Greek Spinach Pie (Spanakopita)
ID: 192789f5...
A traditional Greek savory spinach pie featuring layers of flaky, crispy phyllo pastry brushed with olive oil and a delicious, rich filling of fresh spinach, feta and ricotta cheeses, herbs, and aromatics.
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🍳 Cooking Flow
Sauté the chopped onion in olive oil, add the spinach and cook until wilted, then thoroughly press and drain all excess liquid. → Combine the drained spinach with chopped parsley, dill, spring onions, crumbled feta, ricotta, lemon zest, and spices in a large bowl. → Preheat oven to 350°F (180°C). Layer 3-4 oiled phyllo sheets in a baking dish, spread the spinach filling evenly inside, and cover with 3 more oiled phyllo sheets. → Fold the overhanging dough edges back into the pan, brush the top with olive oil, and score into portions with a sharp knife. → Bake for 40-45 minutes until golden brown and flaky, then let rest for 15 minutes before serving.
Cooking Steps
Brief Cooking Order
Sauté the chopped onion in olive oil, add the spinach and cook until wilted, then thoroughly press and drain all excess liquid. → Combine the drained spinach with chopped parsley, dill, spring onions, crumbled feta, ricotta, lemon zest, and spices in a large bowl. → Preheat oven to 350°F (180°C). Layer 3-4 oiled phyllo sheets in a baking dish, spread the spinach filling evenly inside, and cover with 3 more oiled phyllo sheets. → Fold the overhanging dough edges back into the pan, brush the top with olive oil, and score into portions with a sharp knife. → Bake for 40-45 minutes until golden brown and flaky, then let rest for 15 minutes before serving.
Introduction
A traditional Greek savory spinach pie featuring layers of flaky, crispy phyllo pastry brushed with olive oil and a delicious, rich filling of fresh spinach, feta and ricotta cheeses, herbs, and aromatics.
Step 1
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
Step 2
Add the spinach into the pan in batches and cook for 5-7 minutes, stirring occasionally, until the spinach is fully wilted.
Step 3
Pour the cooked spinach and onion mixture into a strainer placed over a bowl. Use a wooden spoon to press and thoroughly drain all excess liquid.
Step 4
Transfer the drained spinach to a large mixing bowl.
Step 5
Add the chopped parsley, dill, and spring onions into the bowl.
Ingredients List
Important Notes
Draining the spinach thoroughly is critical to prevent the pastry base from becoming soggy.
Keep phyllo dough covered with a damp towel while working so it does not dry out and shatter.
Scoring the pie before baking prevents the delicate, crispy top layers from cracking and breaking when you slice it later.
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