Greek
Spinach and Feta Spanakopita Pie
Flaky layers of buttered phyllo baked around a savory filling of spinach, feta, scallions and fresh dill.
- Shatteringly crisp phyllo layers
- Bake now or freeze
- Serves a crowd
Spanakopita in a baking dish is the easiest way to enjoy this Greek classic as a main course, no folding of individual triangles required. The key is squeezing the spinach bone-dry so the bottom crust bakes up crisp instead of soggy. Plenty of dill and scallions keep the filling fresh, and a little ricotta makes it creamy without muting the salty tang of the feta. Score the top before baking and you will get neat, shatteringly crisp squares.
Instructions
Place the thawed spinach in a clean kitchen towel and wring it out over the sink until no more liquid drips out; you should have about 1 1/2 cups of dry spinach.
Heat the olive oil in a skillet over medium heat. Cook the onion for 5 minutes, until soft, then add the scallions and cook for 2 minutes more. Let cool for 10 minutes.
In a large bowl, combine the spinach, onion mixture, dill, parsley, feta, ricotta, eggs, nutmeg and pepper and mix well.
Heat the oven to 375 degrees F and brush a 9x13-inch baking dish with melted butter.
Unroll the phyllo and keep the stack covered with plastic wrap and a damp towel while you work so it does not dry out.
Lay 1 sheet of phyllo in the dish and brush lightly with butter. Repeat with 7 more sheets, brushing each one.
Spread the filling evenly over the phyllo base.
Top with 8 more sheets, buttering each one, then tuck in any overhanging edges and brush the top generously with butter.
With a sharp knife, score the top layers into 12 squares, cutting through the top sheets but not into the filling.
Bake for 45 to 55 minutes, until the top is deep golden and crisp and the filling is set.
Let rest for 15 to 20 minutes before cutting along the score lines.
Test kitchen tips
- Wet spinach is the enemy of crisp phyllo, so take the extra minute to wring it out thoroughly.
- Assemble the pie, cover and refrigerate for up to 1 day before baking, or freeze unbaked for up to 2 months and bake from frozen at 350 degrees F for about 90 minutes.
- Use 2 pounds of fresh spinach instead of frozen: wilt it in batches in a large pot, cool, squeeze dry and chop.
Nutrition per serving
- Calories
- 380
- Protein
- 14g
- Carbs
- 26g
- Fat
- 25g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 690mg
Nutrition values are estimates calculated per serving. See our disclaimer.
