Spanakopita (Spinach and Cheese Pie)

Spanakopita (Spinach and Cheese Pie)

Serves 6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Website Lightly adapted from All Recipes


  • 1/2 cup olive oil (divided)
  • 1 Large yellow onion (chopped)
  • 1 bunch green onions (chopped)
  • 2 cloves garlic (minced)
  • 600 - 900g frozen chopped spinach thawed and squeezed of excess moisture (quantities within this range all work well - you will get a thicker pie with more spinach.)
  • ½ cup chopped parsley
  • 2 Large eggs (lightly beaten)
  • ½ cup ricotta cheese
  • 1½ cup crumbled feta cheese (about 200 grams)
  • 8 sheets phyllo dough


1. Preheat oven to 350F. Lightly oil a 8" x 11" baking dish.
2. In a sauté pan, heat 3 Tbsp olive oil over medium heat. Add yellow and green onions and garlic and sauté until soft, about 4 minutes.
3. In a large bowl, combine onion mixture with spinach and add parsley, eggs, cheese. Mix until evenly incorporated.
4. Lay one sheet of phyllo dough in baking dish and brush lightly with olive oil. Repeat process with three more phyllo sheets. Dough will hang over edges.
5. Spread spinach mixture evenly into pan and fold overhanging phyllo onto spinach.
6. Layer 4 sheets of remaining phyllo on top of dish, brushing with olive oil between each sheet. Tuck overhanging dough under and down the sides of the baking dish.
7. Bake for 30-40 minutes until golden brown.