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Spanakopita - Traditional Greek Spinach Pie

A classic Greek savory pie of tender spinach, cheeses, and herbs baked between crisp sheets of phyllo.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 16 sheets phyllo dough
  • 2 tbsp olive oil plus more for brushing the dough
  • 1 medium onion diced
  • 1 small bunch scallions chopped (about 1/2 cup)
  • 2 lb fresh baby spinach
  • 3/4 cup ricotta cheese
  • 1 cup feta cheese crumbled
  • 1/2 cup fresh dill chopped
  • 2 eggs
  • 1/4 tsp salt

Instructions

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and chopped scallions and sauté until soft and lightly browned, about 5 minutes.
  • Add the spinach to the skillet in batches, stirring until wilted and limp, about 5 minutes total; season with 1/4 teaspoon salt.
  • Transfer the cooked spinach mixture to a fine-mesh colander and press or squeeze out as much liquid as possible using a large spoon; let cool for about 15 minutes.
  • Preheat the oven to 325°F (165°C).
  • In a large bowl, combine the squeezed spinach, ricotta, crumbled feta, chopped dill, and eggs; mix until evenly combined.
  • Brush a 9×11-inch baking dish with olive oil. Lay one sheet of phyllo dough in the dish, letting it hang over the edges, and brush lightly with olive oil. Repeat with 7 more sheets to create eight bottom layers.
  • Pour the spinach-and-cheese filling into the prepared phyllo-lined dish and spread it into an even layer.
  • Top the filling with the remaining 8 phyllo sheets, brushing each sheet lightly with olive oil as you layer. Fold any overhanging edges in and brush the top with a little more oil.
  • Bake the spanakopita in the preheated oven for about 40 minutes, until the phyllo is golden brown and crisp.
  • Remove from the oven and let rest a few minutes before slicing and serving.

Equipment

  • Large Skillet
  • fine-mesh colander
  • Large Bowl
  • 9x11 baking dish
  • pastry brush
  • spoon or spatula
  • Oven

Notes

  • Squeeze the spinach well to avoid a soggy pie.
  • Work quickly with phyllo because it dries out fast.
  • Have all tools and oil ready before you start layering.
  • Brush each phyllo sheet lightly with oil to help them crisp evenly.