Spanakopita Recipe

Prepare the spinach

Bring a large pot of salted water to a boil. Add the spinach in batches and blanch for 30–45 seconds until wilted. Immediately transfer to a bowl of ice water to stop cooking, then drain thoroughly in a colander and press out as much water as possible using the back of a spoon or clean kitchen towel. Chop coarsely and weigh to confirm approx. 1 lb cooked/ drained spinach.

Sweat aromatics

In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add minced garlic and sliced green onions and cook for 1 minute until fragrant.

Combine spinach and herbs

Add the drained, chopped spinach to the skillet and cook 2–3 minutes, stirring to combine and evaporate excess moisture. Remove from heat and transfer mixture to a large bowl. Stir in chopped dill and parsley and let cool for 5 minutes.

Finish filling

Once slightly cooled, add crumbled feta, ricotta (or Greek yogurt) if using, and the beaten eggs to the spinach mixture. Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp grated nutmeg (optional). Mix thoroughly until evenly combined. Taste and adjust seasoning; the feta is salty so add salt cautiously.

Preheat oven and prepare pan

Preheat oven to 375°F (190°C). Lightly butter or line a 9x13-inch baking pan. If using phyllo, keep remaining sheets covered with a damp towel to prevent drying.

Layer phyllo sheets

Lightly dust your work surface with 1 tsp flour if using puff pastry; for phyllo, work on a clean flat surface. Brush the bottom of the pan with melted butter. Lay one sheet of phyllo in the pan, letting edges overhang slightly. Brush top of sheet with melted butter. Repeat layering 6 sheets, brushing each sheet with butter (or for a lighter version alternate butter and olive oil brushing).

Add filling

Evenly spread the spinach-feta filling over the layered phyllo leaving a 1/2-inch border. Smooth the top with a spatula.

Top layers

Brush another phyllo sheet and lay it over the filling. Continue layering and buttering 5–6 more phyllo sheets on top, brushing each. Tuck any overhanging edges inward or fold over to seal. Lightly score the top in a grid pattern with a sharp knife (do not cut all the way through) to make pieces easier to slice after baking.

Egg wash and seeds

Whisk together 1 egg yolk and 1 tsp milk or water. Brush the egg wash evenly over the top phyllo layer. Sprinkle sesame or nigella seeds evenly if using.

Bake

Bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the phyllo is deep golden brown and crisp. Rotate the pan halfway through baking for even color.

Rest and serve

Remove from oven and let rest for 10–15 minutes to set. Use a sharp knife to cut along the scored lines into squares or triangles. Serve warm or at room temperature.