Spinach and Feta Pie (Greek Spanakopita)

Spanakopita (Greek spinach pie) is one of the most popular Greek dishes that is known and loved around the world. A very versatile and delicious dish suitable for every time of the day, as a main, starter or mid-day snack. It can be made either in large pan and cut into individual portions (spanakopita) or rolled into individual triangular servings (spanakopitakia). Spanakopita or spinach pie is a Greek savoury pastry, similar to the börek pastry of other eastern Mediterranean cultures. The traditional filling comprises chopped spinach, feta cheese, onions or spring onions, egg, and seasoning. Traditional spanakopita recipes use homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper-thin phyllo and gives a more rustic touch. 

Filling:
2 lb fresh spinach, washed, dried, trimmed, and coarsely chopped
3 Tbsp. extra-virgin olive oil
1 bunch (3 oz or 10 small) scallions, white and light-green parts only, trimmed and finely chopped
2 cups (10 oz) feta cheese, crumbled
½ cup Greek kefalotyri cheese or Parmigiano-Reggiano, finely grated
2 large eggs, lightly beaten
½ cup fresh dill, finely chopped
1/3 cup fresh flat-leaf parsley, finely chopped
¼ tsp. nutmeg, freshly grated
kosher or fine sea salt

Assembly:
1/3 cup extra-virgin olive oil for brushing
18 (9×14") sheets frozen phyllo dough, thawed and at room temperature
2 tsp. whole milk

Position a rack in the center of the oven and heat the oven to 375°F.

Make the Filling: 
Heat a 10" 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 the spinach is wilted and bright green, about 4 minutes. With a slotted spoon, transfer the spinach to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the cheeses, eggs, dill, parsley, nutmeg, and ½ tsp. salt and mix thoroughly.

Assemble:
With a pastry brush, lightly coat the bottom and sides of a 9x13x2" baking pan with some of the oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1" from the side). Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. (If your pan has sloped sides, the sheets may be slightly longer than the bottom of the pan; if so, let the excess go up one short side of the pan and then alternate with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.

Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.

With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares).

Bake the spanakopita until the top crust is golden brown, about 35-45 minutes.

Let cool until just warm. Cut out the rectangles carefully along the score marks and serve.

Makes 8 servings.

Make-Ahead:  You can make the pie up to 4 hours ahead. Keep warm, if desired, or serve at room temperature.

Variations:  Spanakopita can also be made with other greens, such as dandelion or chard, in place of spinach. You can use 1 lb frozen chopped spinach instead of fresh. Thaw the spinach overnight or in a colander under warm running water. Squeeze out the liquid and skip the pan-wilting step.