1 hr 10 mins
This is my casserole version of the Greek spinach pie that is traditionally served at weddings. I like it hot, cold or at room temperature...mmmmm!
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Units: US | Metric
- 1Cook the onions in the microwave until translucent (about two minutes on high).
- 2Blend the onions, spinach, salt, pepper, nutmeg, feta cheese, egg and ricotta cheese together in a mixing bowl.
- 3Mix the melted butter with the olive oil.
- 4Using a pastry brush, oil the bottom and sides of a rectangle (9"x13") casserole dish.
- 5Note: The phyllo sheets dry out immediately, so keep the unused portions covered with a kitchen towel (to keep the air out) until you are ready to use them; There is no need to be careful placing the sheets in the baking dish; Rips, folds and creases are absolutely acceptable and are completely unnoticeable in the final product.
- 6Place one sheet of phyllo on the bottom of the dish and paint it with the oil mixture.
- 7Repeat with the process, stacking a total of eight phyllo sheets and oiling between each layer.
- 8Spread the spinach mixture evenly over the top of the eighth layer.
- 9Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
- 10Repeat with the remaining phyllo sheets.
- 11Oil the top layer and any exposed edges and sprinkle with salt.
- 12Bake in a 375°F oven for about 45 minutes or until top is golden brown.
- 13This is great served warm or at room temperature.
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Nutritional Facts for Spanakopita
Serving Size: 1 (127 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 225.7
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 7.5 g
- Cholesterol 53.5 mg
- Sodium 394.2 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 1.9 g
- Sugars 1.7 g
- Protein 9.0 g