Spanakopita 3 Pc Recipe

Prepare and wilt spinach

If using fresh spinach, rinse thoroughly and remove thick stems. In a large skillet over medium heat, add 1 tbsp olive oil and the fresh spinach in batches, wilting until just collapsed (about 2 minutes per batch). Transfer wilted spinach to a colander, let cool slightly, then squeeze out as much liquid as possible using hands or a towel. Chop coarsely and set aside. If using frozen chopped spinach, thaw completely and squeeze dry.

Cook aromatics

In the same skillet, add 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the finely chopped onion and a pinch of salt; sweat until soft and translucent, about 5–7 minutes. Add minced garlic and sliced green onions and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.

Combine filling ingredients

In a large bowl combine the well-drained chopped spinach, cooked onions/garlic/scallions, crumbled feta, ricotta, lightly beaten egg, chopped dill, parsley, nutmeg, salt, and black pepper. Mix thoroughly until evenly combined. Taste and adjust seasoning (a bit more salt or pepper if desired). The mixture should be moist but not watery.

Preheat oven and prepare phyllo

Preheat the oven to 375°F (190°C). Lightly brush a baking sheet or small baking tray (about 9x9 or 8x8 inches) with melted butter or olive oil. Unroll phyllo and cover with a slightly damp towel to prevent drying.

Assemble three spanakopita parcels

For three pieces: stack two phyllo sheets, brush the top with a thin layer of melted butter (about 1 tsp). Place a third sheet on top and brush again. Cut the stacked layers into three equal rectangles. On each rectangle, place about 1/3 of the filling lengthwise leaving a 1/2" border. Fold the short edge over the filling, then fold in the sides and continue rolling into a tidy parcel (or make a neat triangle pocket). Alternatively, form a small square or triangle pocket by layering 2–3 sheets on a 4x6" piece, placing filling in the center, and folding edges to seal. Repeat to make three parcels. Brush the outside of each parcel with melted butter mixed with the remaining 1 tbsp olive oil. Sprinkle sesame seeds on top if using.

Bake

Place the three parcels on the prepared baking sheet spaced slightly apart. Bake in the preheated oven for 22–30 minutes, rotating the pan once halfway through, until the phyllo is golden brown and crisp. If edges brown too quickly, tent loosely with foil for the last 5–10 minutes.

Rest and serve

Remove from oven and let rest 5 minutes on the baking sheet. Serve warm or at room temperature. Each piece is a single serving; total makes 3 pieces.