Greek Spanakopita Phyllo Spinach (Printable Version)
Golden phyllo layers envelop a savory spinach and feta filling with fresh herbs and spices.
# Ingredients Required:
→ Filling
01 -
567 g frozen spinach, defrosted and thoroughly drained
02 -
340 g feta cheese, small diced
03 -
180 ml full fat plain Greek yogurt
04 -
3 scallions, thinly sliced
05 -
2 large eggs, beaten
06 -
2 tablespoons fresh dill, chopped
07 -
3 garlic cloves, minced
08 -
1 teaspoon lemon zest
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon ground nutmeg
11 -
½ teaspoon ground black pepper
12 -
¼ teaspoon sea salt
→ Phyllo Layers
13 -
7 tablespoons unsalted butter, melted
14 -
18 sheets (about 227 g) phyllo dough, thawed
15 -
57 g Parmesan cheese, finely grated
# Guide to Cooking:
01 -
Squeeze out excess water from defrosted spinach using a clean kitchen towel or cheesecloth until dry.
02 -
In a large bowl, mix the drained spinach with feta, Greek yogurt, scallions, eggs, dill, garlic, lemon zest, lemon juice, nutmeg, black pepper, and sea salt until evenly incorporated.
03 -
Set oven rack to lower-middle position and preheat oven to 220°C.
04 -
Line a rimmed baking sheet with parchment paper and brush area thoroughly with melted butter.
05 -
Place 1 phyllo sheet onto buttered parchment and brush with melted butter. Repeat to layer a total of 10 sheets, brushing each sheet with butter.
06 -
Spread spinach mixture evenly over phyllo, keeping a 0.6 cm border on all sides.
07 -
Cover filling with 1 phyllo sheet, brush with butter, and sprinkle with 2 tablespoons Parmesan. Repeat layering 5 more sheets, brushing each with butter and sprinkling Parmesan. Finish with 2 phyllo sheets brushed with butter only.
08 -
Gently press layers from center outward to remove air pockets. Using a sharp knife, score top 3 phyllo layers into 24 equal pieces.
09 -
Bake for 20 to 25 minutes until phyllo is crisp and golden brown. Remove from oven and cool for 10 minutes to 2 hours before serving.
10 -
Transfer to a cutting board or serving platter, cut along scored lines into squares, and serve warm or at room temperature.
# Extra Suggestions:
01 -
Keeping the phyllo covered with a damp towel while working prevents drying and tearing.