Equipment
Ingredients
Spinach & Feta Filling
- 500 g fresh baby spinach, washed and roughly chopped
- 250 g feta cheese, crumbled
- 150 g ricotta cheese, drained
- 3 eggs, lightly beaten
- 1 yellow onion, finely chopped
- 4 spring onions, thinly sliced
- 30 g fresh parsley, finely chopped
- 30 g fresh dill, finely chopped
- 30 ml olive oil
- 3 g salt
- 2 g black pepper, freshly cracked
- 1 g ground nutmeg
Phyllo Layers
- 400 g phyllo dough, thawed completely at room temperature
- 150 g unsalted butter, melted
- 50 ml olive oil
Nutrition (per serving)
Method
Preheat your oven to 175°C/350°F. Thoroughly mix the melted butter and 50ml of olive oil in a small bowl for brushing the pastry.
Heat 30ml of olive oil in a large skillet over medium heat. Add the yellow onion and spring onions, sautéing until softened and translucent, about 5 minutes.
Add the spinach to the skillet in batches, stirring constantly until fully wilted. Remove from heat and let cool slightly.
Transfer the wilted spinach mixture to a clean kitchen towel. Twist and squeeze the towel aggressively to extract as much liquid as possible. This prevents a soggy bottom crust.
In a large mixing bowl, combine the squeezed spinach mixture, crumbled feta, ricotta, beaten eggs, parsley, dill, salt, black pepper, and nutmeg. Mix until thoroughly combined.
Brush the bottom and sides of a 9x13 inch baking dish generously with the butter-oil mixture.
Unroll the phyllo dough. Lay one sheet in the baking dish, allowing edges to overhang slightly. Brush thoroughly with the butter-oil mixture. Repeat this process with half of the phyllo sheets (about 8-10 sheets).
Spread the spinach and feta filling evenly over the layered phyllo base. Fold any overhanging pastry flaps back over the filling.
Layer the remaining phyllo sheets on top, brushing each individual sheet with the butter-oil mixture. Using your pastry brush or fingers, tuck the edges of the top layers neatly down the sides of the pan.
Using a sharp knife, carefully score the top layers of the phyllo into 12 squares, cutting just through the top pastry layer but not down into the filling. Lightly sprinkle the top with cold water to prevent the pastry from curling upwards.
Bake in the preheated 175°C/350°F oven for 45 minutes, or until the top is a deep, crisp golden brown and the filling is set.
Remove from the oven and allow the spanakopita to rest in the pan for at least 15 minutes before cutting completely through the scored lines and serving.
Chef's Notes
- Mixing olive oil with melted butter is a classic Greek technique; it lowers the smoke point so the butter does not burn during the long bake, while maintaining a rich flavor.
- Scoring the pastry before baking is non-negotiable. If you try to cut through freshly baked, brittle phyllo dough, it will completely shatter and ruin the presentation.
- If using frozen spinach instead of fresh, thaw it completely overnight in the fridge and squeeze it until completely dry. Frozen spinach retains significantly more water than fresh.
- Do not skip lightly sprinkling the scored top with water before baking. It creates a burst of steam that keeps the top layer from drying out too fast and curling upward like dried leaves.
Storage
Refrigerator: 4 days — Reheat in a 175C/350F oven for 10-15 minutes to restore the crispy texture; microwave will make it soggy.
Freezer: 1 month — Can be frozen baked or unbaked. Bake unbaked frozen spanakopita straight from the freezer, adding 15-20 minutes to the baking time.
