Spanakopita: Greek Spinach and Feta Pie in Crisp Phyllo

Spanakopita lives or dies on one thing: how dry your spinach is. If there’s water hiding in those greens, it steams inside the phyllo layers and turns the whole pan into a soggy mess, no matter how much butter you brush between the sheets. Squeeze every last drop out, wring it in a clean towel like you’re trying to make the spinach regret holding onto moisture. From there, the filling comes together fast: crumbled feta and cottage cheese for tang and creaminess, a heavy hand of dill and parsley, a grating of nutmeg, and eggs to bind it so it slices cleanly.

The architecture is eight sheets of buttered phyllo on the bottom, the spinach-feta filling spread edge to edge, then eight more buttered sheets on top finished with a scatter of sesame seeds. Scoring the top layers before baking at 375°F is the move that separates a beautiful spanakopita from a cracked, shattered one, a sharp knife through the phyllo before it goes into the oven gives you clean, even portions after forty-five minutes of baking. Keep your phyllo under a damp towel while you work, because it dries out and cracks within minutes of hitting open air.

How to Make Spanakopita

Get the Spinach Bone Dry

Whether you use fresh or frozen spinach, squeeze out every drop of water. Wrap the cooked or thawed spinach in a clean kitchen towel and wring it hard. If moisture stays trapped in the filling, it steams inside the phyllo during baking and turns the whole thing soggy.

After squeezing, chop the spinach roughly and set aside. The drier it is, the better the filling holds together and the crispier the phyllo stays.

Mix the Filling with a Light Hand

Sauté the onion and scallions until soft, add the garlic for 30 seconds, then let the mixture cool before combining with the spinach, crumbled feta, cottage cheese, eggs, dill, parsley, nutmeg, and pepper. Do not overmix. You want distinct pockets of feta throughout, not a uniform paste.

The cottage cheese adds creaminess without making the filling heavy the way ricotta sometimes can. Taste the filling before assembling, it should be well seasoned since the phyllo is unseasoned.

Brush Every Layer of Phyllo

Lay out one sheet of phyllo and brush the entire surface with melted butter or olive oil. Work quickly because phyllo dries out fast, keep the unused sheets under a damp towel. Layer 8 to 10 sheets on the bottom, then spread the filling, then another 8 to 10 sheets on top, each brushed.

Score the top layers into squares or diamonds before baking. This makes it much easier to cut clean portions after baking. Bake at 375F (190C) for 40 to 45 minutes until deep golden brown and crisp.

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Spanakopita

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  Author: Honest Cooking
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  Total Time: 90 minutes
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  Yield: 8 servings

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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.

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Ingredients

Units
USM

• 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)

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spread the spinach filling evenly over the phyllo base. Fold any overhanging phyllo back over the filling.
7. 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.
8. 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

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