Cooking method

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until soft.
3. Stir in the spinach and cook until it wilts if fresh, or until warmed through if frozen.
4. Remove from heat and allow the mixture to cool slightly.
5. In a bowl, mix together the spinach mixture, feta, ricotta, salt, and pepper until thoroughly combined.
6. Place one sheet of phyllo on a clean surface and lightly brush with olive oil. Layer five more sheets, each brushed with oil.
7. Spoon the spinach and cheese mixture along one edge of the phyllo dough.
8. Roll the dough over the filling to form a log, then place it seam-side down on a baking sheet.
9. Repeat this process with the remaining phyllo and filling.
10. Brush the tops of each log with the beaten egg.
11. Bake for 30-35 minutes or until the tops are golden brown and crispy.
12. Allow to cool slightly before serving.

Best ways to enjoy it

Serve your Spanakopita warm alongside a bright Greek salad for a complete meal. You could also offer a refreshing tzatziki dip on the side to complement the flavors. Don’t hesitate to slice them into smaller pieces for appetizers at a gathering—they’re always a crowd-pleaser!

How to store & freeze

To keep your Spinach and Feta Pie Spanakopita fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze unbaked pies, wrapped well in plastic wrap and foil, for up to a month. To reheat, bake from frozen at 375°F (190°C) for about 40 minutes until bubbly and golden.

Pro chef tips

1. Ensure the spinach is properly drained if using frozen to avoid a soggy filling.
2. Work quickly with the phyllo dough, as it dries out fast. Keep the unused sheets covered with a damp cloth.
3. Add some fresh herbs like dill or parsley to the filling for an extra flavor kick!

Creative twists

Consider trying out different cheeses, such as goat cheese or a blend of local cheeses, for a unique flavor profile. You can even add chopped sun-dried tomatoes or olives for a Mediterranean flair. For those looking for gluten-free options, try using gluten-free phyllo dough or tortilla wraps instead.

Common questions

How long does it take to prepare Spanakopita?

Preparation and cooking time should take about 1 hour total—30 minutes to prep and 30-35 minutes to bake.

Can I substitute fresh spinach for frozen spinach?

Yes, you can use either fresh or frozen spinach! Just remember to thoroughly thaw and drain the frozen spinach before adding it to your mixture.

Is it safe to freeze leftovers?

Definitely! Segment uncooked pies into portions for easy reheating later, or freeze leftovers in an airtight container for up to 3 months.