Easy Spanokopita (Greek Spinach and Feta Pie)

Name: Easy Spanokopita (Greek Spinach and Feta Pie)
Prep time: 20 min
Cook time: 30 min
Yield: 8 people
Ingredients: 1 tablespoon olive oil; 1 small Red onion, finely diced; 200 g feta cheese; 100 g ricotta cheese; 400 g frozen spinach, thawed and thoroughly drained; 2 tablespoon toasted pine nuts; 1 teaspoon oregano; 1 teaspoon salt; 1/2 teaspoon pepper; pinch nutmeg; 16 filo dough sheets from one box of filo pastry, thawed; 1/2 cup olive oil; 2 tablespoon honey; 1 tablespoon pomegranate molasses

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5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
8 people
Calories
380 kcal
Course
Main Course
Cuisine
Greek

Easy Spanokopita (Greek Spinach and Feta Pie)

Gavin Ward

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A crispy golden filo dough pie filled with a creamy feta and ricotta mixture

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Ingredients

Servings

1 tablespoon olive oil
1 small Red onion, finely diced
200 g feta cheese 8 oz
100 g ricotta cheese 1/2 cup
400 g frozen spinach, thawed and thoroughly drained 14 oz, small bag
2 tablespoon toasted pine nuts
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
pinch nutmeg
16 filo dough sheets from one box of filo pastry, thawed
1/2 cup olive oil

For the pomegranate molasses honey glaze:

2 tablespoon honey
1 tablespoon pomegranate molasses

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Instructions

Preheat the oven to 200 C (425 F)
In a small skillet over medium heat, add the olive oil and once hot add the diced onion. Cook until soft and translucent 3-5 min, stirring occasionally. Set aside to cool.
In a large bowl, stir together the feta, ricotta, spinach, toasted pine nuts, oregano, salt, pepper, nutmeg, and cooked onion until thoroughly combined. Set filling mixture aside.
In a large baking pan lined with parchment paper, place two sheets of filo dough vertically from top to bottom. Brush all over with olive oil. Place two sheets horizontally from left to right, and brush with olive oil. This is like the shape of a + sign.
Now, place two sheets of olive oil diagonally from the top left of the pan to the bottom right, and brush with olive oil. Place two sheets of filo pastry from the top right of the pan to the bottom left and brush with olive oil. This is in the shape of an X.
Repeat the entire process one more time (top to bottom, left to right, then an x). Each time you place two sheets of filo dough down, you have to brush them thoroughly with olive oil. You'll end up with a rough star shape.
Place the spinach feta filling in a circular shape in the middle of the star.
Scrunch the edges of the filo dough towards the filling, leaving most of the filling exposed, just like the picture shows. Brush these scrunched up edges thoroughly with olive oil.
Bake in the preheated oven for 25-30 minutes or until golden brown. While it's baking, you can prepare the pomegranate molasses honey glaze.

For the glaze:

Mix together the honey and pomegranate molasses until combined. Use this for drizzling over the pie when it's out of the oven.
Serve the spanokopita warm or at room temperature, with extra glaze for whoever wants it.