| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 24g | 10g | 18g |
| sugars | fibre | protein | salt |
| 3g | 3g | 12g | 1.5g |
Greek Spinach and Feta Pie, also known as Spanakopita, holds a special place in my heart and on my dinner table. This classic Greek dish is a beautiful blend of fresh spinach, creamy cheeses, and aromatic herbs enveloped in crispy, golden phyllo dough. If you’re anything like me, you crave comfort food with a twist, and this Spanakopita checks all the boxes. Unlocking flavors from the Mediterranean while honoring the farm-fresh philosophy from my Midwestern roots makes this recipe delightful and nourishing.
A Nod to Farm-to-Table Freshness
Growing up in Nebraska, fresh ingredients were a staple in every meal. I remember the sensation of walking through farmers’ markets with my family, indulging in the vibrant sights and scents of freshly harvested produce. This recipe for Greek Spinach and Feta Pie resonates with that experience by using fresh spinach, dill, and parsley. The greens play a starring role, paired wonderfully with creamy ricotta, tangy feta, and a hint of Parmesan. Every bite takes me back to those childhood days, where simplicity met sophistication.
Health Benefits of Spinach and Herbs
While the flavors of Spanakopita are definitely a reason to love this dish, the health benefits make it a winner too. Spinach is packed with essential nutrients like vitamin K, vitamin A, and iron, making it a powerhouse for your diet. The fresh dill and parsley are not to be overlooked either; these herbs are rich in antioxidants and can help support overall health. The combination of these ingredients results not only in a flavor-packed pie but also something that’s good for the entire family.
One of the beautiful elements of Greek cuisine is its versatility and how it pairs wonderfully with other dishes. Consider serving this Spanakopita alongside a traditional Greek salad or lentil soup for a well-rounded meal. Or, take a midwestern twist and pair it with a hearty corn casserole. You might even try it as a unique brunch item, complementing it with a fruit platter or some homemade buttermilk biscuits.
This recipe reminds me a lot of other comforting dishes like quiche or even an American pot pie, though with its own unique flavor profile. The layers of phyllo dough create a satisfying crunch, similar to that of a well-made pie crust, but with an added lightness that makes every bite divine.
For those looking to explore more Greek cuisine, you might want to check out this Greek Salad Recipe or even an Easy Lentil Soup. These recipes not only complement the Spanakopita but also allow you to dive deeper into the rich and varied world of Greek cooking.
In the end, this Greek Spinach and Feta Pie offers a taste of tradition while aligning beautifully with the values I hold dear. From fresh, wholesome ingredients to a love of family-centric meals, it’s a dish that brings together the best of my culinary journey so far. I hope it brings as much joy to your table as it does to mine.
What You’ll Need
- 1 lb fresh spinach, washed and chopped
- 1/2 lb feta cheese, crumbled
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs, beaten
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
- 12 sheets phyllo dough, thawed
- 1/4 cup butter, melted
Method
Step One
Preheat your oven to 350°F (175°C).
Step Two
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step Three
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Step Four
In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, grated Parmesan cheese, beaten eggs, chopped dill, and chopped parsley.
Step Five
Add the sautéed spinach, onions, and garlic to the cheese mixture. Season with salt and black pepper, then mix until well combined.
Step Six
Brush a 9×13 inch baking dish with melted butter or olive oil. Lay one sheet of phyllo dough in the baking dish and brush it lightly with olive oil. Repeat with half of the phyllo sheets, brushing each sheet with olive oil before adding the next.
Step Seven
Spread the spinach and cheese mixture evenly over the layered phyllo sheets.
Step Eight
Layer the remaining phyllo sheets on top of the spinach mixture, again brushing each sheet with olive oil. Once all the sheets are layered, brush the top layer generously with olive oil.
Step Nine
Using a sharp knife, score the top layers of phyllo into the desired shape (squares or diamonds).
Step Ten
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
Step Eleven
Allow the Spanakopita to cool for about 10 minutes before serving.
