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Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Cost $10, save $12

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🧅 1 large onion, chopped
    • 🧅 1 bunch green onions, chopped
    • 🧄 2 cloves garlic, minced
    • 2 pounds spinach, rinsed and chopped
    • ½ cup chopped fresh parsley

  • Dairy

    • 1 cup crumbled feta cheese
    • ½ cup ricotta cheese
    • 🥚 2 large eggs, lightly beaten

  • Dough

    • 8 sheets phyllo dough

  • Oils and Seasonings

    • 3 tablespoons olive oil
    • ¼ cup olive oil, or as needed

STEPS

1

Preheat the oven to 350°F (175°C). Lightly oil a 9-inch square baking pan.

2

Heat 3 tablespoons olive oil over medium heat. Sauté chopped onion, green onions, and garlic until soft and lightly browned, about 5 minutes.

3

Add spinach and parsley in batches if needed. Sauté until the spinach is limp and excess liquid has evaporated, about 5 minutes. Set aside to cool.

4

In a large bowl, mix feta cheese, ricotta cheese, and eggs until combined. Stir in the spinach mixture.

5

Lay one sheet of phyllo dough in the baking pan, brush lightly with olive oil. Repeat with three more sheets, brushing each with olive oil.

6

Spread the spinach and cheese mixture over the dough. Fold overhanging dough over the filling and brush with oil.

7

Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.

8

Bake in the oven until the pie is golden brown, about 30-40 minutes.

9

Cut into squares and serve hot. Enjoy!

NUTRIENTS

Per 1 serving

🔥

494

Calories

  • 18
    Protein
  • 32
    Carbs
  • 35
    Fats

💡 Keep phyllo dough covered with a damp towel while assembling to prevent it from drying out.For a crispier crust, bake on the lower oven rack for the last 10 minutes.Leftovers can be stored in the fridge and reheated in the oven for best texture.