Ingredients
2 (10-oz.) packages thawed, squeezed dry frozen chopped spinach
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 green onions, thinly sliced
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
1/4 c. freshly chopped dill
1 tsp. lemon zest
1 c. crumbled feta
Pinch nutmeg (optional)
10 (17"-x-12") thawed phyllo sheets
3/4 c. (1 1/2 sticks) butter, melted
Preparation
Step 1Make filling: Preheat oven to 375° and line two medium baking sheets with parchment paper. Using a clean kitchen towel, squeeze all excess moisture out of spinach. Transfer to a large bowl.Step 2In a large skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer mixture to bowl with spinach.Step 3Add dill, lemon zest, feta, and nutmeg to bowl with spinach and stir until all ingredients are evenly mixed and season again with salt and pepper, if needed.Step 4Remove phyllo from refrigerator and cover with a lightly damp kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter, then slice into 6 long, evenly sized strips (about 12"-x-3" each).Step 5Assemble spanakopita: Place a tablespoon of spinach mixture on the corner nearest you on one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and all phyllo is used.Step 6Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes.Step 7Let cool slightly before serving.
Spanakopita is a popular savory Greek spinach pie frequently served as cut pieces from a whole slab pie, but we made individual pockets to save you the waiting time between baking, cooling, then slicing. As soon as they pop out of the oven, they’re ready to be plated and devoured by your hungry guests, no knives necessary. Pro tip: Don’t forget to cover your phyllo dough with a lightly damp kitchen towel while you’re assembling each piece. Uncovered, the thin and fragile dough will dry out and become brittle in record time, and it is VERY difficult to fold a crumbling sheet of phyllo. Be generous when brushing on the butter before the bake: as with many baking recipes, butter is the key to achieving that perfectly rich, golden finish. Looking for more Greek-inspired appetizers? These Greek Skewers are super-easy and great for snacking.
