Spanakopita

Flaky, golden phyllo pastry encasing a savory filling of spinach, tangy feta, and fresh herbs. These crispy triangles are irresistible as an appetizer or light lunch.

Ingredients

• 1 lb fresh spinach, washed and stems removed
• 8 oz feta cheese, crumbled
• ½ cup ricotta cheese
• 1 small yellow onion, finely diced
• 3 scallions, thinly sliced
• 2 large eggs, beaten
• ¼ cup fresh dill, chopped
• ¼ tsp nutmeg
• ½ tsp salt
• ½ tsp black pepper
• 12 sheets phyllo dough, thawed according to package directions
• ½ cup unsalted butter, melted
• 1 tbsp sesame seeds

Method

1. Wilt the spinach in a large skillet over medium heat with a splash of water for 3 minutes. Transfer to a colander, press out all excess moisture with the back of a spoon, then roughly chop.
2. Saute the diced onion in 1 tablespoon of the melted butter over medium heat until soft, about 4 minutes. Let cool slightly.
3. In a large bowl, combine the spinach, sauteed onion, scallions, feta, ricotta, eggs, dill, nutmeg, salt, and pepper. Mix until evenly combined.
4. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Top with a second sheet and brush again. Cut the double layer lengthwise into 3 equal strips.
5. Place 2 tablespoons of filling at the bottom corner of each strip. Fold corner to corner in a triangle, then continue folding up the strip maintaining the triangle shape. Place seam-side down on the baking sheet. Repeat with remaining phyllo and filling.
6. Brush the tops of the triangles with melted butter and sprinkle with sesame seeds. Bake for 22-25 minutes until deep golden brown and flaky.
7. Let cool for 5 minutes before serving. Serve warm with lemon wedges and tzatziki on the side.

Chef's note: Keep unused phyllo covered with a damp towel while working so it does not dry out. These freeze beautifully unbaked: freeze on a sheet pan, then transfer to a bag. Bake from frozen, adding 5 minutes to the time.

Nutrition per serving

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