing Technique: Generously brush each phyllo layer with melted butter to create a crisp, flaky, and golden-brown crust that adds rich flavor and texture.
- Resting Time: Allow the pie to rest 5-10 minutes after baking, which helps set the filling and makes cutting cleaner and more precise.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 691
- Sugar: 3 g
- Sodium: 1020 mg
- Fat: 48 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 220 mg