Spanakopita
Crispy phyllo, spinach and feta and dill.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Two things ruin spanakopita: wet spinach and dry phyllo. Squeeze the spinach until it feels almost crumbly, and keep the phyllo stack under a damp towel the whole time you work. If a sheet tears, just patch it - nobody sees the inside.
Ingredients
Everything below makes 6 servings.
- 2 lbfrozen chopped spinachthawed and squeezed dry
- 12 ozfeta cheesecrumbled
- ½ cupwhole-milk ricotta
- 1 mediumyellow onionfinely diced
- 4scallionsthinly sliced
- 3garlic clovesminced
- ½ cupfresh dillchopped
- ¼ cupfresh parsleychopped
- 3large eggslightly beaten
- 1 tsplemon zestfrom 1 lemon
- ¼ tspground nutmeg
- 1 lbphyllo doughthawed in fridge overnight
- 8 tbspunsalted buttermelted
- ¼ cupolive oil
- ½ tspkosher saltfeta is salty - less salt than usual
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 700calories
- 24gprotein
- 52gcarbs
- 44gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Thaw phyllo in the fridge overnight (don't thaw on counter - it cracks). Keep covered with a damp towel while working.
- Thaw spinach and squeeze AGGRESSIVELY in a clean towel or colander - this is the #1 mistake; soggy spinach = soggy spanakopita. Should yield ~4 cups.
- Finely dice onion. Mince garlic. Slice scallions. Chop dill and parsley. Zest lemon.
- Melt butter; mix with olive oil in a small bowl.
Saute aromatics
Heat olive oil in a large skillet over medium. Cook onion 5 min until soft. Add scallions and garlic, cook 1 min. Add squeezed-dry spinach, cook 3-4 min to drive off any remaining moisture. Off heat, let cool 10 min.
9 min · hands onMix filling
In a large bowl, mix cooled spinach mixture with crumbled feta, ricotta, eggs, dill, parsley, lemon zest, nutmeg, salt, pepper. Taste - feta is salty, so adjust carefully.
4 min · hands onLayer phyllo bottom
Preheat oven to 375F. Brush a 9x13 baking dish with butter+oil. Unroll phyllo. Lay 1 sheet in the dish, brush with butter+oil; repeat with 9 more sheets, brushing each (10 sheets total bottom). Sheets can overhang - they fold over later.
8 min · hands onFill and top
Spread filling evenly over phyllo. Fold any overhanging sheets back over the filling. Layer 10 more phyllo sheets on top, brushing each with butter+oil. Tuck the top edges down the sides like a bed. Brush top with butter+oil. Score the top into 6-8 portions with a sharp knife (don't cut through - just the top layers, so it slices cleanly after baking).
8 min · hands onBake
Bake at 375F for 45-50 min until deeply golden brown and crisp on top. If browning too fast, tent with foil after 35 min. Rest 10 min before cutting through the score lines.
45 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Chop salad while spanakopita bakes. Adds about 10 minutes.
Roast 1 lb potato wedges at 425F for 30 min alongside spanakopita. Adds about 30 minutes.
What keeps
Bakes well 1 day ahead - reheat at 350F for 15 min to re-crisp phyllo. Don't microwave (phyllo gets sad and soggy).
Keeps 3 days fridge, freezes 2 months baked.
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