Spanakopita
Spinach and feta packed between layers of butter-brushed phyllo, baked until the top shatters like glass.
- Serves
- 8
- Prep
- 30 min
- Cook
- 45 min
- Written
Method
-
Wilt the spinach in batches in a hot, dry pan until it collapses down to almost nothing.
-
Cool the spinach, then squeeze it dry in a kitchen towel until no more liquid runs out.
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Sweat the onion and scallions in the olive oil until soft and translucent.
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Add the garlic and cook until fragrant, about 30 seconds.
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Chop the squeezed spinach and combine with the onion mixture, feta, ricotta, eggs, dill, parsley, nutmeg, salt, and pepper.
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Brush a baking dish with melted butter, then layer in half the phyllo sheets, brushing each one with butter before adding the next.
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Spread the spinach filling evenly over the phyllo.
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Layer the remaining phyllo sheets on top, brushing each with butter, then tuck the overhanging edges down into the dish.
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Score the top layers into portions with a sharp knife so the crust doesn’t shatter unevenly later.
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Bake at 375°F until deep golden and crisp, about 45 minutes.
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Let it rest at least 15 minutes before cutting so the filling sets.
Notes
Squeeze the spinach harder than feels necessary — any water left behind turns the filling watery under all that pastry, and there’s no fixing it once it’s baked. A towel twisted tight is more reliable than pressing it in a colander.
Phyllo dries out and cracks the moment it’s exposed to air, so keep the stack under a damp towel while you work and only peel off sheets as you need them. This keeps well at room temperature for hours, which makes it as much a party dish as a dinner one — cut it small for a spread, or in wedges alongside a green salad for a light main.