Greek
Spanakopita
Crackly olive-oil phyllo packed with spinach, feta, leek, scallions, dill, mint, and parsley.
8 servings · 45 minutes prep · 55 minutes cook
Ingredients
Filling
- 3 lb fresh spinach, washed and tough stems removed
- 1/4 cup extra-virgin olive oil
- 1 large leek, white and pale green parts finely chopped
- 6 scallions, thinly sliced
- 1/2 cup chopped dill
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped mint
- 1 lb Greek feta, crumbled
- 3 large eggs, beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
Pastry
- 1 lb phyllo, thawed
- 3/4 cup extra-virgin olive oil
Directions
Make the Spinach Filling
- Wilt the fresh spinach in batches in a dry wide skillet. Cool, squeeze very dry, and chop.
- Cook the leek and scallions in the extra-virgin olive oil until soft but not browned, 8-10 minutes. Cool.
- Combine the spinach, leek mixture, dill, parsley, mint, Greek feta, eggs, kosher salt, black pepper, and nutmeg.
Layer, Fill, and Score the Phyllo
- Heat the oven to {{temperature:375°F}}. Brush a 9 by 13 inch baking dish with some of the extra-virgin olive oil.
- Layer 10 sheets of phyllo dough in the dish, brushing each sheet with pastry olive oil and letting the edges overhang.
- Spread the filling evenly. Top with the remaining phyllo, brushing each sheet with pastry olive oil. Fold the overhang inward and brush the top well.
- Score the top layers into portions with a sharp knife.
Bake and Rest
- Bake until deeply golden and crisp and the center of the filling reaches {{temperature:160°F}}, 50-55 minutes. Rest for 20 minutes before cutting.
