Spanakopita (Greek Spinach Pie)

Cecilia Myers


Adding more feta and ricotta does not hurt! Be careful but QUICK with the filo dough!

★★★★★ 2 votes


3 Tbsp
olive oil
1 large
1 bunch
green onions, chopped
2 clove
garlic, minced
2 lb
spinach, rinsed and chopped (or 2 10-oz. pkgs frozen spinach, well drained)
1/2 c
chopped fresh parsley
eggs, lightly beaten
1 c
ricotta cheese
2 c
crumbled feta cheese
sheets, phyllo dough (or more)
1/4 c
olive oil
1/4 tsp
nutmeg (i like to add 1/2 t. nutmeg)


1Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9X9 inch square baking pan.
2Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic until soft and lightly browned. Stir in sinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with six more sheets of phyllo. (Use 8 layers on bottom, 10 layers on top)

The sheets will over lap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 10 sheets of phyllo dough, brushing each layer with oil. Tuck overhanging dough into pan to seal filling.

Cover with foil.
4Bake in preheated oven for 30 minutes. Take off foil, turn heat up to 375 degrees and bake 10 more minutes until golden brown.

Cut into squares and serve while hot.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Greek
Hashtags: #spinach, #Spanakopita