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Le Chaudron recipe
Spanakopita grecque
Greek spinach and feta phyllo pie
⏱ 60 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1package of phyllo dough12 sheets
800 g (28 oz)fresh spinach
300 g (11 oz)Greek feta, crumbled
200 g (7 oz)fresh ricotta
3eggs, beaten
2yellow onions, finely chopped
1bunch of fresh dill, chopped
200 g (7 oz)melted unsalted butter
- 1 package of phyllo dough 12 sheets
- 800 g (28 oz) fresh spinach
- 300 g (11 oz) Greek feta, crumbled
- 200 g (7 oz) fresh ricotta
- 3 eggs, beaten
- 2 yellow onions, finely chopped
- 1 bunch of fresh dill, chopped
- 200 g (7 oz) melted unsalted butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the chopped onions in the skillet with a little olive oil for 8 minutes.
- Add the washed spinach a little at a time and wilt over high heat for 5 minutes.
- Drain the spinach in a colander, pressing out all the liquid.
- In the bowl, mix the feta, ricotta, eggs, chopped dill and cooled spinach.
- Butter the baking dish and lay in 6 sheets of phyllo, brushing each with melted butter.
- Spread the filling evenly and cover with the remaining 6 buttered sheets.
- Score the top into diamonds and bake for 45 minutes at 180 °C (350 °F) until golden.
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