This dish is favourite in every sense of the word. Whether in my home or at the restaurant, Spanakopita is always everyone’s first pick! Who wouldn’t want a rich, creamy filling with a buttery, crispy phyllo crust?! This recipe is a blend of new techniques with traditional methods and it will be sure to please everyone around your table.
Spanakopita
This dish is favourite in every sense of the word. Whether in my home or at the restaurant, Spanakopita is always everyone’s first pick! Who wouldn’t want a rich, creamy filling with a buttery, crispy phyllo crust?! This recipe is a blend of new techniques with traditional methods and it will be sure to please everyone around your table.
Ingredients
- 1 package phyllo pastry
- 1 lbs Feta cheese
- 2 cups Ricotta cheese
- 3 eggs
- 1 large bag of spinach, chopped
- 3 green onions, chopped
- 4 tbsp olive oil
- 2 tbsp fresh dill
- 1 lbs salted butter
- 1 cup breadcrumbs
Instructions
- Preheat oven to 375F.
- Wash and chop the spinach and green onions and set them aside.
- In the bowl of a stand mixer with the paddle attachment, add the feta (crumbled), Ricotta, green onions, and spinach. Mix until fully incorporated.
- Add the olive oil and dill. Lightly scramble the eggs and add them to the spinach mixture. Set the mixture aside and prepare the pan.
- Melt the butter over medium heat (or in the microwave in a microwave safe bowl) and generously sprinkle on the pan.
- Spread breadcrumbs over the buttered surface of the pan. This will absorb the moisture from the cheese and spinach and prevent the bottom of the pastry to get soggy.
- Unwrap the phyllo pastry and set aside 7 full pieces. Cover them with a cloth so they don’t dry out.
- Lay the first layer of phyllo on the pan and generously sprinkle with butter. This should cover the entirety of the pan.
- For the next four pieces, lay them halfway over the pan and go in a clock-wise motion (the video explains this perfectly). After every piece is laid, make sure to sprinkle with butter. Once the pan is covered and each edge is covered with the excess phyllo, add the spinach filling.
- Once the filling is added, take the excess phyllo draped over the sides and one-at-a-time, fold them over onto the filling. Make sure to add butter after each side is folded over.
- Tuck all the edges in and take one piece of phyllo and lightly drape it over the top of the full pan. This will cover all the seams in the pastry. Sprinkle with butter.
- Take the 7 pieces of phyllo and piece-by-piece, gather it into your hand inch by inch until you have a crumpled ‘rope’ of phyllo. Place in rows over the top of the Spanakopita until the pan is covered in rows of crumbled phyllo. Don’t skip this step! This adds extra crunch to the top and there’s nothing like it!
- With a sharp knife, cut the Spanakopita all the way through into the amount of pieces you want. Yiayia cuts hers into 12 squares, but you can decide how large or small you want your portions.
- Sprinkle with butter and place on the lower rack for 30-45 minutes, or until the top is golden brown.
- Serve with Tzatziki (recipe link below) and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yiamaswithyiayia on Instagram and hashtag it #yiamaswithyiayia.
