Description
A classic Greek dish made with layers of flaky phyllo pastry filled with a savory mixture of spinach and feta cheese.
Ingredients
Scale
- 1 package phyllo dough (16 oz), thawed
- 1 lb fresh spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 3 large eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add chopped spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, combine the spinach mixture with feta cheese, ricotta, dill, eggs, salt, and pepper.
- Layer phyllo sheets in a greased baking dish, brushing each layer with olive oil.
- Spoon the spinach filling onto the phyllo and spread evenly.
- Cover with additional phyllo sheets, brushing each with olive oil.
- Trim excess phyllo and score the top with a knife.
- Bake for 30-40 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Variation: Add sautéed mushrooms or artichokes for different flavors.
- For a crispy texture, ensure each phyllo layer is well brushed with oil.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: spanakopita recipe, Greek spinach pie, phyllo pastry, spinach feta pie