Spanakopita Recipe

The version I make most often uses a generous amount of dill alongside the four cups of spinach, which gives the filling a fresh, distinctly Greek character rather than letting the feta dominate. The spinach is softened with a medium onion, then mixed with eight ounces of crumbled feta, four eggs, and just enough nutmeg to add warmth without making the filling taste sweet. The result is savory and fragrant, with little salty pockets of feta throughout. It takes about 30 minutes to assemble and 45 minutes to bake, making it a very manageable dinner when you want something special without an all-day project. The texture is what makes this spanakopita worth the careful layering. The filling should be moist enough to hold together when sliced, but not wet enough to turn the phyllo soggy. Once baked, the top layers of the one-pound package of phyllo dough become brittle and deeply golden, while the layers underneath soften slightly around the spinach and cheese. The butter brushed between the sheets adds a rich, toasted flavor and helps create those delicate flakes that crackle under a fork. The most important practical step is squeezing the cooked spinach thoroughly. I let it cool until I can handle it, then press it in a clean kitchen towel in batches; if water runs out when you cut the finished pie, the spinach was not drained enough. Keep the phyllo covered with a barely damp towel while working, since it dries quickly and tears at the edges. A tear here or there is no disaster—just patch it with another sheet—but brush each layer lightly with melted butter rather than soaking it. Before baking, score the top into eight portions so the crisp phyllo does not shatter when you serve it. This is a lovely dinner with a simple tomato and cucumber salad, lemony roasted potatoes, or a spoonful of thick Greek yogurt on the side. I also like it with olives and a sharp, lightly dressed greens salad to balance the buttery pastry. Let the spanakopita rest for 10 to 15 minutes after it comes out of the oven; the filling sets enough to slice neatly while remaining tender. It is best warm, but leftovers reheat especially well in the oven, where the phyllo crisps again instead of becoming limp in the microwave.