Spanakopita

Ingredients

• 1 medium onion onion (finely diced)
• 3 cloves garlic (minced)
• 1/2 cup fresh dill (loosely packed, chopped)
• 1/4 cup fresh parsley (loosely packed, chopped)
• 1 lb fresh spinach (roughly chopped)
• 8 oz feta cheese (crumbled)
• 3 tbsp olive oil (divided)
• 4 tbsp butter (melted)
• 1 lb phyllo dough (thawed if frozen, about 20 sheets)
• 1/4 tsp nutmeg (freshly grated)
• salt (to taste)
• black pepper (to taste)

Instructions

1. 1

   Preheat the oven to 375°F. Line a 9×13-inch baking dish with parchment paper for easy removal.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

3. 3

   Add the chopped spinach in batches, stirring frequently, until completely wilted and any excess moisture has evaporated, about 8–10 minutes. The spinach should be dry to the touch — if pooling liquid remains, continue cooking and stirring. Season with salt, black pepper, and the nutmeg.

4. 4

   Remove the skillet from heat and stir in the crumbled feta cheese, fresh dill, and fresh parsley until evenly combined. Taste and adjust seasoning. Let the filling cool to room temperature, about 5 minutes.

5. 5

   Combine the melted butter with the remaining 1 tbsp olive oil in a small bowl. Lay out the phyllo dough and cover the stack with a damp kitchen towel to prevent drying.

6. 6

   Lay one phyllo sheet in the prepared baking dish, allowing the edges to overhang slightly. Brush lightly with the butter-oil mixture. Repeat with 4 more sheets, brushing each one, to create a 5-sheet base layer.

7. 7

   Spread the cooled spinach-feta filling evenly over the phyllo base, leaving a 1-inch border on all sides.

8. 8

   Layer the remaining phyllo sheets on top, one at a time, brushing each sheet with the butter-oil mixture. Fold the overhanging edges of the bottom phyllo sheets up and over the top to seal the pie, brushing the folded edges with butter-oil as well.

9. 9

   Using a sharp knife, score the top phyllo layers into 8 equal portions (cut through the top 3–4 layers only, not all the way through to the filling). Brush the entire top surface with any remaining butter-oil mixture.

10. 10

    Bake at 375°F for 30–35 minutes, until the phyllo is deep golden brown and crispy. If the top begins to brown too quickly before the interior is set, loosely tent with foil for the final 10 minutes.

11. 11

    Remove from the oven and let rest for 5 minutes before cutting along the scored lines. Serve warm or at room temperature.

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