Greek Spinach Feta Pie (Spanakopita)

Ingredients

For the Filling

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 green onions, sliced
• 2 garlic cloves, minced
• 1½ pounds fresh spinach, chopped (or 1 pound frozen spinach, thawed and well-drained)
• 8 ounces feta cheese, crumbled
• ½ cup ricotta cheese (optional, for a creamier filling)
• 2 large eggs, lightly beaten
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• ¼ teaspoon ground nutmeg
• Salt and black pepper, to taste

For the Crust

• 1 package (16 ounces) phyllo dough, thawed
• ½ cup melted butter or olive oil for brushing the phyllo
• Sesame seeds (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or olive oil.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and green onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
3. Add the spinach and cook until wilted. Remove from the heat and let it cool slightly. Squeeze out any excess moisture.
4. In a large bowl, combine the spinach mixture, feta cheese, ricotta (if using), eggs, dill, parsley, nutmeg, salt, and pepper. Mix well.
5. Lay 8 sheets of phyllo dough in the prepared baking dish, brushing each sheet lightly with melted butter or olive oil before adding the next.
6. Spread the spinach and feta filling evenly over the phyllo layers.
7. Top with the remaining 8 sheets of phyllo, brushing each layer with butter or olive oil.
8. Tuck in the edges, brush the top generously with butter, and sprinkle with sesame seeds if desired.
9. Score the top into squares or triangles using a sharp knife.
10. Bake for 45–50 minutes, or until the pastry is golden brown and crisp.
11. Let the pie cool for 10 minutes before slicing and serving.

Serving Suggestions

Serve warm or at room temperature. This classic Greek pie is perfect for picnics, potlucks, holiday gatherings, or as a light lunch with a fresh Greek salad or a side of tzatziki.