Virginia’s Excellent Greek Spanakopita

The scent of dill always takes me back to my Yiayia’s kitchen. She wasn’t Greek, but she adored Greek cuisine, and her spanakopita was legendary amongst our family. I can still picture her, sleeves rolled up, carefully layering phyllo dough, humming a tune as she worked. Her spanakopita was good, but after tasting Virginia’s version at that Greek festival, I realized there was a whole new level of herbaceous, savory goodness to be explored. This recipe is a tribute to both women, combining tradition with a touch of Virginia’s innovative flair.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 24
• Yield: 1 large pan
• Dietary Type: Vegetarian

Ingredients

• 3 lbs frozen chopped spinach, thawed and squeezed dry
• 2 lbs good quality Greek feta cheese, crumbled
• 8 large eggs, lightly beaten
• ½ cup parmesan cheese, grated
• 1 onion, chopped (use a small-medium size one)
• 2 bunches scallions, washed, chopped, green and white parts
• 1 tablespoon olive oil
• 1 bunch fresh flat leaf parsley, chopped coarsely
• ½ bunch fresh dill, finely chopped (about ¼ cup once chopped)
• 1 teaspoon ground black pepper, to taste
• 1 lb prepared raw phyllo pastry sheet (either #4 or #7 size thickness)
• ¼ cup butter, melted, as needed to brush pastry
• Water, as needed to spritz pastry

Equipment Needed

• Large skillet
• Large bowl
• Pastry brush
• Large jelly roll pan (approximately 11″x14″)
• Spray bottle filled with water
• Sharp knife

Instructions

1. Begin by ensuring the spinach is as dry as possible. After thawing, place it in a clean kitchen towel or cheesecloth and squeeze out all excess moisture. This step is crucial to prevent a soggy spanakopita. Set aside.
2. Heat a large skillet over medium heat and add the olive oil.
3. Add the chopped onion to the skillet and sauté for a few minutes, until they begin to turn translucent but not brown. We’re aiming for softened onions, not caramelized ones.
4. Incorporate the chopped scallions, both green and white parts, into the skillet with the onions. Sauté for a few minutes more, allowing the scallions to soften and release their delicate flavor.
5. Add the coarsely chopped fresh parsley and finely chopped fresh dill to the skillet. Sauté for just a few seconds, until fragrant. Be careful not to overcook the herbs, as this will diminish their fresh flavor.
6. Season the mixture with black pepper. The recipe calls for approximately 1 teaspoon, but adjust to your taste. Remember that the feta cheese is already quite salty, so no additional salt is needed.
7. In a large bowl, combine the lightly beaten eggs, squeezed-dry spinach, crumbled feta cheese, grated Parmesan cheese, and the onion-scallion-herb mixture. Mix gently until everything is evenly combined. Avoid overmixing, as this can make the spanakopita tough.
8. Using a pastry brush, very lightly butter a large jelly roll pan (approximately 11″x14″). Ensure the entire surface is coated, paying attention to the corners and edges. This will prevent the pastry from sticking.
9. Carefully lay a sheet or two of phyllo pastry into the pan to evenly cover the bottom. Brush very lightly with melted butter. Don’t over-butter, as this will make the pastry greasy. The key is to achieve a light, flaky crust.
10. Repeat the layering and buttering process until you have 10 layers of phyllo pastry in the pan if you are using the thinner #4 thickness. If using the thicker #7 size, then make 1 or 2 fewer layers. Ensure each layer is lightly buttered before adding the next.
11. Spread the spinach mixture evenly over the prepared phyllo pastry base in the pan.
12. Preheat your oven to 300°F (150°C). This lower temperature allows the spanakopita to bake evenly and develop a golden-brown crust without burning.
13. Layer another 10 layers of phyllo pastry on top of the spinach mixture, as before, buttering each layer lightly. Fold and tuck in the edges at the corners as you go, creating a neat and secure seal.
14. Using a clean spray bottle filled with cold water, lightly mist the surface of the top layer of phyllo pastry. This will help create a crispy, flaky top crust. Don’t oversaturate; a light mist is all that’s needed.
15. Using a sharp knife, carefully cut the spanakopita into 24 squares. This makes it easier to serve and ensures even cooking.
16. Bake in the preheated oven for approximately 1 hour, or until the pastry is golden brown and the filling is set. The baking time may vary depending on your oven, so check for doneness after about 50 minutes.

Expert Tips & Tricks

• Squeezing the Spinach: This is the most critical step. Soggy spinach will ruin the texture. Use a clean kitchen towel or cheesecloth and wring out as much moisture as humanly possible.
• Buttering the Phyllo: Don’t drown the phyllo in butter! A light brushing is sufficient to create those delicate layers.
• Phyllo Handling: Phyllo dough dries out quickly. Keep the stack covered with a damp towel while you’re working to prevent it from cracking and tearing.
• Make-Ahead Tip: Assemble the spanakopita a day ahead of time, up to the point of baking. Cover it tightly with plastic wrap and refrigerate. Bake as directed when ready to serve, adding a few extra minutes to the baking time if needed.

Serving & Storage Suggestions

Serve the spanakopita warm or at room temperature. It’s delicious on its own as a snack or appetizer, or as part of a larger Greek-inspired meal. It pairs well with a simple green salad, tzatziki sauce, and a glass of crisp white wine.

Leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave, but the pastry may lose some of its crispness. For longer storage, freeze individual squares wrapped tightly in plastic wrap and then placed in a freezer bag. Frozen spanakopita can be reheated directly from frozen in a preheated oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	238 kcal	N/A
Total Fat	14.4 g	22%
Saturated Fat	8.3 g	41%
Cholesterol	111.1 mg	37%
Sodium	629.3 mg	26%
Total Carbohydrate	16.1 g	5%
Dietary Fiber	2.8 g	11%
Sugars	2.8 g	N/A
Protein	12.3 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Spanakopita: Substitute the phyllo dough with a gluten-free phyllo pastry alternative or create a gluten-free crust using a blend of gluten-free flours.
• Vegan Spanakopita: Replace the eggs with a flax egg mixture (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg). Use a vegan feta cheese substitute. Substitute melted butter with olive oil or vegan butter.
• Cheese Variations: Experiment with different types of cheese. Try adding ricotta cheese for a creamier texture, or replace some of the feta with kasseri for a sharper flavor.
• Herb Variations: Feel free to experiment with other fresh herbs, such as mint or oregano, to create your own unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Why is it important to squeeze the spinach dry?
A: Excess moisture in the spinach will make the spanakopita soggy and prevent the phyllo pastry from crisping properly.

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You’ll need about 6 pounds of fresh spinach to yield the same amount as 3 pounds of frozen. Be sure to cook the fresh spinach down until wilted and then squeeze out all excess moisture.

Q: How can I prevent the phyllo dough from drying out while I’m working with it?
A: Keep the stack of phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.

Q: Can I freeze spanakopita?
A: Yes, spanakopita freezes well. Wrap individual squares tightly in plastic wrap and then place in a freezer bag. It can be reheated directly from frozen in a preheated oven.

Q: My spanakopita is browning too quickly. What should I do?
A: If the top is browning too quickly, loosely tent it with aluminum foil for the remainder of the baking time.

Final Thoughts

Virginia’s Spanakopita is more than just a recipe; it’s an experience. The layers of flaky phyllo, the savory spinach and feta filling, and the aromatic herbs create a symphony of flavors that will transport you to a sunny Greek island. Don’t be intimidated by the phyllo dough – with a little practice, you’ll be a spanakopita pro in no time. I encourage you to try this recipe, share it with your loved ones, and create your own memories around this delicious dish. Kali Orexi!