Spanakopita is a classic of Greek cuisine that combines fresh spinach with creamy cheeses and aromatic herbs, all wrapped in crispy layers of phyllo dough. This traditional recipe is perfect for those looking for a vegetarian dish full of flavor and texture. Originally from Greece, this savory pie is served as an appetizer, main course, or even for a picnic.
The key to a good spanakopita lies in balance: the spinach must be well-drained to prevent the dough from becoming soggy, and the filling should be creamy thanks to the combination of feta, ricotta, and Parmesan. Fresh dill adds a characteristic herbal touch that enhances the Mediterranean flavors.
This homemade version is ideal for impressing your guests or enjoying with family. You can adapt it by adding other cheeses or herbs, but the classic recipe is a sure hit. Follow the steps and you will get a golden and crispy pie on the outside, soft and juicy on the inside. Go ahead and prepare it, and enjoy a taste of Greece at your table!
Prep
60 min
Servings
12
Sauté onions and garlic until golden. Add spinach and cook until wilted. Allow to cool.
In a bowl, mix together feta, ricotta, Parmesan, eggs, dill, salt, and pepper. Add the cooled spinach mixture.
Preheat the oven to 375°F (190°C). Brush a baking dish with melted butter.
Layer phyllo sheets in the dish, brushing each layer with melted butter.
Spread the spinach and cheese mixture over the phyllo layers.
Continue layering phyllo sheets on top, brushing with butter between each layer.
Score the top layer into squares before baking for about 45 minutes, or until golden brown.
Allow to cool slightly before cutting and serving. Enjoy your homemade Greek Spanakopita!
