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Deep dish spanakopita
If you have not tried spanakopita before, you're in for a treat! 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.
SERVES
6
TO
8
Ingredients
Spanakopita
- 500 g (about 2 pkgs) frozen spinach
- 10 sheets (about 280 g) frozen phyllo dough
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- Kosher salt and freshly ground black pepper, to taste
- 1 garlic clove, grated
- 2 tablespoon finely chopped parsley
- 3 tablespoon finely chopped dill
- 1/2 teaspoon crushed red pepper flakes
- Pinch freshly grated nutmeg
- 1 lemon, zested and juiced
- 2 cups (about 250 g) crumbled feta cheese
- 1 egg
- 1/3 cup (75 g) unsalted butter, melted
Directions
For the Spinach Phyllo Dough
- Defrost the spinach and phyllo dough in the fridge overnight.
For the Filling
- Heat the olive oil in a medium skillet over medium heat, add the onion, season with salt and pepper and cook until softened and lightly golden brown, about five minutes.
- Add the garlic and cook for one to two minutes, stirring frequently then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest.
- Set aside to cool to room temperature.
- Meanwhile, preheat the oven to 350°F (175°C). D
- Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl, add the lemon juice and feta. Stir in the cooled onion mixture and egg.
- Set aside.
Back to the Phyllo Dough
- Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter.
- Layout one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here – the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result.
- Layer on two more buttered sheets of phyllo across the bottom of the pan.
- Continue buttering the phyllo as before but begin placing the remaining sheets off-centre around the pan so that their edges overlap in the centre of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust.
- Transfer the spinach filling into the phyllo crust and spread into an even layer.
Bake the Spanakopita
- Gather and fold the overhanging phyllo over top of the edges of the spinach, leaving the centre bit of spinach exposed.
- Brush the phyllo with remaining butter and bake for 40 to 50 minutes or until golden brown and crisp.
- Allow cooling slightly before removing from the pan and serving. Enjoy!
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