Ingredients
Method
Prepare
- Preheat your oven to 325°F.
- Make sure the thawed spinach is very well drained; squeeze out any excess moisture by handfuls.
Make the Filling
- In a large bowl, combine the squeezed spinach, chopped parsley, onion, garlic, 2 tablespoons olive oil, eggs, crumbled feta, dill, and black pepper. Stir until evenly mixed.
Assemble the Spanakopita
- Unroll the phyllo sheets and place them between two slightly damp kitchen towels to prevent drying.
- Brush a 9.5x13-inch baking dish with olive oil. Layer two phyllo sheets in the dish, letting the edges hang over the sides, and brush with olive oil. Repeat with two more sheets, brushing each pair with oil, until you have used about two-thirds of the phyllo.
- Spread the spinach-feta filling evenly over the phyllo crust. Top with two more sheets, brush with oil, and continue layering two sheets at a time, brushing each pair with oil, until all phyllo is used. Brush the top layer well with oil and sprinkle with a few drops of water.
- Fold the overhanging phyllo edges over the top, gently crumpling them. Brush the folded sides with olive oil. Cut the spanakopita only partway through into squares (or leave whole until after baking).
Bake and Serve
- Bake for 1 hour, until the phyllo is deep golden and crisp. Remove from oven, finish cutting into squares, and serve warm or at room temperature.
Nutrition
Notes
For best results, squeeze spinach very dry to avoid a soggy pie. You can substitute half the feta with ricotta for a milder flavor. Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven to restore crispness. Make ahead: assemble and refrigerate unbaked spanakopita overnight, then bake as directed. To freeze, bake fully, cool, wrap tightly, and freeze for up to 3 months. Serve with a side of Greek salad or roasted lemon potatoes.