Greek Spinach Pie Spanakopita (Printer-Friendly)
Flaky pastry layered with spinach, feta, and fresh herbs for a savory Greek treat.
# The Ingredients You'll Need:
→ Phyllo and Fats
01 -
1 package phyllo dough
02 -
1/4 cup olive oil
→ Vegetables and Herbs
03 -
2 cups fresh spinach, chopped
04 -
1 onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1/4 cup fresh dill, chopped
→ Cheeses
07 -
1 cup feta cheese, crumbled
08 -
1/2 cup ricotta cheese
→ Seasonings
09 -
Salt to taste
10 -
Black pepper to taste
# Step-by-Step Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant. Add the chopped spinach gradually and cook until wilted.
03 -
Transfer the sautéed spinach mixture to a large bowl. Add crumbled feta, ricotta cheese, fresh dill, salt, and black pepper. Mix thoroughly to incorporate all ingredients.
04 -
Place one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Layer a second sheet on top and brush with olive oil. Repeat layering one more time for three sheets total.
05 -
Cut the layered phyllo into strips approximately 3 inches wide. Spoon a generous amount of filling at the end of each strip, fold corners over to form triangles, and continue folding along the strip until fully folded.
06 -
Arrange the folded triangles on a baking sheet. Brush the tops with additional olive oil for enhanced crispness.
07 -
Bake in the preheated oven for 25 to 30 minutes, or until the phyllo is golden brown and flaky.
08 -
Allow to cool slightly, then serve warm.
# Extra Tips:
01 -
For a golden finish, sprinkle sesame seeds on top before baking. Store leftovers in an airtight container refrigerated for up to 3 days.