How to Make Greek Spanakopita

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Preheat the oven to 325°F.
2. Squeeze the thawed spinach very dry by hand.
3. Mix the spinach with the parsley, onion, garlic, 2 tbsp olive oil, eggs, feta, dill, and black pepper until well combined.
4. Unroll the phyllo sheets and cover them with two slightly damp towels.
5. Brush the bottom and sides of a 9 1/2 x 13 inch baking dish with olive oil.
6. Layer two phyllo sheets in the dish, letting them cover the sides, and brush with olive oil. Repeat, two sheets at a time, until about two-thirds of the phyllo is used.
7. Spread the spinach and feta filling evenly over the phyllo. Top with two more sheets and brush with olive oil.
8. Continue layering the remaining phyllo two sheets at a time, brushing each pair with olive oil. Brush the top sheet with oil and sprinkle with a few drops of water.
9. Fold in the overhanging phyllo edges, crumbling them slightly, and brush the folded sides with olive oil. Cut partway through into squares, or leave cutting until later.
10. Bake at 325°F for about 1 hour, until the phyllo is crisp and golden brown. Finish cutting into squares and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.