WHY THIS RECIPE WORKS:
The roots of spanakopita, a savory spinach and feta pie with trademark layers of flaky, crisp phyllo, run deep in Greek culture, yet most American versions are just soggy layers of phyllo with a sparse, bland filling. We wanted to create a casserole-style pie with a perfect balance of zesty spinach filling and shatteringly crisp phyllo—and we didn’t want to spend all day in the kitchen. Among the spinach options—baby, frozen, mature curly-leaf—tasters favored the bold flavor of fresh curly-leaf spinach. Crumbling the feta into fine pieces ensured salty tang in every bite, and Greek yogurt buffered the feta’s assertiveness. Pecorino Romano (a good stand-in for a traditional Greek hard sheep’s-milk cheese) added complexity and, when sprinkled between the phyllo sheets, helped the flaky layers hold together. Using a baking sheet rather than a dish allowed excess moisture to evaporate, ensuring a crisp crust. Two pounds of flat-leaf spinach can be substituted for the curly-leaf spinach, but do not use baby spinach. Phyllo dough is also available in 18 by 14-inch sheets; if using those, cut them to make 14 by 9-inch sheets. Thaw the phyllo in the refrigerator overnight or on the counter for 4 to 5 hours; do not microwave it. While working with it, cover the sheets with plastic wrap, then a damp kitchen towel to prevent drying.
SERVES: 10 to 12
TOTAL TIME: 1 hour
INGREDIENTS:
FILLING:
- 20 ounces curly-leaf spinach, stemmed
- 8 ounces feta cheese, crumbled (2 cups)
- ¾ cup whole-milk Greek yogurt
- 4 scallions, sliced thin
- 2 large eggs, lightly beaten
- ¼ cup minced fresh mint
- 2 tablespoons minced fresh dill
- 3 garlic cloves, minced
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1 teaspoon ground nutmeg
- ½ teaspoon pepper
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
PHYLLO LAYERS:
- 7 tablespoons extra-virgin olive oil
- 8 ounces (14 by 9-inch) phyllo, thawed
- 1½ ounces Pecorino Romano cheese, grated (¾ cup)
- 2 teaspoons sesame seeds (optional)
INSTRUCTIONS:
- PREPARING THE FILLING:
- Microwave spinach and ¼ cup water in bowl until spinach is shrunk by half, about 5 minutes.
- Remove bowl from microwave and set aside, covered, for 1 minute.
- Transfer spinach to colander to drain and let cool slightly.
- Once cool enough to handle, transfer spinach to clean dish towel, wrap towel tightly around spinach to form ball, and wring until dry.
- Chop spinach, then mix spinach, feta, yogurt, scallions, eggs, mint, dill, garlic, zest and juice, nutmeg, pepper, salt, and cayenne in bowl until thoroughly combined.
- MAKING THE PHYLLO LAYERS:
- Adjust oven rack to lower-middle position and heat oven to 425 degrees.
- Line rimmed baking sheet with parchment paper.
- Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with oil.
- Lay 1 phyllo sheet on oiled parchment and brush thoroughly with oil.
- Repeat with 9 more phyllo sheets, brushing each with oil (you should have total of 10 layers of phyllo).
- ASSEMBLING THE SPANAKOPITA:
- Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides.
- Cover spinach with 6 more phyllo sheets, brushing each with oil and sprinkling each with 2 tablespoons Pecorino.
- Lay 2 more phyllo sheets on top, brushing each with oil (do not sprinkle these top layers with Pecorino).
- Working from center outward, use palms of your hands to compress layers and press out any air pockets.
- Using sharp knife, score spanakopita through top 3 layers of phyllo into 24 equal pieces.
- Sprinkle with sesame seeds, if using.
- BAKING AND SERVING THE SPANAKOPITA:
- Bake until phyllo is golden and crisp, 20 to 25 minutes.
- Let spanakopita cool on sheet for at least 10 minutes or up to 2 hours.
- Slide spanakopita, still on parchment, to cutting board.
- Cut into squares and serve.
