Greek Spinach and Feta Pie (Spanakotiropita)
- Makes8-10 servings
- Cook Time1½ hours
- Active time plus cooling1 hour active, plus cooling
“Spanakopita” is the term commonly used outside Greece to refer to a savory spinach, feta and phyllo pie, but in Thessaloniki, we learned that spanakotiropita is more accurate, as the “tiro” in the middle of word signals there is the feta in the filling. We also learned there are multiple ways of making and shaping the pastry. Our recipe uses store-bought frozen phyllo and forms a simple slab-style pie inspired by the bougatsa—another type of Greek pastry encased in phyllo—that we tasted in a few bakeries. For best flavor, purchase feta in block form and crumble it yourself; pre-crumbed tends to be lackluster. Phyllo in the U.S. typically is sold in 1-pound boxes containing either 13-by-18-inch or 9-by-14-inch sheets. If using the latter, you will need to overlap two sheets to fit into the standard 13-by-18-inch rimmed baking sheet on which the layers are assembled; the recipe includes instructions. Serve the pie warm or at room temperature. It is hearty enough to be a main, but also makes an excellent starter. Wrapped well, leftovers will keep in the refrigerator for up to three days; rewarm in a 350°F oven for about 15 minutes.
Don’t forget to fully thaw the phyllo before use and bring it to room temperature. If you unroll it while partially frozen, or even extremely cold, the delicate sheets will crack. Keep the phyllo covered as you assemble the layers to prevent drying, but don’t worry if some of the sheets end up torn or creased. But do save the nicest sheets for the uppermost layers.
Step 1
To make the filling, in a 10-inch skillet over medium-low, combine the oil, onion and ¼ teaspoon salt. Cook, stirring, until the onion is softened but not browned, 6 to 8 minutes. Transfer to a large bowl and cool until barely warm to the touch. Meanwhile, heat the oven to 425°F with a rack in the middle position. Wrap the spinach in a kitchen towel and squeeze to wring out as much moisture as possible.
Step 2
Into the cooled onion, whisk the eggs. Add the spinach, feta, scallions, dill, pepper flakes and 1 teaspoon each salt and black pepper. Using your hands, mix until well combined, breaking up any clumps of spinach but leaving small chunks of feta; set the filling aside.
Step 3
To assemble the pie, put the oil in a small bowl to use for brushing. Lightly brush a 13-by-18-inch rimmed baking sheet with oil, then line it with kitchen parchment; lightly brush the parchment with oil. Set the stack of phyllo sheets on the counter, then cover with plastic wrap and a damp kitchen towel to prevent drying.
Step 4
If using 13-by-18-inch phyllo sheets, remove 1 sheet (keep the remaining sheets covered) and lay it in the prepared baking sheet; the phyllo will be slightly larger than the bottom of the baking sheet. Lightly brush the phyllo with oil. Lay a second phyllo sheet on top and brush lightly with oil. Repeat the layering in this fashion 8 more times, brushing each sheet with oil, for a total of 10 stacked sheets; it’s fine if some of the sheets are torn or creased.
Step 5
If using 9-by-14-inch phyllo sheets, you will need to piece 2 sheets together to cover the baking sheet. Remove 1 phyllo sheet (keep the remaining sheets covered) and lay it in the prepared baking sheet, positioned so a long edge of the phyllo fits into a short side of the baking sheet; the phyllo will cover slightly more than half of the surface of the baking sheet. Lightly brush the phyllo with oil. Lay another phyllo sheet alongside the first, fitting the long edge into the opposing short side of the baking sheet and allowing overlap at the center; lightly brush with oil. Repeat the layering in this fashion using a total of 16 phyllo sheets, for a stack that is 8 sheets thick; it’s fine if some of the sheets are torn or creased.
Step 6
Using kitchen shears or a paring knife, trim the edges of the phyllo stack so it fits more neatly into the baking sheet; if using 9-by-14-inch phyllo sheets, you will need to trim only the long sides. It is fine if the edges are not perfect. Mound the filling onto the center of the stacked phyllo and, using your hands, distribute it evenly, leaving a 1-inch border all around. Now layer on the remaining phyllo sheets as you did to form the bottom stack, lightly brushing each sheet with oil; save the best-looking phyllo sheets for the uppermost layers and brush the final layer more generously with oil. Do not trim the edges.
Step 7
Lift one corner of the pie from the bottom and tuck the edge of the upper phyllo stack underneath. Work your away around the perimeter, lifting and tucking the phyllo under, to form a fully enclosed slab about 1½ to 2 inches thick.
Step 8
You should have about 1 tablespoon oil remaining in the bowl. If you have more, discard the excess or reserve for another use; if you have less, supplement with additional oil. Add the milk to the oil. Stir with the brush, then brush the surface with the mixture and sprinkle evenly with the sesame seeds. Bake until golden brown, 25 to 30 minutes.
Step 9
Cool on the baking sheet on a wire rack for 10 minutes. Slide a thin, long-bladed spatula between the parchment and baking sheet to loosen. Gripping a long side of the parchment, slide it, with the pie, directly onto the rack. Now slide the spatula between the pie and the parchment, then pull out the parchment, leaving the pie on the rack. To serve, transfer to a cutting board and cut into pieces with a serrated knife.
