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 1 minute until wilted. Drain spinach in a colander, pressing out as much liquid as possible with the back of a spoon. Alternatively, sauté the spinach in a large skillet (no oil) for 3–4 minutes until wilted. When cool enough to handle, squeeze handfuls tightly over the sink or a bowl to remove excess moisture. You want the spinach relatively dry (about 300–350 g drained).

Sweat aromatics

In a large skillet, heat 3 tbs extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring, until softened and translucent, about 6–8 minutes. Add the sliced green onions and minced garlic and cook 1–2 minutes more until fragrant, taking care not to brown the garlic. Remove from heat and let cool slightly.

Combine filling ingredients

Transfer the drained spinach to a large mixing bowl. Add the cooled onion mixture, chopped dill, chopped parsley, ground nutmeg, 1.5 tsp salt and 1 tsp black pepper. Crumble in the feta and add the ricotta. Beat the 2 eggs lightly and add them to the bowl. Mix thoroughly until the filling is evenly combined and holds together but is not watery. Taste and adjust salt/pepper if needed (remember feta is salty). Set aside.

Prepare phyllo and butter

Preheat the oven to 190°C (375°F). Lightly brush a 9x13-inch (23x33 cm) baking dish with a little of the melted butter (reserve most for brushing between layers). Combine the remaining melted butter with 1 tbs olive oil to make it a little less brittle when cold. Keep the phyllo covered with a damp kitchen towel to prevent drying out while you work.

Layer phyllo and add filling

Place one phyllo sheet in the prepared dish, letting excess overhang if using for a rustic folded edge. Brush the sheet lightly with the butter-oil mixture. Repeat and layer 5 sheets in total, brushing each with butter. Spread the spinach-feta filling evenly across the phyllo base, pressing it gently to an even layer. Top the filling with another 5 phyllo sheets, brushing each with butter as you layer. Finish with the last phyllo sheet; brush the top generously with butter. Trim any excessively overhanging edges and tuck edges in neatly for a clean pan border.

Score and garnish

Using a sharp knife, score the top phyllo into serving pieces (traditional diamonds or 8–10 squares). This makes cutting easier after baking. Sprinkle sesame seeds evenly over the top if using.

Bake

Bake in the preheated oven for 35–45 minutes, or until the phyllo is deep golden brown and crisp. Rotate the pan halfway through baking for even browning. If the top is browning too quickly, tent loosely with foil for the final 10 minutes.

Rest and serve

Remove from the oven and let the spanakopita rest for 10–15 minutes to set the filling and make slicing clean. Using the pre-scored lines, cut into portions and serve warm or at room temperature. Leftovers keep well refrigerated for 2–3 days; re-crisp in a 180°C (350°F) oven for 8–10 minutes before serving.