Ingredients
- 1 lb frozen spinach thawed and drained
- 1 cup feta cheese crumbled
- 1/2 cup ricotta
- 1/2 onion finely chopped
- 2 eggs beaten
- 2 tbsp fresh dill
- 1 package phyllo dough thawed
- 1/2 cup butter melted
Instructions
- Preheat the oven to 375°F (190°C).
- Squeeze the thawed spinach completely dry and mix with feta, ricotta, onion, eggs, and dill.
- Brush a baking dish with melted butter and lay in a sheet of phyllo, brushing each layer with butter; repeat for about 6 sheets.
- Spread the spinach filling evenly over the phyllo.
- Top with another 6 buttered phyllo sheets and tuck in the edges.
- Score the top into squares and bake 35-40 minutes until deep golden and crisp.
Nutrition
A Taste of Greece at Home
Spanakopita proves the top 10 Greek recipes are not just about meat – this vegetarian classic is pure buttery,
savory comfort.
Why Spanakopita Makes the Top 10 Greek Recipes
● Crowd-pleasing veg: even meat-lovers reach for a second square.
● Make-ahead: it holds and reheats well for gatherings.
● Texture contrast: crackly phyllo against creamy filling is irresistible.
Secrets to Crispy Spanakopita
● Dry the spinach: wet filling makes soggy phyllo – squeeze it hard.
● Butter every layer: this is what creates the flaky crunch.
● Keep phyllo covered: a damp towel stops it drying and cracking as you work.
FAQ
Can I use fresh spinach?
Yes – wilt and drain about 1.5 lbs fresh spinach to replace the frozen.
How do I reheat it?
Reheat in the oven, not the microwave, to keep the phyllo crisp.
Serve It With
Enjoy it with a slab of Classic Greek Village Salad (Horiatiki), or a bright Insalata di Fagioli on the side.
