Greek Spinach and Feta Pie (Spanakopita) | America's Test Kitchen

Name: Greek Spinach and Feta Pie (Spanakopita) | America's Test Kitchen
Total time: 100 min
Ingredients: 2 (10-ounce) bags curly leaf spinach, rinsed; 1/4 cup water; 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups); 3/4 cup whole-milk Greek yogurt (see note); 4 medium scallions, sliced thin (about 1/2 cup); 2 large eggs, beaten; 1/4 cup minced fresh mint leaves; 2 tablespoons minced fresh dill leaves; 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground black pepper; 1/4 teaspoon table salt; 1/8 teaspoon cayenne pepper; 7 tablespoons unsalted butter, melted; 1/2 pound (14 by 9-inch) phyllo, thawed (see note); 1 1/2 ounces Pecorino Romano, grated fine (about 3/4 cup); 2 teaspoons sesame seeds (optional)

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Ideally, spanakopita is a hot and flavorful one-dish meal encased in a crispy, buttery crust. Yet most versions fall flat—a Greek tragedy in need of a happy ending.

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Ingredients

2 (10-ounce) bags curly leaf spinach, rinsed
1/4 cup water
12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
3/4 cup whole-milk Greek yogurt (see note)
4 medium scallions, sliced thin (about 1/2 cup)
2 large eggs, beaten
1/4 cup minced fresh mint leaves
2 tablespoons minced fresh dill leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon table salt
1/8 teaspoon cayenne pepper
7 tablespoons unsalted butter, melted
1/2 pound (14 by 9-inch) phyllo, thawed (see note)
1 1/2 ounces Pecorino Romano, grated fine (about 3/4 cup)
2 teaspoons sesame seeds (optional)