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Crispy Spanakopita Greek Spinach Pie

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A flaky, buttery Greek spinach pie with a rich spinach and feta filling, perfect for quick and easy meals or entertaining.

Ingredients

Scale
  • 1 package (16 ounces) phyllo dough, thawed
  • 1 pound fresh spinach, washed and roughly chopped
  • 8 ounces feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 3–4 green onions, finely sliced
  • 2 tablespoons fresh dill, chopped
  • 2 large eggs, lightly beaten
  • 1/4 cup olive oil (extra virgin recommended), for brushing phyllo layers
  • Salt and pepper to taste
  • Zest of 1 lemon (optional)
  • Pinch of nutmeg (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the chopped spinach and blanch for 1-2 minutes until wilted. Drain immediately in a colander and press out as much water as possible with the back of a spoon or clean kitchen towel.
  2. In a large bowl, combine the drained spinach, crumbled feta, ricotta, sliced green onions, chopped dill, lemon zest, and a pinch of nutmeg. Add the beaten eggs and stir gently until well mixed. Season with black pepper; salt is usually unnecessary because of the feta.
  3. Preheat oven to 350°F (175°C). Lay out the phyllo sheets on a clean surface, covering them with a damp kitchen towel to prevent drying out. Brush the bottom and sides of a 9×13 inch baking dish generously with olive oil.
  4. Place one sheet of phyllo in the dish and brush lightly with olive oil. Repeat layering and brushing until you have about 6-8 sheets stacked.
  5. Spread the spinach mixture evenly over the phyllo base.
  6. Layer another 6-8 phyllo sheets over the filling, brushing each with olive oil. Tuck in the edges neatly around the filling.
  7. Using a sharp knife, gently score the top layers into squares or diamonds to help with cutting after baking.
  8. Bake for 40-45 minutes until the phyllo is golden brown and crisp. If edges brown too fast, cover them loosely with foil halfway through baking.
  9. Let the spanakopita rest for at least 10 minutes before slicing and serving.

Notes

[‘Squeeze out as much water as possible from the spinach to avoid soggy filling.’, ‘Brush each phyllo layer with olive oil for a crispy, buttery crust.’, ‘Keep phyllo sheets covered with a damp towel to prevent drying out.’, ‘Score the top layers before baking to help with cutting and prevent cracking.’, ‘If edges brown too quickly, cover with foil halfway through baking.’, ‘For gluten-free versions, try gluten-free phyllo alternatives or rice paper sheets brushed with olive oil.’, ‘Vegan adaptations include substituting cheeses with tofu or vegan cream cheese and using flax eggs or no eggs.’]

Nutrition

Keywords: spanakopita, Greek spinach pie, phyllo dough, feta cheese, spinach pie, crispy pie, vegetarian Greek recipe

Find it online: https://magnetmeal.com/crispy-spanakopita-greek-spinach-pie-recipe-easy-homemade-guide/