Spanakopita (Greek Spinach Pie)

Flaky phyllo pastry filled with spinach, feta, and herbs — Greece's beloved savory pie.

Ingredients

• 1 lb fresh spinach, wilted and squeezed very dry
• 8 oz feta cheese, crumbled
• 4 scallions, sliced
• 1/4 cup fresh dill, chopped
• 2 eggs
• Salt, pepper, nutmeg
• 1 package phyllo dough, thawed
• 1/2 cup melted butter

Method

1. Mix spinach, feta, scallions, dill, eggs, salt, pepper, nutmeg.

2. Brush a 9x13 baking dish with butter. Layer 8 sheets of phyllo, brushing each with butter.

3. Spread spinach filling evenly. Layer 8 more sheets of phyllo on top, brushing each with butter.

4. Score the top into squares with a sharp knife (makes cutting easier after baking).

5. Bake 375°F for 35-40 min until golden and crispy.

What You're Practicing

• Squeezing the spinach very dry is critical — wet spinach makes soggy phyllo.
• Keep unused phyllo covered with a damp towel — it dries out in minutes.
• Scoring before baking prevents the crispy layers from shattering when you cut.