Preppy Kitchen Spanakopita
Author John Kanell
Equipment
Large skillet
9x13 baking dish
Pastry brush
Ingredients
2 pounds fresh spinach rinsed and chopped (908g)
2 tablespoons olive oil divided
1 onion finely chopped (232g)
5 green onions finely chopped (52g)
6 garlic cloves minced (16g)
8 ounces feta cheese crumbled (226g)
¼ cup chopped fresh parsley (8g)
3 tablespoons chopped fresh dill
2 large eggs lightly beaten
1 teaspoon salt
½ teaspoon ground black pepper
½ cup unsalted butter melted (113g)
16 phyllo dough sheets thawed
Instructions
Heat 1 tablespoon of oil in a large skillet over medium heat. In batches, sautè the spinach until wilted. (Add more oil if needed.) Place in a large sieve and let cool. Squeeze out excess liquid from the spinach until dry. Place in a large mixing bowl.
Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion, green onions, and garlic and cook until the onions start to softne, 3 to 5 minutes. Transfer to the bowl with the spinach, and let cool for 5 minutes.
Add the cheese, parsley, dill, eggs, salt, and pepper to the spinach mixture and stir to combine.
Preheat oven to 350°F. Lightly brush a 9x13-inch baking pan with some of the melted butter.
Lay one sheet of phyllo dough in the prepared baking pan, letting the excess go up the sides of the pan. Using a pastry brush, brush the dough with melted butter. Repeat with 7 more sheets of phyllo dough and more melted butter.
Spread the spinach mixture evenly on top of the stacked phyllo. Lay one sheet of phyllo dough on top of the filling and brush with butter. Repeat with the remaining 7 sheets of phyllo dough and melted butter. Tuck the ends of the dough down around the edges creating a pretty border. Using a sharp knife, lightly score the top layer of phyllo into 12 squares.
Bake for 50 minutes or until golden brown and the filling is heated through. Serve warm. Leftovers can be covered and refrigerated for up to 3 days or frozen for up to 3 months.
Notes
If you are using frozen spinach, you can start the recipe at step 2 after thawing and ringing out the water.
If you like an extra-stuffed spanikopita, you can add another pound of spinach, a few more green onions, extra dill and parsley, and salt, and pepper to taste to the filling. You don’t need to increase the cheese or egg.
Spanakopita is best served warm or at room temperature. However, it would help to let it cool for a few minutes before cutting into it to allow the filling to set.
When brushing the butter onto the phyllo dough, you don’t want to skimp on it, as it helps keep the layers crispy. However, you do not want to overdo it, as it can lead to the dough becoming greasy.
It is very important that you try to remove as much water from the spinach as possible. You can even place the spinach in a thin kitchen towel to wring out the moisture. This will help prevent the filling from becoming watery.
Nutrition
Calories: 252kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 606mg | Potassium: 508mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7614IU | Vitamin C: 25mg | Calcium: 189mg | Iron: 3mg