Posted on 2012-06-26
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Greek Spinach Pie (or Spanakopita) is a Greek style pie made with phyllo pastry and filled with spinach, ricotta cheese and feta cheese.
This spinach and ricotta pie is wonderfully impressive and it is easier to make than you might think. A great recipe to serve for brunch or as a veggie appetizer for a crowd!
For another simple recipe using filo pastry, check out Cigarette Borek recipe made with fresh cilantro and feta cheese.
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Greek Spinach Pie
Yield: Serves 5
Ingredients:
- 6 cups chopped spinach, about 330 g
- 12 sheets phyllo (filo) pastry
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 tablespoons cooking oil
- 1 egg, beaten
- 1 cup feta cheese, crumbled
- 1 1/2 cups traditional ricotta cheese
- 3 tablespoons butter, melted
- salt & black pepper to taste
Measures 
Instructions:
Tips for using phyllo dough:
1- Keep the package closed when thawing. Thaw overnight in the refrigerator.
2- Prepare all ingredients for your recipe before opening the thawed phyllo.
3- Cover the unrolled phyllo with a clean wet towel to keep it moist. It dries out very quickly. As you remove one sheet at a time, cover the remainder to prevent drying.
Heat the oil in a frying pan over medium heat. Add chopped onions and sauté for about 7 minutes. Add garlic and saute for 1 minute.
Increase heat to medium-high, add chopped spinach and cook uncovered until the spinach is completely wilted, stirring occasionally. Squeeze out all of the excess liquid from the spinach in a colander with the back of a spoon.
Mix the drained spinach mixture, feta, ricotta, egg, salt and black pepper in a large bowl.
Preheat oven to 350°F.
Lightly spray a 8x11-inch baking dish with non-stick cooking spray.
Gently place one sheet of phyllo in the baking dish and brush with melted butter (you may have to cut the phyllo sheet to fit the dish or fold in any overlap).
Half the phyllo sheets will be used on the bottom and the other half on top of the filling. Repeat until you have 6 layers, buttering each sheet lightly.
Spread the spinach and cheese mixture evenly over the phyllo layers.
Use all the remaining sheets of dough for the top, buttering each sheet lightly. Brush the top layer with butter. Use a sharp knife and cut all the way through to the bottom.
Place the baking dish on the middle rack of the oven and bake for 30-40 minutes or until golden brown (keep an eye on them).
Serve warm or at room temperature.
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Filed under: Vegetarian
Let me know what you think of this "Greek Spinach Pie" in the comments, thanks!
Easy Vegetarian Meals
- Spinach Ricotta Frittata
- Baked Feta with Spinach and Chickpeas
- Nargesi Esfenaj (Persian Egg and Spinach)
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Comments
Posted by Cooking and Cooking on 2018-02-28
@Kristen, I'm not sure. It should be ok with frozen spinach but I've never used canned spinach.
Posted by Kristen on 2018-02-27
Can you use canned spinach?
Posted by Lorraine on 2016-08-18
Looks good
Posted by Me on 2015-08-25
easy
Posted by Katie on 2015-06-02
This is delicious! I've made it two times and everyone loved it both times. The only comment was that there wasn\'t a strong enough feta flavor.. so I added double the second time and I was still told there wasn't enough feta flavor. So if you're a feta lover, add a lot extra. But overall, it's delicious!
Posted by Anonymous on 2015-05-08
great recipe
Posted by jan on 2015-04-04
ENJOY ~
Posted by deanna on 2015-03-19
My family makes this every year. Its a Favorite! We use spinich, feta cheese, cottage cheese and cream cheese! Its sooooooo much better (i think ) and cheesier. :)
Posted by Debra Tanner on 2015-02-27
This dish is absolutely delicious, I have made it several times.
Posted by bonnie on 2014-12-13
Super delicious I.used a bunch of green onions for the onion in this recipe and added about 1/4 cup grated parmesan
Posted by Toni on 2012-08-22
Awesome a really great recipe I really enjoyed it. I added my fav tomatoes and would use this recepe again!!!!!
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