Spanakopita (Greek Spinach Pie)

Crisp, buttery phyllo layered over a savory filling of spinach, feta, and fresh herbs.

Ingredients

• 2 lbs fresh spinach, chopped (or 2 lbs frozen, thawed and squeezed dry)
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 lb feta cheese, crumbled
• 4 large eggs, beaten

Salt and freshly ground black pepper, to taste

• 1 lb phyllo dough, thawed
• 1 cup butter, melted

Directions

1. Saute the spinach and green onions in the olive oil until wilted, then let cool and squeeze out excess liquid.
2. In a bowl, combine the spinach, dill, parsley, feta, and beaten eggs; season with salt and pepper.
3. Brush a 9x13 baking dish with melted butter and lay in a sheet of phyllo, brushing with butter. Repeat with about 8 sheets.
4. Spread the spinach filling evenly over the phyllo.
5. Top with another 8 sheets of phyllo, brushing each with butter. Score the top into squares.
6. Bake at 350F for 45 minutes, until golden and crisp. Cool slightly before cutting along the scored lines.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who loved teaching home cooks to handle phyllo.