Greek Spanakopita Spinach Feta (Print Version)

Savory Greek pie of spinach, feta, fresh herbs, and flaky phyllo, perfect as appetizer or light main dish.

# Components:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and thoroughly drained)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tbsp fresh dill, chopped (or 1 tbsp dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp olive oil
07 - 8 oz crumbled feta cheese
08 - 1/2 cup ricotta or cottage cheese (optional, for creamier texture)
09 - 2 large eggs, lightly beaten
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter, for brushing

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and scallions; sauté until soft, approximately 5 minutes.
03 - Add chopped spinach in batches if fresh. Cook until wilted and most liquid evaporates. Remove from heat and allow to cool.
04 - Squeeze excess moisture from spinach. Combine spinach with dill, parsley, feta, ricotta if used, beaten eggs, black pepper, nutmeg, and salt in a large bowl. Mix thoroughly.
05 - Place one sheet of phyllo in the prepared dish, allowing edges to hang over. Brush lightly with oil or butter. Repeat layering and brushing with 6 to 7 more sheets.
06 - Spread the spinach and cheese mixture evenly over the phyllo base.
07 - Cover filling with remaining phyllo sheets, brushing each with oil or butter and layering as before. Fold overhanging edges into the dish to seal.
08 - Using a sharp knife, lightly score the top layers into squares or diamonds without cutting through completely to facilitate cutting after baking.
09 - Bake for 35 to 40 minutes until golden and crisp. Allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The crispy phyllo shatters when you bite into it, giving way to this creamy, herby filling that tastes like you've been cooking Greek food your whole life.
  • It works for fancy dinner parties or casual lunch boxes, and people always assume you spent way more time than you actually did.
  • Leftovers taste just as good cold the next day, which almost never happens with pastry.
02 -
  • If your spinach filling is wet, your spanakopita will be soggy no matter how crispy the phyllo—squeeze that spinach like you mean it.
  • Phyllo dries out fast, so keep unused sheets covered with a damp towel while you work, or they'll become brittle and impossible to handle.
  • The golden-brown color is your guide; if it's still pale, it needs more time—rush this and the phyllo won't be crispy.
03 -
  • If your phyllo breaks while layering, don't start over—patch it with another piece and brush oil over the seams; nobody will know once it's baked.
  • Warm spanakopita straight from the oven is crispy and perfect, but letting it cool for 10 minutes makes it easier to cut and serve without shattering everywhere.
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