Spanakopita Recipe

Cook and drain spinach

Bring a large pot of salted water to a boil. Add the chopped spinach in batches and blanch for 30–45 seconds until wilted. Drain immediately and transfer to a colander. Press and squeeze out as much liquid as possible using the back of a spoon, your hands, or by wrapping the spinach in a clean kitchen towel and twisting until mostly dry. Measure by weight/volume — you should end up with roughly 10–12 ounces of cooked, well-drained spinach.

Prepare aromatics

While spinach drains, heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the sliced green onions and cook 1–2 minutes until softened and fragrant. Remove from heat and let cool slightly.

Combine filling ingredients

Transfer the drained spinach to a large mixing bowl and chop finely with a knife or by pulsing a few times with a food processor (do not puree). Add the crumbled feta, ricotta, beaten eggs, cooked green onions, chopped dill, parsley, and optional mint. Season with kosher salt, freshly ground black pepper and grated nutmeg. Mix thoroughly until evenly combined and relatively dry in texture. Taste and adjust seasoning if needed.

Prepare phyllo and pan

Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish (or a 10-inch deep-dish tart pan). Keep the phyllo sheets covered with a clean, slightly damp kitchen towel while you work to prevent drying out.

Layer phyllo

Combine the melted butter and olive oil in a small bowl. Place one sheet of phyllo in the prepared pan, letting excess hang over the edges if desired. Brush the sheet lightly with the butter mixture. Repeat layering and brushing with 6–8 sheets (for a crisp bottom and sides), brushing each sheet. If you prefer a thicker top crust, reserve more sheets for the top.

Add filling

Spread the spinach-feta filling evenly over the layered phyllo in the pan, smoothing the top with a spatula. The filling should be relatively firm and not overly wet; if it seems watery, press out additional liquid before filling.

Finish top layers

Lay the remaining phyllo sheets over the filling, brushing each sheet lightly with the butter mixture. Use 6–8 sheets on top, brushing between each. Tuck and fold any overhanging phyllo into the sides to create a neat edge. Brush the top layer generously with butter and lightly score the top in a diamond or square pattern with a sharp knife to make cutting easier after baking. Sprinkle the surface with coarse sea salt and optional lemon zest.

Bake

Place the pan on a middle rack and bake for 35–45 minutes, until the phyllo is deep golden brown and crisp. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest and serve

Remove from oven and let the spanakopita rest 10–15 minutes to set. Cut along the scored lines into squares or diamonds. Serve warm or at room temperature with lemon wedges on the side if desired.