Spanakopita

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With a flaky phyllo dough crust and a creamy filling made of cheese, spinach, and herbs, this Spanakopita (Greek Spinach Pie) can be served as a main course, appetizer, or side dish. It's crazy delicious!

Step-by-step photos can be seen below the recipe card.

Prep Time25

Cook Time45

Total Time1 10

Course: Side Dish

Cuisine: Greek

Keyword: easy spanakopita recipe, Greek spanakopita, greek spinach pie

Servings: slices

Ingredients

½ cup melted butter divided (plus more for the baking dish)
1 medium onion finely diced
2 cloves garlic minced
16 oz. frozen chopped spinach thawed and thoroughly squeezed dry
1 cup ricotta cheese
1 cup crumbled feta cheese
½ cup freshly grated parmesan
3 large eggs lightly beaten
3 tbsp fresh parsley finely chopped
2 tbsp fresh dill finely chopped
¼ tsp salt
¼ tsp black pepper
dash of nutmeg
8 sheets phyllo dough (17x13-inch each, thawed if frozen, and cut in half so you have 16 sheets)

Instructions

Preheat oven to 350°F. Grease a 13x9x2-inch baking dish with butter.
Thoroughly combine ¼ cup of the melted butter along with all the other ingredients (except the phyllo dough) in a large mixing bowl.
Lay a ½ sheet of phyllo dough in baking dish. Using a pastry brush, brush dough lightly with some butter. Repeat 7 more times to form a crust. (Don’t worry if the sheets hang over the edges of the pan. You will trim them later, if necessary.)
Spread spinach filling evenly over crust.
Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough like before.
Using a sharp chef's knife, trim the edges if necessary, then lightly score by cutting through the top layers of pastry into 12 equal squares (this will make it easier to cut once baked.)
Bake, uncovered, until phyllo topping is golden and filling is bubbling gently, about 45 minutes.
Use a sharp knife to cut all the way through the scored squares.
Let cool for 5-10 minutes, then serve and enjoy!

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