Description
Spanakopita is a Greek spinach and feta pie wrapped in impossibly thin, shattering layers of buttered phyllo. It is a fixture at Greek Easter tables, family gatherings and tavernas throughout Greece. Crisp golden phyllo against a tangy, herb-flecked filling. Working with phyllo takes patience and repays it.
Ingredients
Units
- 2 pounds fresh spinach, stems removed (or 20 ounces frozen spinach, thawed and squeezed very dry)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 scallions, thinly sliced
- 3 cloves garlic, minced
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 8 ounces feta cheese, crumbled
- 4 ounces cottage cheese, well drained (or additional crumbled feta)
- 2 large eggs, lightly beaten
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 package (1 pound) phyllo dough, thawed according to package directions
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons sesame seeds (optional)
Instructions
- If using fresh spinach, wilt it in batches in a large pot with just the water clinging to the leaves after washing. Once wilted, transfer to a colander and let cool. Squeeze the spinach in a clean kitchen towel, wringing out as much moisture as possible. Chop roughly.
- Heat the olive oil in a skillet over medium heat. Cook the onion for 5 minutes until soft. Add the scallions and garlic, cook 1 minute more. Let cool slightly.
- In a large bowl, combine the spinach, onion mixture, dill, parsley, crumbled feta, ricotta, beaten eggs, nutmeg, salt, and pepper. Mix thoroughly. The filling should be well combined but still have visible chunks of feta.
- Preheat the oven to 375°F. Brush a 9×13-inch baking dish with melted butter. Unroll the phyllo dough and cover with a damp (not wet) towel to prevent it from drying out.
- Layer 8 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter before adding the next. Let excess phyllo drape over the edges of the dish.
- Spread the spinach filling evenly over the phyllo base. Fold any overhanging phyllo back over the filling.
- Layer 8 more sheets of phyllo on top, again brushing each sheet with melted butter. Tuck the edges down into the sides of the dish. Brush the top generously with butter. Using a sharp knife, score the top layers into squares or diamonds — cut through the top phyllo only, not all the way to the bottom. Sprinkle with sesame seeds if using.
- Bake for 40-45 minutes until the phyllo is deeply golden brown and crisp. Let cool for 10-15 minutes before cutting along the scored lines and serving.
Notes
- Squeeze every drop of moisture from the spinach. Wet spinach makes the phyllo soggy and the pie will not hold together when sliced.
- Keep the phyllo covered with a damp towel while you work. Exposed phyllo dries out within minutes and turns brittle.
- Score the top layers before baking so the cuts are clean afterwards. Cutting through crisp phyllo once baked shatters the top into fragments.
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Fat: 26 g
- Carbohydrates: 41 g
- Protein: 16 g