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–+ servings
spanakopita hero

Spanakopita

© Chef Laura Bonicelli
A favorite Greek classic dish. Layers of phyllo stuffed with fresh spinach, mint, and feta.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Brunch, Dinner, Main Dish - Vegetarian, MM-Blue
Cuisine Greek
Servings 12
Calories 152 kcal

Equipment

  • 9x13-inch baking dish

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped onion
  • 1/4 cup chopped green onion
  • 3 cloves garlic -- minced

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  • 2 pounds baby spinach -- rinsed well and chopped
  • 1 cup chopped mint leaves

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  • 2 large eggs
  • 1/2 cup fresh ricotta or plain Greek yogurt
  • 1 cup crumbled feta
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper

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  • 8 ounces phyllo dough sheets about 20 sheets
  • 1/4 cup extra-virgin olive oil up to 1/2 cup

Instructions
 

  • Preheat oven to 375º F and lightly oil a 9x13 inch baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. SautÈ onion, green onions and garlic, until soft and lightly browned. Stir in spinach and mint, and continue to sautÈ until spinach wilts, about 5 to 7 minutes. Remove from heat and set aside to cool and drain in a colander set over a bowl.
  • In a medium bowl, mix eggs, ricotta, and feta. Stir in the spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat the process with four more phyllo sheets. To encase the filling, lay six sheets half in the pan, draping the other half out of the pan, completely covering the pan's outer edges.
  • Spread spinach and cheese mixture into the pan and fold overhanging dough over the filling. Brush each sheet with oil as you go. Then, lightly scrunch together and lay the remaining eight sheets of phyllo dough on top, brushing each with oil. Brush the entire top with oil.
  • Bake in preheated oven for 40 to 50 minutes, until golden brown. Cool for 10 minutes, cut into squares and serve.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 152kcalCarbohydrates: 17gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 34mgSodium: 569mgPotassium: 527mgFiber: 3gSugar: 2gVitamin A: 7309IUVitamin C: 25mgCalcium: 108mgIron: 3mg
Keyword feta, mint, spinach, Vegetarian
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