Greek Spinach Pie Spanakopita

Experience the irresistible layers of flaky, golden phyllo dough and savory filling in this classic Greek Spinach Pie, or Spanakopita. Bursting with flavor, this recipe combines fresh spinach, tangy feta, creamy ricotta, and fragrant herbs like dill and parsley for a vibrant and authentic Mediterranean taste. The buttery phyllo crust, brushed to perfection, encases a rich, cheesy, and herbaceous filling, creating a delightful contrast of textures in every bite. Perfect as a main course or an appetizer, this spanakopita is baked to crispy perfection in under 50 minutes. With easy-to-follow instructions and traditional ingredients, this dish lets you bring a taste of Greece to your table, making it a show-stopping choice for family dinners, potlucks, or special occasions.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 16 sheets phyllo dough
• 2 pounds fresh spinach
• 10 ounces feta cheese
• 1 cup ricotta cheese
• 1 large yellow onion
• 4 stalks green onions
• 1 cup dill
• 1 cup parsley
• 2 eggs
• 0.5 cup olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup unsalted butter

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Wash and dry the spinach thoroughly, then chop it into smaller pieces.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the yellow onion (finely chopped) and sauté until translucent, about 5 minutes.

Step 4

Add the green onions (chopped) to the skillet and sauté for another 2 minutes. Set aside to cool.

Step 5

In a large mixing bowl, combine the chopped spinach, sautéed onions, crumbled feta cheese, ricotta cheese, dill (chopped), and parsley (chopped).

Step 6

Crack the eggs into the mixture and stir well until evenly combined. Season with salt and black pepper to taste.

Step 7

Melt the unsalted butter in a small saucepan or microwave. Mix the melted butter with the remaining olive oil.

Step 8

Brush a 9x13-inch baking dish with the butter and olive oil mixture.

Step 9

Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.

Step 10

Layer 8 sheets of phyllo dough in the baking dish, brushing each sheet lightly with the butter and olive oil mixture.

Step 11

Spread the spinach and cheese filling evenly over the phyllo dough.

Step 12

Layer the remaining 8 sheets of phyllo dough on top of the filling, brushing each sheet with the butter and olive oil mixture.

Step 13

Tuck in the edges of the phyllo dough to seal the pie. Use a sharp knife to score the top layer into square or diamond-shaped pieces.

Step 14

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.

Step 15

Allow the spanakopita to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	2325.8 grams (2325.8g)

Amount per serving	% Daily Value*
Calories	3914

Total Fat 268.70g	344%
Saturated Fat 102.80g	514%
Polyunsaturated Fat 12.40g
Cholesterol 899mg	300%
Sodium 8574mg	373%
Total Carbohydrate 254.80g	93%
Dietary Fiber 40.10g	143%
Total Sugars 9.50g
Protein 130.60g	261%

Vitamin D 127IU	637%
Calcium 3542mg	272%
Iron 46mg	256%
Potassium 1713mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.1%

Protein: 13.2%

Carbs: 25.7%