Spanakopita (Greek Spinach Pie) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g fresh spinach, washed and stems removed (or 300g frozen spinach, thawed and drained)</li><li class="ingredients-single-item">3 tablespoons olive oil, plus extra for brushing</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 spring onions, finely sliced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">100g ricotta cheese (or cottage cheese)</li><li class="ingredients-single-item">2 large eggs, lightly beaten</li><li class="ingredients-single-item">3 tablespoons fresh dill, chopped</li><li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">250g phyllo pastry sheets (about 12-14 sheets)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tablespoon sesame seeds</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) square or round baking dish</li><li class="equipment-single-item">Large sauté pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). If using fresh spinach, blanch it in boiling water for 1 minute, then plunge into ice water. Drain thoroughly and squeeze out as much moisture as possible (this is crucial for preventing a soggy pie). Chop roughly and set aside. If using frozen spinach, thaw completely and squeeze out all excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the spring onions and garlic, cooking for another 1-2 minutes until fragrant but not browned (burnt garlic will impart bitterness).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the drained spinach to the pan and sauté for 2-3 minutes to evaporate any remaining moisture. The mixture should be quite dry—excess liquid is the enemy of crispy phyllo. Remove from heat and let cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, combine the cooled spinach mixture with crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, salt and pepper. Mix thoroughly but gently to maintain some texture. Taste and adjust seasonings if needed, bearing in mind that feta is quite salty.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Take the phyllo dough out of its packaging and lay it flat. Cover with a slightly damp kitchen towel to prevent it from drying out while working. This is essential as dried phyllo becomes brittle and impossible to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush your baking dish with melted butter. Lay one sheet of phyllo in the dish, letting the edges hang over the sides. Brush lightly with melted butter. The butter not only adds flavor but also creates steam during baking that helps separate the layers for maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Continue layering phyllo sheets, brushing each with butter, until you've used about half the sheets (6-7). Stagger the sheets at different angles to ensure the overhanging edges cover the entire dish, creating a phyllo "nest" for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the spinach and cheese filling evenly over the phyllo base, pressing it gently into the corners without compacting it too much. The filling should be substantial but not densely packed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold any overhanging phyllo over the filling and brush with butter. Then layer the remaining phyllo sheets on top, brushing each with butter as you go. Tuck any overhanging edges down the sides of the dish, creating a sealed package.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a sharp knife, score the top layers of phyllo into your desired serving portions (typically squares or triangles) before baking. This makes it easier to achieve clean cuts after baking and allows steam to escape during baking for a crisper top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the top generously with butter and sprinkle with sesame seeds. Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crisp. If the top is browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let cool for at least 15 minutes before cutting along the score lines and serving. This resting time allows the filling to set slightly, making it easier to serve intact portions with distinctive layers. Enjoy warm or at room temperature – spanakopita is delicious either way!</li></ol>