Delish Crispy Spanakopita


  • 8 Phyllo Sheets
  • 1 cup butter, melted
  • 4 cups spinach fresh, roughly chopped
  • 2/3 cup feta cheese
  • 2/3 cup ricotta cheese
  • 1 egg
  • 1 egg yolk
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp sesame seeds, optional
  • 1 tbsp black sesame seeds, optional
  • Mix spinach, ricotta, feta, egg, salt, paprika, and black pepper in a mixing bowl to prepare the filling.
  • Set aside a tray with parchment paper on top.
  • Lay out one phyllo sheet on a baking sheet or large cutting board, keeping the long side in front. Wrap the remaining sheets with parchment paper and cover with a kitchen towel to prevent them from drying out.
  • Brush the phyllo sheet with melted butter.
  • Place another phyllo sheet on top. Brush with butter.
  • Put ¼ off the filling to the long end of the sheets, leaving 1" size space from the edge and sides.
  • Gently roll the phyllo first on the long end and then from the side inwards to form a rose-shaped pastry.
  • Brush the tip of the roll with butter to make it stick.
  • Brush the top of the pastry with egg yolk.
  • Sprinkle sesame seeds on top.
  • Place spanakopita on the parchment paper.
  • Prepare total of four spanakopita, repeating steps 2 through 10.
  • Select Bake and set the temperature to 350°F and the timer to 15 Minutes. Press Start.
  • With the Add Food alarm on, add spanakopita to the AF basket.
  • Check after 10 Minutes. Crispy Spanakopita will be ready when the top is nicely browned.
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