Spanakopita Recipe

Wilt and drain the spinach

If using fresh spinach, heat a very large skillet or sauté pan over medium heat. Add 1 tablespoon olive oil and the spinach in batches, wilt quickly (2–3 minutes per batch) until just collapsed. Remove to a colander and allow to cool slightly. When cool enough to handle, squeeze out as much liquid as possible using clean hands or by pressing between layers of kitchen towels. You should end up with about 300–350 g of packed spinach.

Cook aromatics

In the same skillet, add the remaining 2 tablespoons olive oil. Sauté the finely chopped onion over medium heat until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Combine herbs and spinach

Transfer the squeezed spinach to a large bowl. Add the sautéed onion and garlic, chopped dill, parsley, and optional mint. Mix to combine and let cool until lukewarm.

Add cheese and binder

Stir in the crumbled feta and lightly beaten eggs. Season with salt, freshly ground black pepper, and optional grated nutmeg. Taste and adjust seasoning — remember feta is salty so keep salt moderate. The mixture should be moist but not watery; if too wet, squeeze a bit more liquid from the spinach.

Prepare oven and pan

Preheat the oven to 180°C (350°F). Lightly brush a 23 x 33 cm (9 x 13 inch) baking dish or a similar shallow ovenproof pan with melted butter or a mix of butter and 1 tablespoon olive oil.

Layer phyllo

Unroll the thawed phyllo and keep the unused sheets covered with a damp towel to prevent drying. Place one phyllo sheet in the dish and brush lightly with melted butter (or butter/olive oil mix). Repeat layering and brushing with 6 sheets, brushing each sheet thoroughly so layers will crisp and brown evenly.

Add filling and top layers

Spread the spinach-feta filling evenly over the layered phyllo. Continue layering the remaining 6 phyllo sheets on top, brushing each sheet with butter as before. Brush the final top sheet generously with butter and sprinkle the sesame seeds evenly over the surface.

Score and bake

Using a sharp knife, gently score the top layers into diamond or square portions down to the filling (this helps portioning and allows steam to escape). Place the pan on a baking sheet to catch any butter drips and bake in the preheated oven for 35–45 minutes, until the phyllo is deep golden brown and crisp.

Rest and serve

Remove from the oven and let rest for 10 minutes to firm up for cleaner slices. Cut along the scored lines and serve warm or at room temperature as a starter. Leftovers keep refrigerated for 2–3 days; reheat in a 180°C (350°F) oven until crisp.