Greek spanakopita is a salty, savory pie wrapped in crispy, golden phyllo sheets. Perfect as a side, appetizer, or main dish!
INGREDIENTS
– 2 pounds fresh spinach rinsed and chopped (908g)– 2 tablespoons olive oil divided– 1 onion finely chopped (232g)– 5 green onions finely chopped (52g)– 6 garlic cloves minced (16g)– 8 ounces feta cheese crumbled (226g)– ¼ cup chopped fresh parsley (8g)– 3 tablespoons chopped fresh dill– 2 large eggs lightly beaten– 1 teaspoon salt– ½ teaspoon ground black pepper– ½ cup unsalted butter melted (113g)– 16 phyllo dough sheets thawed
INSTRUCTIONS
Heat 1 tablespoon oil in a large skillet on medium. Sauté spinach in batches until wilted. Use extra oil if needed. Allow to cool in a big sieve. Spinach should be squeezed dry. Mix in a big basin.
Step 1
Heat the remaining 1 tablespoon of oil in the skillet on medium. Add onion, green onions, and garlic and sauté until softened, 3–5 minutes. Let cool for 5 minutes in the spinach bowl.
Step 2
To the spinach mix, add the eggs, parsley, dill, cheese, salt, and pepper. Stir the ingredients together.
Step 3
Warm the oven up to 350°F. Use a little of the melted butter to brush on a 9x13-inch baking pan.
Step 4
Place one sheet of phyllo dough in the baking pan, letting the excess overhang. Melt butter and brush dough with a pastry brush. Continue with 7 additional phyllo sheets and melted butter.
Step 5
Spread spinach mixture evenly over layered phyllo. Butter one phyllo sheet and place it over the contents. Repeat with 7 more phyllo sheets and melted butter.
Step 6
Tuck dough ends around edges to make a lovely border. Lightly score the top layer of phyllo into 12 squares with a sharp knife.
Step 7
Bake for 50 minutes until golden brown and filling warm. Warm serve. Cover leftovers and refrigerate for 3 days or freeze for 3 months.