Ingredients:

  • 1 lb package Phyllo Dough (No. 4 or 7), Thawed overnight in the fridge
  • 8 oz Unsalted Butter, Melted
  • 2 Tbsp Olive Oil (mixed with melted butter)
  • 2 lbs Frozen Chopped Spinach, Thawed and thoroughly squeezed dry
  • 1 medium Large Yellow Onion, Finely diced
  • 1 Tbsp Olive Oil (for sautéing)
  • 12 oz Feta Cheese, Crumbled
  • 3 Large Eggs, Lightly beaten
  • 1 cup Fresh Dill, loosely packed, Finely chopped
  • 1/2 cup Fresh Flat-Leaf Parsley, loosely packed, Finely chopped
  • 1/2 tsp Nutmeg, freshly grated
  • Sea Salt & Black Pepper, To taste

Instructions:

  1. Drain the Spinach: Thaw the frozen spinach completely. Place it in a clean tea towel and squeeze forcefully until absolutely no liquid remains. This is critical for a crisp pie.
  2. Sauté Aromatics: Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté the diced onion until softened and translucent (about 5-7 minutes). Set aside to cool slightly.
  3. Mix the Filling Base: In a large bowl, combine the thoroughly drained spinach, cooled sautéed onion, crumbled feta, chopped dill, parsley, and nutmeg. Give it a good mix.
  4. Bind and Season: Pour in the lightly beaten eggs. Stir well to fully incorporate the binder. Taste and adjust seasoning, remembering that the feta is very salty.
  5. Prep the Butter: Melt the butter in a small saucepan and stir in the 2 Tbsp of olive oil. Keep the butter mixture warm for easier brushing.
  6. Unpack the Dough: Carefully unroll the phyllo dough sheets. Place them flat and immediately cover the entire stack with a slightly damp tea towel to prevent drying.
  7. Grease the Tin: Brush the bottom and sides of the 9x13 inch baking tin generously with the butter/oil mixture.
  8. Lay the Base: Working quickly, take one sheet of phyllo, lay it in the tin, and lightly brush the entire surface with the butter mixture. Repeat this process, layering and brushing, until you have used 8 to 10 sheets for the base, ensuring the sheets slightly overlap the sides.
  9. Add the Filling: Spread the prepared spinach and feta mixture evenly over the phyllo base. Press lightly to level the surface.
  10. Create the Top: Begin the top layers, using the remaining phyllo sheets (8-10 more). Lay the first sheet over the filling and brush. Repeat the layering and brushing process.
  11. Seal and Finish: Trim any excess phyllo hanging over the edges and fold the edges inward, sealing the pie. Brush the very top layer thoroughly one last time.
  12. Score the Pie (Crucial Step): Using a very sharp knife, lightly score the pie into serving pieces (e.g., 8 or 10 rectangles). Do not cut all the way through to the base, but ensure the top layers are cut cleanly.
  13. Bake: Preheat oven to 350°F (175°C). Bake the Spanakopita on the middle rack for 40 to 45 minutes, or until the top is deep golden brown and the pie is puffed and crisp.
  14. Rest: Remove the pie from the oven. Allow it to rest for at least 15 minutes before cutting completely through the scored lines. Serve warm.