Spanakopita

Name: Spanakopita
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds fresh spinach, or 2 packages (10 ounces each) frozen, thawed and squeezed dry; 8 ounces feta cheese, crumbled; 4 ounces cream cheese, softened; 3 eggs; 1 small onion, finely diced; 3 cloves garlic, minced; 2 tablespoons fresh dill, chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg; 1/2 pound phyllo dough, thawed; 1/2 cup melted butter

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Phyllo dough has the temperament of old paperwork: thin, fragile, and oddly determined to dry out the second you look away. It is still worth the trouble. Spanakopita works because those buttery, shattering layers surround a filling that is almost the opposite in texture — spinach, feta, cream cheese, eggs, dill, onion, garlic, pepper, and a small amount of nutmeg.

The spinach has to be dry before it enters that filling. Whether you start fresh or frozen, squeeze out as much water as possible; excess moisture is the fastest route from crisp phyllo to a damp green middle. Then layer eight sheets on the bottom and eight on top, brushing each with melted butter. Score the top before baking so you are not trying to saw through crisp pastry after it has turned into edible glass.

At 375°F, the top should emerge deeply golden and crisp while the spinach filling sets underneath. Let the pan cool for ten minutes before cutting along the score lines. Feta brings salt and tang, dill keeps the spinach lively, and the phyllo provides enough crunch to make every bite sound more dramatic than most casseroles deserve.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

2 pounds fresh spinach, or 2 packages (10 ounces each) frozen, thawed and squeezed dry
8 ounces feta cheese, crumbled
4 ounces cream cheese, softened
3 eggs
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 pound phyllo dough, thawed
1/2 cup melted butter

Instructions

1If using fresh spinach, wilt in batches in a hot pan, then squeeze out all water. Chop finely.
2Sauté onion and garlic in 1 tablespoon butter until softened. Let cool.
3Mix spinach, feta, cream cheese, eggs, dill, onion, garlic, salt, pepper, and nutmeg.
4Preheat oven to 375°F. Brush a 9x13 baking dish with butter.
5Layer 8 sheets of phyllo in the dish, brushing each sheet with melted butter.
6Spread the spinach filling evenly over the phyllo.
7Layer 8 more sheets of phyllo on top, brushing each with butter.
8Score the top layers into squares or diamonds with a sharp knife.
9Bake 35 to 40 minutes until the phyllo is golden and crispy.
10Let cool 10 minutes before cutting along the scored lines.

Nutrition Information

Estimated per serving: 1 of 4 servings.

720Calories

23 gProtein

42 gCarbohydrates

53 gTotal Fat

31 gSaturated Fat

5 gFiber

5 gTotal Sugars

1350 mgSodium

280 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Squeeze the spinach until it is bone-dry. Any moisture makes the phyllo soggy.
Keep unused phyllo under a damp towel while working — it dries out and cracks in minutes.
Score the top before baking so the layers don't shatter when you cut the finished spanakopita.