Spanakopita Pie
A crisp, golden phyllo pie filled with savory spinach, tangy feta, fresh dill, and scallions. Serve it warm as a vegetarian main dish or a hearty side.
Prep: 30 min · Cook: 45 min · Yield: 8 · Method: Oven
Ingredients
- 20 ounces frozen chopped spinach
- 12 ounces feta cheese
- 6 scallions
- 0.25 cup fresh dill
- 3 eggs
- 16 ounces phyllo dough
- 0.5 cup olive oil
- 2 cloves garlic
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Thaw the spinach completely. Place it in a clean kitchen towel and squeeze out as much liquid as possible. If using frozen phyllo, thaw it according to the package directions while keeping it covered so it does not dry out. (about 15 min)
- Heat the oven to 375°F. Brush a 9-by-13-inch baking dish with olive oil. (about 5 min) — 375°F
- In a large bowl, combine the squeezed spinach, crumbled feta, sliced scallions, chopped dill, minced garlic, eggs, salt, and black pepper. (about 5 min)
- Unroll the phyllo and keep it covered with a slightly damp kitchen towel. Lay one sheet in the dish and brush lightly with olive oil. Repeat with 7 more sheets, rotating the dish as needed and letting the edges overhang. (about 8 min)
- Spread the spinach mixture evenly over the phyllo. Fold the overhanging edges over the filling, then layer 8 more phyllo sheets on top, brushing each with olive oil. Tuck the edges into the dish and brush the top generously with the remaining oil. (about 7 min)
- Score the top phyllo layers into 8 portions with a sharp knife, cutting through the topping without fully slicing the filling. Bake until deeply golden and crisp and the center reaches 160°F, 40 to 45 minutes. (about 45 min) — 375°F
- Let the pie rest for 15 minutes before cutting along the scored lines. Serve warm or at room temperature. (about 15 min)