Spanakopita (Greek Spinach Pie)
This authentic Greek spanakopita with layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling makes an impressive main dish.
Ingredients
Method
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, green onions, and garlic; cook and stir until soft and lightly browned, about 5 minutes.
- Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the skillet at once; cook until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat; set aside to cool.
- Combine feta cheese, ricotta cheese, and eggs in a large bowl until well combined; stir in spinach mixture. Lay one phyllo dough sheet in the prepared baking pan; brush lightly with olive oil. Lay another phyllo dough sheet on top; brush with olive oil. Repeat with two more phyllo dough sheets; the sheets will overlap the pan.
- Spread spinach and cheese mixture into the pan. Fold any overhanging phyllo dough over filling; brush with oil.
- Layer in remaining 4 phyllo dough sheets, brushing each with oil. Tuck overhanging phyllo dough into the pan to seal the filling.
- Bake in the preheated oven until golden brown, 30 to 40 minutes.
- Cut into squares and serve while hot.
- Enjoy!
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