Spanakopita (Greek Spinach Pie)

Equipment

half sheet pan
stand mixer (optional)

Ingredients

3 tbsp extra virgin olive oil
2 leeks white and light green part diced
6 green onions thin sliced
2 cloves garlic minced
16 ounces baby spinach roughly chopped
1 lb feta
15 ounces ricotta cheese
½ tsp sea salt
1 tsp fresh ground pepper
3 tbsp fresh dill finely chopped
3 large eggs
1 package store-bought phyllo
8 tbsp salted butter melted

Instructions

Making the Spanakopita Filling

In a skillet, heat the olive oil over medium heat. Saute the leeks, green onion, and garlic until fragrant.
3 tbsp extra virgin olive oil, 2 leeks, 6 green onions, 2 cloves garlic
Add the spinach, and saute until wilted.
16 ounces baby spinach
Remove pan from heat and allow the spinach mixture to cool. Drain any excess liquid that accumulates.
Use a stand mixer on low speed (or mix by hand) to combine feta, ricotta, salt, pepper, and dill.
1 lb feta, 15 ounces ricotta cheese, ½ tsp sea salt, 1 tsp fresh ground pepper, 3 tbsp fresh dill
Add the cooled spinach mixture to the feta mixture, and mix on low speed until combined.
Add the eggs and mix until no streaks of yellow remain. Store the filling in the fridge while you prepare the pan.
3 large eggs

Assembling the Spanakopita

Preheat oven to 375℉ convection (or 400℉ conventional).
Line the bottom of your rimmed half sheet pan (13 x 18) with parchment paper to prevent sticking.
Set 4 sheets of phyllo to the side and cover them with a kitchen towel followed by a damp paper towel to prevent them from drying out. These will be used for the top of the spanakopita.
From the remaining sheets of phyllo, carefully place one sheet n the bottom of the pan. Drizzle lightly with melted butter. Repeat with a second sheet of phyllo.
With the third sheet of phyllo, place it half inside the pan and allow the other half to hang over the right edge of the pan. Place the next sheet of phyllo half inside the pan and allow the other half to hang over the left edge of the pan. Lightly drizzle melted butter on the phyllo inside of the pan.
Repeat this process with two more sheets of phyllo allowing the excess to hang over the top and bottom sections of the pan. Lightly drizzle melted butter on the phyllo inside of the pan.
Repeat Steps 4 and 5 until you have used all the phyllo.
Spread the spanakopita filling evenly inside the pan with the phyllo.
Fold all of the phyllo hanging outside the pan over to cover the filling. Lightly drizzle melted butter between the layers.
Using the four reserved sheets of phyllo, crinkle one sheet at a time and place them on the top of the spanakopita until covered. This will give the spanakopita a nice look and texture.
Drizzle the remaining butter on the top of the spanakopita and score into 16 pieces.
Bake spanakopita for 45 mintues (or until the top is golden brown and flaky). Allow to rest for 10-15 mintues before serving.

Nutrition