Spanakopita (Phyllo Pie with Spinach and Feta)
An iconic Greek dish, spanakopita, or phyllo pie with spinach and feta, is on the menu of just about every Greek and Greek-American restaurant. But for all its renown, what is typically served up is...
Keywords
- Greek
- Eggs & Dairy
- Fruits & Vegetables
- Europe
- Vegetables
- Cheese
- Main Courses
- Savory Pies & Tarts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Garlic press
- Pastry brush
- Cooling rack
- Citrus press
- Grater
- Baking dish
- Oven
- Mixing bowl
- Chef's knife
- Wooden spoon
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 1 pound feta cheese, crumbled into fine pieces (about 4 cups)
- 12 ounces whole-milk ricotta (about 1 1/2 cups)
- 4 large eggs, lightly beaten
- 1 bunch scallions, sliced thin
- 1/3 cup minced fresh dill leaves
- 3 tablespoons juice from 1 lemon
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 1 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
- 3/4 cup olive oil or clarified butter
- 1/2 pound phyllo (14 by 9-inch), thawed (see note)
- 1 ounce Parmesan cheese, grated (about 1/2 cup)
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