Spanakopita (Σπανακόπιτα - Greek Spinach Pie)

Recipe & Instructions (US Units)

Ingredients:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 lbs fresh spinach, washed thoroughly (or 20 oz frozen chopped spinach, thawed and squeezed dry)
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 8 oz feta cheese, crumbled
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg (optional)
• 1 package (16 oz) phyllo dough, thawed according to package directions
• 1/2 cup (1 stick) unsalted butter, melted (or olive oil)

Instructions:

1. Prepare Filling: Heat olive oil in a large skillet or pot over medium heat. Sauté onion until soft (about 5 minutes). Add garlic and cook for 1 minute more.
2. If using fresh spinach, add it in batches to the pot and cook until wilted. Drain thoroughly in a colander, pressing out as much liquid as possible. Chop the cooked spinach. If using frozen, ensure it's very well drained and squeezed dry, then add to the pot with onions/garlic to heat through briefly.
3. Transfer spinach mixture to a large bowl. Let cool slightly. Stir in parsley, dill, crumbled feta, beaten eggs, salt, pepper, and nutmeg (if using). Mix well.
4. Assemble Spanakopita: Preheat oven to 375°F (190°C). Carefully unroll the phyllo dough. Keep it covered with a damp cloth while working to prevent drying out. Brush a 9x13 inch baking dish with melted butter.
5. Lay one sheet of phyllo in the bottom of the dish, letting excess hang over the sides. Brush generously with melted butter. Repeat with about 6-8 more sheets, brushing each one with butter. (Alternatively, fold sheets to fit the pan).
6. Spread the spinach-feta filling evenly over the phyllo base.
7. Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter. Trim any excessive overhang. Fold the overhanging edges of the bottom layers over the top layers, or simply tuck the top edges down inside the pan. Brush the top generously with butter.
8. Score and Bake: Using a sharp knife, score the top layers of phyllo into serving-sized squares or diamonds (cut through the top layers only, not all the way through the filling).
9. Bake for 35-45 minutes, or until the phyllo is golden brown and crisp.
10. Let cool for at least 10-15 minutes before cutting through the scored lines and serving.

What Makes It Special:

Spanakopita offers a delightful contrast between crispy, flaky layers of phyllo dough and a savory, warm filling of spinach and salty feta cheese, accented with herbs like dill and parsley. It's a versatile dish, served as an appetizer (meze), a light main course, or a snack. The combination of textures and the fresh, savory flavor makes it a staple in Greek cuisine and a favorite worldwide.