Easy Spanokopita (Greek Spinach and Feta Pie)
User Reviews
5
-
Prep Time
20 mins
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Cook Time
30 mins
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Servings
8 people
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Calories
380 kcal
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Course
Main Course
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Cuisine
Greek
Easy Spanokopita (Greek Spinach and Feta Pie)
Description
Easy Spanokopita combines cooked red onion, creamy feta, ricotta, drained spinach, toasted pine nuts, oregano, salt, pepper, and nutmeg for the filling. The pine nuts add a subtle crunch and nuttiness to the mixture. The filling is placed inside an assembly of filo dough sheets arranged uniquely in vertical, horizontal, and diagonal layers, each brushed with olive oil to promote crispness and prevent sticking.
Baked at 425°F, the filo crisps into a flaky golden crust while enclosing the moist and flavorful spinach and cheese filling, resulting in a balanced texture contrast. This savory pie works well as a main dish, appetizer, or side, reflecting traditional Greek flavors.
The recipe’s layering method with a combination of straight and diagonal filo sheets creates a visually interesting lattice, while the olive oil ensures rich, crisp pastry layers without the use of butter.
Ingredients
- 1 tablespoon olive oil
- 1 red onion small, finely diced
- 200 g feta cheese 8 oz
- 100 g ricotta cheese 1/2 cup
- 400 g spinach 14 oz, small bag, frozen, thawed and thoroughly drained
- 2 tablespoon pine nuts toasted
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- pinch nutmeg
- 16 filo dough 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
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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