Spanakopita (Greek Spinach & Feta Pie) Recipe

"Once you make this a few times you will be a pro, really it's not all that hard and the flavor will have you craving this all the time! Just in case you didn't know, Spanakopita can also be made with chard leaves in place of spinach, and one pound frozen chopped spinach can be used in place of the fresh, if you are using frozen make sure to hand-squeeze out as much of the excess moisture as possible before using. This is made with Greek kefalotyri cheese, fresh grated Parmesan cheese can be used instead. This is best if served right away, but it will be fine to leave it up to about four hours after you bake it, just keep it warm"

Step by Step Method

Step 1

Position a rack in the center of the oven and heat the oven to 375°F.

TO MAKE THE SPINACH FILLING

Step 2

Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Add a few large handfuls of the spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all the spinach is wilted (about 3-4 minutes) then using a slotted spoon transfer the spinach to a colander, set in a sink. Let cool slightly. When cool enough to handle, using clean hands squeeze out as much of the remaining liquid as possible.

Step 3

Wipe the pan dry with a paper towel. Heat 3 tablespoons of olive oil in the skillet over medium heat. Add the scallions and cook until soft and fragrant (about 4 minutes). Add garlic; saute 2 minutes. Add in wilted spinach and mix until well combined. Turn the heat off and allow the mixture to cool (about 20 minutes).

Step 4

After cooled, add in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 teaspoon salt; mix until thoroughly combined.

TO ASSEMBLE THE PIE

Step 5

Using a pastry brush, lightly coat the bottom and sides of a 13 x 9-inch glass baking dish with some of the oil. WORKING QUICKLY, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1 inch from the side).

Step 6

Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. Repeat this same pattern with 4 more phyllo sheets. (Phyllo dough dried out quickly so you must work fast!).

Step 7

Next, lightly oil the tops of 3 more phyllo sheets, then layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

Step 8

Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.

Step 9

When the layering process is done, using a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the light cream or milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares).