Spanakopita

Layers of paper-thin, buttery phyllo wrap a savory filling of wilted spinach, feta, and fresh dill in this classic Greek pie. Baked until deeply golden and shatteringly crisp, it works equally well as a party appetizer or a light meal.

By YumYum Editorial · Mediterranean

Prep: 30 min · Cook: 40 min · Total: 70 min · Serves 8

Ingredients

• 2 lbs fresh spinach, washed and roughly chopped
• 1 bunch green onions, finely sliced
• 2 tbsp olive oil, plus more for brushing
• 8 oz feta cheese, crumbled
• 2 large eggs, beaten
• 1/4 cup fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 tsp ground nutmeg
• to taste Salt and black pepper, to taste
• 1 package phyllo dough (about 16 sheets), thawed
• 1/2 cup unsalted butter, melted

Instructions

1. Heat olive oil in a large pan and sauté green onions until softened, about 3 minutes.
2. Add spinach in batches, cooking until fully wilted, then transfer to a colander and press out as much liquid as possible once cool enough to handle.
3. In a large bowl, combine the drained spinach, feta, eggs, dill, parsley, and nutmeg; season with salt and pepper.
4. Preheat oven to 375°F and brush a baking dish with melted butter.
5. Layer half the phyllo sheets into the dish one at a time, brushing each sheet lightly with melted butter before adding the next.
6. Spread the spinach-feta filling evenly over the phyllo base.
7. Layer the remaining phyllo sheets on top, brushing each with butter, then tuck in the edges.
8. Score the top layer into squares with a sharp knife and brush generously with the remaining butter.
9. Bake 35-40 minutes until deeply golden and crisp.
10. Let cool 10 minutes before cutting along the scored lines and serving.