24-Hour Herb Oil Infused Spanakopita with Aged Feta Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the herb-infused oil:</li><li class="ingredients-single-item">250ml extra virgin olive oil</li><li class="ingredients-single-item">6 sprigs fresh thyme</li><li class="ingredients-single-item">4 sprigs fresh oregano</li><li class="ingredients-single-item">2 sprigs fresh rosemary</li><li class="ingredients-single-item">4 cloves garlic, lightly crushed</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">800g fresh spinach (or 400g frozen spinach, thawed and squeezed dry)</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 spring onions, thinly sliced</li><li class="ingredients-single-item">30g fresh dill, chopped</li><li class="ingredients-single-item">20g fresh parsley, chopped</li><li class="ingredients-single-item">250g aged feta cheese, crumbled</li><li class="ingredients-single-item">50g kefalotyri cheese, grated (or pecorino romano)</li><li class="ingredients-single-item">2 large eggs, lightly beaten</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">1 packet (450g) phyllo pastry sheets, thawed</li><li class="ingredients-single-item">60ml herb-infused olive oil (from above) for brushing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Glass jar with tight-fitting lid for oil infusion</li><li class="equipment-single-item">Large colander</li><li class="equipment-single-item">Large non-stick frying pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pizza cutter</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start 24 hours before baking by preparing the herb-infused oil. In a sterilized glass jar, combine olive oil, thyme, oregano, rosemary, crushed garlic cloves, and lemon zest. Seal tightly and store in a cool, dark place for 24 hours, shaking occasionally to help the flavors infuse. This slow infusion process allows the oil to extract the essential oils from the herbs, creating a fragrant base that will elevate your spanakopita.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to prepare the spanakopita, preheat your oven to 180°C. Line a large baking tray with parchment paper. Strain the herb-infused oil through a fine sieve into a clean bowl, pressing gently on the herbs to extract maximum flavor. Set aside 60ml for brushing the phyllo and use the remainder for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>If using fresh spinach, wash thoroughly and place in a large pot. Cook over medium heat until completely wilted, about 2-3 minutes. Transfer to a colander and allow to cool. Once cool enough to handle, squeeze out as much liquid as possible using your hands or a clean kitchen towel – this is crucial for preventing soggy pastry! Chop the spinach roughly and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat 2 tablespoons of the herb-infused oil in a large non-stick frying pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the spring onions and cook for another 2 minutes. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large mixing bowl, combine the cooked spinach, onion mixture, chopped dill, parsley, crumbled aged feta, grated kefalotyri cheese, beaten eggs, nutmeg, and black pepper. Mix thoroughly but gently to preserve the texture of the feta. Taste and add salt if needed, remembering that feta is already quite salty.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Unroll your phyllo pastry and cover with a slightly damp kitchen towel to prevent it from drying out while you work. Take one sheet of phyllo and place it on a clean work surface with the long side facing you. Brush lightly with the reserved herb-infused oil. This thin application of oil (rather than butter) creates crisp, light layers while infusing additional herb flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cut the oiled phyllo sheet lengthwise into three equal strips. Place a heaped tablespoon of filling at the bottom end of each strip. Fold the bottom right corner over the filling to create a triangle, then continue folding the triangle up the strip in a flag-folding pattern, maintaining the triangle shape. The tension in your folding is important – too loose and the filling will spill, too tight and the phyllo might tear.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place each completed triangle seam-side down on the prepared baking tray. Brush the tops lightly with more herb-infused oil, which will give them a beautiful golden color and enhance the aromatic flavor. Repeat with remaining phyllo and filling until all the filling is used.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 35-40 minutes, or until the triangles are crisp and deeply golden brown. The longer baking time ensures the phyllo becomes thoroughly crisp, creating that satisfying shatter when bitten. If they're browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let cool for 5-10 minutes before serving. This brief rest allows the filling to set slightly and the flavors to meld. Serve warm, garnished with extra fresh herbs if desired. Any leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 160°C oven for 10-15 minutes to restore crispness.</li></ol>