Ingredients
- Phyllo Dough: 1 pound, thawed – The delicate, paper-thin layers that create the signature flaky crust.
- Fresh Spinach: 2 pounds, thoroughly washed and dried – The star of the filling, providing earthy flavor and vibrant color.
- Feta Cheese: 1 pound, crumbled – Adds salty, tangy, and creamy notes that perfectly complement the spinach.
- Large Eggs: 4 – Bind the filling together and add richness.
- Yellow Onion: 1 large, finely chopped – Provides a savory base flavor to the filling.
- Fresh Dill: 1/2 cup, chopped – Contributes a bright, herbaceous, and slightly licorice-like flavor.
- Fresh Parsley: 1/2 cup, chopped – Offers a fresh, clean, and slightly peppery taste.
- Olive Oil: 1 cup, extra virgin – Used for sautéing the onion and brushing the phyllo, adding richness and flavor.
- Lemon Juice: 2 tablespoons, fresh – Brightens the flavors and balances the richness of the cheese and oil.
- Nutmeg: 1/4 teaspoon, ground – A hint of warmth and spice that enhances the savory notes.
- Salt: 1 teaspoon, or to taste – Enhances all the flavors in the filling.
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a touch of spice and depth.
Instructions
- Prepare the Spinach: Begin by thoroughly washing the fresh spinach. This is crucial to remove any grit or dirt. After washing, it’s essential to remove as much excess water as possible. You can do this by placing the spinach in a salad spinner or by squeezing it in batches with your hands over a colander. Excess moisture will make your filling watery and prevent the phyllo from crisping up properly. Once the spinach is well-drained, roughly chop it. Don’t chop it too finely, as you want some texture in the filling.
- Sauté the Onion: Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until it becomes softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Sautéing the onion softens its sharp flavor and brings out its sweetness, creating a more mellow and balanced base for the filling. Ensure the onion is cooked through but not browned, as browned onions can become bitter.
- Wilt the Spinach: Add the chopped spinach to the skillet with the sautéed onion. Cook, stirring frequently, until the spinach wilts down significantly and becomes tender. This will take approximately 5-10 minutes. As the spinach cooks, it will release more moisture. Continue to cook until most of this moisture evaporates. You might need to cook in batches if you have a very large quantity of spinach to ensure it wilts evenly. Don’t overcook the spinach to the point where it becomes mushy; you want it just wilted and tender.
- Drain Excess Moisture (Crucial Step!): Once the spinach is wilted, transfer it to a colander placed over a bowl. Press down on the spinach with a spoon or spatula to extract as much excess liquid as possible. This step is absolutely critical for preventing a soggy pie. Allow the spinach to drain for at least 10-15 minutes, or even longer if you have time. You can even gently squeeze the spinach in small handfuls to remove more moisture, being careful not to burn yourself if it’s still hot. The drier the spinach, the crispier your Spanakopita will be.
- Cool the Spinach Mixture: Allow the spinach and onion mixture to cool slightly before proceeding. This prevents the heat from cooking the eggs when you add them to the filling. Cooling also makes it easier to handle the mixture when combining it with the other ingredients. You can speed up the cooling process by spreading the spinach mixture out on a plate or in a shallow dish.
- Prepare the Filling: In a large mixing bowl, combine the cooled spinach and onion mixture, crumbled feta cheese, chopped fresh dill, chopped fresh parsley, eggs, lemon juice, ground nutmeg, salt, and black pepper. Mix everything together thoroughly until all ingredients are evenly distributed. Taste the filling and adjust seasoning as needed. You might want to add a little more salt or pepper depending on the saltiness of your feta and your personal preference. Remember that the flavors will meld and intensify during baking.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar sized pie dish with olive oil. This prevents the Spanakopita from sticking to the dish and makes it easier to serve. A glass or ceramic baking dish works well for this recipe.
- Assemble the Spanakopita: Unroll the thawed phyllo dough. Keep the phyllo sheets covered with a damp paper towel or kitchen towel while you work to prevent them from drying out and becoming brittle. Brush the bottom of the prepared baking dish generously with olive oil. Place one sheet of phyllo dough in the dish, letting the edges overhang the sides. Brush the phyllo sheet lightly with olive oil. Repeat this process, layering about 6-8 sheets of phyllo, brushing each sheet with olive oil before adding the next. The overlapping phyllo and olive oil create the flaky layers of the crust. Ensure you brush each layer evenly, but don’t soak it in oil.
- Add the Filling: Pour the spinach and feta filling evenly over the phyllo crust in the baking dish. Spread it out to ensure it reaches all corners. Distribute the filling evenly for consistent baking and flavor in every bite.
- Top with Remaining Phyllo: Begin layering the remaining phyllo sheets over the filling, one at a time, brushing each sheet with olive oil as you did for the bottom crust. Again, use about 6-8 sheets of phyllo for the top crust. Tuck the overhanging edges of the bottom phyllo crust over the top phyllo layers to seal the pie. This creates a neat edge and helps to hold the filling in.
- Score and Bake: Using a sharp knife, lightly score the top layer of phyllo dough into squares or diamonds. This makes it easier to serve after baking and allows steam to escape during baking, preventing the crust from becoming soggy. Bake in the preheated oven for 35-45 minutes, or until the phyllo crust is golden brown and crispy and the filling is set. The baking time may vary slightly depending on your oven. Keep an eye on the Spanakopita and adjust baking time as needed. The top should be a deep golden brown color.
- Cool Slightly and Serve: Remove the Spanakopita from the oven and let it cool slightly for about 10-15 minutes before slicing and serving. This allows the filling to set up a bit more and makes it easier to slice and serve without the filling spilling out. Spanakopita can be served warm, at room temperature, or even cold. It’s delicious on its own or with a dollop of Greek yogurt or tzatziki sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 30g
- Saturated Fat: 15g