Spinach & Feta Spanakopita
Layers of buttered phyllo over a spinach and feta filling squeezed properly dry, baked in one pan and cut into thick squares once it has settled.
- Course
- Appetizers
- Time
- 1 hr 15 min
- Servings
- 10
Cooking Notes
- Cook or squeeze the spinach until it is very dry before it meets the pastry. Spinach holds a surprising amount of water, and trapped moisture is the main enemy of crisp layers.
- Keep unused phyllo covered while you work because the sheets dry out quickly in open air. Brush each layer lightly rather than saturating it, which keeps the pastry flaky instead of greasy.
- Let the baked spanakopita rest briefly before slicing. The filling firms slightly and the pastry is less likely to shatter into loose layers when it is cut immediately from the oven.
Recipe Card
Spinach & Feta Spanakopita
By Gabriella
- Category
- Appetizers
- Total Time
- 1 hr 15 min
- Difficulty
- Intermediate
Ingredients
- 2 lbs frozen chopped spinach, thawed
- 12 oz feta, crumbled
- 1 large onion, finely chopped
- 4 scallions, sliced
- 1/3 cup chopped dill
- 3 eggs, beaten
- 1 lb phyllo dough, thawed
- 1 cup melted butter
- Kosher salt and black pepper
Instructions
- 1
Squeeze the thawed spinach in a clean towel until almost no water comes out, which is the whole difference between crisp and soggy.
- 2
Soften the onion in a little butter, cool it, then mix it with the spinach, feta, scallions, dill, and eggs.
- 3
Brush a 9x13 pan with butter and layer eight sheets of phyllo, brushing butter between each one.
- 4
Spread the filling evenly, then layer eight more buttered sheets on top and score the surface into squares.
- 5
Bake at 350F for forty-five to fifty minutes until deeply golden, then let it rest fifteen minutes before cutting through.
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