The Best Spanakopita Recipe (Greek Spinach Pie With Feta)

A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that can be an appetizer, side dish, or meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Gather the ingredients.

Step 2

Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.

Step 3

Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.

Step 4

Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.

Step 5

Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.

Step 6

In a large mixing bowl, combine the feta, eggs, and ricotta cheese.

Step 7

Add the cooled spinach mixture and mix until combined.

Step 8

Gather the ingredients.

Step 9

Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.

Step 10

Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.

Step 11

Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.

Step 12

Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.

Step 13

Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.

Step 14

Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.

Step 15

Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)

Step 16

Bake until the pie turns a deep golden brown, 20 to 25 minutes.

Step 17

Let cool for a few minutes and then slice, serve, and enjoy.

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