Spanakopita Benedict Recipe

Cook spinach and aromatics

Heat 2 tbs extra-virgin olive oil in a large sauté pan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring, until translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Add the chopped spinach in batches, stirring until wilted and any liquid has mostly evaporated—about 6–8 minutes total. Remove from heat and let cool slightly.

Combine filling

Transfer the cooled spinach mixture to a bowl and squeeze out excess moisture using a clean kitchen towel or fine sieve. Stir in the chopped dill, chopped parsley, crumbled feta, ricotta, lightly beaten eggs, 1 tsp salt, 1 tsp black pepper and nutmeg (if using). Taste and adjust seasoning.

Assemble phyllo parcels

Preheat oven to 375°F (190°C). Arrange a clean work surface and keep phyllo covered with a damp towel to prevent drying. Brush a 9x13-inch baking dish lightly with melted butter. Lay one sheet of phyllo in the dish, brushing the exposed surface with melted butter. Repeat layering 4 sheets, brushing each. Spread the spinach-feta filling evenly. Layer remaining phyllo sheets on top, brushing each sheet with melted butter; use 3–4 sheets for the top. Tuck edges and trim as needed. Brush the final top with butter. Lightly score the top into 4 portions to make slicing easier after baking.

Bake

Bake in the preheated oven until the phyllo is golden brown and crisp, about 30–35 minutes. Remove from oven and let rest 8–10 minutes before cutting into 4 portions.

Bring a wide, shallow saucepan of the 8 cups water to a gentle simmer (small bubbles) and add 2 tsp white vinegar and 1⁄2 tsp salt. Reduce heat so water is barely moving.

Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach eggs 3–4 minutes for firm whites with runny yolks (longer for firmer yolks). Remove with a slotted spoon, drain briefly on paper towels, and keep warm on a tray in a warm oven (about 200°F/95°C) until ready to plate. Poach all 4 eggs, refreshing the water temperature as needed.

Set up a double boiler

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl that fits over the pan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks and 1 tbs fresh lemon juice until combined. Place bowl over the simmering water and whisk constantly until the mixture thickens slightly and reaches a temperature of about 140–150°F (60–65°C) — it should coat the back of a spoon. Do not let it get too hot or the yolks will scramble.

Incorporate butter

Remove the bowl from the heat. Very slowly drizzle the hot melted butter into the yolks while whisking constantly, to emulsify and create a smooth hollandaise. If sauce becomes too thick, whisk in up to 1 tsp water to loosen. Stir in the finely chopped preserved lemon rind, 1/2 tsp salt, and 1/8 tsp white pepper or pinch of cayenne. Taste and adjust preserved lemon and lemon juice for brightness. Keep warm over very low heat or in a thermos; do not overheat or sauce will break.

Place one warm spanakopita portion on each of 4 plates. Using a slotted spoon, place one poached egg atop each portion.

Spoon 2–3 tbs of preserved lemon hollandaise over each egg, letting it drizzle onto the spanakopita. Drizzle a little extra-virgin olive oil around the plate, sprinkle chopped dill or parsley, and garnish with a preserved lemon slice if desired. Serve immediately with a lemon wedge on the side.