Traditional Greek Spanakopita (Spinach Pie)

A classic Greek savory pie featuring a rich, flavorful filling of spinach, feta cheese, fresh herbs, and eggs, all encased in crispy, golden phyllo pastry. Perfect as a main course or a substantial appetizer, offering a taste of authentic Mediterranean cuisine.

Instructions

1. 1.

   If using frozen phyllo, ensure it is fully thawed overnight in the refrigerator, then bring it to room temperature on the counter for at least 1-2 hours before use. This prevents tearing.

2. 2.

   In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3.

   Add the fresh spinach to the skillet in batches if necessary, stirring until it wilts completely. Cook until all the liquid has evaporated, about 8-10 minutes. This is crucial to prevent a soggy pie. Remove from heat and transfer the spinach mixture to a colander. Press out as much excess liquid as possible using the back of a spoon or your hands. Let it cool slightly.

4. 4.

   In a large mixing bowl, combine the cooled, squeezed spinach mixture with the crumbled feta cheese, lightly beaten eggs, chopped fresh dill, chopped fresh parsley, grated nutmeg, salt, and black pepper. Mix well until all ingredients are evenly distributed. Taste and adjust seasoning if needed (feta can be quite salty).

5. 5.

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with some of the melted butter or olive oil. In a small bowl, combine the melted butter and the remaining olive oil for brushing the phyllo sheets.

6. 6.

   Carefully unroll the phyllo dough. Keep the phyllo sheets covered with a damp kitchen towel to prevent them from drying out as you work.

7. 7.

   Place one sheet of phyllo dough in the prepared baking dish, letting it overhang the sides. Brush generously with the butter-oil mixture. Repeat with 8-10 more sheets, layering them individually and brushing each with the butter-oil mixture. Overlap the sheets slightly to cover the entire bottom and sides of the dish, ensuring the overhang is even.

8. 8.

   Evenly spread the spinach and feta filling over the layered phyllo base.

9. 9.

   Lay the remaining 8-10 phyllo sheets on top of the filling, brushing each sheet generously with the butter-oil mixture as you go. For the top layers, you can gently crumple some sheets for extra texture if desired, but still brush each one.

10. 10.

    Trim any excessive phyllo overhang, then fold the overhanging edges from the bottom layers over the top layers and tuck them in around the perimeter of the dish, creating a neat seal. Brush the top layer once more with any remaining butter-oil mixture.

11. 11.

    Using a sharp knife, gently score the top layers of the spanakopita into individual serving pieces (e.g., 8-12 squares or rectangles). Do not cut all the way through to the bottom, just through the top phyllo layers.

12. 12.

    Bake for 45-55 minutes, or until the top is golden brown and crispy. If the top browns too quickly, you can loosely tent it with aluminum foil.

13. 13.

    Remove from the oven and let it rest for at least 10-15 minutes before cutting completely through the scored lines and serving. This allows the pie to set and makes for cleaner slices.