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Crispy Spanakopita Spinach Pie

crispy spanakopita spinach pie - featured image
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A flaky, golden phyllo crust filled with a creamy, savory spinach and feta mixture, perfect for easy homemade snacks or light meals.

Ingredients

Scale
  • 1 package (16 oz/450 g) thawed phyllo sheets
  • 1 pound (450 g) fresh spinach, washed and chopped
  • 8 oz (225 g) feta cheese, crumbled
  • ½ cup (120 ml) ricotta cheese
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, beaten (room temperature)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • ⅓ cup (80 ml) olive oil
  • Salt and pepper to taste

Instructions

  1. Wash and roughly chop the fresh spinach. In a large non-stick skillet over medium heat, add 1 tablespoon olive oil and sauté the chopped onion until translucent, about 4-5 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add spinach in batches if needed and cook until wilted and most moisture evaporates, about 6-8 minutes.
  4. Transfer spinach mixture to a colander and press down with the back of a spoon to drain excess water. Let cool slightly.
  5. In a large bowl, combine cooled spinach mixture with crumbled feta, ricotta cheese, beaten eggs, chopped dill, chopped parsley, and lemon zest. Season lightly with salt and pepper and mix gently but thoroughly.
  6. Preheat oven to 350°F (175°C). Unwrap phyllo dough and cover with a damp kitchen towel to prevent drying out. Lightly grease a 9×13 inch (23×33 cm) baking dish with olive oil.
  7. Place one sheet of phyllo in the dish, letting edges hang over the sides. Brush lightly with olive oil. Repeat layering and brushing with 7 more sheets (total 8 layers) to build a sturdy base.
  8. Spread the spinach and cheese filling evenly over the phyllo base.
  9. Layer another 8 phyllo sheets on top, brushing each sheet with olive oil. Fold over any overhanging edges to seal the pie.
  10. Lightly score the top layers into squares or diamonds using a sharp knife before baking.
  11. Bake for 45-50 minutes, or until the phyllo is crisp and golden brown and the filling is set but still moist.
  12. Let the spanakopita cool for about 10 minutes before cutting along the score lines to serve.

Notes

Keep phyllo covered with a damp towel to prevent drying and tearing. Brush each phyllo layer generously but gently with olive oil for a crispy, golden crust. Drain spinach thoroughly to avoid sogginess. Score the top before baking for easy slicing.

Nutrition

Keywords: spanakopita, spinach pie, phyllo dough, feta cheese, Greek snack, crispy pie, homemade snack, vegetarian

Find it online: https://blixfood.com/crispy-spanakopita-spinach-pie-recipe-perfect-for-easy-homemade-snacks/