How to Make Spanakopita | Crispy Greek Spinach Pie

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder, while tofu is economical.

Par cook 1 cup of dry rice for about 5 minutes until slightly tender.

Finely chop onions, scallions, parsley, and dill.

In a large pot over medium heat, warm olive oil and a little butter.

Add the chopped onion and scallions, season with salt and pepper, and cook until soft and fragrant, about 5 minutes.

Add the spinach in batches, stirring until wilted.

Strain the spinach mixture and press out as much liquid as possible.

Transfer the spinach to a large bowl and let it cool slightly.

Mix in the par-cooked rice, eggs, feta cheese, mozzarella cheese, parmesan cheese, parsley, and dill.

Stir until everything is evenly combined.

Preheat the oven to 325°F.

Lightly butter a 9x13 inch pan and sprinkle breadcrumbs on the bottom.

Lay down 3 to 4 sheets of filo, brushing each layer with butter and oil.

Add a thin layer of filling just enough to cover.

Repeat the layers until the filling is used, finishing with 2 to 4 sheets of filo on top, brushing generously with butter.

Lightly sprinkle with water and score the top before baking.

Bake for 50 to 60 minutes until deeply golden and crisp.

Let it rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens