Spanakopita
Flaky layers of buttered phyllo baked around a filling of spinach, feta, green onions and dill. Greek spinach pie for a crowd.
- Makes
- 12 pieces
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 hr 20 min
- Oven
- 375°F190°C
Ingredients
One batch fills a 9×13-inch pan.One batch fills a 23×33 cm pan.
Equipment
- 9×13-inch baking dish23×33 cm baking dish
- Pastry brush
- Large skillet
Instructions
Heat the oil in the skillet and cook the green onions until soft, 3 minutes. Add the fresh spinach in batches and cook until wilted, 5 minutes. Cool, then squeeze out as much liquid as you can and chop.
Mix the spinach with the feta, eggs, dill, parsley, nutmeg and pepper. Heat the oven to 375°F.Mix the spinach with the feta, eggs, dill, parsley, nutmeg and pepper. Heat the oven to 190°C.
Brush the dish with butter. Lay in a sheet of phyllo, letting it hang over the sides if it’s large, and brush it with butter. Repeat with 7 more sheets. Keep the waiting phyllo under a damp towel so it doesn’t dry out.
Spread the filling evenly. Fold any overhanging phyllo over it, then layer the remaining 8 sheets on top, brushing each with butter. Tuck in the edges.
Score the top layers into 12 pieces with a sharp knife, without cutting through the filling. Bake until deep golden and crisp, 45 minutes. Cool for 15 minutes, then cut along the scores.
Notes
- Phyllo tears easily; a few rips don’t matter once it’s layered.
- Freeze unbaked, well wrapped, for up to 2 months and bake from frozen, adding about 20 minutes.
My notes
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Nutrition estimate
- Calories
- 275
- Protein
- 10 g
- Carbs
- 18 g
- Fat
- 19 g
Per piece, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
