🥧 Spanakopita (Greek Spinach & Feta Pie)

🧂 Ingredients (for one 9×13-inch pan)

🥬 Filling:

• 2 Tbsp olive oil

• 1 medium onion, finely chopped

• 3–4 cloves garlic, minced

• 500 g (1 lb) fresh spinach, chopped (or 300 g frozen, thawed and squeezed dry)

• 200 g (7 oz) feta cheese, crumbled

• 100 g (3.5 oz) ricotta or cottage cheese (optional for creaminess)

• 2 large eggs, lightly beaten

• 2 Tbsp fresh dill, chopped (or 1 tsp dried)

• 2 Tbsp fresh parsley, chopped

  

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• Salt & pepper to taste

• Zest of ½ lemon (optional, adds brightness)

🥧 Pastry:

• 10 sheets phyllo (filo) pastry, thawed

• 100 g (½ cup) unsalted butter, melted (or olive oil for a lighter version)

👩‍🍳 Instructions

Step 1. Prepare the spinach mixture

1. In a large skillet, heat olive oil over medium heat.

2. Add onion and cook 3–4 min until translucent.

3. Add garlic and spinach. Sauté until spinach wilts and liquid evaporates (5–7 min).

4. Remove from heat and cool slightly.

5. In a large bowl, mix spinach mixture with feta, ricotta, eggs, herbs, salt, pepper, and lemon zest.

   • Stir well to combine.

   • Mixture should be moist but not watery.

     

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Step 2. Prepare the phyllo layers

1. Preheat oven to 180 °C / 350 °F.

2. Brush a 9×13-inch baking dish with melted butter.

3. Lay one sheet of phyllo in the dish, letting excess hang over the sides. Brush lightly with butter.

4. Repeat with 5–6 sheets, buttering each one.

⚠️ Tip: Keep unused phyllo covered with a damp towel — it dries quickly!

Step 3. Add filling

• Spread the spinach mixture evenly over the layered phyllo.

Step 4. Top layer

1. Place the remaining 4–5 sheets of phyllo over the filling, brushing each with melted butter.

2. Tuck in or trim the edges.

3. Using a sharp knife, score (don’t cut through) the top into squares or triangles for easier slicing after baking.

Step 5. Bake

• Bake for 35–45 minutes, until golden brown and crisp on top.

• Let cool 10–15 minutes before slicing to allow the filling to set.

  

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🧀 Serving Suggestions

• Serve warm or at room temperature.

• Great with Greek salad, tzatziki, or olives.

• Can be eaten as a main dish or cut into small triangles for appetizers.

🥗 Make-Ahead Tips

• Unbaked spanakopita can be assembled and frozen for up to 2 months.
  Bake directly from frozen, adding ~10 extra minutes.

• Baked spanakopita keeps well refrigerated 3–4 days; reheat in oven for crispness.

🌿 Variations

• Add leeks or green onions for a subtle sweetness.

• Use puff pastry instead of phyllo for a rustic version.

• Make mini spanakopita triangles for party appetizers.