Spanakopita
Σπανακόπιτα
Crisp phyllo pastry filled with spinach, feta, and herbs.
Serves 8
Prep 40 min
Cook 50 min
Ingredients
- 2 lb fresh spinach, or 20 oz frozen, thawed and squeezed dry
- 3 tablespoons olive oil
- 1 onion, diced
- 4 green onions, sliced
- 2 cloves garlic, minced
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 8 oz feta, crumbled
- 1 cup ricotta or cottage cheese
- 3 eggs, beaten
- 1/4 teaspoon nutmeg
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup butter, melted
Steps
Step 1. Heat the oven to 350°F. Cook the onion and green onions in the oil for 5 minutes. Add the garlic and spinach and cook 5 minutes. Cool.
Step 2. Mix with the dill, parsley, feta, ricotta, eggs, and nutmeg.
Step 3. Brush a 9x13 pan with butter. Layer 10 sheets of phyllo, brushing each with butter.
Step 4. Spread in the filling, then cover with 10 more buttered sheets. Trim the edges and cut into squares through the top layers.
Step 5. Bake for 45 to 50 minutes until deep golden. Rest 15 minutes.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.