My adapted version of a super popular Spanakopita, Greek Spinach and Feta pie that makes a great vegetarian meal.
Spanakopita is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita, especially in northern Greece. In southern Greece, the term spanakopita is also common for the versions with cheese.
- 450 g (1 lb) phyllo pastry at room temperature
- 340 g (12 oz) melted salted butter
- 250ml (1 cup) panko breadcrumbs
- 450 g (1 lb/ 16 oz) frozen spinach leaves, coarsely chopped
- 15 ml (3 tsp) dried dill
- 6 scallions, thinly sliced
- 425 g (15 oz) ricotta cheese
- 450 g (1 lb) crumbled feta cheese
- 3 eggs
- 50 ml (4 tbsp) olive oil
- 2.5 ml (½ tsp) salt
- 5 ml (1 tsp) freshly cracked black pepper
- Preheat the oven to 400 °F / 200°C.
Make the filling:
- In a bowl add the feta and ricotta cheese, as well as the dill, salt, pepper, olive oil, and scallions.
- The best would be to use a stand mixer with a paddle fitting (it’s easier) although I do not have one, so I used a regular handheld mixer and mixed it hard and long until combined.
- Add the spinach (if you use frozen, it must be defrosted, and be sure to wring out most of the liquid) in a few batches until combined.
- If needed after you tasted it, add extra seasoning.
- Whisk the eggs in a small bowl and add them to the cheese mixture on low speed continue to beat it until all is well incorporated.
Assemble the Pie:
- Paint a large baking dish with some melted butter and then sprinkle the breadcrumbs on the bottom to create an even layer. (Typical me: I changed it up and first added the phyllo cheese on the bottom and then added the breadcrumbs).
- Use 3 sheets of phyllo and place them in the well-buttered large dish to cover the bottom and let the rest of the stack hang over the side of the pan.
- Drizzle or paint the sheets with melted butter.
- Place 2 more sheets half in the dish and half hanging outside of the dish on all four sides of the pan (total of 8 sheets) and drizzle or paint some butter between the layers.
- Spread the filling on the bottom layer of the phyllo sheets (in my case, on top of the panko breadcrumbs which I added here instead of below the phyllo), then fold the overhanging phyllo over the filling and continue to brush butter in between the layers as this will help to crisp the phyllo.
- You should still have some phyllo left.
- Now keep about 8 sheets of phyllo for the topping and continue to add the remaining sheets over the filling and drizzle/paint with butter.
- If you wish, I did not do it, take one sheet (those 8 remaining sheets) at a time, crinkle it like an accordion and place it on top.
- Do this with all the 8 remaining sheets and place the accordion style sheets side by side until the top is covered.
- Drizzle with butter and score into pieces.
- I did not want to fuss, so just added them (not accordion style) one after the other with butter in between and turned the entire batch upside down to have the overhanging bit at the bottom to create a nice and even top.
- Finally: pour/paint the remaining melted butter on top and brush all around.
- Before you bake it, make sure to cut the Spanakopita pie into serving-size blocks as this is a huge help or you will end up with a very broken and bits of phyllo all over.
- Trust me, I made the mistake on a previous occasion and now will always cut it into blocks.
- Make sure to cut through to the bottom layers.
- Bake the Spanakopita pie on the center rack for about an hour or until golden all around.
- Keep an eye on it, as it will depend on your oven. I baked it for the full 60 minutes and it's perfect.
- For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes.
- If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack. I had no need to do this step, as it was perfect after 60 minutes on the center rack).
- Take it out of the oven and allow the Spanakopita pie to rest at room temperature for 15-20 minutes and then serve.
Prepared, tried, and tested Esme from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes
Tried this recipe? Mention @_EsmeSalon or tag #shareEScare
I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare
Amount Per Serving Calories 18351Total Fat 1235gSaturated Fat 713gTrans Fat 18gUnsaturated Fat 400gCholesterol 3547mgSodium 27501mgCarbohydrates 1267gFiber 187gSugar 419gProtein 638g
EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.
Health Benefits of Spinach
Spinach is a superstar among green leafy vegetables.
Is feta a healthy cheese?
Feta cheese is a good source of essential vitamins and minerals. However, the high sodium content in feta cheese may cause complications with certain medical conditions. Feta contains more calcium than many other cheeses. Calcium helps you maintain healthy teeth and bones
Copyright © 2022 esmesalon.com – All rights reserved.
Recipes you should check out
Thanks for stopping by
As always, if you make this recipe please leave me a comment, rate the recipe, and tag me @_esmesalon on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch, so please sign up for my newsletter to get delicious homemade tried and tested recipes delivered to your inbox. And don’t forget to follow us on Pinterest, Instagram, & Twitter as I would love to connect with you there!
If you require a wonderfully tried and tested recipe book for yourself, or as a gift, please visit the shop and look at all those excellent Recipe eBooks.