Spanakopita

Greek spinach and feta pie in filo pastry. The key is removing as much water from the spinach as possible before combining with the filling — wet spinach makes soggy pastry.

The Filling

Wilt the spinach in a large pan with the olive oil, then squeeze it in a clean cloth or colander until completely dry. Chop roughly. Slice the spring onions thinly. Chop the dill.

Combine the spinach, spring onions, and dill with the crumbled feta, eggs, a grating of nutmeg, and black pepper. Do not add salt — the feta provides it. Mix well.

The Pastry

Butter a 30x20cm baking tin. Lay one sheet of filo, brush with melted butter, lay another, and repeat until you have 5–6 sheets. Spread the filling evenly over the pastry. Layer another 5–6 sheets of buttered filo on top, tucking the edges in.

Score the top layers with a sharp knife into portions before baking (this prevents cracking after baking).

Bake at 180°C for 40–45 minutes until deep golden and crisp. Rest for 10 minutes before cutting along the score lines.

Method

Spanakopita lives or dies by moisture control. Wet spinach will steam the pastry from underneath and destroy the crisp layering that defines the dish. Wilt the spinach in a large pan with the olive oil over medium-high heat, stirring often, until it releases its liquid and darkens — about 4 minutes. Transfer to a colander lined with a clean cloth and squeeze hard, gathering the corners and wringing it out until no water drips. This step is not negotiable. Chop the spinach roughly, then combine with thinly sliced spring onions, chopped dill, crumbled feta, two beaten eggs, a small grating of nutmeg, and black pepper. Taste: the feta is salty enough, so hold back on additional seasoning.

Brush a 30 by 20 centimetre baking tin with melted butter. Lay one sheet of filo flat — if it tears, patch it with scraps of another sheet — then brush the entire surface with melted butter. Lay another sheet directly on top and repeat until you have 5 or 6 layers. The butter soaks into the pastry and creates steam pockets that separate each leaf during baking, which is how you get the shattering crispness. Spread the spinach filling in an even layer across the top, leaving a 2-centimetre margin around the edges.

Layer another 5 or 6 sheets of buttered filo over the filling, tucking the overhanging edges down and under themselves like an envelope. This seals the filling and keeps it from leaking into the pastry layers. Using a sharp knife, score the top in diagonal lines to create portions — make the cuts confident and deep, through all the top layers but not into the filling itself. Scoring before baking prevents the pastry from shattering unpredictably and leaving jagged shards.

Bake at 180°C for 40–45 minutes. The spanakopita is done when the top is deep golden-brown and you can hear it crackle when you move the tin — that sound tells you the moisture has escaped and the pastry has crisped fully. Rest for 10 minutes before cutting along the scored lines. The resting period allows the filling to set slightly so it holds together when plated. Serve warm or at room temperature; cold spanakopita loses the textural contrast that makes mediterranean-cuisine versions of this dish worth eating.