Crispy Spinach Spanakopita
This is a study in texture: thin, flaky pastry leaves surrounding a dense, herbaceous center. Success lies in your patience with the phyllo and the thoroughness of your squeeze.
Manage your moisture
Phyllo dries out in seconds. Keep your stack covered with a slightly damp kitchen towel while you work, and keep your butter warm but not hot.
- large mixing bowl
- pastry brush
- rimmed baking sheet
- clean kitchen towel
What goes in.
- 1 lbfresh spinach, stemmed and chopped
- 8 ozfeta cheese, crumbled
- 2large eggs, lightly beaten
- 4scallions, thinly sliced
- 1/2 cupfresh dill, chopped
- 1 lbphyllo dough, thawed
- 1 cupunsalted butter, melted
Eliminating the Water
After wilting the spinach, wrap it in a clean towel and wring it over the sink until no more water comes out; if the filling is wet, the phyllo will go limp in the oven.
The method.
Prepare the filling
Sauté the spinach briefly until wilted, then squeeze it dry. Mix the dry spinach with feta, eggs, scallions, and dill in a bowl.
Prep the phyllo
Lay one sheet of phyllo on your work surface. Brush lightly with butter. Top with a second sheet and brush again.
Cut and fill
Cut the double-layered phyllo into three long strips. Place a tablespoon of filling at the bottom corner of each strip.
Fold into triangles
Fold the corner over the filling to form a triangle, then continue folding the strip like a flag until you reach the end.
Bake
Arrange on a baking sheet, brush the tops with butter, and bake at 375°F until the pastry is deep gold, usually about 20 to 25 minutes.
Other turns to take.
Leek and Herb
Replace half the spinach with finely sautéed leeks for a sweeter, softer center.
When it doesn't go to plan.
Use a natural bristle brush for the butter; silicone brushes often tear the thin phyllo sheets.
If the butter starts to solidify while you work, pop it in the microwave for five seconds.
Bake these until they are truly dark gold, not just pale yellow; the color is the signal of a crisp bite.
The ones that keep coming up.
Can I assemble these ahead of time?
Yes, assemble the triangles and keep them in the fridge on a baking sheet covered with plastic wrap for up to four hours before baking.
Why did my phyllo tear?
The sheets are delicate. If one tears, just patch it with another small piece of dough and brush with butter; it won't show once baked.
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