Spanakopita (Greek Spinach and Feta Pie)

Instructions

1. If using fresh spinach, toss the chopped leaves with the coarse salt, massage briefly, and let sit 20–30 minutes to draw out moisture. Squeeze firmly by handfuls until no more liquid runs out. If using frozen spinach, squeeze it dry in a clean kitchen towel until almost dry to the touch — this is the single most important step for avoiding a soggy pie.
2. Heat 3 tablespoons olive oil in a wide skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the scallions and garlic and cook 2 more minutes, until fragrant.
3. Stir the squeezed spinach into the skillet and cook, stirring occasionally, for 3–4 minutes just to combine and evaporate any remaining moisture. Remove from heat and let cool to room temperature — warm spinach will scramble the eggs and make the filling grainy.
4. Once cooled, stir in the dill, parsley, crumbled feta, nutmeg, and black pepper. Taste before adding salt, since feta varies in saltiness. Beat in the eggs last, mixing until evenly combined. Drain off any pooled liquid.
5. Preheat the oven to 350°F (180°C). Brush a 9x13-inch baking pan generously with olive oil.
6. Unroll the phyllo dough and immediately cover the stack with a slightly damp kitchen towel — phyllo dries out and cracks within minutes of exposure to air, so uncover only one sheet at a time.
7. Lay one phyllo sheet in the pan, letting the excess drape over the edges, and brush it lightly but completely with olive oil, working out to the edges. Repeat with about half the sheets (roughly 10), brushing each before adding the next. Small tears won't show once assembled.
8. Spread the spinach and feta filling evenly over the phyllo base.
9. Layer the remaining phyllo sheets over the filling one at a time, brushing each with oil. Fold the overhanging edges from the bottom layers up and over the top to seal the pie, brushing the seam with a bit more oil.
10. Using a sharp knife, score the top layers of phyllo (without cutting through to the filling) into 8 portions — this makes clean slicing much easier once baked. Brush the top once more with oil.
11. Bake for 45–50 minutes, until the top is deep golden brown and crisp, and the pie feels firm when pressed in the center.
12. Let the spanakopita rest for at least 15–20 minutes before slicing along the scored lines, so the filling sets and the pie holds together.