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Spinach and Feta Spanakopita Bake

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A golden, flaky Greek-inspired dish featuring buttery phyllo pastry filled with spinach, feta, and herbs. This crowd-pleasing savory pie is perfect for dinner or a holiday spread.

Ingredients

Scale
  • 1 lb fresh spinach, chopped
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 8 oz feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 2 eggs, beaten
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste
  • 12 sheets phyllo dough, thawed
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a rectangular baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant, about 3–4 minutes.
  3. Add chopped spinach and cook until wilted, about 5 minutes. Drain excess moisture and let it cool slightly.
  4. In a large bowl, combine the cooked spinach mixture with crumbled feta, ricotta, beaten eggs, dill, salt, and pepper. Mix well.
  5. Layer 6 phyllo sheets in the prepared baking dish, brushing each layer with melted butter before adding the next.
  6. Spread the spinach and cheese mixture evenly over the phyllo base.
  7. Top with the remaining 6 phyllo sheets, again brushing each with butter.
  8. Score the top layer into squares using a sharp knife.
  9. Bake for 35–40 minutes or until the pastry is golden brown and crisp.
  10. Let cool slightly before serving.

Notes

  • Make sure to fully thaw the phyllo dough before use to prevent tearing.
  • For extra crispness, brush the top layer generously with butter.
  • This dish can be made ahead and reheated in the oven.

Nutrition

Keywords: Spanakopita, Greek spinach pie, feta pastry, vegetarian bake, phyllo dough recipe

Find it online: https://foodiecara.com/spinach-and-feta-spanakopita-bake/