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Spanakopita

5 from 1 vote
This Greek classic is absolutely delicious; it's a phyllo pastry filled with spinach, feta, ricotta and some delicious garlic. I love to make these myself because nothing compensates for the simple and fresh ingredients. They're actually fairly simple to make, and I have tons of tips, pictures, and even a short video showing you how to fold them up.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 20 spanakopita
Course: Appetizer, Dinner, Side Dish
Cuisine: Greek
Calories: 127
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups fresh spinach (12 oz)
  • 1 1/2 cups feta
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 10 cloves garlic finely minced
  • 1 tsp lemon zest
  • 3/4 cup ricotta cheese whole milk (6 oz)
  • 3 tbsp olive oil for brushing the phyllo
  • 20 sheets phyllo pastry 8" x 12"

Equipment

  • pastry brush
  • nonstick pan

Method
 

  1. Preheat your oven to 400ºF. Wilt the spinach in a nonstick pan with nothing else in it until softened. Place in a sieve or colander and press with a paper towel until the water has been squeezed out.
  2. Chop the wilted spinach and add to a bowl with the feta, salt, pepper, lemon zest, garlic, and ricotta cheese. Set aside.
  3. Lay out one sheet of phyllo pastry and brush with olive oil. Place another sheet on top and continue layering until you have four sheets.
  4. Cut four rectangles, so that they are 3" x 8". Place a heaping tablespoon of filling at one end, then fold. Find detailed instructions, pictures, and a video above.
  5. Bake the spanakopita in your oven for 20-25 minutes. Enjoy!

Notes

  • Macros: 6.2 g fat, 15.8 g carbohydrates, 4.7 g protein
  • Find extra tips including pictures, a video, and suggestions for what to pair these with for dinner in my blog post above.