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

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

www.americastestkitchen.com

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.

Keywords

  • Greek
  • Europe
  • Appetizers
  • Fruits & Vegetables
  • Vegetables
  • Main Courses
  • Savory Pies & Tarts
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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)

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