Name: Best-Ever Spanakopita
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: 2 (10-oz.) packages thawed, squeezed dry frozen chopped spinach -; 1 tbsp. extra-virgin olive oil -; 1/2 yellow onion, finely chopped -; 2 scallions, thinly sliced -; 2 cloves garlic, finely chopped -; 1/2 tsp. dried oregano -; 1/2 tsp. crushed red pepper flakes (optional) -; Kosher salt -; Freshly ground black pepper -; 1 c. crumbled feta (about 6 oz.) -; 1/4 c. Chopped fresh dill -; 1 tsp. freshly grated lemon zest -; Pinch of grated fresh nutmeg (optional) -; 10 (17"-x-12") sheets frozen phyllo, thawed -; Extra-virgin olive oil, for brushing -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Best-Ever Spanakopita

1. 2 (10-oz.) packages thawed, squeezed dry frozen chopped spinach -

2. 1 tbsp. extra-virgin olive oil -

3. 1/2 yellow onion, finely chopped -

4. 2 scallions, thinly sliced -

5. 2 cloves garlic, finely chopped -

6. 1/2 tsp. dried oregano -

7. 1/2 tsp. crushed red pepper flakes (optional) -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1 c. crumbled feta (about 6 oz.) -

11. 1/4 c. Chopped fresh dill -

12. 1 tsp. freshly grated lemon zest -

13. Pinch of grated fresh nutmeg (optional) -

14. 10 (17"-x-12") sheets frozen phyllo, thawed -

15. Extra-virgin olive oil, for brushing -

How to cook deliciously - Best-Ever Spanakopita

1. Stage

Using a clean kitchen towel, squeeze excess moisture out of spinach. Transfer to a large bowl.

2. Stage

In a large skillet over medium heat, heat oil. Add onion and scallions and cook, stirring, until softened, about 7 minutes. Add garlic, oregano, and crushed red pepper flakes (if using); season with salt and black pepper. Transfer to bowl with spinach.

3. Stage

Add feta, dill, lemon zest, and nutmeg (if using) to bowl and stir until combined; season with salt and black pepper, if needed.

4. Stage

Preheat oven to 375°. Cover phyllo with a slightly damp towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with oil, then top with another phyllo sheet. Brush second sheet all over with oil, then slice into 6 (12" x 3") strips.

5. Stage

Place 1 tbsp. spinach mixture in the corner nearest you on one phyllo strip. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Repeat until all filling and phyllo are used. Arrange folded triangles seam side down on 2 parchment-lined sheets. Brush tops with oil.

6. Stage

Bake spanakopita until golden brown and crisp, 20 to 23 minutes. Let cool slightly.