Spanakopita

Tags: #Greek #Appetizer #Vegetarian Serving: 24 pieces Total time: 1 hour 15 minutes

Crisp, buttery phyllo triangles filled with a classic spinach‑feta‑herb mixture.

Ingredients

• 600 g frozen chopped spinach, thawed and squeezed dry
• 250 g feta cheese, crumbled
• 150 g yellow onion, finely diced
• 100 g scallions, thinly sliced
• 12 g garlic, minced
• 20 g fresh dill, chopped
• 15 g fresh parsley, chopped
• 3 g lemon zest, finely grated
• 20 g fine semolina
• 2 g ground black pepper
• 0.5 g ground nutmeg
• 1 g fine sea salt (optional)
• 100 g eggs, beaten
• 90 ml extra-virgin olive oil, divided
• 120 g unsalted butter
• 300 g phyllo dough sheets (16 sheets, 30 × 40 cm), thawed
• 10 g white sesame seeds (optional)

Steps

1. Thaw the spinach in a colander until pliable.
2. Squeeze the spinach by hand until very dry.
3. Preheat the oven to 190°C.
4. Line two baking sheets with parchment paper.
5. Chop the dill.
6. Chop the parsley.
7. Finely dice the onion.
8. Slice the scallions.
9. Mince the garlic.
10. Heat a large skillet over medium heat.
11. Add 30 ml olive oil to the skillet.
12. Add the onion to the skillet.
13. Cook the onion until translucent, 6–8 minutes.
14. Add the scallions to the skillet.
15. Cook the scallions for 2 minutes.
16. Add the garlic to the skillet.
17. Cook the garlic for 1 minute.
18. Transfer the contents of the skillet to a large mixing bowl.
19. Cool the mixture for 10 minutes.
20. Add the spinach to the bowl.
21. Add the feta to the bowl.
22. Beat the eggs in a small bowl.
23. Add the beaten eggs to the bowl.
24. Add the dill, parsley, lemon zest, semolina, black pepper, and nutmeg to the bowl.
25. Mix the filling until evenly combined.
26. Taste the filling.
27. Add the salt only if needed.
28. Melt the butter in a small saucepan over low heat.
29. Stir 60 ml olive oil into the melted butter.
30. Unwrap the phyllo dough.