Description
Flaky phyllo, salty feta, fresh herbs—what’s not to love about this Greek spinach pie!
See the related blog post for step-by-step prep.
Ingredients
- 1 pound Phyllo Dough, Thawed In The Fridge Overnight
- 2 pounds Frozen Spinach, Thawed
- 1 bunch Scallions, Chopped
- ½ cups Fresh, Flat-leaf Parsley, Chopped
- ½ cups Fresh Dill, Chopped
- 5 Eggs
- 1 pound Feta Cheese, Crumbled
- Black Pepper To Taste
- ¼ cups Olive Oil
Preparation
About an hour before you’re ready to work, take the phyllo out of the fridge and allow it to come up to room temperature.
Squeeze all the excess liquid out of your spinach by wrapping it in a dish towel or a couple layers of paper towels. It may be easiest to do this one pound at a time. There will be a lot of liquid, so when you think you’re done squeezing, squeeze some more!
In a large bowl, mix the spinach with the scallions, parsley, dill, eggs, feta, black pepper and olive oil until everything is combined. Lay a sheet of phyllo dough down in a 9×13-inch pan and spray well with olive oil. Repeat layering and spraying until you have 8 sheets of phyllo. Spread 1/2 of your spinach mixture evenly across your phyllo. Lay down 4 more oiled sheets of phyllo on top and then spread the remaining spinach mixture on top. Finish with the rest of your phyllo dough, always spraying with olive oil in between.
Score the spanakopita by cutting criss-cross diagonal lines from one side of your pan to the other. Sprinkle with a little water and bake in a preheated oven at 375°F for 60 minutes or until the top is a lovely golden brown.
