Spanakopita

Spanakopita


A can of ground cinnamon is shown.

10 Servings

Ingredients:
  • 2 pounds curly leaf spinach, rinsed
  • ¼ cup water
  • 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
  • ¾ cup whole-milk Greek yogurt
  • 4 medium scallions, sliced thin (about 1/2 cup)
  • 2 large eggs, beaten
  • ¼ cup mint leaves, minced
  • 2 tablespoons dill leaves, minced
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon ground nutmeg
  • ½ teaspoon black pepper
  • ¼ teaspoon fine salt
  • â…› teaspoon cayenne pepper
  • 7 tablespoons unsalted butter, melted
  • ½ pound phyllo dough, (14 by 9-inch) thawed
  • 1 ½ ounces Pecorino Romano cheese, grated fine (about 3/4 cup)
  • 2 teaspoons sesame seeds , (optional)
Make the Filling:
  1. In a large pot over medium heat, wilt all the spinach with 1 cup of water.
  2. Transfer the spinach to a colander.
  3. Using the back of rubber spatula, gently press spinach against colander to release excess liquid.
  4. Transfer spinach to cutting board and roughly chop.
  5. Transfer spinach to clean kitchen towel and squeeze to remove excess water.
  6. Place drained spinach in large bowl.
  7. Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.)
Assemble the Layers:
  1. Preheat oven to 425ËšF degrees.
  2. Line rimmed baking sheet with parchment paper.
  3. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo.
  4. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter.
  5. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
  6. Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides.
  7. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese.
  8. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
  9. Working from center outward, use palms of your hands to compress layers and press out any air pockets.
  10. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces.
  11. Sprinkle with sesame seeds (if using). Bake until phyllo is golden and crisp, 20 to 25 minutes.
  12. Cool on baking sheet 10 minutes or up to 2 hours.
  13. Slide spanakopita, still on parchment, to cutting board.
  14. Cut into squares and serve.