Spanakopita: Savory Greek Spinach Pie with Feta

• Olive oil65ml
• Fresh parsley30g chopped
• Phyllo dough450g
• Fresh dill30g chopped
• Fresh spinach1kg
• Salt5g
• Onion1 finely diced
• Unsalted butter150g melted
• Egg2 large
• Black pepper2g
• Feta cheese200g crumbled

How to Make It

• 1

  Thaw 450g of phyllo dough according to package directions, usually overnight in the refrigerator, then at room temperature for an hour. This prevents tearing. Preheat your oven to 180°C (350°F).

• 2

  Wash 1kg of fresh spinach and wilt it in batches in a large pot over medium-high heat, using only the water clinging to the leaves, stirring for 2-3 minutes per batch until just collapsed. Tip into a colander and let cool. Then squeeze out as much liquid as possible with your hands or in a clean kitchen towel, and chop roughly. Meanwhile, soften 1 finely diced onion in 15ml of olive oil in a frying pan over medium heat for 5 minutes until translucent, then let cool. In a large bowl, combine the squeezed spinach with 200g of crumbled feta cheese, the softened onion, 2 large eggs, 30g of fresh chopped dill and 30g of fresh chopped parsley. Season with 5g of salt and 2g of freshly ground black pepper.

• 3

  Mix the spinach filling thoroughly, ensuring the feta is well distributed and the eggs are incorporated. The filling should be moist but not wet; if liquid gathers in the bowl, drain it off before assembling.

• 4

  Melt 150g of unsalted butter and combine with the remaining 50ml of olive oil. Brush a 9x13 inch baking pan generously with this butter-oil mixture. Lay 8-10 sheets of phyllo dough in the pan, brushing each layer lightly with the butter-oil mixture before adding the next. Ensure the phyllo slightly overhangs the sides.

• 5

  Spread the entire spinach and feta filling evenly over the phyllo base. Fold the overhanging phyllo edges neatly over the filling.

• 6

  Cover the filling with another 8-10 sheets of phyllo, again brushing each layer lightly with the butter-oil mixture. Once all top layers are down, brush the very top generously. Score the top layers of phyllo into serving portions (e.g., 8-12 squares or triangles) without cutting all the way through the filling. This prevents cracking and makes serving easier.

• 7

  Bake in the preheated oven for 45-60 minutes, or until the phyllo is deeply golden brown and crisp, and the filling is set. If the top browns too quickly, you can loosely tent it with foil.

• 8

  Remove from the oven and let the Spanakopita rest for 10-15 minutes before cutting along the scored lines and serving. This allows the pie to firm up slightly, making for cleaner slices.