Spanakopita – Crisp Greek Spinach and Feta Pie

Take the chilled phyllo out of the refrigerator and leave it in its sealed package for approximately 20 minutes while preparing the vegetables, so the sheets separate more easily. Wash and drain the spinach thoroughly, tearing any very large leaves into smaller pieces. Thinly slice the scallions and finely chop the dill and parsley. Drain the feta and set aside to mix with the cooled filling.

Heat 20 ml of the olive oil over medium-low heat in a deep skillet or wide pot approximately 28 cm in diameter. Add all the scallions and cook for approximately 5 minutes, stirring often, until soft and translucent, without letting them brown deeply. Transfer to a large bowl along with the oil; keep the skillet or pot for the spinach.

Divide the spinach into 4 batches of approximately 250 g. Put the first batch in the same skillet or pot, add 15 ml of water, cover, and cook over medium heat for approximately 3 minutes, stirring halfway through, until the leaves wilt and reduce noticeably in volume. Transfer to a large sieve set over a bowl and cook the remaining batches in the same way, adding 15 ml of water to each; you will use all 60 ml, and cooking all the batches will take approximately 12–15 minutes. Leave the spinach in the sieve so the liquid can drain freely, and discard the collected liquid.

Let the spinach cool for approximately 10 minutes, until lukewarm and comfortable to handle; meanwhile, prepare the pan and lower phyllo layers as described in the next steps. Then squeeze small handfuls over a bowl, or wrap the spinach in a clean kitchen towel and squeeze firmly. It should be moist, but no liquid should drip out when firmly squeezed; this is key to a crisp base. Roughly chop the squeezed spinach and add to the bowl with the scallions, then discard the squeezed-out liquid.

Preheat a conventional oven with no fan to 180°C, with a rack in the lower part; allow at least 20 minutes for preheating while assembling the pie. Brush a metal pan measuring 20 × 30 cm inside and at least 4 cm deep with all 10 ml of oil allocated for the pan. Unroll the phyllo and divide into two equal portions of 150 g, approximately 6 sheets each. Trim any larger sheets to approximately 30 × 40 cm, divide all the trimmings evenly between the two portions, and keep them to place between the whole sheets. Cover the sheets you are not currently using with plastic wrap so they do not dry out.

Line the pan with the first portion of phyllo, laying down one sheet at a time and allowing the edges to overhang the sides. Brush each sheet lightly with oil, using the full 45 ml allocated for the base. Spread the trimmings assigned to this portion flat between the layers instead of collecting them in one spot. Cover small tears with the next sheet; do not press the pastry down firmly, so the layers can separate during baking. If you finish before the spinach has cooled, cover the lined pan with plastic wrap until ready to add the filling.

Check that the spinach and scallions are lukewarm and no longer steaming, then add the crumbled feta, dill, parsley, salt, and pepper. Beat the eggs in a separate small bowl, pour into the vegetables, and mix gently, leaving visible pieces of cheese. Remove any plastic wrap from the pan, spoon all the filling onto the lower phyllo layers, and spread evenly into the corners. Level with a spoon without packing it down firmly, to keep the filling light.

Fold the overhanging lower phyllo edges inward over the filling. Cover with the second portion of pastry, laying down one sheet at a time and lightly crumpling it to fit the pan; spread the remaining trimmings evenly between whole sheets. Brush each layer and the folded edges lightly with some of the remaining 45 ml of oil, reserving enough to brush the final sheet thoroughly and using all the oil. With a sharp knife, score only the upper phyllo layers in a 2 × 3 grid to mark 6 portions, without cutting through the bottom crust.

Place the pan on the rack in the lower part of the preheated oven and bake at 180°C on the conventional setting with no fan for approximately 45–55 minutes. The top should be evenly golden brown, and the phyllo around the edges should be dry and crisp, with distinct layers. The filling should be set and should not release liquid at the score marks; gently lift a corner with a thin spatula to check that the base has also browned. If the base is still pale, leave the pie in the lower part of the oven for a few more minutes.

Remove the pan from the oven, set it on a wire rack, and leave without a cover for approximately 20 minutes so the filling firms up and steam does not soften the top. Only then cut all the way through the pie along the score marks to make 6 portions. Lift the pieces out with a wide spatula, supporting the crisp base, and serve warm.