Spanakopita (Greek Spinach & Feta Pie)
Golden, flaky phyllo layered around a lemony spinach, feta and dill filling. A Greek holiday table isn't complete without it.
Ingredients
- 2 bags (10 oz each) Frozen chopped spinach, thawed and squeezed dry
- 1 bunch Green onions, sliced
- 1/2 cup Fresh dill, chopped
- 8 oz Feta, crumbled
- 1/2 cup Part-skim ricotta
- 2 Large eggs
- 1 Lemon (zest)
- 1/2 lb Phyllo dough (about 16 sheets), thawed
- 1/3 cup Extra-virgin olive oil (for brushing)
Directions
- Heat oven to 375°F. Mix spinach, green onions, dill, feta, ricotta, eggs, lemon zest and pepper.
- Brush a 9x13 pan with oil. Layer 8 phyllo sheets, brushing each lightly with oil.
- Spread the filling, then top with the remaining 8 sheets, brushing each. Tuck in the edges.
- Score the top into 12 squares and bake 45–50 minutes until deep golden. Rest 10 minutes before cutting.
Calorie breakdown
Per square: phyllo 57 · olive oil 53 · feta 50 · ricotta 14 · eggs 12 · spinach & herbs 14
💡 Lighter tip: Cut into 24 triangles for a party platter, about 100 calories each.
Helpful for this recipe
9x13 ceramic baking dishShop on Amazon →Silicone pastry brushShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →