Ingredients
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1 (10-ounce) package frozen chopped spinach, thawed and drained well
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½ cup feta cheese
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1 cup ricotta cheese, part-skim or whole milk
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1 egg, whisked
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½ teaspoon kosher salt
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1 package phyllo dough, thawed
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½ cup unsalted butter, melted
Instructions
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Preheat the oven to 375°F.
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In a medium bowl, combine the spinach, feta cheese, ricotta cheese, egg, and kosher salt. Mix until well combined.
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Place one sheet of phyllo dough on a clean work surface and gently brush it with melted butter. Keep the remaining phyllo covered with a damp towel while working to prevent it from drying out.
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Place a second sheet of phyllo on top and brush with more melted butter.
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Add a third sheet on top. You now have a stack of 3 phyllo layers. There is no need to butter the top layer.
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Cut the buttered stack lengthwise into 3 strips, each about 12 inches long and 3 inches wide.
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Place about 1 tablespoon of the spinach filling near the corner closest to you on one strip.
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Fold the corner over the filling to create a triangle. Continue folding the strip over itself like a flag, keeping the triangle shape.
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Place the filled triangles seam-side down on a Silpat or parchment-lined baking sheet. Lightly brush the tops with melted butter.
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Bake for about 20 minutes, or until the phyllo is golden brown and crisp.
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Allow the spanakopita to cool slightly before serving.
Notes
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Drain the spinach well: Excess moisture can make the filling watery and the phyllo less crisp. After draining in a fine-mesh strainer, gently squeeze the spinach in a clean towel to remove additional moisture.
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Keep phyllo covered: Phyllo dries quickly when exposed to air, so keep unused sheets covered with a damp towel while assembling.
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Work gently: Phyllo is delicate, but small tears are usually easy to work around when layering.
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Don’t overfill: About 1 tablespoon of filling is enough for each triangle and helps prevent the filling from spilling during folding.
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Bake until golden: The phyllo should be crisp and deeply golden before removing the triangles from the oven.
- Prep Time: 40 minutes
- Cool: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Greek
