Description

The Spanakopita is a classic Greek spinach pie made with flaky phyllo dough, creamy feta cheese, fresh herbs, and spinach. This crispy and savory Mediterranean dish is perfect as an appetizer, side dish, or light vegetarian meal.

Ingredients

1 package phyllo dough, thawed
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
10 ounces fresh spinach
1 cup feta cheese, crumbled
1 cup ricotta cheese
2 large eggs
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
Pinch of ground nutmeg
½ cup melted butter

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Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Cook onion until softened, about 5 minutes.
Add garlic and spinach, cooking until spinach wilts and excess moisture evaporates. Let cool slightly.
In a large bowl, combine spinach mixture, feta cheese, ricotta cheese, eggs, dill, parsley, salt, black pepper, and nutmeg.
Lightly grease a baking dish with melted butter or olive oil.
Layer several sheets of phyllo dough into the dish, brushing each layer lightly with melted butter.
Spread the spinach and cheese filling evenly over the layered phyllo.
Continue layering the remaining phyllo sheets on top, brushing each sheet with butter.
Score the top layers into squares or triangles before baking.
Bake for 40–45 minutes, or until golden brown and crispy.
Allow to cool slightly before serving.

Notes

Keep phyllo dough covered with a damp towel while assembling to prevent drying out. Frozen spinach can be substituted for fresh spinach—just thaw and squeeze out excess moisture thoroughly before using. Spanakopita can be assembled ahead of time and refrigerated before baking.