Spanakopita

Method

1. sweat8 min
   spinach collapsed
   Wilt the spinach in batches just until collapsed, then cool. Do not cook it into a puree; the goal is only to release water.
2. rest10 min
   spinach squeezed extremely dry
   Squeeze the cooled spinach in handfuls until almost no liquid comes out, then chop. Moisture control is the difference between crisp pastry and a soggy bottom.
3. mix4 min
   filling evenly combined
   Mix spinach with feta, scallions, dill and eggs. Taste before adding much salt because feta supplies most of the seasoning.
4. mix8 min
   six phyllo sheets layered in pan
   Keep unused phyllo covered. Lay sheets into an oiled pan one at a time, brushing each lightly with olive oil; complete coverage matters more than a heavy coating.
5. mix5 min
   filling level and top layers sealed
   Spread the filling evenly, add the remaining phyllo with light oil between sheets, tuck the edges and score the top into portions without cutting through the bottom.
6. bake40 min
   deeply golden and crisp
   Bake at 375°F / 190°C until the top and bottom are deeply golden. Pale phyllo is not finished phyllo; enough color is needed to drive off steam and crisp the layers.
7. rest10 min
   pie settled before cutting
   Rest briefly before cutting along the score lines so the filling sets and steam does not immediately soften the pastry.