Authentic Greek Spanakopita Savory Pie (Printable Version)

Crispy phyllo layers filled with spinach, herbs, and feta for a classic Greek savory pie

# Ingredient List:

→ Vegetables & Herbs

01 - 2.2 lbs fresh spinach, washed, trimmed, and chopped (or 21 oz frozen, thawed and well drained)
02 - 1 medium yellow onion, finely diced
03 - 4 spring onions, finely sliced
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp fresh mint, chopped

→ Dairy & Eggs

07 - 14 oz feta cheese, crumbled
08 - 7 oz ricotta cheese
09 - 2 large eggs, lightly beaten

→ Pastry

10 - 1 lb phyllo dough, thawed
11 - 7 tbsp olive oil (plus extra for brushing)
12 - 4 tbsp unsalted butter, melted

→ Spices & Seasoning

13 - 1/2 tsp salt
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp ground nutmeg

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 13x9 inch rectangular baking dish.
02 - In a large skillet over medium heat, warm 2 tbsp olive oil and sauté onions until soft and translucent, about 5 minutes. Add spring onions and cook 2 more minutes.
03 - Add spinach in batches if using fresh, and cook until wilted and any liquid has evaporated. Remove from heat; stir in dill, parsley, and mint. Let cool slightly.
04 - In a bowl, combine feta, ricotta, eggs, salt, pepper, and nutmeg. Add cooled spinach mixture; mix well.
05 - Cover the phyllo dough with a damp towel to prevent drying while you work.
06 - Place one sheet of phyllo in the baking dish, brush with olive oil and/or melted butter. Repeat with 6-8 sheets, brushing each with oil or butter mixture.
07 - Spread the spinach filling evenly over the layered phyllo sheets.
08 - Layer remaining phyllo sheets on top, brushing each with oil or butter. Tuck in edges and brush the top generously.
09 - Score the top layers with a sharp knife into serving-sized squares or diamonds before baking.
10 - Bake for 45-50 minutes until golden and crisp throughout.
11 - Let cool for 10 minutes before slicing along scored lines. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The combination of feta and ricotta creates the silkiest, most luxurious filling that somehow still feels light and fresh
  • That moment you pull it from the oven and the phyllo crackles like fallen autumn leaves is pure kitchen magic
  • It feeds a crowd elegantly but somehow tastes even better the next day straight from the fridge
02 -
  • Removing every drop of moisture from your spinach is the difference between soggy disappointment and crisp perfection
  • Mixing olive oil with melted butter gives you the flavor of butter with the higher smoke point and crispness of oil
  • Working quickly with phyllo while keeping unused sheets covered is the skill that makes or breaks this recipe
03 -
  • Let your frozen spinach thaw completely in the refrigerator overnight, then squeeze it in a clean towel until no water comes out
  • If your phyllo tears during assembly, just patch it with a small piece of brushed phyllo, nobody will ever know

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