Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion.
INGREDIENTS FOR 8 YIELDS
- 7-10 Phyllo (fillo) sheets, at room temperature
- 1/3-1/2 cup (80-120ml) Olive oil
- 2 pounds (900g) Spinach
- 1 Large onion, chopped
- 2-3 Spring onions, chopped
- 1/4 bunch Parsley, chopped
- 1/4 bunch Dill, chopped
- 12oz (340g) Feta cheese
- 12oz (340g) Ricotta cheese
- Salt to taste
- Pepper to taste
- 1/4 teaspoon Nutmeg
- 1 teaspoon Dried oregano
- Lemon zest from one lemon
DIRECTIONS
- Preheat oven to 350F (180C).
- Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.
- Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.
- Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
- Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil.
- Using a very sharp knife cut the pie into rectangles or any other shape.
- Bake for 40-45 minutes or until golden brown.
- Allow to cool for 15 minutes before serving. Serve with fresh Greek salad.
