Sofia's Spanakopita Recipe

Name: Sofia's Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/3 cup extra-virgin olive oil; 4 cloves garlic, minced; 4 cups finely chopped leeks (white part only); 4 cups finely chopped shallots or onions; 6 bags fresh spinach, roughly chopped (10-ounce bags); 4 cups chopped scallions; 5 cups cubed feta; 4 cups ricotta cheese; 1 cup grated kefalotiri cheese; 5 tablespoons finely chopped fresh dill; 4 teaspoons finely chopped fresh mint; 4 teaspoons ground black pepper; 3 teaspoons freshly grated nutmeg; 4 eggs; 2 cups olive oil, for brushing; One box number-10 phyllo dough (thicker); One box number-7 phyllo dough (thinner); 2 eggs, beaten

Servings: persons

1 1/3 cup extra-virgin olive oil
4 cloves garlic, minced
4 cups finely chopped leeks (white part only)
4 cups finely chopped shallots or onions
6 bags fresh spinach, roughly chopped (10-ounce bags)
4 cups chopped scallions
5 cups cubed feta
4 cups ricotta cheese
1 cup grated kefalotiri cheese
5 tablespoons finely chopped fresh dill
4 teaspoons finely chopped fresh mint
4 teaspoons ground black pepper
3 teaspoons freshly grated nutmeg
4 eggs
2 cups olive oil, for brushing
One box number-10 phyllo dough (thicker)
One box number-7 phyllo dough (thinner)
2 eggs, beaten

1
Preheat the oven to 350 degrees F.
2
Heat the extra-virgin olive oil in large pot over medium heat.
3
Saute the garlic, leeks and shallots until soft, about 5 minutes.
4
Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly.
5
Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn).
6
When the majority of the liquids have evaporated, transfer to a large bowl.
7
Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl.
8
Gently fold the cheese mixture into the cooled spinach mixture.
9
Brush a 15-by-10-inch rectangular pan with olive oil.
10
Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well.
11
Repeat this step eight times.
12
This creates a nice strong base for serving.
13
Pour in the spinach filling.
14
Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil.
15
Also make sure to tuck in edges of the phyllo around the pan to make it look pretty.
16
Score the pie in appropriate portion sizes.
17
Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.
18
Cook's Note: Cover the phyllo dough as you are working with a slightly moist kitchen towel to keep it from drying out.
19
Be sure to work quickly.
20
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/3 cup extra-virgin olive oil, 4 cloves garlic, minced, 4 cups finely chopped leeks (white part only), 4 cups finely chopped shallots or onions, and more.

Yes, Sofia's Spanakopita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sofia's Spanakopita

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