Greek Spinach and Feta Pie (Spanakotiropita)

Ingredients

• 2 lb Frozen chopped spinach (Thawed and squeezed very dry)
• 1.5 lb Feta cheese (Preferably purchased in a block and crumbled by hand)
• 4 Large eggs
• 6 Scallions (Thinly sliced)
• 0.5 cup Fresh dill (Chopped)
• 0.5 cup Fresh flat-leaf parsley (Chopped)
• 3 cloves Garlic (Minced)
• Fine sea salt (To taste; feta may already be quite salty)
• Black pepper (To taste)
• 1 lb Frozen phyllo dough (Fully thawed and brought to room temperature; reserve the nicest sheets for the top. If using 9-by-14-inch sheets, overlap two sheets to cover the pan.)
• 1.5 cup Extra-virgin olive oil (For brushing the phyllo and greasing the pan)

Steps

1. 1

   Thaw the frozen spinach completely. Transfer it to a colander or clean kitchen towel and squeeze firmly, in batches if necessary, until very little liquid remains. Excess moisture will make the filling watery and prevent the phyllo from becoming crisp.

2. 2

   Heat the oven to 375°F (190°C). Set a 13-by-18-inch rimmed baking sheet on the work surface and lightly brush the bottom and sides with olive oil.

3. 3

   In a large bowl, combine the well-drained spinach, crumbled feta, eggs, sliced scallions, chopped dill, chopped parsley, and minced garlic. Season with black pepper and only as much salt as needed after tasting the feta. Mix until evenly combined, taking care not to crush the feta into a paste.

4. 4

   Unroll the fully thawed phyllo and keep it covered with a barely damp kitchen towel while working. Do not use phyllo while it is still cold or partially frozen, since the sheets will crack; do not leave the sheets uncovered, since they dry quickly.

5. 5

   Lay one sheet of phyllo in the prepared baking sheet, allowing the excess to overhang the edges. Brush the entire surface lightly with olive oil, including the edges. Add another sheet, rotate or offset it slightly, and brush it with oil. Continue layering and oiling phyllo until roughly half of the sheets form the bottom crust. If using smaller 9-by-14-inch sheets, overlap two sheets as needed so the entire pan is covered.

6. 6

   Spread the spinach-and-feta filling evenly over the phyllo layer, reaching into the corners and keeping the surface level. Do not compress the filling more than necessary.

7. 7

   Add the remaining phyllo sheets one at a time over the filling, brushing each sheet lightly with olive oil before adding the next. Save the least damaged, nicest sheets for the uppermost layers. It is fine if some sheets are torn or creased; patch tears with another sheet and continue.

8. 8

   Fold the overhanging phyllo from the bottom layers inward over the top crust. Tuck the edges neatly around the filling, then brush the top generously but evenly with the remaining olive oil. Score the top lightly into serving portions with a sharp knife, cutting through the phyllo but not all the way through the filling.

9. 9

   Bake on the middle rack until the phyllo is deeply golden and crisp and the filling is set, about 1 hour to 1 hour 15 minutes. Rotate the pan halfway through baking if the browning is uneven. If the top darkens too quickly, loosely cover it with foil.

10. 10

    Transfer the pie to a rack and let it cool for at least 20 minutes so the filling can firm up. Cut along the score marks and serve warm or at room temperature.

Notes

The source page is membership-gated and does not expose its ingredient list or full directions in the provided text; the ingredient quantities and method above are reconstructed from the dish description and standard preparation. Wrapped leftovers can be refrigerated for up to 3 days. Rewarm in a 350°F (175°C) oven for about 15 minutes. Fully thaw phyllo and bring it to room temperature before unrolling.

Nutrition per serving

• main
• appetizer
• Greek
• baked
• vegetarian
• make-ahead
• phyllo
• cheese-filled