Greek Spinach Pie (Σπανακόπιτα) — Flaky Feta and Spinach Phyllo Pie

• 900 gfresh spinach (washed thoroughly and tough stems removed)
• 1.5 tspfine sea salt (divided)
• 180 mlextra-virgin olive oil (divided between cooking and brushing phyllo)
• 1yellow onion (finely chopped)
• 1leek (white and pale green parts only, finely sliced)
• 6scallions (thinly sliced)
• 30 gfresh dill (finely chopped)
• 25 gflat-leaf parsley (finely chopped)
• 10 gfresh mint (finely chopped)
• 300 gfeta cheese (crumbled)
• 2eggs (lightly beaten)
• 35 gfine dry breadcrumbs (helps absorb excess spinach moisture)
• 0.75 tspground black pepper
• 0.13 tspground nutmeg
• 14 sheetphyllo pastry (about 300 g, thawed overnight in the refrigerator)

Instructions

1. 1

   Place the spinach in a large bowl and sprinkle it with 1 teaspoon of the salt. Massage the leaves firmly for 2 minutes, then let them stand for 10 minutes so they release their water.

2. 2

   Transfer the wilted spinach to a clean kitchen towel and squeeze very hard until as much liquid as possible is removed. Chop the squeezed spinach coarsely so it distributes evenly through the filling.

3. 3

   Heat 30 ml of the olive oil in a wide skillet over medium heat. Add the onion, leek, scallions, and remaining 0.5 teaspoon salt, then cook for 8 minutes until softened but not browned.

4. 4

   Add the squeezed spinach to the skillet and cook for 3 minutes, stirring to evaporate any remaining moisture. Spread the mixture on a tray and let it cool for 15 minutes before adding the cheese and eggs.

5. 5

   In a large mixing bowl, combine the cooled spinach mixture with dill, parsley, mint, feta, beaten eggs, breadcrumbs, black pepper, and nutmeg. Fold gently so the feta remains in small, distinct pieces rather than becoming a paste.

6. 6

   Heat the oven to 190 C and brush a 23 by 33 cm baking dish with olive oil. Keep the phyllo sheets covered with a clean towel while you work, because exposed phyllo dries and cracks quickly.

7. 7

   Lay 7 phyllo sheets in the baking dish one at a time, brushing each sheet lightly with olive oil before adding the next. Let the edges overhang the dish slightly, which helps create a sealed and flaky border.

8. 8

   Spread the spinach and feta filling evenly over the phyllo base without pressing it down too tightly. Fold any overhanging phyllo edges inward over the filling to form a neat rim.

9. 9

   Top with the remaining 7 phyllo sheets, brushing each sheet with olive oil as it is added. Tuck the edges down inside the pan, then brush the surface with the last of the olive oil.

10. 10

    Using a very sharp knife, score only the top layers of phyllo into 8 portions before baking. This makes the finished pie easier to cut and prevents the crisp top from shattering excessively.

11. 11

    Bake for 45 to 50 minutes, until the phyllo is deep golden, crisp, and audibly flaky when tapped. Rest the spanakopita for 15 minutes before cutting so the filling sets and the slices hold their shape.