BEST SPANAKOPITA EVER

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: regular pie crust

Whole wheat pastry dough adds fiber, while pie crust is often more accessible.

Roughly chop 1 pound of baby spinach.

Slice 3 spring onions and add them to the spinach.

Add 4 tablespoons of fresh dill to the spinach mixture.

Add a handful of chopped chives (about 2 tablespoons) to the mixture.

Crumble 3/4 pound of sheep milk feta cheese on top of the spinach.

Add 1 package of whole milk ricotta cheese to the mixture.

Add 1 teaspoon of dried oregano and 1 teaspoon of black pepper to the filling.

Carefully add about 1/2 teaspoon of salt to the mixture, considering the saltiness of the feta.

Add 2 medium eggs to the filling and mix everything together with clean hands until well combined.

Set the filling aside.

Brush a generous amount of unsalted butter (1.5 sticks) on a 17.5 by 12.5 inch pan.

Layer 5 sheets of country style phyllo dough in the pan, brushing each layer with butter.

Spread the spinach filling evenly over the phyllo layers.

Tuck the edges of the phyllo neatly and add more butter to the edges.

Mix 1 egg with 1 tablespoon of water to create an egg wash and brush it over the top of the phyllo.

Slice the spanakopita evenly and top with untoasted sesame seeds and black sesame seeds if desired.

Preheat the oven to 375°F.

Bake for 30-35 minutes or until very crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens