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Ingredients
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Filling
Pastry & Finish
Method
Filling
- 1
- 2
Drain excess moisture
Once cool enough to handle, gather spinach into handfuls and squeeze out as much liquid as possible. For best results, press in a clean kitchen towel or use a fine-mesh sieve and the back of a spoon. Measure drained spinach; you should end up with roughly 4–5 cups packed (from 1 kg fresh).
- 3
Cook aromatics
In a large sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook 6–8 minutes until soft and translucent. Add minced garlic and sliced scallions and cook 1 minute until fragrant. Remove pan from heat and let cool slightly.
- 4
Combine filling ingredients
Roughly chop the drained spinach and add to a large mixing bowl along with the cooked aromatics, chopped dill and parsley, crumbled feta, ricotta, beaten eggs, salt, pepper, and grated nutmeg (if using). Stir until evenly combined. Taste and adjust seasoning — the feta is salty, so add salt sparingly.
Pastry & Assembly
- 5
- 6
Layer phyllo
Unroll phyllo and cover with a slightly damp towel to prevent drying. Place one phyllo sheet in the pan, letting edges overhang. Lightly brush the sheet with melted butter (or a mix of butter and olive oil). Repeat layering 5 sheets total, brushing each sheet. This creates the bottom crisp layers.
- 7
Add filling
Spread the spinach-cheese filling evenly over the buttered phyllo base, smoothing the top with a spatula.
- 8
Top layers
Continue layering phyllo sheets on top of the filling. For the top, use another 5–6 sheets, brushing each with melted butter as you go. Fold any overhanging edges inward to seal the pie and brush the top layer very well with butter. Optionally sprinkle sesame seeds over the top for a traditional finish.
- 9
Score and bake
Using a sharp knife, lightly score the top phyllo into serving-sized pieces (squares or triangles) to make cutting easier after baking. Bake in the preheated oven for 35–45 minutes, or until the phyllo is deep golden brown and crisp.
- 10
Rest and serve
Remove spanakopita from the oven and let rest 10–15 minutes so the filling sets. Cut fully along the scored lines and serve warm or at room temperature.