Why You’ll Love This Recipe
This recipe gives you the delicious flavors of traditional spanakopita without the delicate layering of phyllo dough. It’s faster to prepare, easier to assemble, and still offers a crispy, golden exterior with a creamy, flavorful filling. Perfect for brunch, lunch, or a light dinner, it’s versatile and reheats beautifully. Plus, it’s a great way to add more greens to your meals in a delicious way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large flour tortillas
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 cups fresh spinach, chopped
1 cup crumbled feta cheese
1/2 cup ricotta cheese
2 eggs
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a round or square baking dish.
- Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
- Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly. Squeeze out any excess moisture from the spinach mixture.
- In a mixing bowl, combine the spinach mixture with feta, ricotta, eggs, dill, parsley, salt, and pepper. Stir until well combined.
- Place one tortilla in the bottom of the prepared baking dish. Spread a portion of the spinach mixture evenly over it.
- Add another tortilla on top and repeat the layering process until all ingredients are used, finishing with a tortilla on top.
- Lightly brush the top tortilla with olive oil.
- Bake for 25–30 minutes, or until golden and set in the center.
- Allow to cool for 10 minutes before slicing and serving.
Servings and timing
Servings: 6 servings
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: Approximately 40–45 minutes
Variations
You can substitute whole wheat tortillas for added fiber. Add chopped green onions or a pinch of nutmeg for deeper flavor. For extra protein, mix in cooked shredded chicken. If you prefer a crispier texture, bake a few extra minutes until deeply golden. You can also make individual portions by layering in small ramekins.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) for about 10 minutes to restore crispness, or microwave for 1–2 minutes for convenience. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach?
Yes, thaw and squeeze out all excess moisture before mixing with the other ingredients.
Do tortillas get crispy like phyllo?
They won’t be as flaky as phyllo but will become golden and slightly crisp on the edges.
Can I make this ahead of time?
Yes, assemble it ahead and refrigerate until ready to bake.
Is this recipe vegetarian?
Yes, as written, it is vegetarian.
Can I add other cheeses?
Yes, mozzarella or goat cheese can be added for different flavor profiles.
How do I prevent it from becoming soggy?
Make sure to remove as much moisture as possible from the spinach.
What can I serve with this dish?
A simple Greek-style salad or roasted vegetables pair well.
Can I use corn tortillas?
Flour tortillas work best for flexibility, but corn tortillas can be used for a different texture.
How do I know when it’s done?
The top should be golden and the center set without being runny.
Can I make it gluten-free?
Use gluten-free tortillas to make this recipe gluten-free.
Conclusion
Baked Spanakopita Tortilla offers all the savory, herby goodness of traditional spanakopita in a quicker, more approachable form. With creamy cheese, tender spinach, and a golden tortilla crust, it’s a satisfying dish that works for any meal of the day.
PrintBaked Spanakopita Tortilla
A quick and easy twist on traditional spanakopita made with flour tortillas instead of phyllo dough. This baked dish features a savory spinach and feta filling with a golden, slightly crispy tortilla crust.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 4 large flour tortillas
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 large eggs
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a round or square baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Add spinach and cook until wilted. Remove from heat and cool slightly, then squeeze out excess moisture.
- In a bowl, mix spinach mixture with feta, ricotta, eggs, dill, parsley, salt, and pepper.
- Place one tortilla in the bottom of the baking dish and spread a portion of the spinach filling evenly over it.
- Layer with another tortilla and repeat until filling is used, finishing with a tortilla on top.
- Brush top tortilla lightly with remaining olive oil.
- Bake 25–30 minutes until golden and center is set.
- Cool 10 minutes before slicing and serving.
Notes
- Thoroughly squeeze spinach to prevent sogginess.
- Whole wheat or gluten-free tortillas may be used.
- Store leftovers refrigerated for up to 4 days.
- Reheat in oven for best texture.
- Frozen spinach may be substituted if fully thawed and drained.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 95 mg
