Spanakopita (Greek Spinach & Ricotta Phyllo Pie)

This is my mum’s version of Spanakopita. Spanakopita is a delicious spinach and ricotta pie. It’s typically filled with feta cheese, but my mum always uses a mix of parmesan and mozzarella instead as we don’t often have feta in the house. Layers of buttery, crispy phyllo make this easy pie an utter delight.

Click on the image to watch how to make it.

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Ingredients:

• 1 pound phyllo pastry, at room temperature

• 200g salted butter, melted

• 1 cup panko breadcrumbs

• 500g spinach leaves, wilted & chopped

• 1 teaspoon dried dill

• Half a fresh nutmeg, grated

• 6 scallions, thinly sliced

• 500g firm ricotta cheese

• 3/4 cup mozzarella cheese

• 1/4 cup Parmesan cheese

• 3 eggs

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1 teaspoon white pepper

Instructions:

1. Preheat Oven: Preheat the oven to 356°F (180°C). Grease a baking dish with butter.

2. Prepare Filling:

   • In a large mixing bowl, combine the wilted and chopped spinach, dried dill, grated nutmeg, thinly sliced scallions, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, olive oil, salt, and white pepper. Mix well until all ingredients are evenly incorporated.

3. Layer Phyllo Pastry:

   Brush greased dish with melted butter and sprinkle with panko breadcrumbs.

   • Place sheets of phyllo pastry in the greased baking dish until covered.

   • Repeat layering with more phyllo pastry, and butter, folding the edges over the dish as shown in the video.

4. Add Filling:

   • Spread the prepared spinach and cheese mixture evenly over the layered phyllo pastry.

5. Continue Layering:

   • Fold the phyllo sheets from the sides, one by one with layers of butter, on top of the mixture until covered over.

6. Bake:

   • Brush the top layer with butter, and then add more crinkled phyllo sheets on top in accordion fashion like shown.

   • Place the spanakopita pie in the preheated oven and bake at 180 degrees celsius for approx 45 minutes, or until cooked all the way through and golden. You may need to remove the top to stop burning while cooking the ricotta.

7. Serve:

   • Once baked, allow the spanakopita pie to cool slightly before slicing and serving. Enjoy this delicious Greek spinach pie warm or at room temperature with salad.

With love,

Tara x