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California-Style Spanakopita with Feta and Spinach

A crispy, golden phyllo pie filled with spinach, feta, and fresh herbs, perfect as a main or side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1
Course: Appetizers, Dinner, Side Dishes
Cuisine: Greek
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound frozen chopped spinach, thawed and squeezed dry
  • 2 bunches flat-leaf parsley, stems trimmed and finely chopped
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons California extra virgin olive oil
  • 4 large eggs
  • 10.5 ounces feta cheese, crumbled preferably from sheep's milk
  • 2 teaspoons dried dill weed
  • Freshly ground black pepper to taste
For Assembly
  • 1 pound frozen phyllo dough, thawed about 20 sheets
  • 1 cup California extra virgin olive oil plus more if needed

Method
 

Preheat and Prep
  1. Preheat your oven to 325°F.
  2. Make sure the thawed spinach is very well drained; squeeze out any excess liquid by handfuls.
  3. In a large bowl, combine the spinach, parsley, onion, garlic, 2 tablespoons olive oil, eggs, feta, dill, and black pepper. Stir until everything is evenly mixed.
Layer the Phyllo
  1. Unroll the phyllo sheets and place them between two slightly damp kitchen towels to keep them from drying out.
  2. Brush a 9.5 x 13-inch baking dish with olive oil.
  3. Line the dish with two sheets of phyllo, letting the excess hang over the edges. Brush the top sheet with olive oil. Repeat this layering (two sheets at a time, brushing with oil) until you have used about two-thirds of the phyllo.
Fill and Top
  1. Spread the spinach-feta filling evenly over the phyllo crust.
  2. Top with two more sheets of phyllo and brush with olive oil. Continue layering two sheets at a time, brushing each top sheet with oil, until all the phyllo is used.
  3. Brush the very top layer with olive oil and sprinkle with a few drops of water to help browning.
  4. Fold the overhanging phyllo flaps over the top; you can crumble them a bit for texture. Brush the folded edges well with olive oil.
  5. Using a sharp knife, cut the spanakopita only partway through into squares (or leave whole to cut after baking).
Bake
  1. Bake in the preheated oven for about 1 hour, until the phyllo is crisp and deep golden brown.
  2. Remove from the oven, finish cutting through the squares, and serve warm or at room temperature.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 10gFat: 20gSaturated Fat: 6gCholesterol: 85mgSodium: 480mgFiber: 2gSugar: 2g

Notes

Make sure the spinach is very dry to avoid a soggy filling.
If you can't find frozen chopped spinach, thaw a 1-pound bag of whole leaf spinach and chop it yourself.
For a richer flavor, use a mix of feta and ricotta or cottage cheese.
You can assemble the spanakopita a day ahead; refrigerate unbaked and add 10 minutes to the baking time.
Leftovers keep well in the fridge for up to 3 days; reheat in a 350°F oven to restore crispness.
Serve as a main dish with a Greek salad, or cut into smaller pieces for appetizers.
If the phyllo tears, don't worry—just patch it with another sheet; the layers will hide imperfections.

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