Prep Time: 45minutes

Cook Time: 25 minutes

Total Time: 70 minutes

Servings: 8-10



11 oz baby spinach

3 large eggs lightly beaten or (Plant based egg)

1 lb. Mishas’s ricotta cheese

2 tsp kosher salt

¼ tsp freshly ground black pepper

½ tsp lemon zest

1 teaspoon ground nutmeg 

2 tsp fresh oregano chopped

2 tsp fresh parsley chopped

2 tsp. finely chopped thyme

1⁄2 tsp. crushed red chile flakes

2 sticks unsalted butter melted, divided

1 16 oz package phyllo dough defrosted (18 sheets, 13"x18")

3 teaspoons sesame seeds 


Make the spanakopita filling

  1. . Preheat oven to 350 F. Place spinach in a food processor and pulse until just roughly chopped. Transfer to a large bowl. Add eggs, ricotta cheese, salt, pepper, lemon zest, and herbs, then mix well. Set aside.
  2. Set up your workstation. Place the spanakopita filling and 1 stick of melted butter on your work surface.
  3. Assemble spanakopita spirals. Unroll phyllo dough. Working with one sheet at a time, brush on 2-3 Tbsp melted butter
  4. Quickly add another sheet of phyllo dough and repeat with butter. Top with a third sheet of phyllo and then spoon on ¼-½ cup of filling along the bottom (long side) of the dough into a long thin line, leaving an inch of space on either end.
  5. Fold the dough over the filling, then roll the phyllo into a log. Carefully work the log into a spiral and transfer to a large skillet. 
  6. Brush reserved melted butter and sprinkle sesame seeds on top, then bake for 50-60 minutes, or until golden brown and crunchy. Serve immediately.