Cook and Scale
Spanakopita
8 servings · 70 min total
Crisp golden phyllo pastry wrapped around a savory filling of spinach, feta and fresh herbs — a beloved Greek classic.
Ingredients
- 800 g spinach, washed and chopped
- 1 onion, finely chopped
- 3 spring onion, sliced
- 2 garlic, minced
- 250 g feta, crumbled
- 100 g ricotta
- 3 egg, beaten
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- ½ tsp ground nutmeg
- 16 phyllo dough
- 120 g butter, melted
- 3 tbsp olive oil
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the spinach filling — Heat the olive oil in a large pan, sauté the onion, scallion and garlic until soft. Add the spinach in batches and cook until wilted and any liquid has evaporated. Let cool.
- 2.
Mix the cheese filling — Stir the feta, ricotta, eggs, dill, parsley and nutmeg into the cooled spinach mixture. Season with salt and pepper.
- 3.
Layer the phyllo and filling — Brush a baking dish with melted butter. Layer 8 phyllo sheets in the dish, brushing each with butter. Spread the spinach filling evenly, then top with the remaining 8 sheets, brushing each with butter.
- 4.
Bake until golden and crisp — Score the top into squares with a sharp knife. Bake at 180°C (350°F) for 40 minutes until deep golden and crisp. Cool slightly, cut along the scored lines, and serve.