Spanakopita

Method

1. 1Prepare the spinach. If using fresh spinach: wash, place in a hot dry pan in batches, wilt completely, then tip into a colander and let cool. Once cool enough to handle, take handfuls and squeeze out as much liquid as you can — more than you think is necessary. Roughly chop. If using frozen spinach: thaw completely at room temperature, then squeeze out all moisture through a clean cloth or in handfuls. The spinach should feel almost dry when you compress it. This is the most important step: wet spinach is the single reason spanakopita goes soggy.
2. 2Make the filling. Combine the squeezed spinach, crumbled feta, sautéed onion, spring onions, dill, parsley, beaten eggs, and nutmeg in a large bowl. Mix well. Taste before adding salt — feta is already salty, you may need very little or none. The filling should be cohesive and hold together when pressed, not wet or loose.
3. 3Prepare the phyllo. Open the phyllo only when everything else is ready. Unroll the sheets and immediately cover with a very slightly damp kitchen towel — phyllo dries and becomes brittle in under two minutes of open-air exposure. Have your olive oil and pastry brush ready. Work one sheet at a time, keeping the rest covered. Tears and imperfections are normal and invisible once layered.
4. 4Assemble and bake. Brush a 20 × 30 cm baking dish with oil. Lay one phyllo sheet in the dish, letting it overhang the sides, and brush with oil. Repeat with 4 more sheets, brushing each. Spread the entire filling evenly over the phyllo base. Top with the remaining 5 sheets, brushing each with oil. Fold the overhanging edges over the top and brush them well. Score the top layer into portions with a sharp knife — this prevents shattering when baked. Sprinkle a few drops of water over the top (creates steam, helps crispness). Bake at 180°C for 45 to 50 minutes until deep golden.
5. 5Rest and serve. Leave the spanakopita to cool in the dish for at least 20 minutes before cutting along the scored lines. The filling needs to set or it will crumble when sliced. Serve warm or at room temperature. Spanakopita reheats well in a hot oven for 8 to 10 minutes — do not microwave, it turns the phyllo soft.