Dinner · 55 min · mediterranean

Spanakopita

✓ USDA-verified nutrition data

Ingredients

• 8 oz Phyllo dough
• 1 lb Spinach
• 8 oz Feta
• 3 Eggs
• 1/4 cup Dill
• 4 Scallions
• 1/3 cup Olive oil

Steps

1. Heat the oven to 375°F. Keep the phyllo covered with a damp towel at all times — it dries and cracks in minutes.
2. Wilt the spinach in a dry pot, then squeeze it completely dry in batches; wet filling makes soggy pastry.
3. Chop and mix with crumbled feta, beaten eggs, dill, and sliced scallions.
4. Brush a baking dish with olive oil and layer 6 phyllo sheets, brushing each lightly with oil.
5. Spread the filling evenly, then layer 6 more oiled sheets on top.
6. Tuck in the edges and score the top into serving squares with a sharp knife.
7. Bake 40 minutes until deep golden and audibly crisp.
8. Cool 10 minutes before cutting along the scored lines.

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