Name: Spanakopita
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1 (16 oz) package frozen chopped spinach, thawed and well-drained; 1 cup feta cheese, crumbled; 1/2 cup ricotta or cottage cheese (optional, for creaminess); 2 large eggs; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil (plus more for brushing phyllo); 2 tbsp fresh dill or parsley, chopped; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1 package phyllo dough (16 oz), thawed

Description

Spanakopita is a classic Greek savory pie made with flaky layers of phyllo dough and a rich filling of spinach, feta cheese, herbs, and onions. It’s golden, crispy, and packed with Mediterranean flavor—perfect as an appetizer, side, or main dish.

Ingredients

1 (16 oz) package frozen chopped spinach, thawed and well-drained
1 cup feta cheese, crumbled
1/2 cup ricotta or cottage cheese (optional, for creaminess)
2 large eggs
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil (plus more for brushing phyllo)
2 tbsp fresh dill or parsley, chopped
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1 package phyllo dough (16 oz), thawed

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a baking dish or line with parchment paper.
Heat 2 tbsp olive oil in a skillet. Sauté chopped onion until soft, about 5 minutes. Add garlic and cook for 1–2 more minutes.
In a large bowl, combine spinach, sautéed onions and garlic, feta, ricotta (if using), eggs, herbs, salt, and pepper. Mix well.
Layer 6–8 sheets of phyllo in the bottom of the prepared dish, brushing each with olive oil as you layer.
Spread the spinach mixture evenly over the layered phyllo.
Top with another 6–8 sheets of phyllo, brushing each layer with olive oil. Tuck in or trim edges as needed.
Score the top layer into squares or diamonds for easy slicing.
Bake for 40–50 minutes, or until the phyllo is golden brown and crisp.
Let rest for 10–15 minutes before cutting and serving.

Notes

Be sure to fully drain spinach to prevent soggy filling.Use fresh spinach if desired—sauté and drain thoroughly before mixing.Can be assembled ahead and refrigerated or frozen before baking.For triangle versions, cut phyllo into strips and fold with filling individually.Spanakopita freezes well both before and after baking.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 2g
Sodium: 400mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg