A delightful twist on the classic Spanakopita, this recipe offers a rich and flavorful spinach and feta filling encased in crispy phyllo pastry.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking right from the start.
Thaw the frozen spinach and squeeze out all excess water.
Removing excess water prevents the filling from becoming soggy.
In a saucepan, sauté the chopped onion and minced garlic in a bit of butter until softened.
Cook on medium heat to avoid burning the garlic.
Add the spinach, salt, and pepper to the pan and cook for another 2 minutes.
Stir constantly to evenly distribute the seasoning.
Transfer the mixture to a bowl and let it cool slightly.
Cooling prevents the eggs from cooking prematurely when mixed.
Mix in the eggs, dill, lemon juice, and crumbled feta cheese.
Ensure the mixture is well combined for even flavor.
Brush a springform pan with melted butter.
This helps prevent sticking and adds flavor.
Layer 6 sheets of phyllo pastry in the pan, brushing each layer with melted butter.
Keep the phyllo covered with a damp towel to prevent drying out.
Fill the pan with the spinach mixture and fold the edges of the phyllo over the filling.
Press gently to ensure the filling is evenly distributed.
Layer 6 more sheets of phyllo on top, brushing each with butter, and trim the edges.
Cutting the edges gives a neat finish.
Cut slits in the top layers to allow steam to escape.
This prevents the pastry from puffing up unevenly.
Bake for 45 minutes or until the top is golden brown.
Check halfway through and rotate the pan for even baking.
Let the pie rest for 10 minutes before removing from the pan and serving.
Resting helps the filling set, making it easier to slice.
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