Spanakopita

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Spanakopita
Spanakopita is a crisp Greek spinach and feta pie layered with buttery phyllo. The filling is bright with dill, parsley, scallions, and lemon, while the pastry bakes into a golden, shattering top.

Ingredients

  • 2 tablespoons olive oil
  • 4 scallions, sliced
  • 2 cloves garlic, minced
  • 20 ounces frozen chopped spinach, thawed and squeezed very dry
  • 8 ounces feta cheese, crumbled
  • ½ cup ricotta cheese
  • 2 eggs, beaten
  • ¼ cup chopped dill
  • ¼ cup chopped parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 sheets phyllo dough, thawed
  • 6 tablespoons butter, melted

Instructions

  1. Make the Filling: Heat the olive oil in a skillet. Cook the scallions and garlic for 1-2 minutes, then stir in the spinach and cook until any remaining moisture evaporates. Cool slightly.

  2. Add Cheese and Herbs: In a bowl, combine the spinach mixture, feta, ricotta, eggs, dill, parsley, lemon zest, salt, and pepper.

  3. Layer the Bottom: Heat the oven to 375°F. Brush a 9x13-inch baking dish with butter. Layer 6 sheets of phyllo in the dish, brushing each with melted butter.

  4. Fill and Top: Spread the spinach filling evenly over the phyllo. Top with remaining phyllo sheets, brushing each with butter.

  5. Score and Bake: Score the top into squares with a sharp knife. Bake for 35-45 minutes, until golden and crisp. Cool slightly before serving.

Crisp Phyllo, Bright Spinach Filling

The secret to spanakopita is dry spinach. Squeeze out more moisture than seems reasonable; a wet filling makes the bottom layers soft.

Feta brings salt and tang, ricotta softens the texture, and dill gives the pie its unmistakable freshness.

Serving Ideas

Serve as an appetizer, brunch dish, or vegetarian main with Greek salad, lemon potatoes, olives, or tzatziki.

Variations

Use fresh spinach if you prefer, but cook it down and squeeze it dry before mixing. Add mint, leeks, or a pinch of nutmeg for a slightly different flavor.

Make-Ahead Tips

Assemble the pie a few hours ahead and refrigerate until baking. For the crispiest texture, bake close to serving time and reheat leftovers in the oven.