Spanakopita (Spinach and Cheese Pie)

READY IN: 1hr 5mins




  • Set oven to 350 degrees.
  • Lightly butter the inside of the pie plate.
  • heat 3 tablespoons of butter or olive oil in a large skillet over medium heat; add in the onion, green onion and garlic and saute for about 3-4 minutes or until softened.
  • Add/stir in the chopped spinach and parsley; continue to cook for 3-5 minutes or until the spinach is limp; remove from heat and cool.
  • In a large bowl, whisk the eggs until well blended.
  • Add in ricotta cheese and feta, then add to the spinach mixture; mix to combine with a wooden spoon.
  • Season the mixture with salt and black pepper (at this point I add in about 3 tablespoons grated Parmesan cheese, but that is optional).
  • Layer 4 sheets of thawed phyllo dough into prepared pie plate, brushing each layer with melted butter or oil (to prevent drying out, follow the instructions on the phyllo dough package).
  • Pour the spinach mixture on top of the dough.
  • Repeat the layers of phyllo dough.
  • Tuck the overhanging dough into the pie plate and crimp edges.
  • Brush with melted butter.
  • Bake uncovered for 40-45 minutes.