Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Sheets Of Phyllo Dough; 2 packages (10 Oz. Each) Frozen Spinach, Chopped; 4 Tablespoons Olive Oil, Divided; 1/2 whole Yellow Onion, Diced; 6 whole Sun-dried Tomatoes, Chopped; 2 cloves Garlic, Minced; 1 cup Non-fat Ricotta Cheese; 1 cup Feta Cheese, Crumbled; 1 whole Egg, Beaten; 1 dash Kosher Salt; 1 dash Black Pepper; 1/4 cups Butter, Melted

Servings: persons

8 whole Sheets Of Phyllo Dough
2 packages (10 Oz. Each) Frozen Spinach, Chopped
4 Tablespoons Olive Oil, Divided
1/2 whole Yellow Onion, Diced
6 whole Sun-dried Tomatoes, Chopped
2 cloves Garlic, Minced
1 cup Non-fat Ricotta Cheese
1 cup Feta Cheese, Crumbled
1 whole Egg, Beaten
1 dash Kosher Salt
1 dash Black Pepper
1/4 cups Butter, Melted

1
Preheat oven to 350 degrees F.
2
Cook both packages of spinach according to instructions on the package, and then drain off excess liquid.
3
Meanwhile, saute onion and tomatoes in about 3 tablespoons of olive oil in a medium pan until onion is translucent.
4
Once onion is cooked, add garlic and a pinch of salt.
5
Simmer for another minute.
6
Transfer onion mixture to a large bowl.
7
Add cooked spinach, ricotta, feta, and egg to the bowl.
8
Mix all ingredients, and season with salt and pepper to taste.
9
In a glass baking pan, lay one sheet of phyllo dough to cover the bottom.
10
You may need to cut the dough, or add more to make one even layer.
11
Brush melted butter over this entire layer.
12
Then, add another layer of dough on top, and brush with butter.
13
Repeat until four sheets of phyllo are in the pan, each with butter on top.
14
Add the spinach mixture, and spread evenly in the pan.
15
Repeat the dough layering process on top, with four more sheets of phyllo dough, buttering between the layers.
16
Top the final layer with butter.
17
Place the dish in the oven for 30-45 minutes to bake.
18
Spanakopita is ready when the top layer of phyllo is golden brown, and the middle of the spinach mixture is hot.
19
Serve warm.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 whole Sheets Of Phyllo Dough, 2 packages (10 Oz. Each) Frozen Spinach, Chopped, 4 Tablespoons Olive Oil, Divided, 1/2 whole Yellow Onion, Diced, and more.

Yes, 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.

That's it — enjoy your meal!

Spanakopita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions