Spanakopita
This is a dish of patience and layering. You are building structural integrity with thin sheets of dough, separated by enough fat to ensure each leaf crisps independently in the heat of the oven.
Keep the phyllo under control
Phyllo dough dries out the moment it hits air. Keep the stack covered with a barely damp kitchen towel while you work, and work quickly.
- 9x13 inch baking dish
- pastry brush
- large mixing bowl
- sharp serrated knife
What goes in.
- 1 lbfresh spinach, washed and stemmed
- 1 bunchscallions, finely sliced
- 1/2 cupfresh dill, chopped
- 1/2 cupfresh parsley, chopped
- 8 ozfeta cheese, crumbled
- 3large eggs, lightly beaten
- 1 lbphyllo dough, thawed
- 1 cupunsalted butter, melted
Sheet-by-sheet coverage
Do not rush the buttering process. Every single sheet of phyllo needs a light, even coating of butter; missed spots will result in tough, chewy patches rather than flaky layers.
The method.
Prepare the filling
Sauté the spinach in a hot pan just until wilted. Transfer to a colander and press firmly with the back of a spoon to extract every drop of moisture. A wet filling leads to a soggy crust.
Mix the aromatics
Combine the squeezed spinach, scallions, herbs, feta, and eggs in a bowl. Mix until the feta is evenly distributed.
Layer the phyllo
Brush the baking dish with butter. Place one sheet of phyllo in the pan, letting the edges hang over the sides. Brush with butter. Repeat with half of the total phyllo sheets.
Add the filling
Spread the spinach mixture evenly over the phyllo base. Fold the overhanging edges inward over the filling.
Seal and top
Continue layering the remaining phyllo sheets on top, buttering each one. Tuck the final edges down into the sides of the pan to create a sealed perimeter.
Score and bake
Use a sharp knife to score the top layers into squares—do not cut all the way to the bottom yet. Bake at 375°F until the top is deep gold, about 45 to 50 minutes.
Other turns to take.
Leek and Herb
Replace half of the spinach with finely sautéed leeks for a sweeter, more mellow profile.
Individual Triangles
Fold the filling into small, individual triangles for easier serving at casual gatherings.
When it doesn't go to plan.
Always thaw frozen phyllo in the refrigerator overnight to prevent the sheets from sticking together.
If the edges of the phyllo brown too quickly, tent the pan loosely with foil halfway through baking.
Let the finished pie rest for at least 15 minutes before cutting all the way through to ensure the filling sets.
The ones that keep coming up.
Why is my crust soggy?
The spinach was likely not squeezed dry enough. Moisture is the enemy of crisp phyllo.
Can I use olive oil instead of butter?
You can, though butter provides a richer flavor and superior browning results.
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