SERVES 6 TO 8 AS A MAIN COURSE OR 10 TO 12 AS AN APPETIZER
It is important to rinse the feta; this step removes some of its salty brine, which would overwhelm the spinach. Full-fat sour cream can be substituted for whole-milk Greek yogurt. Phyllo dough is also available in larger 14 by 18-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Don’t thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the countertop for 4 to 5 hours. The filling can be made up to 24 hours in advance and refrigerated. The assembled, unbaked spanakopita can be frozen on a baking sheet, wrapped well in plastic wrap, or cut in half crosswise and frozen in smaller sections on a plate. To bake, unwrap and increase the baking time by 5 to 10 minutes.
FILLING |
|
1¼ |
pounds curly-leaf spinach, stemmed |
¼ |
cup water |
12 |
ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups) |
¾ |
cup whole-milk Greek yogurt |
4 |
scallions, sliced thin |
2 |
large eggs, beaten |
¼ |
cup minced fresh mint leaves |
2 |
tablespoons minced fresh dill leaves |
3 |
medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
1 |
teaspoon grated zest plus 1 tablespoon juice from 1 lemon |
1 |
teaspoon ground nutmeg |
½ |
teaspoon ground black pepper |
¼ |
teaspoon table salt |
⅛ |
teaspoon cayenne pepper |
PHYLLO LAYERS |
|
7 |
tablespoons unsalted butter, melted |
8 |
ounces (14 by 9-inch) phyllo, thawed |
1½ |
ounces Pecorino Romano cheese, grated (¾ cup) |
2 |
teaspoons sesame seeds (optional) |
1. FOR THE FILLING: Place the spinach and water in a large bowl and cover with a large dinner plate. Microwave until the spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove the bowl from the microwave and keep covered for 1 minute. Carefully remove the plate and transfer the spinach to a colander. Using the back of a rubber spatula, gently press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and chop coarse. Transfer the spinach to a clean kitchen towel and squeeze to remove excess water. Place the drained spinach in a large bowl. Add the remaining filling ingredients and mix until thoroughly combined.
2. FOR THE PHYLLO LAYERS: Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Using a pastry brush, lightly brush a 14 by 9-inch rectangle in the center of the parchment with melted butter to cover an area the same size as the phyllo. Lay 1 phyllo sheet on the buttered parchment and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have a total of 10 layers of phyllo).
3. Spread the spinach mixture evenly over the phyllo, leaving a ¼-inch border on all sides. Cover the spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (do not sprinkle these layers with Pecorino).
4. Working from the center outward, use the palms of your hands to compress the layers and press out any air pockets. Using a sharp knife, score the spanakopita through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with the sesame seeds (if using). Bake until the phyllo is golden and crisp, 20 to 25 minutes. Cool on a baking sheet for 10 minutes or up to 2 hours. Slide the spanakopita, still on the parchment, onto a cutting board. Cut into squares and serve.