Description
This Spinach Pie (Spanakopita) is a classic Easter dish, featuring crispy, golden phyllo pastry filled with a savory mixture of spinach, feta, and aromatic herbs. Whether served as an appetizer, side dish, or main course, this Greek-inspired Easter favorite is perfect for any holiday gathering.
Ingredients
Units
Scale
Filling:
- 1 lb fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup feta cheese, crumbled (or vegan alternative)
- 1/4 cup ricotta cheese (optional)
- 2 eggs, beaten (or flax eggs for vegan option)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
Assembly:
- 1 package phyllo dough, thawed
- 1/2 cup melted butter or olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C). Grease a baking pan.
- In a pan, heat olive oil over medium heat. Sauté onions and garlic until soft.
- Add chopped spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, mix spinach mixture, feta, ricotta, eggs, salt, pepper, and oregano until well combined.
- Layer half the phyllo sheets in the baking pan, brushing each layer with melted butter or olive oil.
- Spread the spinach mixture evenly, then layer the remaining phyllo sheets on top, brushing each with butter.
- Score the top into squares or diamonds with a sharp knife.
- Bake for 40-45 minutes, or until the top is golden brown and crisp.
- Let cool slightly before slicing and serving.
Notes
- Use frozen spinach (thawed and drained) as a time-saving alternative.
- For a vegan version, swap feta and ricotta for tofu-based alternatives and use flax eggs.
- Serve warm with Greek yogurt, tzatziki, or a fresh salad.
