Spanakopita Recipe - Greek Spinach Pie

4.75 from 8 votes

Spanakopita Recipe - Greek Spinach Pie

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Dish

Cuisine: Greek

Diet: Vegetarian

Servings:

Calories: 443kcal

Author: Linda

Equipment

Chef Knife

Ingredients

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

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!

Video

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