Ingredients:

  • 30 oz Frozen Chopped Spinach, thawed and thoroughly drained
  • 12 oz Feta Cheese (PDO, block), crumbled
  • 6 stalks Spring Onions (Scallions), finely chopped
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Fresh Dill, packed and finely chopped
  • 1/4 cup Fresh Parsley, packed and chopped
  • 1/2 tsp Nutmeg, freshly grated
  • 2 Tbsp Olive Oil (for sautéing)
  • Salt and Black Pepper, To taste
  • 1 lb package Phyllo Dough (Frozen), thawed overnight
  • 6 oz Unsalted Butter, melted
  • 4 Tbsp Extra Virgin Olive Oil (for assembly)

Instructions:

  1. Drain the Spinach: Place the thawed spinach in a clean kitchen towel or cheesecloth. Twist and squeeze forcefully to remove as much liquid as possible. The drier the spinach, the flakier the pie.
  2. Sauté Aromatics: Heat 2 Tbsp olive oil in a frying pan over medium heat. Sauté the chopped spring onions until softened (about 3 minutes). Remove from heat and allow to cool slightly.
  3. Prepare the Assembly Wash: Melt the 6 oz of butter. Stir in the 4 Tbsp of olive oil. Keep this mixture warm but not hot for brushing the phyllo.
  4. Combine Ingredients: In a large mixing bowl, combine the drained spinach, sautéed onions, crumbled feta, chopped dill, parsley, beaten eggs, and nutmeg.
  5. Season and Taste: Mix gently until just combined. Add black pepper and salt only if necessary, remembering that feta is naturally salty.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Brush the bottom and sides of the 9x13 inch baking dish generously with the butter/oil mixture.
  7. Phyllo Preparation: Unroll the phyllo dough. Keep the stack covered with a slightly damp kitchen towel while you work to prevent the sheets from drying out.
  8. First Layer (The Base): Lay one sheet of phyllo into the prepared dish. Brush the entire sheet lightly and evenly with the butter/oil mixture.
  9. Layer the Base: Repeat the brushing process, layering 7 to 8 sheets of phyllo dough in total for the base. Allow the excess pastry to hang over the edges of the dish.
  10. Add the Filling: Gently spread the spinach and feta mixture evenly over the layered base. Level the surface with a spatula.
  11. Top Layers: Begin the top crust. Lay a sheet of phyllo over the filling and brush with the butter/oil mixture. Repeat this process, using another 7 to 8 sheets for the top.
  12. Seal and Finish: Trim the excess phyllo hanging over the edges, or gently fold and tuck it neatly around the edges to create a sealed crust. Brush the top layer generously with the remaining butter/oil mixture.
  13. Score the Pie: Before baking, lightly score the top layers of the pie into 8 or 12 portions using a sharp knife. This helps release steam and ensures even cooking.
  14. Bake: Bake in the preheated oven for 55 to 65 minutes, or until the top crust is a deep golden brown, puffy, and crisp.
  15. Rest: Remove from the oven and let the Spanakopita rest for at least 15 minutes before cutting and serving. This allows the filling to set properly.