Greek 45 min

Spanakopitta (Greek Spinach Pie)

Name: Spanakopitta (Greek Spinach Pie)
Total time: 45 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 16 sheets phyllo dough, thawed; 2 lbs fresh spinach, wilted and squeezed dry; 12 oz crumbled feta cheese; 3 large eggs, beaten; 1 cup ricotta cheese; 1 medium onion, diced; 3 cloves garlic, minced; 2 tablespoons fresh dill; ½ teaspoon nutmeg; ½ cup unsalted butter, melted; Salt and black pepper to taste

vegetarianhealthy

Ingredientsfor 2

360

Cal

14g

Protein

28g

Carbs

22g

Fat

116 sheets phyllo dough, thawed
22 lbs fresh spinach, wilted and squeezed dry
312 oz crumbled feta cheese
43 large eggs, beaten
51 cup ricotta cheese
61 medium onion, diced
73 cloves garlic, minced
82 tablespoons fresh dill
9½ teaspoon nutmeg
10½ cup unsalted butter, melted
11Salt and black pepper to taste

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Instructions

1
Preheat oven to 375°F. Wilt spinach in a large pan or in batches in the microwave. Cool, then wring out ALL moisture using a kitchen towel — squeeze repeatedly until completely dry. Watery filling is the enemy of crispy spanakopita.
2
Mix dry spinach with feta, ricotta, beaten eggs, diced onion, garlic, dill, nutmeg, salt, and pepper. Taste the filling — it should be well-seasoned and savory.
3
Brush a 9x13 baking pan generously with melted butter. Layer 8 phyllo sheets on the bottom, brushing each sheet individually and generously with melted butter — don't skip a layer. Spread the spinach filling evenly over the phyllo. Layer the remaining 8 sheets on top, brushing each with butter as before.
4
Score the top (don't cut all the way through) into squares or diamonds — this prevents the pastry from shattering when cut after baking. Bake at 375°F for 40–45 minutes until the top is deeply golden, crispy, and audibly crackling. Cool 10 minutes before cutting along the scored lines.