Greek Spinach Pie

 

Greek Spinach Pie (Spanakopita)

Ingredients:

For the filling:

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

10 oz fresh spinach, chopped (or 16 oz frozen, thawed and squeezed dry)

½ tsp salt

¼ tsp black pepper

¼ tsp nutmeg (optional)

½ cup feta cheese, crumbled

½ cup ricotta or cottage cheese (for extra creaminess)

2 eggs, beaten

2 tbsp fresh dill, chopped (or 1 tsp dried)

For the crust:

10-12 sheets phyllo dough, thawed

¼ cup olive oil or melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Cook the filling: Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Add spinach, salt, pepper, and nutmeg. Cook until wilted, then let cool.

3. Mix: In a bowl, combine spinach mixture with feta, ricotta/cottage cheese, eggs, and dill.

4. Assemble: Layer 5 phyllo sheets in the dish, brushing each with olive oil or butter. Spread the spinach mixture evenly, then top with 5 more phyllo sheets, brushing each layer.

5. Bake: Score the top lightly (to help with cutting later) and bake for 40-45 minutes until golden and crispy.

6. Cool & serve: Let it rest for 10 minutes before slicing.

Would you like a lower-carb version without phyllo?