Greek Spinach & Feta Pie (Spanakopita)

Greek Spinach & Feta Pie (Spanakopita)
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • ½ cup finely chopped fresh dill
  • Kosher or fine sea salt
  • ½ cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
  • 2 large eggs, lightly beaten
  • 2 tsp. whole milk
  • 2 cups crumbled feta cheese (10 oz.)
  • + 6 more ingredients
    • 1/3 cup finely chopped fresh flat-leaf parsley
    • 1/3 cup extra-virgin olive oil for brushing; more as needed
    • 2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
    • Eighteen 9x14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature
    • ¼ tsp. freshly grated nutmeg
    • 1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped

Position a rack in the center of the oven and heat the oven to 375°F. Heat a 10-inch straight-sided saute pan over medium-high heat. Add a few large handfuls of the spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all ...

View full recipe at Fine Cooking


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