Spanakopita (Greece)

Cooking Time: 80 minutes

Spanakopita has deep roots in Greek cuisine and is commonly enjoyed as a snack, appetizer, or main dish. The name combines "spanaki" (spinach) and "pita" (pie). In Greece, it’s common to see variations based on available ingredients, and it's often made as a large pie or small hand-held triangles for portability.

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Ingredients (Serves 4)

• 1 lb (450 g) fresh spinach, chopped (or 16 oz frozen spinach, thawed and squeezed dry)

• 1 cup feta cheese, crumbled

• 1/2 cup ricotta cheese (optional, for extra creaminess)

• 1 large onion, finely chopped

• 3–4 green onions, finely chopped

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh dill, chopped

• 2 large eggs, lightly beaten

• Salt and pepper, to taste

• 1/2 cup olive oil (for brushing the phyllo)

• 1 lb (450 g) phyllo dough, thawed if frozen

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Instructions

Prepare the Filling

• Heat a small amount of olive oil in a skillet over medium heat. Add the onions and green onions, cooking until soft and translucent, about 5 minutes.

• Add the spinach and cook until wilted (if using fresh spinach), then remove from heat. Allow it to cool slightly.

• In a large mixing bowl, combine the cooked spinach mixture with feta, ricotta (if using), parsley, dill, and beaten eggs. Season with salt and pepper to taste. Mix until well combined.

  
  

Prepare the Phyllo Dough

• Preheat the oven to 350°F (175°C).

• Lightly grease a 9x13-inch baking dish with olive oil.

• Lay one sheet of phyllo dough on the bottom of the baking dish and brush it lightly with olive oil. Repeat this process with about 6–8 sheets, brushing each layer with oil as you go.

  
  

Add the Filling

• Spread the spinach and cheese mixture evenly over the prepared phyllo layers.

  
  

Top with Phyllo Layers

• Continue layering the remaining phyllo sheets over the filling, brushing each sheet lightly with olive oil. Use another 6–8 sheets for the top.

• Tuck in the edges of the phyllo around the filling to create a sealed edge. Brush the top layer with a final coat of olive oil.

  
  

Score and Bake

• Using a sharp knife, gently score the top layers into square or diamond shapes to make cutting easier after baking.

• Bake in the preheated oven for 45–50 minutes, or until the phyllo is golden and crispy.

  
  

Serve

• Allow the spanakopita to cool slightly before slicing. Serve warm or at room temperature.

Tips for the Best Spanakopita

• Work Quickly with Phyllo: Phyllo dough can dry out quickly, so keep it covered with a damp towel as you work.

• Squeeze Spinach Well: If using frozen spinach, be sure to squeeze out excess water to prevent the filling from being soggy.

• Herbs: Fresh parsley and dill are traditional, but you can add a touch of mint or oregano for additional flavor.