Servings: 5
Olive oil
3 tbsp.
1 onion, large, chopped
Green onions
1 bunch, chopped
2 cloves, minced
2 lbs., rinsed, chopped
Fresh parsley
½ cup, chopped
2 eggs, lightly beaten
Ricotta cheese
½ cup
Feta cheese
1 cup, crumbled
Phyllo dough
8 sheets
Olive oil
¼ cup
Traditional Greek Spanakopita
30 m
1 h 30 m
Ready in:
1 h 60 m
  1. Heat the oven to 350° F/175° C/ Gas Mark 4.
  2. Prepare a 9x9 inch baking pan and lightly oil it.
  3. Pour 3 tbsp. of olive oil into a large skillet and heat it over a medium heat.
  4. Add onion, green onions, and garlic and sauté them until soft and a bit brown.
  5. Add spinach and parsley, stir well, and continue cooking for about 2 more minutes.
  6. Remove from heat and leave to cool.
  7. Take a medium bowl and add eggs, ricotta, and feta. Add the spinach mixture and stir well.
  8. Place 1 sheet of phyllo dough in the baking pan lightly brushing it with olive oil.
  9. Lay another sheet of dough on the top, brush the sheet with oil, and repeat with two more sheets. Make sure the sheets overlap the pan.
  10. Spread the spinach and the egg and cheese mixture over the dough sheets and fold the hanging dough over the filling.
  11. Brush the dish with oil and layer the remaining four sheets of the dough brushing each of them with oil, too.
  12. Tuck the dough into the pan and cover to seal the filling.
  13. Bake for 30 to 40 minutes, cut into squares, and serve hot.