Spanakopita

Name: Spanakopita
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Cuisine: Greece
Ingredients: 1 kg (2¼ lb) spinach, fresh; or 600 g frozen, thawed; 2 tbsp olive oil; 1 bunch scallions, about 6, sliced; 1 leek, small, white part, thinly sliced; 30 g (1 cup) dill, chopped; 15 g (½ cup) flat-leaf parsley, chopped; 300 g (10½ oz) feta, crumbled; 3 eggs, large, beaten; ¼ tsp nutmeg, freshly grated; black pepper; 1 pinch fine sea salt, the feta is salty; 400 g (14 oz) filo pastry, about 12 sheets, thawed in the fridge if frozen; 120 ml (½ cup) olive oil, or melted butter, or a mix

Crisp golden filo around a spinach, feta and herb filling

Makes: 1 pie (23 × 33 cm / 9 × 13 in)
Hands-on: 45 min
Total: 1 h 50 min
Level: Some skill

Spanakopita is a large pie of shattering filo layers around a filling of spinach, feta, scallions and dill. The key to a crisp base is squeezing every drop of water out of the spinach, and brushing every sheet of pastry with olive oil or butter.

Ingredients

Filling

1 kgspinach (2¼ lb)fresh; or 600 g frozen, thawed
2 tbspolive oil
1 bunchscallionsabout 6, sliced
1leeksmall, white part, thinly sliced
30 gdill (1 cup)chopped
15 gflat-leaf parsley (½ cup)chopped
300 gfeta (10½ oz)crumbled
3eggslarge, beaten
¼ tspnutmegfreshly grated
black pepper
1 pinchfine sea saltthe feta is salty

Pastry

400 gfilo pastry (14 oz)about 12 sheets, thawed in the fridge if frozen
120 mlolive oil (½ cup)or melted butter, or a mix

Diet: Vegetarian
Allergens: gluten, egg, milk
Origin: Greece

Method

If using fresh spinach, wilt it in batches in a large dry pot over high heat, 2 minutes per batch. Cool, then squeeze it very hard in a clean towel until no more water comes out. Chop. Squeeze frozen spinach the same way. 10 min
Heat 2 tbsp oil in a frying pan over medium heat. Cook the scallions and leek until soft, 6–8 minutes. Cool slightly. 7 min
Mix the spinach, onions, herbs, feta, eggs, nutmeg, plenty of pepper and the pinch of salt.
Heat the oven to 190°C (375°F). Brush a 23 × 33 cm (9 × 13 in) baking dish with oil.
Lay in a sheet of filo, letting it drape over the sides, and brush it with oil. Repeat with 6 more sheets, brushing each. Keep the remaining filo covered with a damp towel.
Spread the filling evenly. Fold the overhanging pastry over it. Lay the remaining sheets on top, brushing each with oil, and tuck the edges down the sides.
Brush the top generously, then score through the top layers into 8 portions with a sharp knife. Sprinkle with a few drops of water to stop the edges curling.
Bake until deep golden and crisp, 45–50 minutes. The filling should reach 71°C (160°F). Rest 15 minutes before cutting. 1 h 3 min

Why it works

Filo is almost pure flour and water; fat brushed between the sheets separates them, and as the water in the dough turns to steam it puffs the layers apart into crisp flakes. Squeezing the spinach dry is essential, because any water left in the filling turns the bottom layers soggy. Scoring before baking lets you cut neat portions without shattering the top.

Common mistakes

Wet spinach: a soggy base. Squeeze it harder than you think.
Letting filo dry out: it cracks. Keep it covered while you work.
Cutting it straight from the oven: the filling runs. Rest it.

Variations

Hand pies (spanakopitakia): Cut filo into strips, add a spoon of filling, fold into triangles, brush with oil and bake 20–25 minutes.

Make ahead and storage

Assemble up to 1 day ahead, cover and refrigerate; bake from cold, adding 10 minutes. Or freeze unbaked for 2 months and bake from frozen at 180°C (350°F) for 70–80 minutes. Baked leftovers re-crisp in the oven.

Notes

Fan oven: 170°C (340°F). Store-bought filo is fine and standard.