Authentic Greek Spinach & Feta Spanakopita

Ingredients

• 1 pound fresh baby spinach (or 16 ounces frozen chopped spinach, thawed)
• 1 bunch scallions (green onions), finely sliced (about 1 cup)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• 8 ounces authentic Greek feta cheese, crumbled
• 1/2 cup whole-milk ricotta cheese
• 2 large eggs, lightly beaten
• Zest of 1 fresh lemon
• Pinch of ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 16 sheets phyllo pastry (thawed)
• 1/2 cup unsalted butter, melted
• 1/4 cup extra-virgin olive oil

• 450g fresh baby spinach or thawed frozen spinach
• 1 bunch spring onions (scallions), finely sliced
• 1 brown onion, finely diced
• 3 garlic cloves, minced
• 15g fresh dill, chopped
• 10g fresh flat-leaf parsley, chopped
• 225g Greek feta cheese, crumbled
• 120g whole-milk ricotta cheese
• 2 large eggs, lightly beaten
• Zest of 1 unwaxed lemon
• Pinch of nutmeg
• 3g kosher salt
• 1g cracked black pepper
• 16 sheets filo pastry, thawed
• 120g unsalted butter, melted
• 60ml extra-virgin olive oil

Instructions

1. Wilt and Squeeze the Spinach

   Heat 1 tablespoon olive oil in a large pot. Add spinach and cook 3 minutes until completely wilted. Transfer spinach to a colander and let cool 10 minutes. Wrap spinach tightly in a clean dish towel or cheesecloth and squeeze with all your strength over the sink until no more liquid drips out. Finely chop.

   Texture Cue Spinach should feel dry and compact like a firm ball.

2. Sauté Aromatics & Mix Filling

   In the same pot, sauté diced onion and scallions in 1 tablespoon olive oil for 4 to 5 minutes until soft; add garlic for 1 minute. Remove from heat and let cool. In a large bowl, combine chopped dry spinach, sautéed onions, crumbled feta, ricotta, beaten eggs, dill, parsley, lemon zest, nutmeg, salt, and black pepper. Stir until evenly distributed.

   Texture Cue Filling is thick and fragrant with no pooling liquid.

3. Prep Pan and Phyllo Station

   Preheat oven to 375°F (190°C / 170°C fan). Whisk melted butter and remaining olive oil together. Lightly brush a 9x13-inch baking dish. Unroll phyllo pastry sheets onto a cutting board and cover with a clean kitchen towel topped with a lightly damp towel to prevent drying.

   Visual Cue Protected phyllo sheets stay pliable and easy to handle.

4. Layer Bottom Pastry

   Lay 1 sheet of phyllo into the baking dish, letting edges drape up the sides. Brush lightly with butter-oil mixture. Repeat with 7 more sheets of phyllo (8 sheets total on bottom), brushing each layer with fat.

   Visual Cue Eight whisper-thin golden-sheened layers.

5. Add Filling & Top Pastry

   Spread the spinach-feta filling evenly over the bottom pastry. Fold any overhanging dough over the filling. Layer remaining 8 sheets of phyllo on top, brushing each with butter-oil. Trim excess edge pastry neatly with scissors.

   Visual Cue Smooth top pastry layer brushed generously with butter.

6. Score and Bake

   Using a very sharp knife, score through the top 3 to 4 layers of pastry into 8 or 12 squares (do not cut all the way through to the bottom). Bake at 375°F (190°C) for 35 to 40 minutes, until the pastry is puffed, deeply golden brown, and crisp.

   Visual Cue Shatteringly crisp, deep amber-gold pastry with audible crackle.

7. Rest and Slice

   Let rest for 15 minutes before cutting completely through the scored lines to serve warm or at room temperature.

   Texture Cue Flaky crisp pastry layers giving way to creamy savory herb filling.