Spanakopita

Our authentic Greek spanakopita uses chopped spinach but you can substitute fresh spinach if you prefer. MORE + LESS -

Stephanie Wise

October 24, 2016

tablespoons extra-virgin olive oil

boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain

green onions, chopped (3/4 cup)

1/4

cup finely chopped fresh parsley

Salt and pepper to taste

cups crumbled feta cheese (8 oz)

egg, slightly beaten

1/2

cup unsalted butter, melted

sheets frozen phyllo (filo) pastry (14x9 inch), thawed

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1

Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
2

In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
3

Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
4

Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.

Until you’re ready to layer the phyllo sheets in the baking dish, keep them covered with plastic wrap topped with a damp towel. This keeps the thin sheets from drying out.
Brush the edges of the phyllo with butter first, then work toward the center. And don’t forget to brush the top layer for a golden brown crust.
You can substitute 2 lb fresh spinach for the frozen. Remove the stems and toss in oil just until wilted. Place spinach in a colander to squeeze out excess liquid, then roughly chop it.