“Spanakopita, or Greek spinach pie, is a beloved dish that brings together the vibrant flavors of spinach, feta cheese, and fresh herbs, all wrapped in layers of crispy phyllo dough. This savory pie is a staple in Greek cuisine and is perfect as an appetizer, snack, or even a main course. At BoGosto, our spanakopita is a crowd favorite, and we’re excited to share our recipe with you.”
Ingredients:
- 1 package (16 oz) frozen phyllo dough, thawed
- 2 pounds fresh spinach, washed and chopped (or 2 packages frozen spinach, thawed and drained)
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 4 green onions, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 3 large eggs, lightly beaten
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter, melted
Instructions:
- Prepare the Filling:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and green onions, and sauté until soft and translucent, about 5 minutes.
- Add the spinach to the skillet and cook until wilted (if using fresh) or heated through (if using frozen). Drain any excess liquid.
- Transfer the spinach mixture to a large bowl and let it cool slightly. Add the dill, parsley, mint (if using), nutmeg, salt, and pepper. Stir to combine.
- Add the beaten eggs, feta cheese, ricotta cheese, and Parmesan cheese to the spinach mixture. Mix until well combined.
- Assemble the Spanakopita:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with some of the melted butter.
- Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
- Place one sheet of phyllo dough in the prepared baking dish and brush lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8-10 sheets layered in the dish.
- Spread the spinach and cheese mixture evenly over the layered phyllo sheets.
- Continue layering and buttering the remaining phyllo sheets on top of the filling, using about 8-10 more sheets. Brush the top layer generously with melted butter.
- Bake the Spanakopita:
- Using a sharp knife, score the top layers of phyllo dough into squares or diamonds, cutting through the top layers but not all the way through to the filling.
- Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.
- Remove from the oven and let cool slightly before cutting and serving.