Spanakopita (Greek Spinach Pie)
ID: ac576d5b...
An authentic, rich Greek savory pie stuffed with fresh spinach, onions, cheeses, and herbs enfolded in a crispy, flaky phyllo dough.
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🍳 Cooking Flow
Sauté the onions, garlic, spinach, and parsley in olive oil until wilted, then drain and press out excess moisture. → Mix the eggs, ricotta, and feta cheese together, then stir in the cooled spinach mixture. → Layer 4 brushed phyllo sheets in a 9-inch pan, add the spinach filling, fold the edges over, and top with 4 more brushed phyllo sheets. → Bake at 350°F for 30 to 40 minutes until golden brown, then slice and serve hot.
Cooking Steps
Brief Cooking Order
Sauté the onions, garlic, spinach, and parsley in olive oil until wilted, then drain and press out excess moisture. → Mix the eggs, ricotta, and feta cheese together, then stir in the cooled spinach mixture. → Layer 4 brushed phyllo sheets in a 9-inch pan, add the spinach filling, fold the edges over, and top with 4 more brushed phyllo sheets. → Bake at 350°F for 30 to 40 minutes until golden brown, then slice and serve hot.
Introduction
An authentic, rich Greek savory pie stuffed with fresh spinach, onions, cheeses, and herbs enfolded in a crispy, flaky phyllo dough.
Step 1
Preheat the oven to 350°F (175°C) and lightly coat a 9-inch square baking pan with cooking spray.
Step 2
Chop the fresh spinach. If using frozen chopped spinach, thaw it completely and squeeze out all excess moisture.
Step 3
Chop the large onion, green onions, and fresh parsley, and mince the garlic cloves.
Step 4
Heat a large skillet over medium heat. Add 3 tablespoons of olive oil, then sauté the chopped onion, green onions, and minced garlic until soft and lightly browned.
Step 5
Add the spinach in batches to let it wilt down, then stir in the parsley. Sauté the mixture for about 2 minutes until the spinach is limp.
Ingredients List
Important Notes
Thoroughly draining and pressing the spinach is crucial to prevent the spanakopita from becoming soggy.
Cover the phyllo dough with a damp cloth while working to prevent it from drying out and breaking.
To make this ahead of time, assemble the pie, wrap tightly in foil, and freeze it unbaked. Bake directly from frozen, adding an extra 20 to 30 minutes to the baking time.
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