The trick to great spanakopita is to get the spinach right. If possible, use local, fresh picked spinach. Follow the steps below to partially cook the spinach in the microwave and take care to remove as much moisture as possible or your spanakopita may be soggy.
  • Prep: 30 min
  • Cook: 30 min
  • Total: 1 hour
  • Serves 12
  • Spinach
  • 18 to 20 ounces spinach, rinsed
  • ¼ cup water
  • Place spinach and water in a large, microwave safe bowl. Cover bowl with a lid or dinner plate to keep in moisture. Microwave on high until spinach is beginning to wilt and has decreased in size by half, about 5 minutes.
  • Remove covered bowl from microwave and let sit for 2 minutes. Transfer spinach to colander over the sink and press out excess moisture.
  • Transfer spinach to cutting board and chop.
  • Place chopped spinach in a clean kitchen towel and wrap to form a ball. Squeeze out as much excess liquid as you can using your hands. Place in a large bowl.
  • Cheese Filling
  • 2 large eggs
  • In a medium bowl, lightly beat eggs.
  • 12 ounces crumbled feta cheese (about 3 cups)
  • ¾ cup whole-milk Greek yogurt or sour cream
  • Add feta cheese and Greek yogurt (or sour cream). Stir to combine.
  • 5 green onions, chopped
  • 2 tablespoons minced fresh parsley
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh ground nutmeg
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • Add green onions, parsley, garlic, lemon juice, nutmeg, pepper, and salt to bowl. Stir until thoroughly combined.
  • Pour cheese mixture into bowl with spinach. Stir until thoroughly combined.
  • Phyllo Layers
  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • 10 sheets phyllo, thawed
  • ¾ cup butter, melted
  • Lightly brush parchment paper with some of the melted butter using a pastry brush. Place 1 sheet of phyllo on top of buttered parchment paper and brush well with some of the butter. Repeat with nine (9) more pieces of phyllo dough.
  • reserved spinach mixture
  • Spread spinach mixture over dough, leaving a 1/4-inch border on all sides.
  • remaining 8 to 10 sheets phyllo, thawed
  • 1 ½ ounces grated Parmesan cheese
  • Top with one of the remaining phyllo sheets. Butter well and sprinkle lightly with Parmesan cheese. Repeat with remaining phyllo dough until used.
  • Do not butter the final layer of phyllo. Instead, press it down firmly with your hands to push out any air bubbles.
  • Bake at 425°F until crisp and golden brown, about 20 to 25 minutes. Cool on a baking sheet at least 10 minutes. Grab sides of parchment paper and slide entire spanakopita off baking sheet and onto a cutting board. Slice and serve.
  • Make Ahead Notes
  • If desired, you can prepare and refrigerate the filling up to one day in advance of when you intend to assemble and bake the spanakopita.
  • Alternatively, if you want to prepare the entire spanakopita in advance, cover the fully assembled but unbaked spanakopita with several layers of aluminum foil or plastic wrap. Freeze on baking sheet. To bake, remove from freezer, uncover, and bake as above, adding 5 to 10 minutes to total baking time. Will keep for up to 6 weeks in the freezer.
From . ( Adapted from Cook's Illustrated.

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