No One Should Ever be Sad Around a… Spanakopita!

September 7, 2021
Credit: Unsplash


The spinach pastry, not the fictional festival.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 5
Calories 494 kcal


  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 1 bunch green onions chopped
  • 2 cloves garlic minced
  • 2 pounds spinach rinsed and chopped
  • ½ cup chopped fresh parsley
  • 2 eggs lightly beaten
  • ½ cup ricotta cheese
  • 1 cup crumbled feta cheese
  • 8 sheets phyllo dough
  • ¼ cup olive oil


  1. Turn the oven up to 350 F. While that's heating up, lightly oil a 9x9 inch square baking pan.
  2. In a big skillet over medium heat, heat 3 tablespoons of olive oil. Sauté the onion, green onions and garlic in there until they're soft and lightly browned. Stir in the spinach and parsley, and keep sautéing until the spinach goes limp, about 2 minutes. Take the skillet off the heat and let it cool.
  3. In a medium bowl, mix the eggs, ricotta, and feta together, then stir in spinach mixture. Lay out a sheet of phyllo dough in the prepped baking pan and give it a light brushing with olive oil. Lay another sheet of phyllo on top of the first, brush that one with olive oil, and repeat with two more sheets of phyllo. Don't worry if the sheets overlap the pan, they're supposed to. Spread the spinach and cheese mix into pan and fold the overhanging dough over it. Brush the top with oil again, then layer the remaining 4 sheets of phyllo dough, brushing each layer with oil. Make sure to tuck the overhanging dough into pan to seal the filling in.
  4. Bake the pan in the oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

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