Dinner · 55 min · mediterranean

Spanakopita

A Mediterranean dinner built around phyllo pastry and fresh spinach — on the table in 55 minutes.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Phyllo pastry
• 2 lb Fresh spinach
• 8 oz Feta cheese
• 3 Eggs
• 6 tbsp Unsalted butter
• 2 tbsp Olive oil
• 4 Scallions
• 1/3 cup Fresh dill
• 2 cloves Garlic
• 1 tsp Lemon zest

Steps

1. Wash the spinach and wilt it in a covered pot over high heat for 2 minutes, stirring once. Wringing it dry afterward is the single most important step — squeeze the spinach in handfuls until almost no liquid remains, or the filling will steam the phyllo soggy.
2. Chop the squeezed spinach coarsely and mix with the crumbled feta, beaten eggs, sliced scallions, chopped dill, minced garlic, and lemon zest. Season lightly — feta brings its own salt.
3. Melt the butter and whisk in the olive oil. This butter-oil blend is what turns phyllo shatteringly crisp instead of greasy.
4. Unroll the phyllo and keep the stack under a damp towel as you work; it dries out and cracks within minutes. Lay the first sheet in a buttered 9x13 baking dish, letting the edges overhang, and brush it with the butter blend. Repeat for 8 sheets.
5. Spread the spinach filling evenly over the base. Fold the overhanging edges in over the filling and brush with butter.
6. Layer 6 more phyllo sheets on top, brushing each with butter. Tuck the edges down neatly around the filling.
7. Score the top layers into serving squares with a sharp knife, cutting through just the top phyllo. This keeps the slices clean after baking.
8. Brush the top generously with butter and bake at 375°F for 35 minutes, until deeply golden and puffed. Rest 10 minutes before cutting along the scored lines. Serve warm, at room temperature, or cold from the fridge the next day — it is good in all three states.

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