Spanakopita

Yield 6-81x2x3x4x5x

Author Madeline King

Prep time

40 Min

Cook time

65 Min

Total time

1 H & 45 M

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Spanakopita

I discovered this recipe from Bon Appetite my first go-around at making Spanakopita. I never looked back. Though a bit tedious from an ingredient standpoint, the results are absolutely well-worth it. I recommend doubling the recipe and freezing the second batch.

IngredientsUSMetric

Equipment: large food processor, large microwave-safe mixing bowl, large skillet, small bowl, 9x13 baking dish

• 4, 10-ounce packages frozen chopped spinach, thawed, drained
• 5 medium scallions, white and pale-green parts only
• 1 leek, white and pale-green parts only
• ½ medium yellow onion
• 2 garlic cloves
• 2 Tbsp. olive oil
• 1 Tbsp. local butter
• 2 tsp kosher salt, divided, 1/4 tsp freshly ground pepper
• 1 large egg
• 1 large egg yolk
• 10 ounces local feta, crumbled
• 1/4 cup store-bought finely grated Parmesan
• ⅓ cup chopped basil
• ⅓ cup chopped parsley
• 1/2 Tbsp. garlic powder
• 1 tsp. finely grated lemon zest
• ¾ cup (1½ sticks) salted butter, melted, divided
• 8 oz, 14x9-inch sheets phyllo dough, thawed if applicable

Instructions

1. In a large microwave-safe bowl, add spinach and heat in microwave if still not thawed. Over the sink, use a slotted spatula to press excess water out. Transfer spinach to a large bowl and break up into small pieces.
2. While it heats, add scallions, leek, onion and garlic to food processor and pulse until finely sliced.
3. In a large skillet over medium heat, heat oil and butter and cook leek and onion, stirring, until just beginning to soften, 5–7 minutes. Add scallions and garlic and cook until vegetables are tender, 4–6 minutes more; season with 1 tsp salt and 1/4 tsp pepper. Scrape into bowl with spinach.
4. In a small bowl, whisk egg, egg yolk, 1 tsp. salt, and ¼ tsp. pepper; add to spinach mixture. Add feta, Parmesan, basil, garlic powder and lemon zest and mix until distributed. Don’t be afraid to overmix; you want herbs and cheese in every bite!
5. Preheat oven to 350°. Lightly brush bottom and sides of 9x13 pan with butter.
6. Remove phyllo from packaging and brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover bottom of pan. Repeat with 7 sheets.
7. Scrape spinach mixture into pan, pressing down firmly and smoothing top. Repeat layering process with remaining phyllo.
8. Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour. Serve warm or at room temperature.