Ask a Greek grandmother for her spanakopita recipe and you will get a list of ingredients and the word “enough.” This version keeps the soul and adds numbers.
You’ll need
- 1 kg fresh spinach (or 500 g frozen, thawed and squeezed dry)
- 1 bunch green onions, chopped
- 1 small bunch dill, chopped
- 300 g feta, crumbled
- 2 eggs
- 125 ml (½ cup) olive oil, plus more for brushing
- 1 package (454 g) phyllo, thawed
- Salt and pepper
Method
- Heat the oven to 180°C (350°F) and oil a 23 × 33 cm (9 × 13 in) baking dish.
- Wilt the spinach in a large pan, cool it and squeeze out as much water as you can. This is the step that saves your pie from sogginess.
- Mix the spinach with the onions, dill, feta, eggs and olive oil. Season carefully, because feta is already salty.
- Layer half the phyllo in the dish, brushing each sheet with oil. Spread the filling, then top with the remaining sheets, brushing as you go.
- Score the top into squares, sprinkle with a little water and bake 45–50 minutes, until deep golden.
- Let it rest 15 minutes before cutting. Yiayia would insist.
If it isn’t a little bit crispy at the corners, it isn’t finished.