Spanakopita
868kcal36.2g protein74g fat23.7g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, egg
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb |  fresh spinach |
| 8 oz |  feta cheese (crumbled) |
| 4 unit |  scallions (thinly sliced) |
| ½ cup |  fresh dill (chopped) |
| 2 unit |  eggs |
| 12 unit |  phyllo / filo dough |
| ⅜ cup | olive oil |
| ½ tsp | salt |
Steps
- Sweat8 minspinach collapsedWilt the spinach in batches just until collapsed, then cool. Do not cook it into a puree; the goal is only to release water.
- Rest10 minspinach squeezed extremely drySqueeze 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.
- Mix4 minfilling evenly combinedMix spinach with feta, scallions, dill and eggs. Taste before adding much salt because feta supplies most of the seasoning.
- Mix8 minsix phyllo sheets layered in panKeep 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.
- Mix5 minfilling level and top layers sealedSpread 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.
- Bake40 mindeeply golden and crispBake 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.
- Rest10 minpie settled before cuttingRest briefly before cutting along the score lines so the filling sets and steam does not immediately soften the pastry.