Spanakopita (Greek Spinach and Feta Pie)
This **Spanakopita** is a traditional Greek dish made with layers of flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and aromatic herbs. The contrast between the crisp, golden pastry and the creamy, flavorful filling makes this dish an irresistible appetizer, snack, or main course.
Equipment
- - Large skillet
- Mixing bowls
- - Baking dish (9x13-inch) or baking sheet
- - Pastry brush
- Measuring cups and spoons
- - Sharp knife
Ingredients
- #### **For the Filling**
- - 2 tablespoons olive oil
- - 1 small onion finely chopped
- - 2 cloves garlic minced
- - 10 oz fresh spinach or 16 oz frozen, thawed and squeezed dry
- - 1/2 teaspoon salt
- - 1/2 teaspoon black pepper
- - 1/4 teaspoon nutmeg
- - 1/2 cup fresh parsley chopped
- - 2 eggs lightly beaten
- - 1 cup feta cheese crumbled
- - 1/2 cup ricotta or cottage cheese optional for extra creaminess
- #### **For the Phyllo Layers**
- - 1 package phyllo dough thawed
- - 1/2 cup unsalted butter melted (or olive oil)
Instructions
- #### **Step 1: Prepare the Filling**
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until soft, about 3 minutes. Add garlic and cook for another minute.
- Stir in spinach, salt, black pepper, and nutmeg, cooking until wilted (or warmed through if using frozen spinach).
- Remove from heat and let cool slightly. Stir in parsley, eggs, feta, and ricotta until combined.
- #### **Step 2: Assemble the Spanakopita**
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Layer 8 sheets of phyllo dough in the dish, brushing each layer with melted butter or olive oil.
- Spread the spinach-feta filling evenly over the phyllo.
- Layer the remaining 8 sheets of phyllo on top, brushing each with butter.
- Score the top with a sharp knife into squares or triangles.
- #### **Step 3: Bake & Serve**
- Bake for **40-45 minutes**, or until golden brown and crisp.
- Let cool for 10 minutes before slicing.
- Serve warm or at room temperature.