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Spanakopita
This delicious savoury Greek pie has been turned into a deep dish, made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.
YIELDS
6
TO
8
Ingredients
- 500g frozen spinach
- 10 sheets phyllo dough
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- Salt and black pepper
- 1 garlic clove, minced
- 2 tablespoons finely chopped parsley
- 1/4 cup finely chopped dill
- 1/2 teaspoon crushed red pepper flakes
- Pinch freshly grated nutmeg
- 1 lemon, zested and juiced
- 200g feta cheese, crumbled
- 1 egg
- 1/3 cup unsalted butter, melted
Directions
- The night before you make the pie, place the frozen spinach and phyllo dough in the fridge to defrost overnight or for up to one day.
- Heat your oven to 350ºF.
- For the filling, heat the oil in a medium skillet over medium heat, add in the onion, season with salt and pepper, and cook until softened and lightly golden brown, about five minutes. Add in the garlic and cook for about one minute, then transfer to a large bowl with the parsley, dill, red pepper flakes, nutmeg, lemon zest, and lemon juice.
- Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather into a bundle and firmly squeeze out as much water as possible. Transfer the spinach to the bowl and scatter over the feta cheese. Add in the egg and mix well to combine. Set aside.
- Retrieve the phyllo from the fridge, unroll it, and cover it with a clean kitchen towel to keep it from drying out. Place a nine-inch springform pan on a rimmed baking sheet and brush the bottom and sides with melted butter. Lay out a sheet of phyllo, brush it with a bit of butter, and transfer it to the prepared pan. Layer two more sheets of buttered phyllo into the pan. Continue buttering the phyllo, but begin placing the remaining sheets off-centre so that the edges hang over the sides, gently pressing along the bottom and sides to create a crust. Transfer the spinach filling to the phyllo crust and spread it into an even layer.
- Gather and fold the overhanging phyllo over top of the edges of the spinach. Use the remaining butter to lightly brush the upper pastry.
- Bake for 40 to 50 minutes or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving. Enjoy!
