Spanakopita
Spanakopita has to be one of the most loved pies in the Greek and Cypriot culture. What’s not to love: layers and layers of buttery crispy phyllo all wrapped around a delicious herb spinach cheese filling. The traditional Greek version uses fresh dill, and feta cheese. I have added ricotta cheese for a creamy cheesy filling. Growing up, it was served for breakfast, lunch and even dinner with a simple green side salad. You will always find sesame seeds on my savoury pie’s as I love the nutty flavour it adds with an extra crunch.
Spanakopita is filled with so many wholesome ingredients and it’s part of my family’s Mediterranean diet. You can also substitute kale or Swiss chard for the Spinach or even sautéed leeks for the onions.
This is perfect for making ahead. Just place the prepared, unbaked pie in the refrigerator covered and bake cold within 24 hours. If you should happen to have leftovers—which never seems to happen in this Cypriot household—place on a baking sheet and bake in a 300°F preheated oven until warm and phyllo has crisped up again.
Spanakopita
Materials
- ¼ cup + 2 tbsps extra-virgin olive oil divided
- 1 medium onion finely diced
- 325 g baby spinach
- 4 thinly sliced green onions including green parts
- 1/2 cup chopped fresh dill
- 250 g crumbled sheep milk feta cheese
- 475 g fresh ricotta cheese strained
- 2 large eggs lightly beaten
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- ⅓ cup melted unsalted butter
- 455 g phyllo pastry sheets thawed as per package directions
- 2 tbsps white sesame seeds
Instructions
- Preheat the oven to 350°F. With a pastry brush, butter the bottom and sides of a 17×13 inch rimmed baking sheet and set aside.
- In a small saucepan, heat 2 tbsp oil over medium heat. Sauté the onions until translucent and tender about 2-3 minutes. Set aside.
- In a large bowl, add the spinach, green onions, dill, cooked onions, feta, ricotta and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.
- Stir together the melted butter with the remaining ¼ cup olive oil in a small bowl.
- Place phyllo between a damp tea towel (this will ensure it does not dry out).
- Lay sheets on dry and clean work surface. Using a pastry brush, brush phyllo sheet with butter mixture, not too much as it will make it soggy. Transfer to baking sheet. Repeat with remaining 8 sheets of phyllo stacking them on top of each other to make 9 layers.
- Spread spinach mixture evenly on top of phyllo sheets and continue buttering and layering the remaining phyllo sheets.
- Brush with remaining butter mixture on top and sprinkle with sesame seeds.
- Bake for 50–60 minutes or until pie is dark golden in colour. Remove from oven, allow to cool for 10 minutes before cutting.
