Spanakopita
Ingredients
- 1 lbspinach
fresh, chopped
- ½onion
finely chopped
- 1 tbspolive oil
- 1 ¼ cfeta cheese
crumbled
- ¾ cricotta cheese
- 2eggs
beaten
- 2 tbspfresh parsley
chopped
- 1 tbspfresh dill
chopped
- salt and pepper
- 10sheets filo)
(about 1 package
- ½ cbutter
melted
Directions
- 1
Preheat oven to 350F and brush a 12 inch quiche pan or baking dish with butter.
- 2
Heat olive oil in a skillet and add the onion. Saute for a few minutes until they begin to soften and then add the spinach in batches, stirring until it wilts.
- 3
Remove from heat and transfer the spinach to a colander or sieve. Press down with a wooden spoon to remove any moisture.
- 4
Place the spinach in a large bowl and add the remaining filling ingredients. Mix everything well and then set aside.
- 5
Working with one filo sheet at a time, butter a sheet and place it into the baking dish letting the edges overhang. Do this with 4 more sheets placing them at different angles so they overhang all around the dish.
- 6
Add the filling to the baking dish and spread it evenly. Top with 3 more buttered filo sheets letting them overhang as you did the base. Then fold all the overhang edges towards the center of the baking pan. Don't worry if they do not completely cover the filling.
- 7
With the remaining 2 filo sheets, butter them and then scrunch them up as you place them on top of the filling, tucking in any edges so that they do not overhang.
- 8
Gently score slices, but do not cut all the way through. (Think of it as if you are making dashed lines for each portion. After it is baked you will fully slice it but for now you are only scoring it. I use the tip of a knife and gently make small cuts to form the rough shape of each slice. Do not run your knife completely across the filo sheets to make full slices. If you run a knife through and completely cut each slice, the filo will begin to shrink into itself so avoid this.)
- 9
Bake in the oven for approximately 40 minutes or until the filo turns a nice golden brown.
Spanakopita
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Ratings & Reviews
Based on 6 ratings
Rating Breakdown
About this Recipe
Craving that iconic, flaky Greek pie without the fuss? This Spanakopita recipe brings the authentic, savory flavors of fresh spinach and feta cheese right to your kitchen, perfect for any occasion. It’s an easy, crowd-pleasing vegetarian dish that’s truly delightful.
The magic of this recipe lies in enveloping a rich, herb-infused filling within layers of buttery filo pastry. Each sheet is brushed with melted butter, creating an irresistible, shatteringly crisp crust that contrasts beautifully with the creamy interior. This approach ensures a golden, flaky texture with every bite, making it a standout from other savory pies.
What can you expect from this homemade Spanakopita? You're in for a wonderfully savory experience with a delicate crunch that gives way to a tender, herb-infused spinach and feta filling. The crumbled feta cheese provides a salty tang, perfectly balanced by the creamy ricotta and the freshness of chopped parsley and dill. This harmonious blend of textures and tastes results in a deeply satisfying appetizer or light meal. It’s a vegetarian delight that feels both elegant and comforting.
While this classic Greek Spanakopita is fantastic as-is, you have options for minor adjustments. You can adjust the ratio of feta cheese to ricotta for a tangier or creamier filling, depending on your preference. If fresh parsley or dill are hard to find, a smaller amount of dried herbs can be used in a pinch, though fresh provides the best flavor and aroma.
This savory pie is perfect as an elegant appetizer for entertaining, a delightful addition to a brunch spread, or a satisfying light vegetarian meal alongside a fresh salad. Serve it warm to best appreciate its flaky crust and aromatic filling.