Spanakopita
Today I’m sharing a recipe that’s close to my heart: golden, flaky, cheesy Spanakopita! When I was young, we used to gather in my mom’s kitchen and roll spanakopita into little triangles to keep in the freezer. Those afternoons were full of laughter, buttery fingers and love.
Heat your oven to 375°F. Squeeze as much liquid as you can from the thawed frozen spinach. Really give it a good squeeze, because dry spinach means crispy phyllo! Add the spinach to a large bowl with crumbled feta, ricotta, eggs, sliced scallions, fresh dill, fresh parsley and black pepper. Mix until everything is evenly combined.
Stir together the melted butter and olive oil, then brush your 9 x 13-inch baking dish with the mixture. Layer seven or eight sheets of phyllo, brushing each one lightly. Spread the spinach filling evenly over the phyllo, then top with another seven or eight sheets, brushing each as you go. Tuck in the overhanging edges, brush the top and score into squares without cutting all the way through. Bake for 35–45 minutes, until deeply golden and crisp.
Let it rest for 10 minutes before cutting so every square holds together beautifully. This recipe serves about eight and is perfect for a cozy family dinner or feeding a crowd at a party. Gather your favorite people around the table and dig in to this delicious Spanakopita Pie!
Spanakopita
Makes: one 9 x 13-inch pan, about 8 servings
Bake: 375°F for 35-45 minutes
Total Time: about 55 minutes
Description
Spanakopita can be made in a few different ways. When I was young, we used to gather in my mom’s kitchen and roll them into little triangles and keep them in the freezer. It can also be made in a large pie form. This is a great way to serve it for dinner or at a large party.
Ingredients
1 pound frozen chopped spinach, thawed
8 ounces feta cheese, crumbled
1/2 cup ricotta cheese
2 large eggs
4 scallions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 package phyllo dough, thawed
1 stick melted butter for brushing
1/2 cup extra-virgin olive oil, for brushing
1/2 teaspoon black pepper
Directions
1. Prepare the filling. Heat oven to 375°F. Squeeze as much liquid as possible from the thawed spinach. Place spinach in a large bowl.
2. Mix. Add feta, ricotta, eggs, scallions, dill, parsley and black pepper. Mix until evenly combined.
3. Combine the melted butter and olive oil in a small mixing bowl.
4. Prepare the pan. Brush a 9 x 13-inch baking dish with the butter and olive oil mixture.
5. Layer the bottom phyllo. Lay one sheet of phyllo in the dish and lightly brush with olive oil mixture. Repeat with 7-8 sheets, allowing the edges to hang slightly over the sides.
6. Add the filling. Spread the spinach mixture evenly over the phyllo.
7. Add the top phyllo. Top with another 7-8 sheets of phyllo, brushing each sheet lightly with olive oil.
8. Finish the edges. Tuck or fold in the overhanging edges and brush the top with olive oil.
9. Score. Using a sharp knife, score the top into squares without cutting all the way through.
10. Bake. Bake for 35-45 minutes, until deeply golden and crisp.
11. Rest and serve. Let rest for 10 minutes before cutting and serving.
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