Greek Spanakopita with Feta and Ricotta in Flaky Phyllo
A traditional Greek spinach pie featuring tender sautéed spinach, onions, and fresh herbs combined with creamy feta and ricotta cheese, all wrapped in golden, flaky phyllo pastry. This savory dish makes an excellent appetizer, side dish, or light main course for family dinners or entertaining. The combination of two cheeses creates a rich, tangy filling that perfectly complements the earthy spinach, while the phyllo layers provide satisfying texture and visual appeal.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 2 pounds spinach, rinsed and chopped
- ½ cup fresh parsley, chopped
- 1 cup feta cheese, crumbled
- ½ cup ricotta cheese
- 2 large eggs, lightly beaten
- 8 sheets phyllo doughpuff pastry1:1
different texture but works
- ¼ cup olive oil, or as needed
Instructions
- 1
Gather all ingredients
- 2
Preheat oven to 350 degrees F and lightly oil a 9-inch square baking pan
- 3
Heat olive oil in a large skillet over medium heat and sauté onion, green onions, and garlic until soft and lightly browned
- 4
Stir in spinach and parsley and continue to sauté until spinach is limp
- 5
Remove from heat and set aside to cool
- 6
Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined
- 7
Stir in spinach mixture
- 8
Lay one sheet of phyllo dough in prepared baking pan and brush lightly with olive oil
- 9
Layer another sheet on top and brush with oil, repeat with two more sheets
- 10
Spread spinach and cheese mixture into the pan
- 11
Fold any overhanging dough over the filling and brush with oil
- 12
Layer remaining phyllo sheets, brushing each with oil
- 13
Tuck overhanging dough into pan to seal the filling
- 14
Bake until golden brown
- 15
Cut into squares and serve while hot
Tips
Squeeze excess water from cooked spinach before mixing with cheese to prevent soggy phyllo
Keep phyllo sheets covered with damp towel while working to prevent drying out
Brush each phyllo layer thoroughly with oil for maximum flakiness and golden color
Good to Know
Refrigerate covered for up to 3 days. Reheat in oven at 350F for 10-15 minutes to crisp phyllo.
Assemble completely up to 1 day ahead, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve hot cut into squares as appetizer or main dish with Greek salad and lemon wedges.
Common Mistakes
Don't skip draining spinach to avoid soggy phyllo layers
Keep phyllo covered to prevent cracking and tearing
Brush each layer with oil to ensure golden, flaky results
Substitutions
FAQ
Can I freeze spanakopita before baking?
Yes, assemble completely then freeze up to 3 months. Bake directly from frozen, adding 15-20 minutes to cooking time.
What if my phyllo tears while handling?
Patch small tears with pieces of phyllo and brush with oil. The layering process helps hide minor imperfections.
How long will leftover spanakopita keep?
Store covered in refrigerator for up to 3 days. Reheat in oven to restore crispness rather than microwaving.