Spanakopita Recipe - Greek Spinach Pie

Name: Spanakopita Recipe - Greek Spinach Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving
Ingredients: 2 cups frozen chopped spinach; 1 ½ cups parsley; 2 cups yellow onion; 2 garlic cloves; 2 tablespoons extra virgin olive oil; 4 eggs; 12 oz. feta cheese; 6 oz. ricotta cheese; 2 teaspoons dried dill weed; 1/4 teaspoon ground black pepper; 1 16 oz. package phyllo dough; 1 cup extra virgin olive oil

User Reviews

4.7

18 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
12
Calories
443 kcal
Course
Main Course
Cuisine
Greek

Spanakopita Recipe - Greek Spinach Pie

Farrah Baldwin

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Get a taste of Greece with this Spanakopita recipe. This Greek spinach pie has fresh spinach and savory feta wrapped in a flaky crust for a pie that’s simply unforgettable!

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Ingredients

Servings

For the Filling

2 cups frozen chopped spinach thawed and drained
1 ½ cups parsley stems trimmed, finely chopped
2 cups yellow onion diced
2 garlic cloves minced
2 tablespoons extra virgin olive oil
4 eggs
12 oz. feta cheese crumbled
6 oz. ricotta cheese
2 teaspoons dried dill weed
1/4 teaspoon ground black pepper

For the Crust

1 16 oz. package phyllo dough thawed
1 cup extra virgin olive oil

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Instructions

Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
In a large mixing bowl, add the spinach (well drained), parsley, onion, garlic, olive oil, eggs, crumbled feta, ricotta, dill weed, and black pepper, and stir until everything is combined well.
Unroll the thawed phyllo dough and place it between two slightly damp kitchen cloths to keep them moist as they will dry out quickly.
Prepare a 9x13 baking dish by brushing the bottom and the sides with olive oil.
One by one, place 3 sheets of phyllo dough in the bottom of the dish and brush each with olive oil before adding the next one.
Next, place two sheets of phyllo dough on the short ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side.
Similarly to the last step, place two sheets of the phyllo dough on the long ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side. The parts of the phyllo dough that are draped outside of the baking dish will be used to wrap over the top in a later step - don’t do that now.
Now, brush olive oil on the parts of the phyllo sheets that are in the baking dish.
Spread the spinach mixture over the dough evenly.
Take one of the long sides of the phyllo dough that is draped outside of the baking dish and fold that over the top of the filling. Continue doing this going around the dish until all the phyllo dough is wrapped over the top of the filling.
Brush olive oil on the top of the phyllo dough.
Take two sheets of phyllo dough and place the long edge of the dough across the short edge of the dish to cover the top, but leave a little hanging over and then tuck that down into the side of the baking dish. Take two more phyllo dough sheets and do the same over the other half of the baking dish.
Brush olive oil on the top of the phyllo dough.
For a nice crisp top, lightly fold over and crumple a sheet of phyllo dough and place it on top. Repeat with the remaining sheets of phyllo dough, which should be 7-9 more sheets, so that the entire top of the dish is covered with two rows of puffy crumpled phyllo dough. Brush the top layer with olive oil.
Use a sharp knife to cut the pie into 12 equal pieces.
Bake in the 325 degrees Fahrenheit (163 degrees Celsius) oven for 1 hour, or until the crust is golden brown.
Remove from the oven, use the knife to run through the previous cuts so that the squares are cleanly cut after cooking, and enjoy!

Equipments used:

Notes

Check out our Spanakopita video to see how the phyllo dough is done before you walk through the recipe, as it is harder to describe but easy to see how it is done in the video.
To store Greek Spinach Pie, cover it tightly and refrigerate for up to 3 days. To freeze, wrap portions in foil and place them in an airtight container. You can freeze it for up to 2 months.
To reheat, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 10-15 minutes until warm and crispy. Avoid microwaving to maintain the phyllo's crispiness.

Nutrition Information

Show Details

Serving 1serving Calories 443kcal (22%) Carbohydrates 27g (9%) Protein 12g (24%) Fat 32g (49%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 18g Trans Fat 0.01g Cholesterol 87mg (29%) Sodium 575mg (24%) Potassium 261mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 3953IU (79%) Vitamin C 14mg (16%) Calcium 236mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 443 kcal

% Daily Value*

Serving	1serving
Calories	443kcal	22%
Carbohydrates	27g	9%
Protein	12g	24%
Fat	32g	49%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	18g	90%
Trans Fat	0.01g	1%
Cholesterol	87mg	29%
Sodium	575mg	24%
Potassium	261mg	6%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	3953IU	79%
Vitamin C	14mg	16%
Calcium	236mg	24%
Iron	3mg	17%