Spanakopita is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita, especially in northern Greece. In southern Greece, the term spanakopita is also common for the versions with cheese.

How about a SUPER DUPER simple recipe for a Spanakopita Greek Pie (in the form of a quiche) with literally no work at all?
Crispy, flaky, satisfying, and heart warming, this: Spinach Pine Nut Ricotta Phyllo Dough Pie even has the creamy savory goodness of toasted pine nuts.

Opah! (Or, in my case, cheers with a bottle of LIBERTE Pinot Noir!)

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Spinach Pine Nut Ricotta Phyllo (Filo) Dough Pie

1 pkg frozen phyllo dough (filo dough), thawed, but always covered
8 oz. Parmesan cheese, grated (divided)
2 Tbs. butter
1 small yellow onion, diced
12 oz. frozen spinach, thawed
sea salt and pepper
16 oz. whole milk ricotta
2 large eggs
1/4 cup toasted pine nuts

Preheat the oven to 375 degrees.

Divide the parmesan into two different batches.

Alternating orientation of the the phyllo dough, spread a few layers of phyllo sheets a top one another, stopping to layer with 4 oz. Parmesan halfway between. Once the phyllo dough layers are complete, finish off with the last half of the cheese.

In a medium pot, melt the butter and sauté the onion, spinach, and plenty of salt and pepper until soft and the onions are translucent.

Remove from heat.

Stir in the ricotta and eggs. Mix well.

Fill the phyllo and Parmesan crust with the spinach ricotta mixture.

Top with the pine nuts.

Fold the edges of the phyllo crust over the top.

Bake for 30-35 minutes, until the crust is crispy and golden brown.

Remove oven and chill or cool for several hours before slicing and serving your “spanakopita” Greek quiche!!!