Spanakopita (Greek Spinach Pie)
Description
This authentic Greek spanakopita with layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling makes an impressive main dish.
Ingredients
•
3 tablespoons olive oil
•
1 large onion, chopped
•
1 bunch green onions, chopped
•
2 cloves garlic, minced
•
2 pounds spinach, rinsed and chopped
•
1/2 cup chopped fresh parsley
•
1 cup crumbled feta cheese
•
1/2 cup ricotta cheese
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2 large eggs, lightly beaten
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8 sheets phyllo dough
•
1/4 cup olive oil, or as needed
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, green onions, and garlic; cook and stir until soft and lightly browned, about 5 minutes.
3
Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the skillet at once; cook until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat; set aside to cool.
4
Combine feta cheese, ricotta cheese, and eggs in a large bowl until well combined; stir in spinach mixture. Lay one phyllo dough sheet in the prepared baking pan; brush lightly with olive oil. Lay another phyllo dough sheet on top; brush with olive oil. Repeat with two more phyllo dough sheets; the sheets will overlap the pan.
5
Spread spinach and cheese mixture into the pan. Fold any overhanging phyllo dough over filling; brush with oil.
6
Layer in remaining 4 phyllo dough sheets, brushing each with oil. Tuck overhanging phyllo dough into the pan to seal the filling.
7
Bake in the preheated oven until golden brown, 30 to 40 minutes.
8
Cut into squares and serve while hot.
9
Enjoy!