Spanakopita (Spinach And Cheese Pie) Recipe

Name: Spanakopita (Spinach And Cheese Pie)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 ounce) bags fresh spinach, chopped (remove the long stems); 3 tablespoons butter (or use olive oil); 1 large onion, finely chopped; 2 green onions, chopped; 2 tablespoons minced fresh garlic (or to taste); 1/4 cup fresh parsley, finely chopped; 3 large eggs, lightly beaten; 3/4 cup ricotta cheese (I use the full-fat ricotta cheese); 1 cup feta cheese, crumbled; salt and black pepper (I use seasoned salt in place of the white salt); 8 ounces phyllo dough, thawed; 1/4 cup melted butter (you might need a bit more)

Servings: persons

3 (10 ounce) bags fresh spinach, chopped (remove the long stems)
3 tablespoons butter (or use olive oil)
1 large onion, finely chopped
2 green onions, chopped
2 tablespoons minced fresh garlic (or to taste)
1/4 cup fresh parsley, finely chopped
3 large eggs, lightly beaten
3/4 cup ricotta cheese (I use the full-fat ricotta cheese)
1 cup feta cheese, crumbled
salt and black pepper (I use seasoned salt in place of the white salt)
8 ounces phyllo dough, thawed
1/4 cup melted butter (you might need a bit more)

1
Set oven to 350 degrees.
2
Lightly butter the inside of the pie plate.
3
heat 3 tablespoons of butter or olive oil in a large skillet over medium heat; add in the onion, green onion and garlic and saute for about 3-4 minutes or until softened.
4
Add/stir in the chopped spinach and parsley; continue to cook for 3-5 minutes or until the spinach is limp; remove from heat and cool.
5
In a large bowl, whisk the eggs until well blended.
6
Add in ricotta cheese and feta, then add to the spinach mixture; mix to combine with a wooden spoon.
7
Season the mixture with salt and black pepper (at this point I add in about 3 tablespoons grated Parmesan cheese, but that is optional).
8
Layer 4 sheets of thawed phyllo dough into prepared pie plate, brushing each layer with melted butter or oil (to prevent drying out, follow the instructions on the phyllo dough package).
9
Pour the spinach mixture on top of the dough.
10
Repeat the layers of phyllo dough.
11
Tuck the overhanging dough into the pie plate and crimp edges.
12
Brush with melted butter.
13
Bake uncovered for 40-45 minutes.

540

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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: 3 (10 ounce) bags fresh spinach, chopped (remove the long stems), 3 tablespoons butter (or use olive oil), 1 large onion, finely chopped, 2 green onions, chopped, and more.

Yes, Spanakopita (Spinach And Cheese Pie) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spanakopita (Spinach And Cheese Pie)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions