Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.

    Advertisement
  • Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.

Cook's Notes

Squeeze Please
Have a potato ricer? Use it to press excess liquid from the spinach.

Reviews (7)

168 Ratings
  • 5 star values: 26
  • 4 star values: 21
  • 3 star values: 64
  • 2 star values: 52
  • 1 star values: 5
Rating: Unrated
02/22/2015
I just tried this recipe tonight and loved it! I am not a fan of dill, so I left it out. Easy and delicious.
Rating: Unrated
09/10/2014
You never put EGGS into Spanakopita, or any other kind of Greek pita …. eeeewwww…. Of course you can do what you like... but the traditional method is "fresh" spinach and NEVER any eggs… scallions, etc.
Rating: Unrated
09/10/2014
Incredible, love it ! Ps are you married /
Advertisement
Rating: Unrated
04/04/2014
It was easy to make and it is baking now in the oven. Looking forward to our dinner tonight.
Rating: 5 stars
09/25/2013
In my oven now...testing the recipe tonight. Would like to serve at a wedding shower. It just looks so special !
Rating: Unrated
09/19/2013
This looks so yummy and easy. Thanks Sarah... I think you are so cute, funny, and love your presentations.
Advertisement
Rating: Unrated
09/19/2013
Perfect for a Friday supper! It looks lovely.