Spanakopita Greek Spinach And Feta Pie Recipe

Ingredients

Creamy Feta Mixture

• 16 ounces feta cheese, crumbled
• 1 large egg
• ¼ cup fresh ricotta or whole milk Greek yogurt
• 2 tablespoons olive oil
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg

Aromatic Filling

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, finely diced
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)

Spinach and Herbs

• 16 ounces fresh spinach, roughly chopped (or one 10 ounce package frozen spinach, thawed and squeezed very well)
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon zest
• Salt to taste

Assembly

• 12 layers phyllo dough, thawed according to package
• 6 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds for sprinkling (optional)
• 1 teaspoon dried oregano for the top

Instructions

1. 1Prep the creamy feta mixture

   In a medium bowl, combine the crumbled feta, egg, ricotta or Greek yogurt, olive oil, black pepper, and nutmeg. Whisk until smooth and set aside to develop flavor while you prepare the spinach.

2. 2Sauté the aromatics

   Heat olive oil in a large skillet over medium heat, add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in the minced garlic, diced carrot, oregano, and optional crushed red pepper flakes, cooking until the carrot begins to soften.

3. 3Cook the spinach

   Add the chopped fresh spinach to the skillet and cook until wilted, tossing frequently. If using frozen spinach, add it gradually and cook off any excess moisture, then transfer to a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

4. 4Combine the filling

   Remove the skillet from heat, then mix in the chopped dill, parsley, lemon zest, and salt to taste. Let the mixture cool for a few minutes before stirring in the creamy feta mixture until everything is evenly coated.

5. 5Butter the baking dish

   Preheat your oven to 375 degrees Fahrenheit. Brush a 9 inch round cake pan or baking dish with some of the melted butter and olive oil, then dust lightly with flour to help the phyllo release easily.

6. 6Layer the phyllo

   Place one sheet of phyllo in the prepared dish, brush generously with the butter oil mixture, and repeat with additional layers until you have used about half of the phyllo, ending with a buttered sheet on top.

7. 7Add the spinach filling

   Spread the cooled spinach and feta mixture evenly over the layered phyllo in the dish, smoothing the top with a spatula.

8. 8Top and finish layering

   Place another sheet of phyllo on top, brush with more butter oil, and layer the remaining phyllo over the filling, sealing the edges gently and brushing the final layer with plenty of butter oil.

9. 9Score and bake

   Using a sharp knife, gently score the top into serving sized diamonds or triangles, being careful not to cut all the way through. Sprinkle sesame seeds and dried oregano over the top, then bake for 30 to 35 minutes, until the phyllo is deeply golden and crisp.

10. 10Rest and serve

    Let the spanakopita rest in the pan for 10 minutes before lifting it out onto a cutting board, then slice along your scored lines and transfer to a serving platter for everyone to enjoy.