Umami
Umami

Family

Spanakopita

9 servings

servings

2 hours

total time

Ingredients

3 tablespoons extra-virgin olive oil

1 cup finely chopped onion

5 scallions, trimmed and finely chopped (about 3/4 cup)

2 tablespoons minced garlic

Kosher salt and black pepper

2 pounds baby spinach (32 ounces)

2 large eggs

1 1/4 cups crumbled feta (6 ounces)

1/2 cup grated Parmesan (2 ounces)

1/2 cup chopped parsley

1/2 cup/115 grams unsalted butter (1 stick), melted

8 sheets frozen phyllo dough, thawed and halved crosswise

Directions

In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.

In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.

Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.

9 servings

servings

2 hours

total time
Start Cooking