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Spanakopita is a Greek phyllo pie filled with spinach, feta, and ricotta, distinguished by dill, nutmeg, and lemon that elevate it beyond the bland versions served at most restaurants.
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Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.)
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Brush a 13 by 9-inch baking dish liberally with oil. Following the illustrations below, lay 1 phyllo sheet in the bottom of the prepared dish, and brush thoroughly with oil. Repeat with 7 more phyllo sheets, brushing each with oil. Spread half of the spinach mixture evenly into the dish. Cover with 4 more phyllo sheets, brushing each with oil.
Spread the remaining spinach mixture evenly into the dish. Cover with 7 more phyllo sheets, brushing each with oil and sprinkling each with about 1 tablespoon of Parmesan. Lay the final sheet of phyllo over the top and brush with oil (do not sprinkle the final layer with Parmesan).
Working from the center outward, use the palms of your hands to compress the layers and press out any air pockets. Using a sharp knife, lightly score the pie into serving squares but do not cut through more than the top 3 sheets of phyllo. Bake until the phyllo is golden and crisp, 30 to 35 minutes. Cool on a wire rack for at least 10 minutes or up to 2 hours before serving. (The pie can be wrapped tightly in plastic wrap and refrigerated for up to 4 days. Leftovers are best at room temperature or reheated in a 350-degree oven until crisp and heated through, about 25 minutes.)
Written automatically by CookOS, not by the creator.
Wrap cooled pie tightly and refrigerate up to 4 days; reheat uncovered at 350°F for 15–20 minutes until warmed through.
13 by 9-inch baking dish · pastry brush
Written automatically by CookOS, not by the creator.
Excess moisture from thawed frozen spinach will make the phyllo soggy and prevent it from crisping properly during baking.
Yes. Assemble the pie, cover tightly, and refrigerate up to 24 hours before baking. Bake at 400°F for 30–35 minutes until golden.
Feta provides sharp, salty tang and crumbles; ricotta adds creaminess and binds the filling. Both are essential.
Bake until the phyllo is golden and crisp, about 30–35 minutes at 400°F. Cool at least 10 minutes before serving so it sets.
Yes. Clarified butter works well; use the same amount (3/4 cup) brushed between phyllo sheets.
