spanakopita greek spinach pie

Spanakopita (Greek Spinach Pie)

Cuisine Recipes

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This is a valid Greek spanakopita pie recipe highlighting layers of fresh, flaky phyllo batter and a rich spinach and feta cheddar filling. Serve warm for a noteworthy yet simple to make vegan primary dish.

Cooking Ingredients

    • 3 tablespoons olive oil

    • 1 large onion, chopped

    • 1 bunch green onions, chopped

    • 2 cloves garlic, minced

    • 2 pounds spinach, rinsed and chopped

    • ½ cup chopped fresh parsley

    • 1 cup crumbled feta cheese

    • ½ cup ricotta cheese

    • 2 large eggs, lightly beaten

    • 8 sheets phyllo dough

    • ¼ cup olive oil, or as needed

Cooking Direction

    Assemble all fixings.

    All fixings assembled to make spanakopita.
    DOTDASH MEREDITH FOOD STUDIOS
    Preheat the broiler to 350 degrees F (175 degrees C). Gently oil a 9-inch square baking container.

    Heat 3 tablespoons olive oil in an enormous skillet over medium intensity. Saute slashed onion, green onions, and garlic in the hot oil until delicate and gently carmelized, around 5 minutes.

    Slashed onion, green onions, and garlic being sauteed in hot oil until delicate and gently carmelized.
    DOTDASH MEREDITH FOOD STUDIOS
    Mix in spinach and parsley, and keep on sauting until spinach is limp, around 2 minutes. Eliminate from the intensity and put away to cool.

    Spinach added to onion and garlic blend.
    DOTDASH MEREDITH FOOD STUDIOS
    Blend feta cheddar, ricotta cheddar, and eggs in a medium bowl until very much consolidated. Mix in spinach blend.

    Feta and ricotta cheddar blended in with eggs until very much consolidated.
    DOTDASH MEREDITH FOOD STUDIOS
    Lay one sheet of phyllo batter in the pre-arranged baking dish, and brush softly with olive oil. Lay one more sheet of phyllo batter on top and brush with olive oil. Rehash the interaction with two additional sheets of phyllo mixture; the sheets will cover the skillet.

    Layer phyllo batter and olive oil until dish is covered.
    DOTDASH MEREDITH FOOD STUDIOS
    Spread spinach and cheddar combination into the skillet. Crease any overhanging mixture over the filling. Brush with oil.

    Spinach combination spread into dish and overhanging batter collapsed up and over.
    DOTDASH MEREDITH FOOD STUDIOS
    Layer the excess 4 sheets of phyllo batter, brushing each with oil. Fold overhanging mixture into the dish to seal the filling.

    Layer top with residual phyllo batter and brush with oil.
    DOTDASH MEREDITH FOOD STUDIOS
    Prepare in the preheated stove until brilliant brown, 30 to 40 minutes.

    Heat spinach pie until phyllo mixture is brilliant brown.
    DOTDASH MEREDITH FOOD STUDIOS
    Cut into squares and serve while hot.