Spanakopita

Ingredients

• 10 cups fresh spinach, loosely packed
• 1.5 cups feta cheese, crumbled
• 1 whole yellow onion, medium
• 3 tablespoons fresh dill, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 2 whole eggs, large
• 10 sheets phyllo dough sheets (14 × 9 inch)
• ½ cup unsalted butter, melted
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Set the oven to 375°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

2. 2

   Cut the onion lengthwise from root to tip, then slice each half crosswise into thin half-rings about 1/8 inch wide.

3. 3

   Pour 1 tablespoon olive oil into a large skillet over medium-high heat and wait until the oil shimmers and slides quickly when you tilt the pan, about 1 minute.

4. 4

   Add the sliced onions to the hot oil and stir with a wooden spoon once every 30 seconds for 4 minutes, until they turn translucent and golden at the edges.

5. 5

   Pour the spinach into the skillet (it will pile high) and stir constantly with a wooden spoon for 3 minutes, breaking it apart and pushing it against the hot pan, until it releases moisture and shrinks to about one-quarter its original volume.

6. 6

   Spread the cooked spinach on a cutting board in a single layer and let it sit at room temperature for 5 minutes so excess moisture evaporates and it cools enough to handle.

7. 7

   Gather the cooled spinach into a compact mound and use your hands to squeeze it firmly over the sink, wringing out as much liquid as possible; it should feel almost dry.

8. 8

   Chop the wrung-out spinach into 1/2-inch pieces with a sharp knife and transfer to a large bowl.

9. 9

   Add the crumbled feta, dill, parsley, salt, and pepper to the spinach in the bowl and fold with a rubber spatula until evenly combined.

10. 10

    Crack the 2 eggs into a small bowl and whisk them together with a fork for 30 seconds until uniform and pale.

11. 11

    Pour the beaten eggs into the spinach mixture and fold with a rubber spatula until the filling is moistened throughout, about 1 minute.

12. 12

    Brush the bottom and lower 1 inch up the sides of a 9 × 13 inch baking dish with melted butter, ensuring even coverage.

13. 13

    Lay one phyllo sheet flat in the baking dish (it will overhang the edges) and brush its surface lightly with melted butter using a pastry brush.

14. 14

    Repeat step 13 with 4 more phyllo sheets, brushing each with butter and layering them flat in the dish — you will have 5 sheets total forming the base.

15. 15

    Spread the spinach and feta filling in an even layer across the phyllo sheets, leaving a 1/2-inch border on all sides.

16. 16

    Lay one phyllo sheet flat on top of the filling and brush lightly with butter; repeat with 4 more sheets, brushing each with butter.

17. 17

    Fold the overhanging phyllo edges from the bottom layer up and over the top layers, creating a neat border that encloses the filling; brush the folded edges with remaining butter.

18. 18

    Using a sharp knife, score the top of the spanakopita into 6 rectangles by making 2 lengthwise cuts and 2 crosswise cuts, cutting through only the top few phyllo layers, not all the way to the filling.

19. 19

    Place the baking dish on the center rack of the preheated 375°F oven and bake for 35 minutes, until the top is deep golden brown and the edges are darker and crispy-looking.

20. 20

    Remove the spanakopita from the oven using oven mitts and set it on a heat-safe surface; let it rest for 5 minutes so the layers set and it becomes easier to cut cleanly.

21. 21

    Cut along the score lines with a sharp knife to separate the 6 rectangles; use a wide spatula to slide each piece onto a plate.

Tools you’ll need

• large skillet (12-inch or larger)
• cutting board
• sharp chef's knife
• wooden spoon
• rubber spatula
• large bowl
• small bowl
• fork
• 9 × 13 inch baking dish
• pastry brush
• oven mitts
• heat-safe surface
• wide spatula

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