Spanakopita is a beloved Greek savory pie, featuring layers of flaky phyllo pastry wrapped around a rich, creamy filling of spinach, feta cheese, herbs (dill and parsley), and often onion. It’s a comforting and impressive dish, perfect as an appetizer or a light meal.

Prep Time	Cook Time	Serves
30 minutes	45-50 minutes	8-12

Part A: Ingredients

• Phyllo Dough: 1 lb package Frozen phyllo dough, thawed overnight in the refrigerator.
• Spinach: 2 lbs Fresh spinach (or 20 oz frozen chopped spinach, thawed and squeezed dry).
• Cheese: 1 lb Feta cheese, crumbled.
• Aromatics: 1 large Onion, finely chopped, 3-4 cloves Garlic, minced.
• Herbs: $1/2$ cup Fresh dill, chopped, $1/2$ cup Fresh parsley, chopped.
• Dairy: 2 large Eggs, lightly beaten, $1/4$ cup Milk or cream.
• Fat: 1 cup Unsalted butter, melted (for brushing phyllo).
• Seasoning: Salt, freshly ground black pepper, pinch of Nutmeg.
• Optional: 2 Tbsp Olive oil (for sautéing onion).

Part B: Instructions

Step 1: Prepare the Spinach Filling

1. If using fresh spinach, wash thoroughly and roughly chop.
2. Heat 2 Tbsp olive oil (if using) in a large skillet. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and cook for 1 minute.
3. Add the fresh spinach to the skillet in batches (it will wilt down). Cook until all the liquid has evaporated. If using thawed frozen spinach, add it to the sautéed onion/garlic and cook until any remaining moisture is gone.
4. Transfer the cooked spinach mixture to a large bowl. Let it cool slightly.

Step 2: Mix the Filling

1. To the cooled spinach mixture, add the crumbled feta cheese, chopped dill, chopped parsley, lightly beaten eggs, milk/cream, salt, pepper, and nutmeg.
2. Mix everything thoroughly. Taste and adjust seasoning. Be mindful of the salt, as feta is salty.

Step 3: Prepare Phyllo and Assemble

1. Preheat oven to $375^\circ \text{F}$ ($190^\circ \text{C}$).
2. Melt the unsalted butter. Keep the phyllo dough covered with a damp towel while working to prevent it from drying out.
3. Grease a $9 \times 13$ inch baking dish with some melted butter.
4. Lay one sheet of phyllo dough in the prepared dish, letting the excess hang over the sides. Brush generously with melted butter. Repeat with 6-8 sheets of phyllo for the bottom crust, brushing each layer with butter.
5. Pour the entire spinach and feta filling evenly over the bottom phyllo layers. Spread it out to the edges.
6. Layer the remaining phyllo sheets over the filling (about 6-8 sheets), brushing each layer with melted butter. Tuck in any overhanging phyllo from the bottom layers to create neat edges.
7. Brush the very top layer with a final generous coating of melted butter.

Step 4: Score and Bake

1. Using a very sharp knife, score the top layers of phyllo (don’t cut all the way through to the filling) into serving portions (squares or diamonds). This helps prevent the phyllo from cracking and makes for easier serving later.
2. Bake for 45–50 minutes, or until the top is golden brown and crispy, and the filling is set.
3. Let the Spanakopita cool for 10-15 minutes before cutting all the way through and serving.