The definitive Greek savory pastry, Spanakopita is a masterclass in contrasting textures and flavors. Dozens of paper-thin phyllo sheets, each individually brushed with golden olive oil or clarified butter, are layered to create a shatteringly crisp pastry shell that encases a dense, rich filling of wilted spinach, creamy feta cheese, eggs, fresh dill, and green onions. The salt of the feta penetrates the spinach while the eggs bind everything into a cohesive, custardy interior.
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If using fresh spinach, blanch briefly in water, then drain and squeeze until completely dry in a clean kitchen towel. The spinach must be as dry as possible or the filling will be watery and the phyllo will become soggy. Chop roughly.
Combine the squeezed spinach with crumbled feta, beaten eggs, sliced green onions, fresh dill, and black pepper in a large bowl. Mix well. Taste - the feta is salty, so add salt only if needed.
Unroll the phyllo dough. Keep it covered with a barely damp towel at all times to prevent it from drying and cracking.
Brush a 13x9 inch pan with olive oil. Lay one phyllo sheet in the pan and brush it generously with olive oil. Continue layering and brushing for 10 to 12 sheets, building the base.
Spread the entire spinach and feta filling evenly over the phyllo base. Continue layering the remaining phyllo sheets on top, brushing each one with oil, for another 10 to 12 sheets. Tuck in any overhanging edges.
With a sharp knife, score the top layers of phyllo into serving portions before - this prevents cracking. at 375F for 45 to 50 minutes until deep golden brown and shatteringly crisp. Allow to cool for 15 minutes before serving.
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