Greek Spanakopita (Spinach Pie)
ID: 05f0fd75...
A classic Greek spinach pie featuring a savory filling of spinach, salty feta, creamy ricotta, leeks, scallions, and fresh dill, baked inside layers of flaky, golden-brown buttered phyllo pastry. Ricotta cheese is the secret ingredient here to add a subtle sweetness and creaminess.
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🍳 Cooking Flow
Saute the leeks, scallions, and fresh dill in olive oil, then stir in the drained spinach and let it cool. → Mix the cooled spinach with feta, ricotta, beaten eggs, and grated Parmesan cheese to create the filling. → Layer 10 buttered sheets of phyllo pastry in a baking dish, spread the filling on top, and cover with 10 more buttered phyllo sheets. → Chill the pie for 20 minutes, brush the top with egg wash, and score into squares. → Bake at 375°F (190°C) for 50 to 60 minutes until golden and flaky.
Cooking Steps
Brief Cooking Order
Saute the leeks, scallions, and fresh dill in olive oil, then stir in the drained spinach and let it cool. → Mix the cooled spinach with feta, ricotta, beaten eggs, and grated Parmesan cheese to create the filling. → Layer 10 buttered sheets of phyllo pastry in a baking dish, spread the filling on top, and cover with 10 more buttered phyllo sheets. → Chill the pie for 20 minutes, brush the top with egg wash, and score into squares. → Bake at 375°F (190°C) for 50 to 60 minutes until golden and flaky.
Introduction
A classic Greek spinach pie featuring a savory filling of spinach, salty feta, creamy ricotta, leeks, scallions, and fresh dill, baked inside layers of flaky, golden-brown buttered phyllo pastry. Ricotta cheese is the secret ingredient here to add a subtle sweetness and creaminess.
Step 1
Heat Kalamata olive oil in a large pan over medium heat.
Step 2
Add the finely chopped leeks and cook, stirring occasionally.
Step 3
Add the finely chopped scallions and continue to stir.
Step 4
Add the chopped fresh dill and saute the aromatic mixture for about 5 to 6 minutes until soft and fragrant.
Step 5
Add the thawed, thoroughly drained chopped spinach to the pan. Mix well, cook briefly to heat through, then remove from heat and let the mixture cool completely (or chill in the refrigerator).
Ingredients List
Important Notes
Make sure the thawed frozen spinach is squeezed extremely dry; any excess water will make the phyllo pastry soggy.
Always keep your unused phyllo pastry covered with plastic wrap and a damp towel while working, as it dries out very quickly.
Letting the spinach mixture cool before adding the cheeses prevents the cheese from melting prematurely.
Chilling the assembled pie in the refrigerator for 20 minutes before baking makes scoring and cutting the phyllo dough much easier and cleaner.
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