Spanakopita (Σπανακόπιτα) — Greek Spinach and Feta Phyllo Pie

• 900 gFresh spinach, chopped (Stems removed; if using baby spinach, no stems needed)
• 200 gYellow onion, finely chopped
• 80 gScallions, thinly sliced
• 25 gFresh dill, finely chopped
• 20 gFresh parsley, finely chopped
• 45 mlExtra-virgin olive oil (For sautéing)
• 6 gFine sea salt (Use less if feta is very salty)
• 2 gBlack pepper, freshly ground
• 0.5 tspNutmeg, ground (Optional but traditional in many homes)
• 250 gFeta cheese, crumbled (Sheep’s milk feta preferred)
• 150 gRicotta cheese (Adds creaminess and helps bind)
• 2Eggs (Large eggs)
• 1 tspLemon zest
• 15 mlLemon juice
• 450 gPhyllo dough sheets (Thawed in refrigerator overnight if frozen)
• 120 gUnsalted butter, melted (For brushing phyllo)
• 2 tspSesame seeds (Optional topping)

Instructions

1. 1

   Preheat the oven to 180°C and position a rack in the middle. Lightly grease a 33×23 cm baking dish with 5 ml of the olive oil-butter mixture so the bottom layers don’t stick.

2. 2

   Wilt the spinach in batches in a large pan over medium heat, stirring constantly until it collapses and releases liquid. Transfer to a colander and press firmly with a spoon, then squeeze handfuls to remove as much moisture as possible; this prevents a soggy pie.

3. 3

   In the same pan, heat 45 ml olive oil over medium heat and sauté the onion and scallions for 6–8 minutes until soft and translucent. Let the mixture cool for 5 minutes so it doesn’t scramble the eggs when combined.

4. 4

   In a large bowl, combine the squeezed spinach, sautéed onion-scallion mixture, dill, parsley, salt, pepper, and nutmeg. Add feta, ricotta, eggs, lemon zest, and lemon juice, then mix thoroughly until the filling is evenly distributed and cohesive.

5. 5

   Mix the melted butter with 30 ml olive oil and keep it warm so it brushes easily. Unroll the phyllo and cover it with a barely damp kitchen towel; phyllo dries quickly and will crack if exposed to air.

6. 6

   Layer 10 sheets of phyllo in the baking dish, brushing each sheet lightly with the butter-oil mixture before adding the next. Let the edges overhang the pan slightly; these will fold over the top to seal in the filling.

7. 7

   Spread the spinach-feta filling evenly over the phyllo base, pressing gently to level it without compacting too hard. Fold the overhanging phyllo edges over the filling and brush them with the butter-oil mixture to help them crisp.

8. 8

   Top with the remaining phyllo sheets, brushing each one with the butter-oil mixture as you layer. Tuck the edges neatly into the sides of the dish, then brush the top generously and sprinkle with 2 tsp sesame seeds if using.

9. 9

   Score the top layers into 8 portions with a sharp knife, cutting through the phyllo down to the filling without cutting the bottom layers. Bake for 50–55 minutes until deeply golden and crisp, then rest for 15 minutes so the slices hold cleanly.