Spanakopita (Greek Spinach Pie)

Recipe View Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Lightly oil a 9-inch square baking pan. (5 minutes)

Recipe View Sauté the Aromatics: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped yellow onion, green onions, and minced garlic. Sauté until softened and lightly browned. (5 minutes)

Recipe View Wilt the Spinach: Add the chopped spinach and parsley to the skillet, incorporating it in batches if necessary. Continue to sauté until the spinach is wilted and any excess liquid has evaporated. Remove from heat and allow to cool slightly. (5 minutes)

Recipe View Prepare the Cheese Filling: In a large bowl, combine the crumbled feta cheese, ricotta cheese, and lightly beaten eggs. Mix well until thoroughly combined. Stir in the cooked spinach mixture.(3 minutes)

Recipe View Layer the Phyllo: Lay one sheet of phyllo dough in the prepared baking pan, allowing it to overhang the edges. Brush lightly with olive oil. Repeat this process with three more sheets of phyllo, brushing each with olive oil. The phyllo layers should overlap the pan. (8 minutes)

Recipe View Add the Filling: Spread the spinach and cheese mixture evenly over the phyllo dough in the pan. Fold any overhanging dough over the filling. Brush the folded dough with olive oil. (5 minutes)

Recipe View Top with Phyllo: Layer the remaining four sheets of phyllo dough over the filling, brushing each with olive oil. Tuck any overhanging dough into the pan to seal the filling. Brush the top layer with a generous amount of olive oil. (10 minutes)

Recipe View Bake to Golden Perfection: Bake in the preheated oven until the Spanakopita is golden brown and the phyllo is crispy, about 30 to 40 minutes. (40 minutes)

Recipe View Rest and Serve: Allow the Spanakopita to cool slightly before cutting into squares. Serve warm and enjoy! (5 minutes)