Spanakopita

Spanakopita, a staple dish in Greek households, is a savoury spinach pie that represents the enduring tradition and warmth of Greek family gatherings. This dish is characterised by its flaky layers of delicate phyllo pastry, which envelop a rich and flavorful filling composed of tender spinach leaves and the creamy, slightly tangy notes of feta cheese.

The Oblong Casserole is the perfect shape for this recipe. Its wide, shallow base offers ample space to layer the phyllo sheets. Crafted in enamelled cast iron, this piece of cookware also provides for even baking — the top layer will become golden brown, while the interior remains creamy. The Oblong Casserole’s sand-coloured interior enamel also allows you to easily monitor baking.

Our Spanakopita recipe is a great way to familiarize yourself with this Greek staple and makes for a unique hors d’oeuvre when entertaining friends and family. This recipe takes just under an hour to prepare from start to finish, serving between six and eight portions. Don’t forget to share your feedback with us by leaving a review!

Preheat the oven to 375˚F (190˚C).

Heat a fry pan over medium-high heat. Add a handfuls of spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all the spinach is wilted about 4-6 minutes. Transfer spinach to a colander, cool slightly and squeeze with hands to extract liquid.

Heat oil in the pan over medium heat. Add the green onions, cook until soft, about 4-6 minutes. Add spinach.

Stir in cheeses, eggs, dill, parsley, nutmeg, salt and pepper mix thoroughly.

With a pastry brush, lightly coat the bottom and sides of baking dish with oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the dish oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan. Lightly oil the top of another phyllo sheet and lay it oiled side up and off centre so it reaches halfway up the other long side of the pan. Repeat this pattern with 4 more phyllo sheets.

Lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering with remaining 9 phyllo sheets over the filling the same way layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the dish to enclose the filling completely.

Score the top phyllo layer into 24 rectangles. Bake until the top crust is golden brown, 35- 40 minutes. Cool until warm. Cut the rectangles carefully along the score marks and serve.