Go Back

Easy Spanakopita

A Greek spinach and feta pie baked between crispy golden layers of buttered phyllo dough.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound frozen chopped spinach thawed and squeezed dry
  • 2 tablespoons olive oil
  • 1 yellow onion finely diced
  • 3 green onions sliced
  • 2 cloves garlic minced
  • 8 ounces feta cheese crumbled
  • ½ cup ricotta or cottage cheese
  • 3 large eggs lightly beaten
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon ground nutmeg
  • 1 package 16 ounces phyllo dough, thawed
  • ¾ cup unsalted butter melted

Equipment

  • 9x13-inch baking dish
  • Pastry brush
  • Large skillet
  • Large mixing bowl
  • Clean kitchen towel

Method
 

  1. Step 1: Cook the onion, green onions, and garlic and cool.
  2. Step 2: Mix the onion mixture with the spinach, cheeses, eggs, herbs, and nutmeg.
  3. Step 3: Preheat the oven to 375°F and butter a 9x13-inch dish.
  4. Step 4: Layer 10 sheets of phyllo, brushing each with butter.
  5. Tip: Keep the remaining phyllo covered.
  6. Step 5: Spread the filling and top with 10 more buttered sheets.
  7. Step 6: Score into squares and bake 45 to 50 minutes until golden, then rest.

Notes

Calories are an estimate per square.
Squeeze the spinach very dry for a crisp pie.