Spanakopita

Flaky phyllo pie packed with spinach, herbs and feta, a staple of Symon’s Greek family table.

Ingredients

• 2 lb fresh spinach, wilted and squeezed dry (or 1.5 lb frozen, thawed and drained)
• 1 bunch scallions, sliced
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 12 oz feta, crumbled
• 3 large eggs, beaten
• 1/4 teaspoon grated nutmeg

Kosher salt and black pepper

• 1 lb phyllo dough, thawed
• 1 cup unsalted butter, melted (or olive oil)

Directions

1. Heat the oven to 375 degrees F. Mix the spinach, scallions, dill, parsley, feta, eggs and nutmeg; season with salt and pepper.
2. Brush a 9-by-13-inch baking dish with butter. Layer in half the phyllo sheets, brushing each lightly with butter.
3. Spread the spinach filling evenly over the phyllo base.
4. Top with the remaining phyllo sheets, again brushing each with butter, and tuck in the edges.

Score the top into squares with a sharp knife.

1. Bake 40 to 45 minutes until deeply golden and crisp. Cool 10 minutes before cutting.

Notes

A Greek classic in the tradition of Michael Symon’s family cooking.