Description
YiaYia’s Spanakopita is a traditional Greek savory pie made with layers of flaky phyllo dough filled with a rich mixture of spinach, feta, herbs, and eggs. It’s golden, crisp, and full of nostalgic Mediterranean flavor.
Ingredients
Scale
- 1 pound fresh spinach, chopped and sautéed
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 large eggs
- 1/2 cup green onions, finely chopped
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, melted
- 1 package (16 oz) phyllo dough, thawed
Instructions
- Preheat oven to 350°F (175°C) and lightly grease your baking dish.
- In a large bowl, mix sautéed spinach, feta, ricotta, eggs, green onions, dill, nutmeg, salt, and pepper until well combined.
- Unroll phyllo dough and keep covered with a damp towel. Layer 6–8 sheets in the dish, brushing each with melted butter.
- Spread the spinach mixture evenly over the layered phyllo sheets.
- Top with another 6–8 phyllo sheets, brushing each with butter and tucking in the edges.
- Score the top into squares or triangles with a sharp knife.
- Bake for 45–50 minutes until golden brown and crisp.
- Let rest for 10–15 minutes before slicing and serving warm or at room temperature.
Notes
- Keep phyllo covered while working to prevent it from drying out.
- Squeeze out excess moisture from spinach to avoid soggy filling.
- Score the top before baking for clean, even slicing.
- Let the pie rest before cutting to help set the filling.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
Keywords: spanakopita, greek spinach pie, feta, phyllo dough, vegetarian appetizer