Spanakopita Platter Recipe
Generous side of spinach pie. Vegetarian delight.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Pastry
Method
Filling Preparation
- 1
Sauté the Onions and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- 2
Cook the Spinach
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 3
Mix the Filling
In a large bowl, combine the cooked spinach mixture, crumbled feta, ricotta cheese, beaten egg, chopped dill, salt, and black pepper. Mix until well combined.
Assembling the Spanakopita
- 4
Prepare the Phyllo Dough
Preheat your oven to 375°F (190°C). Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
- 5
- 6
Fill and Fold
Place a generous amount of the spinach filling along one edge of the phyllo. Fold the sides over the filling and roll it tightly to form a log. Place the rolled spanakopita seam-side down on a baking sheet.
- 7