Spanakopita (Greek Spinach PIE)

Let's Cook

1. Step 1.

   Stem, wash well, and coarsely chop: 2 pounds spinach

2. Step 2.

   Heat in a large skillet over medium heat: 2 tablespoons olive oil

3. Step 3.

   Add and cook until softened, 5 to 7 minutes: 1 large onion, finely chopped

4. Step 4.

   Add the spinach a handful at a time. Cook until the spinach is wilted and the liquid is released, about 5 minutes. Increase the heat to high and cook, stirring often, until the liquid is evaporated and the spinach is dry, 7 to 10 minutes. Stir in: ¼ cup minced dill or parsley

5. Step 5.

   Let stand until cool enough to handle, then transfer to a colander and squeeze to remove the excess liquid. Beat in a medium bowl: 4 large eggs

6. Step 6.

   Add the spinach mixture along with: 8 ounces feta, crumbled; 2 tablespoons grated Kefalotiri or Parmesan cheese; ½ teaspoon salt

7. Step 7.

   Lightly oil a 13 × 9 × 2-inch baking dish. Melt: 1 stick (4 oz or 115g) unsalted butter

8. Step 8.

   Unroll on a dry work surface: 1 pound phyllo dough, thawed if frozen

9. Step 9.

   Trim the dough into a 9 × 13-inch rectangle. Cover with a dry towel and cover the dry towel with a damp towel. Lay 1 sheet of phyllo in and up the sides of the prepared baking dish and brush lightly with butter. Top with 7 more phyllo sheets, brushing each lightly with butter. Spread the spinach mixture over the phyllo. Top with 8 more sheets, brushing each with butter. Roll the overhanging phyllo from the sides to form a border all the way around. With a thin, sharp knife, cut the pie into squares or diamonds, but do not cut through the bottom or the filling will leak onto the pan. Refrigerate for 30 minutes.

10. Step 10.

    Preheat the oven to 375°F.

11. Step 11.

    Bake the pie until crisp and golden, about 45 minutes. Remove from the oven and let cool for a few minutes. Cut the squares or diamonds right through to the bottom and serve.