Ingredients:

  • 2 lbs Frozen Spinach (Thawed, thoroughly squeezed dry)
  • 10 oz Feta Cheese (Good quality, crumbled)
  • 2 Large Eggs (Lightly beaten)
  • 1 bunch Spring Onions (Finely sliced)
  • ½ cup Fresh Dill (Generously chopped)
  • ¼ cup Fresh Parsley (Chopped, flat-leaf variety)
  • 3 Tbsp Extra Virgin Olive Oil
  • ¼ tsp Ground Nutmeg
  • Sea Salt and Black Pepper to taste
  • 1 box (450g) Filo Pastry (Thawed overnight)
  • 8 oz Unsalted Butter (Melted and clarified slightly)
  • 1 Tbsp Sesame Seeds (Optional, for sprinkling)

Instructions:

  1. Squeeze the Spinach: Place the thawed spinach into a clean tea towel. Twist and press firmly until all excess moisture is removed—this is non-negotiable for a crisp pie. Roughly chop the dry spinach.
  2. Sauté Aromatics: Briefly sauté the spring onions in 1 tablespoon of olive oil until softened (about 3 minutes). Cool slightly.
  3. Combine Ingredients: In a large mixing bowl, combine the squeezed spinach, crumbled feta, sautéed onions, beaten eggs, chopped dill, parsley, 2 Tbsp of olive oil, nutmeg, pepper, and a pinch of salt (go easy on the salt as feta is salty). Mix gently but thoroughly until uniform.
  4. Preheat and Prep: Preheat oven to 375°F (190°C). Generously brush the bottom and sides of a 9 x 13 inch baking dish with the melted butter.
  5. Layer the Base: Unroll the filo pastry. Keep the unused sheets covered with a slightly damp tea towel to prevent them from drying out.
  6. Build the Base Layers: Lay one sheet of filo into the prepared dish. Immediately brush the entire sheet generously with melted butter. Repeat this process, layering and brushing, until you have used 8–10 sheets for the base. Ensure the sheets overhang the edges slightly.
  7. Add the Filling: Spoon the spinach mixture evenly over the buttery base layers. Gently spread it out, leaving a small 1-inch border around the edges.
  8. Layer the Top: Fold the overhanging edges of the base layers over the filling slightly. Then, begin layering the top of the pie with the remaining filo sheets (usually 6–8 sheets). Brush each layer generously with butter.
  9. Finish the Top and Score: Brush the very top layer with a final, thick coat of butter and sprinkle with sesame seeds, if desired. Using a sharp knife, gently score the top layers of the pastry into 8 portions (do not cut all the way down to the filling).
  10. Bake: Bake for 30 minutes. Then, reduce the heat to 350°F (175°C) and bake for another 25–30 minutes, or until the top is deep golden brown and the pie is crisp and flaky.
  11. Rest and Serve: Remove from the oven and let the Spanakopita rest for at least 15 minutes before cutting along the scored lines.