Print

Crispy Spanakopita Greek Spinach Pie Recipe Easy Flaky Phyllo Crust

crispy spanakopita - featured image
Print Recipe

A deliciously flaky and crispy Greek spinach pie made with buttery phyllo dough, fresh spinach, feta, and ricotta cheeses, perfect for quick meals and entertaining.

Ingredients

Scale
  • 1 (16-ounce) package phyllo dough, thawed
  • 1 pound fresh spinach, washed and chopped (or frozen, thawed and squeezed dry)
  • 8 ounces feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 2 large eggs, beaten
  • 3 green onions, finely sliced
  • 2 tablespoons fresh dill, chopped (optional)
  • Zest of 1 lemon
  • 1/4 cup olive oil, plus extra for brushing phyllo
  • 1/4 cup unsalted butter, melted
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Wash and dry the spinach thoroughly. Chop finely and cook in a large skillet over medium heat until wilted, about 3-4 minutes. Transfer to a colander and press out as much liquid as possible.
  3. In a large bowl, combine the cooked spinach, crumbled feta, ricotta, beaten eggs, sliced green onions, chopped dill, and lemon zest. Stir gently to blend. Season with salt and pepper to taste.
  4. Unroll the phyllo dough and cover with a damp kitchen towel to prevent drying out. Melt the butter and mix with olive oil in a small bowl.
  5. Brush the bottom and sides of a 9×13 inch baking dish with the butter mixture. Place one sheet of phyllo in the dish, letting edges hang over the sides. Brush lightly with the butter mixture. Repeat layering and brushing 6-8 sheets.
  6. Spread the spinach and cheese filling evenly over the phyllo base.
  7. Layer the remaining phyllo sheets on top of the filling, brushing each sheet with butter until you have 6-8 layers on top. Fold overhanging edges inside the dish and brush the top layer generously with butter.
  8. Lightly score the top layers into squares or diamonds with a sharp knife.
  9. Bake for 40-45 minutes, or until the phyllo is golden brown and crisp. Check around 35 minutes to avoid burning.
  10. Let the spanakopita rest for 10 minutes before cutting and serving.

Notes

Dry the spinach thoroughly to avoid soggy filling. Keep phyllo covered with a damp towel to prevent drying out. Be generous with butter brushing for crispiness. Score the top before baking for easier slicing. You can prepare the filling a day ahead to deepen flavors. Reheat leftovers in the oven to maintain crispiness.

Nutrition

Keywords: spanakopita, Greek spinach pie, phyllo dough, feta cheese, ricotta, spinach pie, crispy pie, Greek recipe, easy spanakopita

Find it online: https://prismtaste.com/crispy-spanakopita-greek-spinach-pie-recipe-easy-flaky-phyllo-crust/