Best Spanakopita Recipe - Easy Entree Version!

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make the filling: in a stand mixer with the paddle attachment, beat the feta and ricotta, then add the dill, salt, pepper, olive oil and scallions and mix until combined.
3. Add the spinach in a few batches, mixing until combined. Taste and adjust the seasoning if needed.
4. Whisk the eggs in a small bowl, add them to the filling and mix on low speed until incorporated.
5. Sprinkle the panko evenly over the bottom of a large baking pan.
6. Lay 3 phyllo sheets in the pan so they cover the bottom and hang over the sides. Brush the top sheet with melted butter.
7. Add 2 more sheets, half in the pan and half hanging out on all four sides, brushing butter between the layers.
8. Spread all the filling inside the phyllo, then fold the overhanging sheets over the filling, brushing butter between layers.
9. Set aside 6-7 phyllo sheets for the topping and lay the rest over the filling. Brush with butter.
10. Crinkle each reserved sheet like an accordion and lay them side by side over the top until covered. Drizzle with butter, score into pieces, then pour the remaining melted butter over the top and brush it all over.
11. Bake on the center rack for about 1 hour, until golden all over. For a crisper bottom, move the pan to the bottom rack for the last 10 minutes; if your oven runs hot, skip this and bake a few extra minutes on the center rack instead.
12. Let the pie rest at room temperature for 15-20 minutes before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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