Spinach Pie — Spanakopita

Spinach Pie Spanakopita
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Nutrition Facts

Servings 15

AuthorMyHorioTotal Time1 hr 15 minsRatingDifficultyIntermediate

Spinach pie, or spanakopita, is a favorite Greek meal or snack.

This recipe has the addition of ricotta, but if you want to keep it authentic, just omit and add more feta.

 2 lbs fresh spinach (1 lb is approx 10-12 cups (450 grams) torn leaves); or 3-10 oz packages frozen spinach, thawed
  cup olive oil, divided
 4 medium onions, or 2 very large onions, chopped
 3 bunches green onions, chopped if you have a leek, you can add that as well
 1 cup parsley, chopped
 1 cup fresh dill, chopped
 1 tbsp dried mint (or a handful of fresh mint if you have it)
 salt and pepper to taste
 ¼ tsp nutmeg (omit if you don't like nutmeg)
 4 large eggs
 1 cup crumbled feta
 1 cup ricotta (if you don't have ricotta, use more feta or cottage cheese)
 1 box phyllo (thawed for 2 - 3 hrs)
  cup unsalted butter, melted
1

To make spinach pie (spanakopita):

Preheat the oven to 350 F (180 C).

Wash and drain the spinach.
If you are using frozen spinach that has been thawed, squeeze out as much water as possible.

2

In a big pot, heat 1/3 cup olive oil on medium heat and sauté the onions and green onions until tender.

3

To the pot, add the spinach, parsley, dill, and mint and cook until the spinach is wilted (approximately five to seven minutes).

Drain any excess liquid - I use a strainer then put the mixture back in the pot.

4

Add salt, pepper, and nutmeg, and mix thoroughly.
Taste, and add more seasonings if needed.
Set the mixture aside to cool.

Note: It's best to adjust the seasonings now before the eggs are added.
Just don't overdo it with the salt since the feta you will be adding is already salty.

5

In a bowl, combine the feta, ricotta (or cottage cheese), and eggs. Mix together well.

6

Add the cooled spinach mixture; combine, and set aside.

Assembly
7

Combine melted butter with the remaining 1/3 cup olive oil in a bowl.
Using a pastry brush, grease the bottom and sides of a large pan.

I use a 15-1/2" (39 cm) round pan with about a 1-1/2" (4cm) side.

8

Remove the phyllo pastry from the plastic wrap.
Keep it covered with a dish towel so it doesn't dry out.

9

Place one sheet of phyllo on the bottom of the pan.
Brush with butter and olive oil mixture.

Keep layering and brushing with the butter and olive oil until you've used half the phyllo sheets.

10

Add the spinach mixture to the pan and spread out evenly.

11

Layer the other half of phyllo sheets on top of the spinach mixture, brushing each sheet with butter and olive oil like the bottom layers.

After all the phyllo sheets are used up, fold in the excess phyllo that is draping over the side of the pan and brush those with the oil and butter mixture as well.

Make sure that the top layer is completely covered with the olive oil/butter mixture - use all of it.

12

Before baking, score the top layers of phyllo with a sharp knife into serving sizes (don't go all the way to the bottom).

Tip: If you refrigerate the pita for 20 - 30 minutes, it will be easier to cut.

13

Bake for 45 minutes or until the spanakopita turns a beautiful golden brown colour.

14

Let it cool for a bit; slice, and serve.

Spanakopita can be eaten warm, or at room temperature, and is wonderful when paired with tzatziki.

You can warm leftovers in a 350 degree oven or toaster oven for 10 minutes if you'd like to restore the crunch in the phyllo.

15

See more delicious savory pies here.

Enjoy!

Ingredients

 2 lbs fresh spinach (1 lb is approx 10-12 cups (450 grams) torn leaves); or 3-10 oz packages frozen spinach, thawed
  cup olive oil, divided
 4 medium onions, or 2 very large onions, chopped
 3 bunches green onions, chopped if you have a leek, you can add that as well
 1 cup parsley, chopped
 1 cup fresh dill, chopped
 1 tbsp dried mint (or a handful of fresh mint if you have it)
 salt and pepper to taste
 ¼ tsp nutmeg (omit if you don't like nutmeg)
 4 large eggs
 1 cup crumbled feta
 1 cup ricotta (if you don't have ricotta, use more feta or cottage cheese)
 1 box phyllo (thawed for 2 - 3 hrs)
  cup unsalted butter, melted

Directions

1

To make spinach pie (spanakopita):

Preheat the oven to 350 F (180 C).

Wash and drain the spinach.
If you are using frozen spinach that has been thawed, squeeze out as much water as possible.

2

In a big pot, heat 1/3 cup olive oil on medium heat and sauté the onions and green onions until tender.

3

To the pot, add the spinach, parsley, dill, and mint and cook until the spinach is wilted (approximately five to seven minutes).

Drain any excess liquid - I use a strainer then put the mixture back in the pot.

4

Add salt, pepper, and nutmeg, and mix thoroughly.
Taste, and add more seasonings if needed.
Set the mixture aside to cool.

Note: It's best to adjust the seasonings now before the eggs are added.
Just don't overdo it with the salt since the feta you will be adding is already salty.

5

In a bowl, combine the feta, ricotta (or cottage cheese), and eggs. Mix together well.

6

Add the cooled spinach mixture; combine, and set aside.

Assembly
7

Combine melted butter with the remaining 1/3 cup olive oil in a bowl.
Using a pastry brush, grease the bottom and sides of a large pan.

I use a 15-1/2" (39 cm) round pan with about a 1-1/2" (4cm) side.

8

Remove the phyllo pastry from the plastic wrap.
Keep it covered with a dish towel so it doesn't dry out.

9

Place one sheet of phyllo on the bottom of the pan.
Brush with butter and olive oil mixture.

Keep layering and brushing with the butter and olive oil until you've used half the phyllo sheets.

10

Add the spinach mixture to the pan and spread out evenly.

11

Layer the other half of phyllo sheets on top of the spinach mixture, brushing each sheet with butter and olive oil like the bottom layers.

After all the phyllo sheets are used up, fold in the excess phyllo that is draping over the side of the pan and brush those with the oil and butter mixture as well.

Make sure that the top layer is completely covered with the olive oil/butter mixture - use all of it.

12

Before baking, score the top layers of phyllo with a sharp knife into serving sizes (don't go all the way to the bottom).

Tip: If you refrigerate the pita for 20 - 30 minutes, it will be easier to cut.

13

Bake for 45 minutes or until the spanakopita turns a beautiful golden brown colour.

14

Let it cool for a bit; slice, and serve.

Spanakopita can be eaten warm, or at room temperature, and is wonderful when paired with tzatziki.

You can warm leftovers in a 350 degree oven or toaster oven for 10 minutes if you'd like to restore the crunch in the phyllo.

15

See more delicious savory pies here.

Enjoy!

Spinach Pie — Spanakopita