Spinach, feta, phyllo dough — what’s not to love about spinach pie? This month, KouZina Greek Street Food is sharing the recipe for its spanakopita, so you can make the savory dish at home. Check out the recipe below.
How to Make KouZina Greek Street Food’s Spanakopita
1 pack fresh phyllo pastry, at room temperature
1 lb. baby spinach, chopped
2 bunches fresh dill, finely chopped
6 scallions, thinly sliced
15 oz. ricotta cheese, full fat and at room temperature
1 lb. feta cheese, crumbled
3 eggs, beaten and at room temperature
2 cups olive oil, separated
1/2 tsp. salt
1 tsp. ground black pepper, or to taste
18” x 13” x 1” baking tray
Preheat oven to 450 degrees. Combine chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl, and using your hands, mix well. Knead it, crush it, and keep mixing until everything is well combined. Taste the mixture and add as much salt and pepper as you’d like. Beat eggs and add about 1 cup of olive oil and mix well. Rub some oil all over the baking pan, using your hands. Lay three sheets of phyllo dough on the bottom of the pan and drizzle with olive oil. Place two sheets half in the pan and half hanging over the edge on all four sides of the pan. Spread all of the filling in the pan on top of the phyllo sheets. All of the sheets that are hanging outside of the pan can now be placed on top of the filling. Drizzle some olive oil on top of the phyllo. Cover half of the pie with two sheets of phyllo, tucking them under and repeat the same with the other side of the pie. Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzle the remaining olive oil on top of the crumbles to create a crisp, light crust. Using a sharp knife, cut the pie into 12 equal slices. Place in the oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown. Allow to rest at room temperature for at least 20 minutes before serving to allow the filling to set.