Spanakopita, or Spinach Pie in Greek, was one of the wonderful things I never would have learned to make had it not been for my wonderful mother in law. Most people complain about their in laws, but on top of being the sweetest, most loving mom/mother-in-law/grandma, she is also the most fantastic chef and mastered all of the authentic Greek recipes of the family she herself married into.
The first time I ever tried her Spanakopita, I about cried because I had never before had a dish so amazing. What could be better than ricotta and feta mixed with herbs, onion, and spinach between layers of fluffy phyllo dough?
Serve this with a Greek salad for a full meal.
Ingredients:
- 10 sheets phyllo dough
- 2 tablespoons olive oil
- 2 tablespoons butter, melted (herb infused butter is great here)
- 2 eggs
- 1 teaspoon fresh lemon juice
- 1 cup crumbled feta
- ½ cup ricotta cheese
- 6 cups baby spinach
- 2 cloves garlic, minced
- ½ cup chopped yellow onion
- ½ teaspoon ground marjoram
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
- Preheat oven to 375℉. In a large skillet, heat the olive oil over medium heat and add onions. Cook for about 3-5 minutes, then stir in garlic. Cook for 1 minute.
- Stir in spinach and cook until dark green and wilted, about 4 minutes. Spritz with lemon juice and stir. Be sure to cook until no liquid remains. Remove from heat and set aside.
- In a large bowl, mix feta and ricotta. Beat the eggs slightly, then add to the cheeses. Stir in spinach mixture, marjoram, oregano, basil, and salt and pepper.
- Prepare your phyllo dough for use by removing from the fridge, unrolling, and placing a few damp paper towels on top. In a 9x13 baking dish, layer a 2 sheets of the dough, brush with melted butter, repeat with two more sheets and more butter.
- On top of the dough, place half the cheese/spinach mixture. Spread evenly over the dough with rubber spatula to the corners of the pan.
- Top with two sheets of the phyllo dough, brush with butter, and repeat with two more sheets of phyllo dough.
- Repeat step 5 with the remaining cheese/spinach mixture.
- Top cheese/spinach with 3 sheets of phyllo dough, brush with butter. Top with three additional sheets of phyllo dough and brush with remaining butter.
9 Bake for 35 minutes until dough is flaky and golden.