Mom's Spanakopita

Indulge in the comforting flavors of Mom's Spanakopita, a classic homemade Greek spinach pie that's bursting with freshness and creamy goodness. This recipe combines tender wilted spinach, tangy feta, smooth ricotta, and fragrant dill, all nestled between delicate layers of buttery, golden phyllo dough. Lightly seasoned with green onions, salt, and black pepper, this savory dish is perfect for serving as an appetizer, side, or vegetarian main course. With simple preparation and approachable techniques, you can recreate this traditional favorite in your own kitchen in just over an hour. Whether you're hosting a dinner party or craving an authentic taste of Greece, Mom's Spanakopita is guaranteed to impress with its flaky texture and vibrant, robust flavors. Perfect for meal prep and gatherings, this timeless dish brings a taste of home to your table.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 16 oz Fresh spinach
• 8 oz Feta cheese
• 4 oz Ricotta cheese
• 2 large Eggs
• 2 tbsp Fresh dill
• 4 stalks Green onions
• 16 sheets Phyllo dough sheets
• 8 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Olive oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat a large skillet over medium heat and add olive oil. Sauté the spinach until it wilts, then transfer it to a colander to cool and drain excess moisture. Once cooled, chop the spinach finely.

Step 3

In a large mixing bowl, combine chopped spinach, crumbled feta, ricotta, eggs, chopped dill, sliced green onions, salt, and black pepper. Mix until well combined.

Step 4

Melt the butter in a small saucepan over low heat or in the microwave. Prepare the phyllo sheets by covering them with a damp towel to prevent drying out.

Step 5

Place one phyllo sheet in the baking dish and brush it lightly with melted butter. Layer another sheet on top and repeat until you’ve used 8 sheets, brushing each layer with butter.

Step 6

Spread the spinach and cheese mixture evenly over the layered phyllo.

Step 7

Cover the filling with the remaining 8 phyllo sheets, brushing each sheet with butter as you layer. Tuck in the edges of the phyllo neatly.

Step 8

Using a sharp knife, gently score the top layers of the phyllo into squares or diamond shapes to make slicing easier after baking.

Step 9

Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy.

Step 10

Remove from the oven and let cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1421.0g)

Amount per serving	% Daily Value*
Calories	3039.1

Total Fat 201.8g	0%
Saturated Fat 96.3g	0%
Polyunsaturated Fat 6.8g
Cholesterol 906.6mg	0%
Sodium 6794.6mg	0%
Total Carbohydrate 208.9g	0%
Dietary Fiber 24.1g	0%
Total Sugars 2.7g
Protein 93.3g	0%

Vitamin D 136.2IU	0%
Calcium 2143.0mg	0%
Iron 25.1mg	0%
Potassium 846.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 12.3%

Carbs: 27.6%