Spinach & Ricotta Phyllo Pie (Greek-Style Spanakopita Cake)

Spinach & Ricotta Phyllo Pie (Greek-Style Spanakopita Cake).

🧀 Ingredients

For the Filling:

• 2 cups fresh spinach (chopped) or 1½ cups frozen (well drained)

• 1½ cups ricotta cheese

• ½ cup crumbled feta cheese

• 1 small onion (finely chopped)

• 2 garlic cloves (minced)

• 2 eggs

• 2 tbsp fresh parsley (chopped)

• 1 tbsp fresh dill (optional)

• Salt & black pepper (to taste)

• Pinch of nutmeg (optional)

For the Crust:

• 8–10 sheets phyllo dough (thawed)

• ½ cup melted butter or olive oil

👩‍🍳 Instructions

1. Prepare the Filling

   • Heat 1 tbsp olive oil in a pan.

   • Sauté onion until soft, add garlic and cook 30 seconds.

   • Add spinach and cook until wilted (if fresh). Let cool.

   • In a bowl, mix ricotta, feta, eggs, herbs, salt, pepper, nutmeg.

   • Stir in cooled spinach mixture.

2. Layer the Phyllo

   • Preheat oven to 180°C (350°F).

   • Grease a round 8–9 inch baking pan.

   • Lay one sheet of phyllo, brush with butter.

   • Repeat layering 5 sheets, brushing each.

   • Add the spinach-ricotta filling evenly.

   • Layer remaining phyllo sheets on top, brushing each layer.

   • Tuck edges neatly into the pan.

3. Bake

   • Brush top generously with butter.

   • Bake 40–50 minutes until golden brown and crispy.

4. Rest & Serve

   • Let it cool 10–15 minutes before slicing.

   • Garnish with chopped parsley and drizzle a little honey (optional twist).

❓ Q & A

Q1: Can I use cottage cheese instead of ricotta?
Yes! Just blend it slightly for a smoother texture and drain excess liquid.

Q2: How do I prevent soggy bottom?
Make sure spinach is completely drained and squeeze out extra moisture.

Q3: Can I make it ahead of time?
Yes. Assemble and refrigerate up to 1 day before baking.

Q4: Can I freeze it?
Yes. Freeze baked or unbaked. If baking from frozen, add 10–15 extra minutes.

Q5: What can I serve with it?
Greek salad, cucumber yogurt dip (tzatziki), or tomato soup…